This classic Southern cocktail is made with crushed mint leaves and sugar combined with bourbon and a splash of club soda.
Yield: Makes 1 serving

· 1 lemon, rinsed
· About 2 teaspoons sugar
· 5 fresh mint sprigs (3 to 5 in.), rinsed and drained
· About 1 1/2 cups crushed or shaved ice
· 1/4 cup bourbon
· About 2 tablespoons of HAL'S NEW YORK seltzer.

1. With a vegetable peeler or a sharp knife, pare a 2-inch strip of peel (yellow part only) from the lemon, then cut into long, thin shreds. Cut lemon in half and rub 1 cut side on the rim of a glass (10 to 12 oz.) to moisten; save lemon for other uses. Pour 2 teaspoons sugar on a small plate and dip moist glass rim in it to coat evenly, then pour sugar into glass.
2. Add 4 mint sprigs to glass. With a wood spoon, crush mint sprigs with sugar to bruise the leaves and release the herb's flavor. Fill glass with ice. Add bourbon, then fill to rim with club soda. Let stand until glass is frosty, about 2 minutes. Garnish with lemon peel and remaining mint sprig. Sip julep through a straw, adding more sugar to taste.


Warm, fruity, and well... just plain delicious
Yield: Makes 1 serving

· 2 oz Bourbon
· .75 oz Grenadine
· HAL'S NEW YORK seltzer water
· Cranberries
· Star Anise
· Ice

1. Mix bourbon and grenadine over ice and stir to combine.
2. Top the glass with seltzer water to taste.
3. Garnish with cranberries and star anise.


Sweet, refreshing, DELICIOUS summer treat made with just 4 ingredients!
Yield: Serves 4 to 6

· 1 can (10-ounces) Bacardi Mixers Pina Colada Frozen Concentrate
· 2-1/2 cups HAL'S NEW YORK seltzer water
· ½ cup white rum
· 2 cups ice
· Vanilla Ice Cream

1. In a blender, combine frozen concentrate, seltzer water, rum, and ice.
2. Blend until smooth.
3. Add 2 scoops of ice cream in 4 tall glasses.
4. Pour Pina Colada mixture over ice cream.
5. Serve.


Yield: 2 drinks

· 2 tablespoons honey
· 2 tablespoons very hot water
· 4 oz bourbon (1/2 cup)
· 4 tablespoons freshly squeezed lemon juice
· HAL'S NEW YORK seltzer water
· lemon for garnish

1. To an empty measuring glass or mason jar add the honey and hot water and stir until thoroughly mixed
2. Stir in the bourbon and lemon juice
3. Continue mixing until thoroughly blended
4. Serve immediately or put the jar into the refrigerator until you need a refreshment that only bourbon can satisfy!
5. When ready add contents of jar to a cocktail shaker filled with ice and shake for 1 minute
6. Strain over a rocks glass filled with ice
7. Float 1-2 tablespoons of seltzer water on glass
8. Garnish with lemon


Yield: 3-4 drinks

· 4 cups watermelon (cubed and cold)
· 3/4 cup port (dry white, such as Churchill's)
· 3 cups LIME HAL'S NEW YORK seltzer water

Mix all ingredients together in a pitcher with ice, let chill and serve.


Yield: 1 drinks

· 3 slices of cucumber, about 1/4-inch thick plus one for garnish
· 1/2 ounce fresh juice from 1 lime
· 1/2 ounce simple syrup (see note above)
· 1 1/2 ounces gin, such as Hendrick's
· 1 to 2 ounces HAL'S NEW YORK seltzer water

1. In a cocktail shaker, muddle the cucumber slices with the lime juice and simple syrup until the cucumber has completely dissolved.
2. Fill the cocktail shaker with ice, add the gin and shake for about 10 seconds. Pour the cocktail through a mini strainer into a collins glass filled with ice. Top with seltzer water and garnish with a cucumber slice.


Yield: 1 drink

· 5 tablespoons coffee liqueur, such as Kahlua
· 1/4 cup half-and-half
· 3 tablespoons store-bought chocolate syrup
· 2 dashes cinnamon
· Pinch chili powder
· HAL'S NEW YORK Seltzer water, chilled

In a glass, stir together the coffee liqueur, half-and-half, chocolate syrup, cinnamon and chili powder. Top with the seltzer.

Non Alcoholic Beverages


Made with sweet, juicy cherries and tart lime juice, this icy refresher is hard to resist on hot summer days.
Yield: SERVES 8

· 1 1/2 pound cherries (about 6 cups), pitted, divided
· 1 cup sugar
· 3/4 cup lime juice, plus 2 teaspoons finely grated lime zest
· HAL'S NEW YORK Seltzer water
· 1 lime, cut into wedges

Put 1 pound of the cherries, sugar and 1 1/2 cups water into a medium pot; cover and simmer over medium heat (reducing heat, as needed, to maintain a simmer) until cherries are very tender and have made a fragrant syrup, about 20 minutes. Set aside to let cool and then purée in a blender with lime juice and zest.

To make each glass of limeade, pour about 1/2 cup of the cherry-lime syrup and 3/4 cup seltzer water over ice in a tall glass. Stir well and then top with a small handful of the remaining cherries, garnish with a lime wedge and serve.


Traditionally, an ice cream soda is made of carbonated water, flavoring, ice cream and possibly a nice dab of whipped cream.


· Start with the chilled HAL'S NEW YORK seltzer, filling to within 2 inches of the lip of the glass.
· Add 2 tablespoons of syrup or flavoring.
· Stir gently and leave a spoon and a straw in the glass.
· Add 1 large scoop of very hard ice cream, straddling the rim of the glass while still submerging enough of the ice cream to begin reacting with the seltzer to create a foamy head. If the ice cream is too deep in the seltzer, the soda will overflow.
· Top the soda with a generous squirt of whipped cream.

The possible combinations for ice cream sodas are unlimited. Here are a few standard fountain recipes:

Black & White: Chocolate syrup, seltzer, vanilla ice cream.
Bodacious Black & White: Chocolate syrup, seltzer, French vanilla ice cream.
Canary Island Special: Vanilla syrup, seltzer, chocolate ice cream (also called the "White & Black").
Strawberry Soda: 1/4 cup strawberry syrup, a splash of milk, seltzer and vanilla or strawberry ice cream.
The Maui: 1/2 cup pineapple syrup, a splash of milk, seltzer, and chocolate ice cream.


The Refreshing way to drink juice and feels oh so special.

Spritz 3/4 of a glass with HAL'S NEW YORK seltzer, then add juice or syrup to taste. Make your own wide variety of low calorie, natural beverages.


Perfect to go with a traditional New York Brunch.

½ glass Orange juice
¼ Blood Orange Syrup
¼ HAL'S NEW YORK seltzer


This delightful drink is named for the mascot of the Picayune newspaper. The drink was first served at a big charity event held for the benefit of a home set up to house the boys who sold newspapers in New Orleans.

· 3 cups fresh lemon juice
· 1 cup sugar
· 1-1/2 cups pineapple juice
· 1 liter HAL'S NEW YORK seltzer (1 3/4 bottles)
· 18 strawberries
· 1 small pineapple, peeled, cored, and cut into pieces
· 2 lemons, sliced paper thin
· 1 block ice
· Crushed ice

In a punch bowl, combine the lemon juice and sugar with 6 cups of water. Stir until the sugar is dissolved. Add the pineapple juice, seltzer, strawberries, pineapple pieces, and lemon slices. Add a large block of ice.
To serve, fill each glass 1/3 full of crushed ice. Pour in lemonade, making sure to include a strawberry, a piece of pineapple, and a lemon slice.


Take a step back and appreciate that ole NY diner experience.
Yield: one serving

· 1/2 cup whole milk
· HAL'S NEW YORK Seltzer
· 4 tablespoons Chocolate Syrup

Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve. You can also try this recipe with Vanilla Simple Syrup or any other syrup you prefer to chocolate!


Relax at home or wherever you need some refreshing.
Yield: one serving

· HAL'S NEW YORK Seltzer
· cucumber, lemon, mint

Cucumbers, lemon, and mint are a classic spa water combo — the lemon and mint may aid digestion and the cucumber rehydrates along with having anti-inflammatory properties.


· 1 16 oz package of strawberries, hulled and sliced
· 1 cup sliced cucumber
· 4-5 basil leaves
· HAL'S NEW YORK Seltzer

Add strawberries, cucumber and basil to a pitcher. Top with HAL'S NEW YORK Seltzer and stir well. Cover and refrigerate for at least 2 hours. Take out the basil before serving.

Cook With Hal's

Lighten up! Make eggs, omelettes, pancakes and matzo balls fluffier by using seltzer in place of water or milk. The carbonation gives the finished product a lighter, airier texture.

We suggest: Vanilla Cream with pancakes and waffles, Lemon for Matzoh Balls and Lime for tempura batter.

Zucchini Pancakes with Dill and Fresh Ricotta

YIELD: Serves 4

· 1 1/2 cups ricotta cheese
· Zest of 1 lemon
· Salt and black pepper to taste
· 1 cup flour
· 1 cup seltzer water
· 2-3 large zucchini (about 1 1/2 pounds), ends trimmed
· 1/2 cup grated Parmesan
· 1/2 teaspoon salt
· 1/4 teaspoon dried dill
· 1/4 cup olive oil

1. In a small bowl, stir together the ricotta with the lemon zest, and season to taste with salt and pepper. If the ricotta seems too dry, stir in a little water and/or olive oil.

2. In a medium mixing bowl, whisk together flour and seltzer water to make a smooth batter. Grate zucchini on a box grater or using a food processor, and stir into the batter with the Parmesan, salt, and dill.

3. In a large (12-inch) skillet, heat the olive oil over medium heat until shimmering. Scoop the zucchini batter with a shallow, wide spoon into the skillet and flatten them carefully into thin pancakes in the skillet without crowding (no more than four at a time). Cook, flipping once, until golden, about 4 minutes per side. Serve with the fresh ricotta.

Spiced Chocolate Gingerbread Crepes

YIELD: Makes 14 (10-inches) crepes

· 1 1/4 cups all-purpose flour
· 1 tablespoon Ancho chili powder
· 1/4 teaspoon hot paprika
1 heaping tablespoon best quality cocoa powder
· 1/2 teaspoon cinnamon
· 1/4 teaspoon dried ginger
· 1/8 teaspoon freshly grated nutmeg
· 1/4 teaspoon salt
· 1 cup milk
· 2 tablespoons butter, melted
· 3 eggs, lightly beaten
· 2 teaspoons molasses
· 1 teaspoon pure vanilla extract
· 1 cup seltzer water

1. To make the crepes: in a mixing bowl whisk all dry ingredients except cocoa powder, until combined. In a measuring cup combine milk and butter and warm in the microwave until butter is melted; then add to the dry ingredients. Add eggs, molasses and vanilla extract; sift the cocoa powder on top.

2. Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 2 hours before making into crepes. Stir in the seltzer water at the last moment, just before cooking the pancakes.

3. Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons or a small ladle of batter to the pan and swirl until the bottom of the pan is covered with batter.

4. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.


· 1/2 cup mayonnaise
· 3 tablespoons gochujang (see note)
· 2 tablespoons yuzu juice (see note)
· 2 tablespoons chopped chives, plus more for garnish
· 1 pound medium shrimp (26 to 30 count), peeled, deveined, and cut in half crosswise
· 2 quarts peanut oil
· 1 cup unbleached all-purpose flour
· 1/2 cup rice flour (or cornstarch)
· 1 egg
· 1 1/2 cups ice cold HAL'S NEW YORK seltzer water
· Kosher salt

1. Combine mayonnaise, gochujang, yuzu, and chives in medium bowl and whisk to combine. Lay shrimp on paper towel-lined baking sheet and blot to fully dry.

2. Heat peanut oil over high heat in a large, heavy dutch oven or wok to 390 degrees as read on an instant read or deep-frying thermometer, about 12 minutes. Lower heat to maintain temperature.

3. Whisk flour and rice flour together in a large bowl. Add eggs and soda water and, shaking bowl with one hand, rapidly whisk with other hand with a pair of chopsticks until the mixture just comes together. There should still be dry clumps of flour remaining. Line a second bowl with a triple layer of paper towels.

4. Working in two batches, submerge shrimp in batter and turn to coat. Pick up a handful of shrimp, allow excess batter to drip off, and carefully drop into hot oil one at a time. Repeat until first half of shrimp are all in the fryer. Fry, agitating constantly with chopsticks or wire mesh spider until tempura is a pale golden brown and very crisp, about 2 minutes. Transfer the fried shrimp to the paper-towel lined bowl, season with salt, and toss to drain excess oil. Transfer to a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm. Allow oil to reheat to 390°F and repeat with remaining shrimp.

5. Transfer drained shrimp to bowl with sauce and toss to coat. Serve immediately, sprinkled with extra chives.

Beauty Secrets


Make your own salt spray with HAL'S NEW YORK seltzer water and a teaspoon of sea salt. You might have a salt spray that you love, but if you don't or you want to create some texture in a pinch, mix together 20 ounces of seltzer water and a teaspoon of sea salt in a spray bottle to make your own ocean spritz at home.


After a dip in the pool or ocean, give your hair a quick rinse with a bottle of HAL'S NEW YORK seltzer. The fizziness will gently remove any chlorine or salt buildup.