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Basil Limoncello Spritz

Serving up a Basil Limoncello Spritz always brings a smile. This refreshing mix combines prosecco, limoncello, and club soda with a hint of fresh basil, creating a bright and herbal flavor profile that’s just right for any celebration or a relaxing day. The lemon wheels add a subtle citrus twist, making it a favorite on sunny days. For those who enjoy a splash of something special, this spritz is a go-to.

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Basil Limoncello Spritz

Basil Limoncello Spritz

Prep Time: 5 minutes
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Course: Drinks
Cuisine: Italian
Keyword: Basil, Limoncello, Spritz
Servings: 1
Author: Paul Kushner
Enjoy a Basil Limoncello Spritz today—perfect for any gathering. Try the recipe now.

Ingredients

  • 3 oz Prosecco
  • 2 oz Limoncello
  • 2 oz Club Soda
  • 2 Fresh Basil Leaves washed thoroughly
  • 1 Lemon for garnish, cut into wheels
  • 1 Basil Leaf for garnish

Instructions

  • In the glass, gently muddle the 2 fresh basil leaves to release their flavor. Be careful not to tear the leaves; you just want to bruise them to extract the oils.
  • Fill glass with ice
  • Pour 2 oz of Limoncello over the muddled basil.
  • Slowly pour 3 oz of Prosecco into the glass, allowing it to mix gently with the Limoncello and basil.
  • Top off the drink with 2 oz of club soda or sparkling mineral water for that extra fizz.
  • Add a few lemon wheels for a citrusy garnish and a fresh basil leaf on top for an aromatic touch.
  • Stir gently to combine everything just before serving.
Tried this recipe?Leave a comment and let us know how it was!
Basil Limoncello Spritz
See also  Aperol Spritz
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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