Strawberry Spritz Recipe
Prosecco with Strawberry Infused Espolòn, Agave and Fresh Lemon. (300 cal)
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Ingredients
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Strawberry Infused Espolòn (makes ~375 ml)
Cocktail (per serving)
Garnish
Method
Strawberry Infused Espolòn (makes ~375 ml)
- 1
Prep the fruit
Hull and slice 1 cup fresh strawberries. Place slices in a clean 500 ml jar or airtight container.
- 2
Add tequila and sugar
Pour 375 ml Espolòn tequila over the strawberries in the jar. Add 1 tablespoon granulated sugar to help extract flavor and dissolve by gently stirring or shaking the jar for 10–15 seconds.
- 3
Infusion options
Quick infusion: leave the jar at room temperature for 30 minutes, shaking once every 10 minutes, for a light strawberry flavor. Standard infusion: refrigerate and steep 6–24 hours for a stronger flavor. (Do not exceed 48 hours to avoid overly vegetal notes.)
- 4
Strain and store
When infusion reaches desired flavor, strain through a fine-mesh sieve lined with cheesecloth into a clean bottle. Press solids to extract liquid, then discard solids. Seal and refrigerate the infused tequila. Label with date; it keeps refrigerated for up to 2 weeks.
Cocktail (per serving)
- 5
Chill glass & ingredients
Chill a flute or large wine glass in the freezer for a few minutes or fill briefly with ice water. Ensure Prosecco is well chilled.
- 6
Combine base ingredients
In a cocktail shaker (or mixing glass) add 45 ml strawberry infused Espolòn, 15 ml agave nectar, and 15 ml fresh lemon juice. Add 1 cup ice and stir briskly for 10–15 seconds to chill and dilute slightly. If you prefer a shaken, frothier profile, shake vigorously for 10 seconds and then strain.
- 7
Top with Prosecco
Strain the chilled mixture into the chilled flute or wine glass (over fresh ice if using a wine glass). Slowly top with 120 ml chilled Prosecco to preserve bubbles. Stir gently once with a bar spoon to combine — avoid vigorous stirring to keep effervescence.
