Blueberry Limoncello Spritz Recipe

Muddle

Place the 50 g fresh blueberries in a cocktail shaker or mixing glass. Add the 15 ml simple syrup and gently muddle until the berries release their juices but still have some texture (about 20–30 seconds).

Combine spirits

Add 120 ml limoncello, 60 ml blueberry vodka, and 30 ml fresh lemon juice to the muddled blueberries. Fill the shaker with ice, cap it, and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture.

Strain

Double-strain the mixture into a large pitcher or an ice-filled large wine glass using a fine-mesh strainer (to remove seeds and pulp). If making single servings, strain into each glass over fresh ice.

Add bubbles

Top the strained blueberry-limoncello base with 180 ml well-chilled Prosecco and 60 ml chilled club soda. Gently stir once or twice with a bar spoon to combine — avoid vigorous stirring so you keep the bubbles.

Garnish and serve

Fill serving glasses with ice (about 3–4 large cubes each). Pour the spritz mixture into two glasses (approx. half base + Prosecco + soda per glass). Garnish each glass with a lemon wheel or twist, 4 fresh blueberries threaded on a pick or dropped in, and an optional mint sprig. Serve immediately with a straw or stirrer.

Batching note (optional)

To batch for a small party (6 servings), multiply the base ingredients by 3 and keep Prosecco and soda chilled separately. Mix the base ahead and keep refrigerated; add Prosecco and soda right before serving to maintain effervescence.