Sparkling Hard Lemonade Recipe

Combine and heat

In a small saucepan combine 1 cup fresh lemon juice, 1 cup granulated sugar, 1/2 cup water and the optional 1 tablespoon lemon zest. Stir to combine.

Dissolve sugar

Heat the mixture over medium-low heat, stirring frequently, until the sugar is completely dissolved and the syrup is just beginning to steam (do not boil). This should take 3–5 minutes.

Cool and strain

Remove from heat. If you used lemon zest, let the syrup steep for 10 minutes off the heat for extra flavor, then strain the syrup through a fine mesh sieve to remove zest and any pulp. Cool to room temperature, then chill in the refrigerator until cold (about 30 minutes).

Mix spirits and citrus

In a large pitcher combine 1.5 cups vodka, 3/4 cup fresh lemon juice, and 1/2 cup of the chilled simple lemon syrup. Add 4 dashes of Angostura bitters if using. Stir vigorously for 20–30 seconds to integrate.

Taste and adjust

Taste the base. If it's too tart, add up to an additional 1–2 tablespoons of the lemon syrup. If too sweet, add a splash more lemon juice (up to 1 tablespoon at a time) until balanced to your preference.

Prepare glasses

Fill six highball or Collins glasses with about 1 cup of ice each (total ~6 cups ice used). Place a lemon slice in each glass (or reserve slices for garnish).

Assemble drinks

Divide the cocktail base evenly among the six glasses (about 1/4 cup or 2 oz base per glass). Top each glass with 1/2 cup (about 4 tablespoons) chilled club soda or sparkling water, adjusting to taste for more or less fizz. Stir gently once to combine.

Garnish and serve

Garnish each glass with a lemon wheel and a mint sprig if desired. Serve immediately while chilled and sparkling.

Batch serving note

The prepared recipe yields a lightly boozy, sparkling lemonade. For stronger drinks increase vodka proportionally (for example to 2 cups) or for non-alcoholic version substitute vodka with additional chilled sparkling water or a non-alcoholic spirit.