50 sparkling water drinks

How to cook: For each drink, mix 2-4 tablespoons of flavored syrup with 1 cup of cold sparkling water (unless otherwise noted); add ice. Each recipe makes 4-8 drinks.

1. Cherry-vanilla. Simmer 2 cups cherry juice, 1/2 cup sugar, and 1 halved vanilla bean (with seeds scraped out) over medium heat until syrupy, 15-20 minutes; strain. Cool completely. Stir in sparkling water.

2. Chocolate. Simmer 1 cup each of sugar and water with 1/2 cup of unsweetened cocoa powder over medium heat, whisking occasionally, until syrupy, about 6 minutes. Stir in 1/2 teaspoon of vanilla and cool completely. Stir in sparkling water.

3. Chocolate-cherry. Prepare cherry-vanilla (No. 1) and chocolate syrup (No. 2). For each drink, mix 2 tablespoons of cherry syrup with 1 tablespoon of chocolate syrup; stir in club soda.


4. With rhubarb. Simmer 3 cups of chopped rhubarb, 1.5 cups of water, and 1 cup of sugar over medium heat until syrupy and the rhubarb is tender, 15-20 minutes. Cool completely, then strain through a cheesecloth-lined sieve, pressing out any large pieces. Stir in sparkling water.

5. Rhubarb Shrub. Make Rhubarb Syrup (No. 4). Stir in 1 1/2 cups water, 1/2 cup lemon juice, and 1/4 cup white vinegar. Cover and refrigerate for 2 days. Stir; combine each 1/2 cup with 1/2 cup club soda.

6. With cantaloupe. Puree 4 cups diced cantaloupe, 1/4 cup honey, the juice of 1 lemon, and a pinch of salt; strain, pressing out any large pieces. Stir in sparkling water.

7. With currants. Simmer 1 cup of black or red currant jelly with 2 tablespoons of water until smooth; strain. Cool completely. Mix with sparkling water.

8. With figs and balsamic vinegar. Simmer 1 cup of fig jam, 2 tablespoons each of balsamic vinegar and water until smooth; strain. Cool completely. Stir in sparkling water.

9. Licorice. Simmer 1 cup each of sugar and water with 1 tablespoon of anise seeds over medium heat until syrupy, 5 minutes; strain. Cool completely. Mix with sparkling water.


10. Licorice with coffee. Simmer 2 cups water, 1 cup sugar, 1/2 cup brewed espresso, and 1/4 teaspoon anise seeds over medium heat until syrupy, about 10 minutes; strain. Cool completely. Stir in sparkling water.


11. Spiced cider. Simmer 2 cups apple cider, 3/4 cup sugar, 2 wide strips orange zest, 2 cinnamon sticks, 2 allspice berries, and 1 clove over medium heat until syrupy, 15 to 20 minutes; strain, then stir in the juice of 1 lemon. Cool completely. Stir in sparkling water.

12. Masala tea. Steep 4 masala chai tea bags in 2 cups of boiling water for 10 minutes. Simmer the tea with 1/2 cup of sugar, adding 1/4 cup of honey, 4 cardamom pods, 1 cinnamon stick, and 1 star anise over medium heat until syrupy, 12 minutes; strain. Cool completely. Mix with sparkling water.

13. "Arnold Palmer." Steep 4 black tea bags in 2 cups of boiling water for 10 minutes. Simmer the tea with 1 cup of sugar and 1/2 cup of lemon juice over medium heat until syrupy, 15-20 minutes; cool completely. Mix with sparkling water.

14. With grapefruit and chamomile. Simmer 2 cups red grapefruit juice and 1 cup sugar over medium heat until syrupy, 15-20 minutes; cool completely. Stir in chilled chamomile tea and sparkling water.

15. With raspberries and grapefruit. Simmer 1.5 cups water, 1 cup sugar, about 280 g raspberries, and 2 cinnamon sticks over medium heat until syrupy, 15-20 minutes; strain, pressing down on any large pieces. Cool completely. Stir in grapefruit juice and sparkling water.


16. With blackberry and lime. Simmer 1 cup water, 3/4 cup sugar, and about 300 g blackberries over medium heat until syrupy, 15-20 minutes; strain, pressing down on any large pieces. Stir in the juice of 1 lime. Cool completely. Stir in sparkling water.

17. With blackberries and thyme. Follow recipe #16, adding 8 sprigs of thyme to the syrup.

18. With cherry and lime. Simmer 1 1/2 cups frozen cherries, 1 cup water, 1/2 cup sugar, and the zest of 1 lime (in wide strips) over medium heat until syrupy, 15-20 minutes; strain, pressing down on any large pieces. Cool completely. Stir in lime juice and sparkling water.

19. With kiwi and lime. Simmer 4 peeled and sliced ​​kiwis, 1 1/2 cups water, 1 cup sugar, and the zest of 1 lime (in wide strips) over medium heat until syrupy, 15-20 minutes; strain. Cool completely. Stir in lime juice and sparkling water.


20. With lemon and lime. Simmer 1 cup each of sugar and water until the sugar dissolves; cool completely. Stir in 1/2 cup each of lemon and lime juice. Mix with sparkling water (use 1/2 cup of syrup for each drink).

21. Lemon with ginger. Simmer 2 cups water, 1 cup each of sugar and chopped ginger, zest (in wide strips), and juice of 2 lemons over medium heat until syrupy, 15-20 minutes; strain. Cool completely. Mix with sparkling water.

22. With ginger, lemon and spices. Follow recipe #21, using the zest and juice of only 1 lemon; make the syrup with 6 cardamom pods, 1 teaspoon allspice, and 1 cinnamon stick.


23. Apricot with ginger. Simmer 2 cups apricot nectar, 1 cup peeled and sliced ​​ginger, and 3/4 cup sugar over medium heat until syrupy, 15-20 minutes; strain. Cool completely. Stir in sparkling water.

24. Orange-carrot with ginger. Simmer 1 cup each orange and carrot juice, 3/4 cup sugar, 1/2 cup chopped ginger, and the zest of 2 oranges (in wide strips) over medium heat until syrupy, 25 minutes; strain. Cool completely. Stir in sparkling water.

25. Citrus. Simmer 1/2 cup each of orange, grapefruit, and lime juice with 1 cup of sugar over medium heat until syrupy, 15-20 minutes; strain. Cool completely. Stir in sparkling water.

26. Orange with fennel. Simmer 2 cups orange juice, 3/4 cup sugar, the zest of 2 oranges (in wide strips), and 2 tablespoons crushed fennel seeds over medium heat until syrupy, 25 minutes. Cool completely, then strain. Stir in sparkling water.

27. Mandarin with basil. Simmer 2 cups of mandarin juice, 3/4 cup of sugar, and 4 basil sprigs over medium heat until syrupy, 15-20 minutes. Cool completely, then strain. Mix with sparkling water.

28. With watermelon and mint. Simmer 1 cup each of sugar, water, and mint leaves until the sugar dissolves. Pour over 1 cup of mint leaves; cool completely, then strain. Mix with pureed watermelon and sparkling water.

29. With lingonberry and juniper. Simmer 1 cup lingonberry jam, 1/4 cup water, 1 tablespoon each crushed juniper berries and lemon juice until smooth; strain. Cool completely. Mix with sparkling water.

30. With pear and cardamom. Simmer 2 cups pear nectar, 3/4 cup sugar, and 6 cardamom pods over medium heat until syrupy, 15-20 minutes; strain. Cool completely. Stir in sparkling water.

31. With cucumber and vanilla. Simmer 1 cup each of sugar and water until the sugar dissolves. Add 1 sliced ​​cucumber and 1/2 a halved vanilla bean (with seeds scraped out). Cool completely, then strain. Mix with sparkling water.


32. Raspberry-vanilla. Simmer 2 cups water, 1 cup sugar, about 280 g raspberries, and 2 teaspoons vanilla over medium heat until syrupy, 15-20 minutes; strain, pressing down on any large pieces. Cool completely. Stir in sparkling water.

33. With blueberries and maple syrup. Simmer 2 cups blueberry juice with 1/4 cup maple syrup over medium heat until syrupy, 15-20 minutes. Stir in another 1 tablespoon maple syrup and cool completely. Stir in sparkling water.

34. Berry with acai. Simmer 2 cups of acai berry juice, 1 cup of mixed berries, and 1 teaspoon of vanilla over medium heat until syrupy, 15-20 minutes. Strain, pressing down on any large chunks, then stir in the juice of 1 lemon and cool completely. Mix with sparkling water and sweeten with agave syrup.


35. Raspberry-peach. Simmer 2 cups peach nectar, 3/4 cup sugar, and about 280 g raspberries over medium heat until syrupy, 15-20 minutes. Cool completely, then strain, pressing out any large pieces. Stir in sparkling water.

36. With strawberries and yuzu. Simmer 2 cups diced strawberries, 1 cup each sugar and water over medium heat until syrupy, 12 minutes; strain, pressing down on any large pieces. Cool completely. Stir in yuzu juice and sparkling water.

37. With strawberries and mango. Simmer 2 cups mango nectar with 1/2 cup sugar over medium heat until syrupy, 15-20 minutes; cool completely. Stir in 2 cups pureed strawberries. Mix with sparkling water.

38. With pomegranate and rose. Simmer 1 cup pomegranate juice, 3/4 cup sugar, 1/2 cup water, and dried rose petals over medium heat until syrupy, 15-20 minutes; strain. Cool completely. Stir in sparkling water.

39. Grape-almond. Simmer 2 cups Concord grape juice with 1/2 cup sugar over medium heat until syrupy, 15-20 minutes. Stir in the juice of 1/2 lemon and 1 teaspoon almond extract; cool completely. Stir in sparkling water.

40. Tropical Punch. Simmer 1 cup each cherry, orange, and pineapple juices and chopped strawberries with 3/4 cup sugar over medium heat until syrupy, 18 minutes; strain, pressing down on any large pieces. Stir in the juice of 1 lime; cool completely. Stir in sparkling water.

41. With lychee. Simmer 1 cup canned lychees with 1/2 cup syrup from the jar, 1 cup sugar, and 1/2 cup water over medium heat until the sugar dissolves; strain. Cool completely. Stir in coconut water and sparkling water.

42. Pina Colada. Simmer 1.5 cups pineapple juice, 1/2 cup each sugar and coconut milk over medium heat until syrupy, 15-20 minutes; cool completely. Stir in 1/2 teaspoon rum extract and 1/4 teaspoon coconut extract. Mix with sparkling water.

43. Pineapple with guava. Simmer 1 cup guava jelly with 2 tablespoons water until smooth; cool completely. Mix with pineapple juice and sparkling water.

44. With passion fruit. Simmer 2 cups passion fruit juice and 1/2 cup sugar over medium heat until syrupy, 15-20 minutes; cool completely. Stir in coconut water and sparkling water.

45. Cranberry. Simmer 2 cups cranberry juice with 1/2 cup sugar over medium heat until syrupy, 15-20 minutes; cool completely. Stir in sparkling water.

46. ​​With cranberry and jalapeno. Follow recipe #45, adding 2 sliced, seeded jalapeños during the last 5 minutes of cooking; drain.

47. Spicy with orange. Simmer 1 cup hot pepper jam with 1/4 cup water until smooth; strain. Cool completely. Stir in blood orange juice and sparkling water.

48. "Bloody Mary". Simmer 2 cups tomato juice, 1/3 cup sugar, zest of 1 lemon (in wide strips), and 1/2 teaspoon celery seed over medium heat until syrupy, 10 minutes; strain. Cool completely. Stir in the juice of 1 lemon and a few drops each of Worcestershire sauce and hot sauce. Stir in club soda.

49. With celery. Simmer 1.5 cups water, 1 cup sugar, and 1 teaspoon celery seeds over medium heat until syrupy, 15-20 minutes; strain. Cool completely. Stir in sparkling water.

50. With black pepper and prunes. Simmer 2 cups prune juice, 3/4 cup sugar, 1 cinnamon stick, and 1 teaspoon ground pepper over medium heat until syrupy, 15-20 minutes; strain. Cool completely. Stir in sparkling water.

Choose sparkling water

Seltzer: Carbonated water is what you get when you use a home carbonator.

Soda: water saturated with carbon dioxide and a small amount of mineral salts - a subtle salty taste can be discerned.

Mineral sparkling water: Water with natural minerals and carbon dioxide content - it is more expensive than other types of sparkling water and has a pronounced mineral taste, so it is not particularly suitable for cocktails.

Tonic: Carbonated water with quinine, a bitter alkaloid—its flavor can overpower other flavors in homemade drinks. Unlike other types of carbonated water, tonic water contains calories (124 per 350 ml).

To prevent the drink from going flat

How to make a drink more sparkling:

Choose glass bottles. Seltzer or sparkling water sold in glass bottles is often more effervescent. Plastic bottles and aluminum cans can leak carbon dioxide.

Use cold water. Sparkling water doesn't taste as good at room temperature. Chill store-bought water, and if you use a carbonator, keep regular bottled water in the refrigerator and carbonate it before use.

Serve drinks in a narrow glass. It's no wonder champagne is served in a narrow flute glass: the small surface area allows the bubbles to retain their volume longer. The same applies to soda.

New York milkshake (egg cream). This beloved drink contains no eggs or cream—just milk, seltzer water, and syrup (usually chocolate). Make it with Chocolate Cherry Soda (No. 3).

Italian cream soda. This is a soda with added heavy cream or 10% cream. You won't find it in Italy—the drink was invented by Italian-Americans. Try it with cherry vanilla water (No. 1).

Cocktail float. The classic version is the "Black Cow": root beer with chocolate ice cream or cola with vanilla ice cream, often topped with chocolate syrup. You can make a "Purple Cow" by adding vanilla ice cream to a grape-almond drink (No. 39).