Ice Cup Recipe

Prepare glass and ice

If you have an ice crusher or blender, crush enough ice to total 4 cups. Divide the crushed ice between two chilled 12–16 oz cups (about 2 cups crushed ice per cup). Leave the cups on the counter so the ice bed is ready.

Mix citrus and sweetener

In a cocktail shaker or a jar with a lid, combine 60 ml fresh lemon juice, 30 ml fresh lime juice and 45 ml simple syrup. Add 2–3 small ice cubes to the shaker to chill the mixture and shake or swirl 8–10 seconds until well chilled (or stir vigorously for 10 seconds if you don't have a shaker).

Assemble the drink

Divide the shaken citrus + syrup mixture evenly between the two prepared cups (about 45 ml / ~1.5 fl oz each). Pour the citrus mixture over the crushed ice so it trickles through the ice bed. Top each cup with 240 ml cold sparkling water (divide the 480 ml evenly), pouring slowly so the bubbles remain lively. Give each cup a gentle stir (1–2 turns) with a spoon or straw to integrate without flattening the bubbles.

If you don't have store-bought simple syrup, make a small batch: combine 50 g granulated sugar and 50 ml water in a small saucepan over medium-low heat. Stir until the sugar is fully dissolved and the liquid is clear, about 2–3 minutes. Do not boil. Remove from heat and let cool to room temperature before measuring 45 ml for the recipe. Store any extra syrup refrigerated for up to 2 weeks.

Mint and lemon

Gently clap each mint sprig between your hands (slap once) to release its essential oils, then tuck one sprig into each cup near the rim. Float one lemon wheel on top of each drink or clip it to the rim.

Bitters and serve

Add 2 dashes of Angostura bitters on the surface of each finished cup (total 4 dashes). This will add aromatic depth and a subtle color pattern over the ice. Insert a short straw or stirrer if desired and serve immediately while sparkling and cold.