Amalfi Spritz Recipe

1. Chill a wine glass or large stemmed glass in the freezer for 5–10 minutes while you prepare the cocktail. Place prosecco and limoncello in the fridge if not already cold.

2. Lightly bruise one rosemary sprig: hold the stem and gently clap or roll it between your palms 2–3 times to release oils without breaking it into pieces.

3. Build the drink

Place 4 large ice cubes into the chilled glass. Pour 3 tablespoons (approx. 1.5 fl oz / 45 ml) of chilled limoncello over the ice.

4. Add 1/2 tablespoon (approx. 7–8 ml) fresh lemon juice for brightness. If you prefer a slightly sweeter spritz, add 1/2 teaspoon simple syrup; otherwise omit.

5. Gently pour 4 oz (approx. 120 ml) chilled prosecco down the side of the glass to preserve effervescence. Stir once very gently with a bar spoon (1 full slow turn) to integrate without flattening the bubbles.

6. Drop the bruised rosemary sprig into the glass and give the glass one gentle swirl to help release aromatics. Let the rosemary sit in the glass while serving to continue infusing.

7. Float a lemon wheel on top of the drink and garnish with an extra fresh rosemary sprig. Optionally slap the garnish sprig between your palms once more and rest it against the rim for an aromatic hit as you sip.

8. Serve immediately while the prosecco is fizzy. Provide a short straw or sip directly from the glass.