Western Collective Peak Juice Recipe

Combine cold liquids

In a large pitcher, pour 1.5 cups cold water, 1 cup fresh orange juice, 1/2 cup pineapple juice and 1/2 cup apple juice. Stir gently to combine.

Add 2 tablespoons fresh lemon juice and 1 tablespoon fresh lime juice to the pitcher. Use a fine grater to add 1 teaspoon of orange zest, avoiding the bitter white pith. Stir to incorporate.

Lightly bruise the 10 packed mint leaves and 6 torn basil leaves between your fingers or with the back of a spoon to release aromatics. Add them to the pitcher. If using, add 1/2 teaspoon dried edible lavender. Let the mixture rest 5–10 minutes for infusion, gently pressing the herbs once or twice with a spoon to release flavor.

Stir in 2 tablespoons honey simple syrup (or agave) and, if using, an extra 1 tablespoon agave to taste. Taste the juice and adjust sweetness or acidity: add up to 1 more tablespoon simple syrup if you prefer sweeter, or another 1/2 tablespoon lemon or lime juice if you prefer brighter acidity.

If you prefer a smooth, clear juice, strain the mixture through a fine-mesh sieve (or cheesecloth) into a clean pitcher or bowl to remove herb bits, zest and any pulp. Refrigerate the strained base until cold, about 15–30 minutes, or add ice when serving for immediate chilling.

When ready to serve, fill glasses with ice (about 1 cup total split among glasses). Pour the chilled juice base over the ice, filling glasses about two-thirds full. Top each glass with chilled club soda or sparkling water (about 1/3 to 1/2 cup per serving) and gently stir once to combine without flattening the sparkle.

Garnish each glass with an orange wheel or twist and a small sprig of mint. Serve immediately.