Signature Bottled Water Recipe

Select and chill water

Use 1 liter of high-quality filtered spring water. Chill the water to about 8–12°C (46–54°F) if you prefer your bottled water cold; otherwise room temperature is fine for blending minerals.

Pour the water into a clean nonreactive pitcher or mixing container big enough to hold 1 liter.

Measure and add 1/8 tsp (0.125 tsp) of food-grade magnesium sulfate (Epsom salt) into the water. This adds a subtle mineral mouthfeel and a magnesium note.

Add 1/16 tsp (0.0625 tsp) of food-grade potassium bicarbonate to provide potassium ions that mimic naturally mineralized waters.

Add 1/16 tsp (0.0625 tsp) of finely ground non-iodized sea salt to introduce trace sodium and minerals for balance and roundness.

Stir gently for 30–45 seconds until all salts dissolve completely.

Add 1/8 tsp (0.125 tsp) of food-grade sodium bicarbonate to gently raise alkalinity and stabilize the pH. This creates a slightly silky, 'alkaline' mouthfeel typical of boutique bottled waters.

Stir again for 30 seconds and let rest 2–3 minutes. If you want to measure, the finished pH should be in the neighborhood of 7.5–8.5 depending on the starting water; adjust by micro amounts (a pinch at a time) if necessary.

If adding flavor notes, lightly rinse the cucumber slices, lemon slices and mint leaves. Pat dry with a paper towel to minimize extra water.

Place 4 thin cucumber slices, 2 thin lemon slices and 4 mint leaves into the bottom of the sterilized glass bottle. These ingredients are optional and intended only to infuse a very subtle aromatic profile without sweetening the water.

Pour the mineralized water from the pitcher into the bottle over the aromatics, leaving about 1–2 cm (1/2 inch) headspace at the top.

Cap the bottle tightly and invert gently a few times to distribute aromatics. Do not shake vigorously—this preserves clarity.

For a delicate infusion, refrigerate for 1–3 hours. For minimal flavor, 15–30 minutes is sufficient. Remove aromatics before serving if you prefer completely clear water; otherwise leave them in for visual presentation.

Ensure the glass bottle and cap are sterilized and fully dry before use. Transfer the finished water if you mixed in a separate container.

Label the bottle with the production date and any ingredient notes (e.g., 'light cucumber & lemon').

Store refrigerated and consume within 3–5 days for best freshness if aromatics are present; if no fresh aromatics were added, consume within 7–10 days and always keep refrigerated after opening.