Grapefruit Elderflower Spritz Recipe

Prepare and chill

If you prefer a very cold cocktail, chill a wine or large stemmed glass in the freezer for 5 minutes or fill it with cold water and ice while you prepare. Bring the Sauvignon Blanc and Prosecco out of the fridge so they’re well chilled.

Squeeze fresh grapefruit to yield 60 ml (about half to one medium grapefruit). Strain briefly through a fine mesh sieve if you prefer a pulp-free drink.

Add the chilled Sauvignon Blanc (90 ml), fresh grapefruit juice (60 ml), elderflower liqueur (15 ml) and simple syrup (7.5 ml) into a cocktail shaker.

Fill the shaker with ice (about 6 cubes). Secure the lid and shake vigorously for 8–12 seconds, until the shaker is well chilled and slightly frosted.

Discard the ice or water from your chilled serving glass (if you used it to chill). Fill the glass with fresh ice cubes (enough to come to just below the rim).

Strain the shaken mixture into the ice-filled serving glass using the shaker’s strainer. For a cleaner pour, double-strain through a fine mesh sieve to remove any grapefruit pulp or small ice shards.

Top slowly with chilled Prosecco (90 ml). Pour gently to preserve bubbles.

Give the drink one gentle stir (1–2 turns) to integrate the Prosecco with the shaken base without flattening the fizz.

Cut a thin wheel or half-wheel from a grapefruit. Float the grapefruit wheel on the surface of the drink or place it on the rim.

Tuck a fresh mint sprig (or an edible flower) beside the grapefruit wheel for aroma and visual contrast. Serve immediately.