Triple Citrus Splash Recipe

Juice citrus

Roll the oranges, lemons, and limes on the counter firmly to loosen juices. Halve and juice them to yield about the indicated amounts (2 cups oranges, 1 cup lemon, 3/4 cup lime). Strain the combined juice through a fine mesh sieve into a pitcher to remove pulp and seeds. Measure and adjust to the quantities called for.

Dilute

Add 2 cups cold water to the strained citrus juice and stir to combine. This creates a balanced base and prevents the drink from being overly concentrated.

Sweeten

Stir in 1/4 cup simple syrup to the citrus mixture. Taste and if more sweetness or depth is desired, add up to 1 tablespoon honey dissolved in a teaspoon of warm water. Add a pinch of sea salt to brighten flavors. Mix thoroughly.

Adjust acidity

Taste the beverage and adjust: if too tart, add up to 2 more tablespoons simple syrup; if too sweet, add 1–2 tablespoons cold water or a squeeze of lemon or lime to rebalance.

Muddle mint

Place about 10 fresh mint leaves into a sturdy glass or small bowl. Clap the leaves between your palms once to release aroma, then gently muddle with the back of a spoon or a muddler just enough to bruise the leaves (do not over-muddle to avoid bitterness). Add the muddled mint to the pitcher and stir for 10–15 seconds to infuse.

Prepare glasses

Fill 4 serving glasses with crushed ice (about 1 cup per glass). Place one citrus wheel (mix of orange, lemon, lime) on top or on the rim of each glass for garnish. Reserve 2 mint sprigs for each glass.

Finish with fizz or spirit

If serving sparkling, fill the pitcher with 1 cup club soda (or top each glass individually) and gently stir to combine. For an adult version, add 2 tablespoons vodka to the pitcher and stir. If using both, add vodka first, then top with soda to preserve effervescence.

Serve

Pour the prepared Triple Citrus Splash over the ice in each glass, making sure mint leaves distribute evenly. Garnish each glass with a reserved mint sprig and a citrus wheel. Serve immediately.