Summer Spritz Recipe

Prepare glass and muddle

Chill a large wine glass or Collins glass in the freezer for 5–10 minutes or fill it with ice briefly to cool, then discard that ice. Add the fresh cucumber slices (reserve one for garnish) and mint leaves to the bottom of a mixing glass or shaker. Add the simple syrup and fresh lemon juice. Gently muddle once or twice—just enough to release cucumber and mint aroma without pulverizing the mint into bits.

Add spirits

Pour the elderflower liqueur and optional vodka into the muddled mixture. Add a few ice cubes to the mixing glass to chill and stir gently for about 10–15 seconds to combine and slightly dilute.

Assemble the spritz

Fill the chilled serving glass halfway with fresh ice (about 1 cup). Using a strainer, pour the muddled spirit mixture over the ice into the serving glass, leaving any large solids behind. Top with the Prosecco, pouring slowly to preserve bubbles. Add the club soda on top for extra effervescence.

Garnish and finish

Give the drink a very gentle stir (1–2 rotations) to integrate. Garnish with the reserved cucumber slice or a thin cucumber ribbon and a small sprig of mint, and float a lemon wheel on the rim or surface. Serve immediately with a straw if desired.

Notes and adjustments

For a lighter, lower-alcohol version, omit the vodka and reduce elderflower liqueur to 0.5 oz and increase Prosecco to 5 oz. Adjust simple syrup to taste depending on sweetness of the liqueur and personal preference (0.25–0.5 oz).