Bottled Drinks Recipe

Make lemon syrup

In a heatproof jar or small saucepan, combine granulated sugar and hot water. Stir until sugar dissolves completely to make a simple syrup. Allow to cool 10 minutes.

Stir the fresh lemon juice and optional lemon zest into the cooled simple syrup. Taste and adjust sweetness by adding up to 2 more tablespoons sugar or syrup if desired.

Divide the lemon concentrate evenly among three clean 750 ml bottles (about 1/2 cup each bottle).

Top each bottle with cold sparkling water, leaving about 1/2 inch headspace. Cap bottles tightly and invert gently to combine. Chill refrigerated until cold, at least 1 hour.

Serve over ice or pour directly from bottle into glasses. Shake gently before opening if separation occurs.

Infuse cucumber and mint

In a blender or small food processor, pulse the sliced cucumber with half the mint leaves and the agave nectar until lightly pureed (do not liquefy completely). Alternatively, muddle the cucumber and mint together in a bowl to release juices.

Strain the cucumber-mint mixture through a fine mesh sieve into a measuring cup, pressing on solids to extract as much liquid as possible. Discard solids.

Stir the fresh lime juice into the cucumber-mint liquid. Taste and adjust sweetness with additional agave if needed.

Divide the mixture evenly among three clean 750 ml bottles (about 1/2 cup each). Add remaining whole mint leaves to each bottle for aroma if desired.

Top each bottle with cold still or sparkling water (about 2 cups per bottle), leaving 1/2 inch headspace. Cap tightly and chill at least 1 hour to let flavors meld.

Serve cold over ice or straight from the bottle. Before serving, invert bottle once to distribute mint flavor.

Brew strong ginger tea

Place black tea and sliced fresh ginger in a heatproof pitcher. Pour boiling water over tea and ginger, cover, and steep for 6–8 minutes for a strong brew (steep less for lighter tea).

Strain out tea leaves and ginger. While still warm, stir in honey until dissolved. Taste and adjust honey to preference.

Allow tea to cool to room temperature, then refrigerate until chilled (about 30–45 minutes) or cool quickly by adding a cup of ice and then topping off with cold water to reach about 750 ml per bottle.

Pour cooled sweetened tea into three clean 750 ml bottles, adding 2 lemon slices per bottle if using. Cap tightly and chill until ready to serve.

Serve over ice or straight from bottle. If sediment accumulates, invert gently before opening.