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Plum Spritz

Plum Spritz blends juicy plums with a splash of Prosecco, making it perfect for any occasion. The fresh mint and sparkling wine balance the sweetness, creating a refreshing and easy-to-make drink. This cocktail is ideal for a sunny afternoon or a relaxed evening with friends. Try making it at home for a fun twist on a classic spritz.

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Plum Spritz

Plum Spritz

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: Italian
Keyword: plum cocktails, Spritz
Servings: 1
Author: Paul Kushner
Enjoy a refreshing Plum Spritz cocktail at home. Follow this easy recipe for a fruity, sparkling drink. Try it now.

Ingredients

  • 2 ripe plums pitted and sliced
  • 1 oz plum brandy or plum liqueur
  • 1 oz vodka
  • 1/2 oz simple syrup
  • 1/2 oz lemon juice
  • Prosecco or any sparkling wine
  • Fresh mint leaves for garnish
  • Plum slices for garnish

Instructions

Prepare the Plums:

  • In a cocktail shaker, muddle the sliced plums until they are well mashed and juicy.

Mix the Cocktail:

  • Add the plum brandy (or plum liqueur), vodka, simple syrup, and fresh lemon juice to the shaker with the muddled plums.
  • Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Strain and Pour:

  • Strain the mixture into a wine glass filled with ice, ensuring to catch the pulp and seeds.

Top with Prosecco:

  • Slowly top off the glass with Prosecco or your preferred sparkling wine, filling it to the brim.

Garnish and Serve:

  • Garnish with fresh mint leaves and a slice of plum.
  • Give it a gentle stir to combine the flavors.
Tried this recipe?Leave a comment and let us know how it was!
Plum Spritz
See also  Bikini Martini
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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