The Angelo Spritz Recipe

Chill glass

Place a large wine glass or copa in the freezer for 5–10 minutes, or fill with ice water while you prepare ingredients to ensure the spritz stays cold.

Measure and have all liquid ingredients well chilled (Prosecco and carbonated water chilled; pear nectar and St. Germain refrigerated). Fresh-squeeze the lemon to get 0.25 oz (about 1/2 teaspoon to 1 teaspoon).

Add ice

Discard the ice water from the chilled glass if used and fill the glass with a large ice cube or a generous amount of cubed ice to the top.

Add liqueur & fruit

Pour 1.5 oz St. Germain into the glass, then add 1 oz pear nectar and 0.25 oz fresh lemon juice. Stir gently once or twice to combine the viscous pear nectar with the liqueur.

Top with bubbles

Slowly add 3 oz chilled Prosecco to the glass. Pour gently over the back of a spoon or down the side of the glass to preserve effervescence. Then add 1 oz chilled carbonated water to lighten the spritz and adjust the final texture.

Taste & adjust

Give the drink one gentle stir (1–2 turns) to integrate ingredients without flattening the bubbles. Taste and, if desired, add an additional 0.25 oz pear nectar for more fruit or 0.25 oz carbonated water for a lighter finish.

Express a lemon peel over the drink by pinching it skin-side down to release oils, then rub the rim with the peel. Drop the peel into the glass or rest it on the rim.

Float a thin pear slice on the surface or rest it on the rim for aroma and presentation.

Serve immediately while effervescent. Provide a cocktail straw or stirrer if desired.