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Limoncello Spritz

The Limoncello Spritz is a refreshingly light cocktail that’s perfect for any occasion for its zesty lemon flavor balanced by the bubbly prosecco. The club soda adds just the right amount of sparkle, and a mint garnish brings a cool, fresh finish. It’s quick to mix, always a crowd-pleaser at events, and an excellent choice for relaxing afternoons. Give this Limoncello Spritz recipe a try and see why it’s a staple on my menu.

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limoncello spritz

Limoncello Spritz

Prep Time: 3 minutes
No ratings yet
Course: Drinks
Cuisine: Italian
Keyword: Limoncello, Spritz
Servings: 1
Author: Paul Kushner
Try the Limoncello Spritz recipe for a refreshing and bubbly cocktail. Perfect for any occasion.



  • 2 ounces Limoncello
  • 3 ounces Prosecco
  • 1 ounce Club Soda
  • 1 sprig Mint for garnish
  • 3 slices Lemon


  • Chill the Ingredients:
  • Ensure your Limoncello, Prosecco, and Club Soda are chilled beforehand. This will help keep the cocktail refreshing and cool.
  • Prepare the Glass:
  • Fill a large wine glass or a spritz glass with ice to chill the glass.
  • Add Limoncello:
  • Pour 2 ounces of Limoncello over the ice.
  • Add Prosecco:
  • Slowly pour 3 ounces of Prosecco into the glass. Pouring slowly helps to maintain the bubbles and fizz.
  • Add Club Soda:
  • Top the mixture with 1 ounce of club soda for a little extra sparkle.
  • Garnish and Serve:
  • Gently stir the mixture to combine.
  • Garnish with fresh lemon slices and a sprig of mint. The mint adds a fresh aroma with every sip, while the lemon enhances the citrusy notes.
  • Enjoy:
  • Serve immediately and enjoy the crisp, refreshing flavors of your Limoncello Spritz.
Tried this recipe?Leave a comment and let us know how it was!
Limoncello Spritz
See also  Pineapple Lime Rickey
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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