Spritz Recipe
Prosecco, aperitif, soda. Choose from - Aperol, Campari, Hugo, Limoncello, Sarti
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Ingredients
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Base ingredients (per cocktail)
Aperitif options (choose one)
Optional finishing garnishes
Method
Assembly (per cocktail)
Prepare glass
Select a large wine glass or rocks glass. Fill the glass about 2/3 full with ice (approximately 1 cup).
Add aperitif
Pour 1 oz Aperol, Campari, Limoncello, or Sarti into the glass. If making a Hugo-style spritz, use 0.75–1 oz elderflower liqueur (St-Germain) or 0.75 oz Hugo syrup and add a larger splash of soda to taste.
Add Prosecco
Slowly pour 3 oz (about 90 ml) chilled Prosecco into the glass at an angle to preserve bubbles. Pouring slowly also prevents overflow when soda is added.
Top with soda
Gently top with 1 oz (about 30 ml) chilled soda water. For Hugo, you may increase soda to 1.5–2 oz if using sweeter elderflower.
Stir gently
Give the cocktail one or two gentle stirrings with a bar spoon to integrate the ingredients without losing effervescence.
Serve
Serve immediately while cold and effervescent. Provide a straw if desired.
Batching for bottomless brunch (approx. 8 cocktails)
Multiply per-cocktail ingredient quantities by 8: Prosecco 24 oz (about 720 ml), soda 8 oz (240 ml), aperitif 8 oz (240 ml) — or 6–8 oz for Hugo depending on sweetness preference. Chill all components beforehand.
In a large pitcher or bottle, combine the chosen aperitif and Prosecco gently (do not vigorously stir). Keep soda separate and add to each glass when pouring to preserve bubbles, or if pre-mixing, add soda just before serving.
Prepare glasses with ice and garnish, then ladle or pour individual servings, finishing each with a splash of soda and a gentle stir.