Bottle Recipe
Make Bottle Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bottle Infusion Base
Flavored Infusion (choose one set below or combine gently)
Optional Preservation & Finishing
Method
Prepare and Sterilize Bottle
Clean bottle
Rinse the glass bottle thoroughly with warm water to remove visible debris. To sanitize, fill the bottle and cap with boiling water or a prepared sterilizing solution and let sit for 5 minutes. Carefully pour out the water and allow the bottle to air-dry on a clean rack or invert over a clean towel.
Inspect seal
Wipe the bottle mouth and cap rim with a clean towel. If the cap seating shows residue, rub with a little coarse salt and rinse with hot water, then dry. Ensure the cap or cork will form an airtight seal.
Make Infusion Base and Flavor
Combine liquids
Measure 900 ml distilled water and 100 ml white vinegar and mix in a clean pouring vessel. The small vinegar proportion helps gently preserve and brighten flavors without making the infusion taste vinegary.
Add chosen flavorings
Place the chosen fresh ingredients into the sterilized bottle: add lemon slices and cucumber (if using), tuck in mint sprigs and ginger slices as selected. If using honey, add it now so it can dissolve into the warm-ish liquid (see next step). Do not overpack; leave some headspace (about 2–3 cm) so contents can move.
Fill bottle
Pour the prepared water–vinegar mixture into the bottle over the flavorings, filling to about 1–2 cm from the top. Tap the bottle gently to remove air bubbles and ensure the liquid fully covers the solids.
Dissolve sweetener (if used)
If honey was added and the liquid is cool, invert the sealed bottle gently several times to help honey distribute. Alternatively, dissolve honey in a tablespoon of warm water before adding to the infusion to ensure even sweetness.
Infuse and Store
Infusion time
Seal the bottle tightly and place it in the refrigerator. For a light flavor, infuse for 2–4 hours. For stronger flavor, let sit 8–12 hours or up to 24 hours. Mint and cucumber are best 2–8 hours; lemon and ginger can steep longer.
Serving & storage
When ready, strain or pour gently so solids remain in the bottle (optional: use a small strainer). Serve chilled. Keep refrigerated and consume within 3–4 days for best freshness. Discard if off-odors appear.
Refreshing the bottle
To reuse the bottle for a new infusion, empty contents, wash and re-sterilize as in step 1, then repeat with fresh ingredients. If you prefer a non-preserved plain infused water, omit the vinegar and use only chilled distilled or filtered water; consume within 24 hours.