Limoncello Coffee Lemonade Spritz Recipe

Brew or use cold brew

If you don't already have cold brew, make strong hot coffee and chill quickly by pouring over ice then strain out large melting ice. Measure 1 cup of strong cold coffee and place it in a mixing pitcher.

Add 1/2 cup freshly squeezed lemon juice to the coffee in the pitcher. Use fresh lemons for brightness; strain to remove pulp if desired.

Stir in 1/2 cup simple syrup until fully dissolved. Taste and adjust sweetness — the goal is a balanced sweet-tart base that will stand up to the limoncello and carbonation.

Pour in 1/2 cup limoncello and gently stir to combine. Chill the combined mixture for 5–10 minutes if not fully cold.

Fill two highball or Collins glasses evenly with ice (about 1 cup ice total for both glasses).

Divide the limoncello coffee lemonade base evenly between the prepared glasses.

Top each glass with an equal portion of chilled club soda or sparkling water (about 1/2 cup per glass). Pour gently to preserve bubbles.

Stir gently once in each glass with a bar spoon to integrate soda without flattening it.

Garnish each glass with a lemon wheel or twist on the rim.

If you want the 'Add Cream a Floater' option, lightly whip 1/4 cup heavy cream until it holds a soft ribbon (or simply shake the cream vigorously in a jar for 10–15 seconds). Sweeten with 1/2 tsp vanilla syrup if using.

Using the back of a spoon held just above the drink surface, slowly pour or spoon the light cream floater on top of each spritz so it rests as a creamy layer. Do not stir; the floater will sit and create a visual and textural contrast.

Serve immediately with a small straw or stirring stick so the drinker can mix the floater in if they wish.