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2 cups water
2 cups sugar
3 tablespoons ground sumac

1 cup Topo Chico Mineral Water
1/4 cup sumac syrup
1 tablespoon juice from 1 lemon, plus 1 lemon, cut into wedges

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Ingredients

1 cup water
1 cup sugar
1 cup Ice cubes
6 cups watermelon
3 1/2 cups juice
2/3 cup lime juice (freshly squeezed)
2 cups Topo Chico Mineral Water

Instructions

Blend and strain some watermelon. Squeeze out some lime juice. Add some simple syrup. Stir in Topo Chico Mineral Water.

Recipe notes

Not rocket science, people. I served mine over lots of ice and made a cute garnish by cutting out small flower shapes in a piece of leftover watermelon. Overall, a tasty sweet treat! Enjoy!

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Inspired by: Midnight in Mexico by Alfredo Corchado.

Where: The Esquire Tavern, San Antonio

What: Mezcal, chile liqueur, Fernet-Vallet.

How: “I was inspired to create this cocktail to bring attention to journalist Alfredo Corchado's eye-opening book, Midnight in Mexico," says beverage director Houston Eaves. He describes the book as an "intensely personal account of the horrors taking place on both sides of the U.S.-Mexico border in the cartel drug wars that have plagued both of our countries for many years." The drink's look is a tribute to Corchado's work: “The combination of the three all-Mexican ingredients gives the cocktail a deep, dark color to allude to the darkness of midnight, yet the blend creates a bright and inviting cocktail with a warm smoky and spicy finish,” says Eaves. Photo by Kody Melton.

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Via the Chicago Tribune

Makes: 8-10 servings

2 bottles still rosé
1 cup sliced stone fruit (peaches, cherries, apricots or nectarines, or a combination of your choosing)
1 cup sliced strawberries or other ripe berries, like raspberries
¼ cup elderflower liqueur, like St-Germain (optional)
1 bottle bubbly rosé
1 cup sparkling water or soda, like Topo Chico
10 mint leaves, plus extra for garnish

In a punch bowl, pitcher or similar large container, combine the still rosé, fruit and liqueur, if using. Give it a good stir and, if you have time, allow to macerate in the fridge for at least 1 hour (though overnight won’t hurt). Just before you serve, add the sparkling rosé, water and mint. Serve with fruit floating in the glass and a mint-sprig garnish.

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Topo Chico Mineral Water | Recipes by Giovanni Gallucci - 9M ago

Fill a tall glass with cubed ice. Add 2 Parts Topo Chico to 1 Part Pineapple Juice and garnish with a coconut sliver. 

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Topo Chico Mineral Water | Recipes by Giovanni Gallucci - 9M ago

Tenajas are an integral part of sustaining life in the arid Southwest. 

The Blueberry Tenaja harkens back to the days of the early southwest when early Native Americans traveling in the desert areas of the Southwest used these naturally occurring water basins to sustain life in the desert. A blue colored cocktail recipe made from blueberry vodka, blue curacao and melon liqueur, and served over ice in a tall glass.

Ingredients

1-1/2 oz Blueberry Vodka
1 oz Blue Curacao
Splash Melon Liqueur

Directions

Shake blueberry vodka, blue curacao and melon liqueur with ice in a cocktail shaker.
Strain into a chilled tall glass over ice.

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Recipe via a Dash of Texas Blog:

"We would make awful bartenders. We learned early on in our relationship that mixology (is that a pretentious word?) is not one of our strengths. The evening begins innocently enough; the seed of an idea for a drink is planted, or we’re influenced by an online recipe. But it usually ends in disaster – our end product never tastes quite right, and we spend a small fortune to buy all of the ingredients we didn’t have before. As a result, our top pantry shelf looks like we’re raging alcoholics because it’s stocked with a dozen bottles of stuff we don’t know what to do with."

Ingredients
2 cups whole blackberries (frozen is fine, just thaw and drain)
1/2 cup granulated white sugar
Juice of 2 limes
2 cups gin
Topo Chico (or any other sparkling water)

Instructions
1. In a blender, combine the blackberries and sugar. Blend until liquefied. Strain into a container through a fine mesh sieve, discarding any large pulp or seeds that remain.
2. At this point, you can combine all ingredients except the Topo Chico in a pitcher and pour over ice, topping with the sparkling water. If you're making individual drinks, portion out into a shaker, shake well, and pour over ice. Top with Topo Chico, a wedge of lime, and any leftover berries.


Notes
The ratios of gin to lime juice to blackberry puree is up to your individual taste, so add more or less of whichever ingredients you choose.

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Topo Chico Mineral Water | Recipes by Giovanni Gallucci - 9M ago
The Gibbons

Ingredients:

  • 1½ oz Pura Vida Reposado Tequila
  • One Fresh Lime Wedge
  • One Fresh Lemon Juice
  • 3 oz Topo Chico (Mineral Water)
  • Two Fresh Jalapeño Slices

Directions:

In a shaker with ice, combine tequila, juice of lime and lemon wedges. Shake to combine. Pour into a highball glass filled with ice and top with Topo Chico. Add two fresh jalapeño slices.

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2 oz Deep Eddy Ruby Red Vodka
4 oz Topo Chico Mineral Water
Splash Fresh Lime Juice
Lime to Garnish

 

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  • Recipe makes 2 Servings

Ingredients

  • 2 cup(s) Frozen Strawberries
  • 2 cup(s) personal watermelon, seeded and chopped
  • 2 Tbsp sugar
  • 1 cup(s) ice
  • 2 12 oz. bottles Topo Chico Mineral Water, chilled

Instructions

  • Combine strawberries, watermelon, sugar and ice in a blender and blend until smooth.
  • Pour into two large goblets.
  • Open chilled Topo Chico bottles then place one bottle upside down in each goblet.
  • Serve immediately.
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