Citrus Mint Spritz Recipe
Cathead vodka, fresh squeezed orange juice, house-made lemonade, mint simple syrup, Prosecco
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Base
Top & Garnish
Method
Prep
Make mint simple syrup (if needed)
Combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat, add a handful (about 10-12) fresh mint leaves, steep 15–20 minutes. Strain out mint, cool. Yields about 1 cup syrup. Use 0.5 oz for each cocktail; refrigerate up to 2 weeks.
Chill Prosecco and prepare fresh orange juice (about 1 medium orange yields ~1.5 oz). Lightly slap a mint sprig between your palms to release aroma; set aside for garnish.
Build & Shake
Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz Cathead vodka, 1.5 oz fresh-squeezed orange juice, 1 oz house-made lemonade, and 0.5 oz mint simple syrup.
Secure the shaker lid and shake vigorously for 10–12 seconds until the shaker is cold and well-chilled.
Serve
Top gently with 2 oz chilled Prosecco. Stir once gently with a bar spoon to integrate without losing all the bubbles.
Garnish with an orange wheel or twist on the rim and tuck the fresh mint sprig into the drink. Optionally clap the mint over the glass first to release aroma.
Serve immediately with a straw or stir stick.