Elderflower Prosecco Spritz

Name: Elderflower Prosecco Spritz
Prep time: 6 min
Total time: 6 min
Yield: 1 serving
Ingredients: 1 tablespoon elderflower liqueur (or try St Germain if unavailable); 3 ounces chilled Prosecco (or other dry sparkling wine); 1 ounce soda water (opt to skip for stronger drink); 2-3 fresh mint leaves (optional); Fresh lime or lemon wedge (optional); Handful of fresh berries (optional)

By Emma

Certified Culinary Professional

Published on 22 January 2026 • Recipe tested & approved

A light, floral spritz mixing elderflower liqueur with sparkling Prosecco and a splash of soda water for brightness. Fresh mint muddled gently brings a subtle herbal aroma, while citrus zests or berries can lift it further. The drink balances sweetness and effervescence, great for quick gatherings or unwinding. Easy to adjust ratios for personal taste or ingredient availability, with options for replacing soda water or the liqueur. Experience shows muddling mint too harsh ruins delicate scents. Watch the bubbles settle visually and tap to hear that satisfying fizz – the marker for freshness.

Prep: 6 min

Cook: 0 min

Total: 6 min

Servings: 1 serving

#cocktail #spritz #summer drink #herbal notes #sparkling wine #citrus

The elderflower spritz caught me off guard the first time. Bright bubbles hitting my tongue, that sharp floral hint sliding between my teeth – not too sweet, not dull. I wrestled with muddling mint the first few tries; bruised leaves release bitter oils fast. Now, a gentle swirl with a spoon does the trick. Prosecco is forgiving but shake too much soda and fizz evaporates like a bad joke. Seen folks dump everything in, all at once. That’s a trap. Layering ingredients preserves the fizz, the light aroma. Tried lemon, lime, berries–each flips the drink’s personality. Make it your own or stash the recipe for when summer hits or company drops by unannounced. Simple tools. Sensory cues save you from soggy or flat. Pick your moment to sip.

Ingredients

1 tablespoon elderflower liqueur (or try St Germain if unavailable)
3 ounces chilled Prosecco (or other dry sparkling wine)
1 ounce soda water (opt to skip for stronger drink)
2-3 fresh mint leaves (optional)
Fresh lime or lemon wedge (optional)
Handful of fresh berries (optional)

About the ingredients

Elderflower liqueur is key but poking alternatives like St Germain or even elderflower syrup mixed with a splash of simple syrup and vodka can work if you’re in a pinch. The mint is very much optional but recommended; fresh is a must, not dried. Light muddling; too much turns it bitter. Prosecco’s dryness sets the stage; a sweeter sparkling wine muddles up the balance, soda water adds lift and controls alcohol punch. Not a fan of Prosecco? Brut Cava or Champagne substitutes hold well, just mind cost. Lime and lemon wedges are your failsafe for acidity adjustment if drink feels flabby. Berries are the touch of whimsy. Don’t crush them at the bottom or juice overtakes. Freshness matters across the board–no dull bubbles, no brown mint leaves. Always chill sparkling before use.

Method

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Pour elderflower liqueur into your glass first. If using mint, place leaves gently and muddle carefully just enough to release aroma, avoid tearing leaves into bits to prevent bitterness.
Add Prosecco slowly over the top to avoid excessive foam. For a lighter, fresher drink, fill glass leaving approximately one inch space and finish with soda water, pouring gently along glass side to maintain bubbles.
Squeeze fresh lime or lemon over the top if desired, or drop wedges in for subtle sour brightness. Toss in fresh berries last to add color, aroma, and slight fruity texture.
Taste, adjust proportions if necessary. You might want more soda or lime depending on sweetness and your mood. Mint can be replaced by rosemary sprig or basil leaf for a different herbal note.

Cooking tips

Start with the base—pour liqueur and muddle mint lightly, enough for aroma release. Watch leaves closely; broken bits taste bitter. When adding Prosecco, slow pour reduces fizz loss; tilt glass to keep foam manageable. Soda water last unless you want a flat drink fast. Squeeze citrus carefully to avoid pulp clogging your straw or pouring more bitterness. Toss in berries at the end, gently stir with the spoon but avoid hammering the fruit to keep the integrity of the drink. Taste mid-prep: adjust lime or soda levels–sometimes I do half a lemon wedge if soda isn’t providing enough acidity. Efficiency tip: chill glasses ahead and dry mint leaves well before muddling to prevent clumping or bruising. Avoid over-mixing after carbonation; bubbles vanish quickly with rough handling.

Chef's notes

💡 Mint muddling shallow only. Bruised leaves give bitter notes fast. Watch texture clear, no leaf bits. Aroma rises early. Use fresh mint always. No crushed edges. Keep muddling gentle. Dirt or dried leaves? Skip mint or use rosemary or basil instead. Swirl gently with spoon post muddle, don’t stir hard. Timing matters; don't crush mint at start or bubbles go flat too quick.
💡 Pour Prosecco slow, tilted glass edge helps control foam. One inch left at top means space for soda water splash without fizz loss. Avoid shaking or rough mixes post carbonation; bubbles vanish instantly. Soda water crisp but skips if stronger punch wanted. Pour soda last for freshness guard; add it fast and edges first. Leave berries till final step, toss carefully so colors hold without juice runoff.
💡 Citrus squeeze moderate; wedge drops add slight acidity but over-squeezing clouds drink with pulp. Lime or lemon use depends on mood and sweetness balance. Adjust soda water quantity mid-taste test; too little soda makes fizz dull, too much water mutes taste. Over muddling mint? Bitterness spikes within seconds, no recovery. Chill glasses before; temperature change cuts bubble lifespan if warm glass used.
💡 Substitutes useful: elderflower syrup plus splash simple syrup with vodka if liqueur unavailable. Brut cava or Champagne work if prosecco missing but cost rises. Freshness key everywhere; stale mint or flat sparkling water ruins entire balance. Berries bring aroma and slight texture; avoid crushing below. Fresh bubbles sound cues freshness — a fizz tap sharpens awareness. Don’t rush pouring steps, layering saves fizz and preserves aromas.
💡 Watch bubbles settle visually; slow fizz drop means drink aging. Tap glass lightly to detect liveliness of carbonation. Overmix after soda addition? Fizz disappears. Muddling texture counts more than quantity. Freshness checks include brown mint leaves—cut out if found. Citrus wedges tossed in maintain brightness; no pulp clogging. Fresh mint dry before muddling prevents clumping. Timing, sequence, and fresh ingredient quality all direct the bloom of this spritz.

Common questions

How to muddle mint right?

Minimal pressure only. Tear leaves bad. Smell aroma lifting first sign. Toss if leaves break into too many bits. Brisk muddling means bitter notes sneak in. Use fresh leaves. Dried? Skip or swap herb. Mint bruising kills drink fast, textures differ from fresh.

Can I skip soda water?

Yes. Drink gets stronger, fizz dies sooner though. Soda cuts alcohol punch, keeps bubbles alive. Without soda, sip quicker. For options, try sparkling water substitutes—carbonation levels vary though. Balance shifts hard without soda, lime or lemon more crucial in that case.

Why does fizz flatten fast sometimes?

Rough pouring biggest culprit. Foam spills out, bubbles break quick. Temperature matters too; warm glass kills bubbles fast. After soda, agitate less or fizz disappears. Also mint crushed too hard releases oils that dampen carbonation. Chill glass and ingredients well helps hold bubbles longer.

Best way to store leftovers?

If any—cover tightly with plastic wrap or stopper, fridge only. Bubbles disappear usually within an hour. No use saving soda mix separately. Some use sealed bottles with carbonation caps but fizz still fades. Fresh lime or lemon squeezed later can revive brightness a bit but texture lost entirely.