White Claw (assorted Flavors) Recipe

Chill the can

Ensure the White Claw can is well chilled (ideally 40°F / 4–5°C). Place in the refrigerator for several hours or in an ice bucket for 15–20 minutes.

Fill a highball or Collins glass about halfway with ice cubes (approximately 6 cubes). Using a chilled glass helps keep the seltzer fizzy longer.

Open the chilled can of White Claw carefully at the top. Tilt the glass slightly and pour the White Claw gently down the side of the glass to preserve carbonation and reduce foaming.

If you like a citrus accent, squeeze the lime wedge over the drink, drop the squeezed wedge into the glass, and give the drink a very gentle stir (1–2 turns) to incorporate. Do not over-stir — agitation will release carbonation.

Add optional garnish: float a few berries, a thin slice of citrus, or a sprig of mint on top. Serve immediately with a straw or stirrer if desired.

Chill all cans of White Claw thoroughly in a fridge or ice bucket so they are cold when serving.

In a large pitcher, add the ice (about 6 cups) and optional fresh fruit or herbs. If using citrus juice, add the 2 tablespoons of fresh lime juice now and gently stir once to mix.

Open each can of White Claw and pour slowly into the pitcher, tilting the pitcher slightly and pouring down the side to preserve carbonation. Pour one can at a time with minimal agitation.

Gently stir once or twice to combine — avoid vigorous stirring to retain bubbles.

Ladle or pour into individual glasses (with additional ice if desired). Garnish each glass with a lime wedge, fruit, or herb sprig as preferred. Serve immediately.