Parallel Spritz Recipe

Chill and prepare glass

Place a 10–12 oz wine glass or large stemmed glass in the freezer for a few minutes or fill it with ice water while preparing ingredients to ensure the finished spritz stays cold.

Build the drink

Discard the ice water from the glass if used. Add fresh ice (about 1 cup) to the chilled glass. Pour 1.5 oz rhubarb liqueur into the glass, then add 0.5 oz fresh lime juice. If you prefer a slightly sweeter spritz, add 0.25 oz simple syrup now.

Top with bubbles

Slowly pour 3 oz chilled prosecco into the glass to preserve carbonation. Gently stir once or twice with a bar spoon to combine the liqueur, lime, and prosecco without losing too much fizz.

Finish with soda

Float 0.5 oz chilled club soda on top by pouring it over the back of a spoon or pouring gently down the glass’s side. This adds brightness and lengthens the drink.

Garnish and serve

Express a lime wheel or twist over the drink to release oils and rim the glass, then drop it in as garnish. Optionally add a thin rhubarb ribbon or a small thyme sprig for visual appeal and aroma. Serve immediately while cold and fizzy.

Notes

Total volume will be about 5 oz of liquid in the glass (excluding ice). Adjust the rhubarb liqueur between 1–2 oz to taste; reduce prosecco slightly if increasing liqueur to keep the total around 5 oz. Use chilled ingredients for best texture and smallest dilution.