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Ingredients
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Base cocktail
Aromatics & citrus
Garnish
Method
Prep
Chill a large wine glass or copa in the freezer for 5–10 minutes, and make sure Prosecco and sparkling water are cold.
Lightly slap the mint leaves between your palms to release aroma; set aside one sprig for garnish and lightly muddle the remainder.
Build the spritz
Muddle aromatics
Place the lightly slapped/muddled mint leaves in the bottom of the chilled glass. Do not pulverize — just bruise to release oils.
Add liquids
Add the elderflower liqueur (1 oz), fresh lime juice (0.5 oz) and gin (0.5 oz, if using) into the glass. Stir gently once to combine with the mint.
Ice and bubbles
Fill the glass with large ice cubes (or crushed ice if preferred). Pour the chilled Prosecco (4 oz) slowly over the back of a spoon or down the side of the glass to preserve bubbles. Top with the chilled sparkling water (1 oz).
Final stir
Gently stir twice to integrate the sparkling components without flattening the bubbles. Taste and adjust: add another 0.25–0.5 oz elderflower liqueur for more floral sweetness or a splash more lime for brightness.
Garnish & serve
Garnish with the reserved mint sprig, a lime wheel on the rim (or floated), and optional elderflower blossom or edible flower for visual appeal.
Serve immediately with a straw or stirrer. Best enjoyed cold, by the sea (or on the patio).