Limoncello Spritz (A Lemon Prosecco Cocktail)

Name: Limoncello Spritz (A Lemon Prosecco Cocktail)
Prep time: 5 min
Total time: 5 min
Yield: 3 serving
Ingredients: 1 bottle prosecco; 1 can Limoncello La Croix; 6-8 oz limoncello; 2 lemons; mint leaves

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5.0

66 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
3
Calories
400 kcal
Course
Drinks, Cocktails
Cuisine
Italian

Limoncello Spritz (A Lemon Prosecco Cocktail)

Ava Cruz

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An Italian cocktail with bubbles and citrus that takes less than 5 minutes to make. This Limoncello Spritz is a lemon Prosecco cocktail perfect for the warmer weather that any mixologist can craft up.

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Ingredients

Servings

1 bottle prosecco
1 can Limoncello La Croix or another lemon sparkling water
6-8 oz limoncello
2 lemons
mint leaves for garnish

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Instructions

Pop that bottle of Prosecco, friend! Then divide it between 3 large wine glasses (~8oz of bubbly each).
Then, pour Limoncello into each glass; ~2.5oz of limoncello per cocktail, more or less to your liking.
Juice one lemon into a small cup or bowl. Divide juice evenly between each cocktail.
Lastly, top each spritz with the sparkling water. One can of sparkling water is to be divided between the three cocktails.
Cut the second lemon into slices and put 2 lemon slices in each glass - make sure there are no seeds.
Stir each drink and garnish with a lemon peel and fresh sprig of mint. Serve and enjoy!

Notes

If you’re unsure how much liquid your serving glass hold, make this Limoncello Spritz in a pitcher and pour into serving glasses once you've combined all the ingredients.
Keep it chilled but not diluted. Yes, Prosecco does freeze and you can make Prosecco ice cubes! Simply pour Prosecco into an ice cube tray and let them freeze for 6 hours.
Keep your bubbly, well, bubbly! If you have an unfinished, open a bottle of bubbly (whether it's champagne or Prosecco) and don’t finish it, put a metal spoon in the bottle (handle side down) and store in the refrigerator. When you go to pour it again, the bubbles will still be there. You’re welcome.