Limoncello Spritz

The Limoncello Spritz is a sparkling Italian cocktail built around limoncello— the delicious lemon-flavored liqueur that has been a staple of Southern Italian culture for decades.

Combined with prosecco and a splash of soda water, it’s served over ice in a large wine glass and garnished with a lemon wheel.

It’s a built drink, which means no shaking or straining required – just pour and serve.

The Limoncello Spritz is sweet, citrusy and beautifully balanced. The limoncello brings an intense lemon flavor – sweet up front with a pleasantly tart finish, while the prosecco adds a fruity fizz that keeps the whole drink feeling crisp and effortless.

The soda water opens it up further, adding a clean, sparkling quality that stops it from ever feeling too sweet. It’s a drink that tastes exactly like summer feels.

To understand the Limoncello Spritz, you first need to understand limoncello itself. This iconic Italian liqueur has its roots in the sun-soaked lemon groves of Southern Italy, most notably the Amalfi Coast, Sorrento and the island of Capri.

While the exact origins of limoncello are debated, what’s undisputed is that it has been a beloved part of Southern Italian culture since the beginning of the 1900s, traditionally served ice cold as a digestivo after a long meal.

The Spritz, on the other hand, originated in Northern Italy’s Veneto region, evolving from a 19th century Austrian tradition of adding water to wine into one of Italy’s most enduring aperitivo rituals.

The Limoncello Spritz brings these two traditions together – the citrus heritage of the south and the sparkling aperitivo culture of the north – into one gloriously simple drink.

• Keep everything cold
  Make sure your limoncello, prosecco and soda water are all well chilled before you start. Warm ingredients over ice will dilute the drink too quickly and mute the flavors.
• Use a large wine glass
  A large wine glass gives the drink room to breathe and keeps the bubbles alive for longer. Fill it generously with ice before you pour.
• Get the order right
  Always add the limoncello first, followed by the prosecco and then the soda water. This order helps the ingredients combine naturally without losing too much fizz.
• Choose a Brut Nature Prosecco
  The prosecco is the backbone of this drink, so it’s worth choosing one you’d be happy to drink on its own. A dry or extra dry prosecco works best as it balances the sweetness of the limoncello without tipping the drink into overly sweet territory.

  Look for a Prosecco that is labeled Brut Nature, which is the least sweet type of Prosecco. Despite what the name suggests, Extra Dry Prosecco is actually sweeter than Brut. For a drier, more balanced Spritz, look for Brut Nature or Extra Brut on the label.

• Limoncello Rosé Spritz
  Swap the prosecco for a sparkling rosé to add a delicate blush color and a subtle berry note that plays beautifully against the lemon.
• Limoncello Mint Spritz
  Add a few fresh mint leaves into the glass for cooling, herbal twist. Add a sprig of mint to garnish.
• Limoncello Spritz / Italian bitter orange apéritif liqueur
  Replace half the limoncello with an Italian bitter orange apéritif liqueur for a drink that combines the bitter orange notes of a classic Spritz Veneziano with the bright lemon character of the limoncello.

• Always serve in a large wine glass or balloon glass over plenty of ice. The size of the glass is part of the experience.
• A lemon wheel is the classic choice – place it on the rim or float it on top of the drink. For something a little more considered, use a twist of lemon zest instead, running it around the rim before dropping it in to release the aromatic oils.
• Add a sprig of mint to add a fresh and cooling herbal note, which also dresses up the drink beautifully.

The Hugo Spritz is an Italian cocktail and a modern riff on the classic Spritz Veneziano. Built directly in a wine glass – no shaking or fancy bartending tools needed – it’s made with fresh mint leaves, elderflower liqueur, prosecco and soda water, then finished with a lime wheel and a sprig of mint.

Crisp, dry, and floral with a subtle sweetness from both the elderflower liqueur and prosecco. Mint leaves add a gentle herbal note and give the drink a wonderfully aromatic freshness.

The Hugo Spritz is a modern classic, created in 2005 by a bartender and bar owner in South Tyrol, northern Italy. Originally named “Otto,” it was quickly renamed and soon took off in Switzerland, where its inventor was working at the time. Today, it’s especially popular in Switzerland, Italy, Austria, and Germany.

It was originally made with lemon balm syrup, but was replaced with elderflower liqueur because of its easier availability, giving the Hugo its now-signature floral character.

• Use fresh mint leaves but don’t muddle them
  When stirring the mint leaves with the elderflower liqueur, gently stir just enough to release their oils. Overworking mint can make the drink bitter instead of bright and aromatic.
• Chill everything first
  
Use a pre-chilled wine glass, well-chilled Prosecco, and plenty of ice. A colder build keeps the spritz crisp and stops it from watering down too quickly.
• Add bubbles last and stir gently
  Pour the Prosecco and soda water in slowly, then give the drink a light stir. This will ensure the drink is well mixed while preserving as much fizz as possible.

• Swap prosecco for sparkling rosé
  This popular variation follows the same recipe on this page but substitutes prosecco for sparkling rosé. This gives the drink a hint of sweet berry and a beautiful pink hue.
• Basil instead of mint
  Another popular variation of the Hugo Spritz is to substitute mint leaves for basil leaves. Mint is cooling with the taste of menthol, while basil is sweeter, offering a warm, peppery, and aromatic profile. Try both versions and see which you prefer!

• Like all spritzes, serve a Hugo Spritz in a pre-chilled wine glass filled with ice cubes.
• Garnish with a sprig of mint and a single lime wheel. If you prefer, lemon, a lemon wheel works just as well.
• If you’re looking for something different, garnish your Hugo Spritz with a cucumber ribbon.

  To make a cucumber ribbon, use a vegetable peeler to slice long, thin strips lengthwise down the cucumber, then gently fold or roll a strip into a ribbon shape for garnishing.

The Rhubarb Spritz is a spritz-style cocktail built directly in the glass. The standard recipe uses rhubarb syrup, Prosecco, lemon juice, and soda water, but our drink recipe introduces Absolut Vodka, giving it a clean, smooth backbone that adds body and lifts the taste of all the other flavors.

It’s both tart and sweet, with rhubarb as the star of the show, perfectly balancing the floral and fruity sweetness of the Prosecco and the crispness of the soda water.

The history and origin of the Rhubarb Spritz are not known, or at least not documented.

While several rhubarb cocktails existed in the early 20th century, including the Rhubarb Fizz, the Rhubarb Spritz rose to popularity during the craft cocktail movement in the late 20^th century as a fresh spring and summer favorite.

• Make your own rhubarb syrup
  While you can use bottled rhubarb syrup from the supermarket, we recommend making your own. It’s as easy as making simple syrup. Check out the FAQ to see how to make your own rhubarb syrup.
• Fresh Lemon Juice
  To get that fresh lemon taste and the acidity needed to cut through the Prosecco and rhubarb syrup, you have to use fresh lemon juice.

  Skip the ready-made stuff at the supermarket and grab a couple of lemons instead, then squeeze your own. There’s nothing better than taste of fresh citrus fruits in cocktails.

• Pre-chill your glassware
  
Serve your Rhubarb Spritz in a pre-chilled wine glass. Simply place your glassware in the freezer for around 30 minutes.
• Chill your Prosecco and Vodka
  No one wants to drink room temperature Prosecco. Be sure to chill both your Prosecco and Absolut Vodka before making your Rhubarb Spritz. An ice-cold spritz is the best type of spritz.
• Add bubbles last, then stir gently
  Slowly pour in the Prosecco and soda water, then give the drink a gentle stir with a bar spoon. This helps everything blend together while keeping the bubbles bubbly!

• Rhubarb Spritz with Italian bitter orange liqueur
  Leave out the vodka entirely and use Italian bitter orange apéritif liqueur instead to create a spritz more in line with a classic Spritz Veneziano.

  Measure and pour 60 ml (2 parts) Italian bitter orange liqueur, 30 ml (1 part) rhubarb syrup, 90 ml (3 parts) Prosecco, and 30 ml (1 part) soda water.

  The result is a sweet-tart, slightly bitter, and effervescent summer drink.

• Rhubarb Spritz with Limoncello
  Substitute vodka for limoncello to create this wonderful citrus-forward Italian spritz. Mix 45 ml (3 parts) limoncello, 15 ml (1 part) lemon juice, and 15 ml (1 part) rhubarb syrup, then top with Prosecco.

  Sweet, citrusy, and bubbly, it’s a must-try for the summer.

• Serve a Rhubarb Spritz in a pre-chilled wine glass filled with lots of ice cubes. Come on, it’s a spritz!
• Garnish with a sprig of mint and a half a strawberry perched on the rim of the glass. Strawberry and rhubarb are a classic pairing because their contrasting flavors – sweet strawberries and tart, tangy rhubarb.
• To accentuate the flavors of rhubarb in your Rhubarb Spritz, garnish with a thinly sliced strip of raw rhubarb or candied rhubarb strip.

  To make candied rhubarb strips, use a peeler to slice longs strip of rhubarb, then place the strips in a bowl and coat them in simple syrup. Let the strips soak for 15 minutes, then lay them on a sheet of baking paper and bake on for about an hour on 225°F (107°C-110°C). Once soft, you can wrap them around a straw to create a rhubarb twist ready for garnishing.

• An orange wheel also makes for a great garnish.

A Royal Mojito, also known as a Mojito Royale, is a fancy twist on a classic Mojito cocktail adding champagne to the mix of light rum, lime juice, sugar and mint leaves

You get all the flavors of a classic Mojito – the perfect marriage of sweet and sour, where you can really taste all the elements: light rum, zesty lime juice, and fragrant mint. However, the champagne introduces a new dimension, offering a dry finish and an effervescent zing, making an already-refreshing-tasting cocktail even more refreshing-tasting!

The history of the Royal Mojito, or when a Mojito was first made with the addition of champagne, is undocumented, but it’s extremely likely a modern creation. To appreciate this variation, we must delve into the history of the Mojito itself. But even that’s not so clear…

You see, the exact origins of the Mojito are debated; however, many historians believe a version of the drink first emerged in the 16th century. The Mojito we recognize today, however, has Cuban roots. During the pre-revolution era, Cuba was like a tropical Las Vegas, attracting celebrities and tastemakers who helped popularize Mojitos around the globe.

Just as it has changed over the centuries, I guess you could say the Mojito continues to evolve, now including the elegant addition of champagne.

• Don’t muddle the mint
  Contrary to popular belief, whatever you do, don’t muddle the mint leaves! “As soon as you start to do that, you’re going to start getting bitterness from the chlorophyll,” explains Ricardo ‘Rico’ Dynan, Bartender and Absolut Global Brand Ambassador.
• Slap the mint leaves instead
  That’s right, instead of muddling, “Just give the mint leaves a little slap,” advises Rico.
• “Schmuddle” your drink
  After you’ve added all your ingredients, give the drink a “scmuddle” – that’s Rico’s word for the technique that’s a cross between stirring and muddling.

  Using a bar spoon to give everything a good stir, blending the crushed ice with the ingredients in an up and down motion.

• Fresh lime juice only!
  Grab a couple of fresh limes and use a citrus press (or citrus elbow) to produce lime juice. Fresh lime juice tastes infinitely better than store-bought bottled stuff. You’ll be amazed at how such a “little” detail can make such a big difference to your drink.
• Choose your ingredients wisely
  Your choice of ingredients will make a huge difference to your drink. Just as we recommend using fresh lime juice, choose your choice of champagne and light rum carefully.

  If you have a preferred light rum and champagne, use those to make your Royal Mojito. We recommend using a Brut champagne like G.H. MUMM but if you prefer sparkling wine over champagne, use that!

• Sparkling wine instead of Champagne
  If you prefer, you can substitute champagne for sparkling wine. When choosing a sparkling wine, we recommend choosing one that’s dry with high acidity with minimal sweetness.

• Garnish your Royal Mojito with a mint sprig. While the drink itself already contains mint leaves, the sprig enhances the aroma, taking those minty notes to a whole new level.

• Serve your drink in a highball glass and insert a drinking straw placed right beside the mint sprig. This way, you’ll enjoy the full aroma of the mint as you sip. The mint aromas are key to this drink.

The Pistachio Martini is a decadent, dessert-like cocktail that shakes together vanilla-flavored vodka, amaretto, and pistachio cream liqueur. It’s then fine strained into a chilled martini glass. A scoop of pistachio ice cream sits at the bottom of the glass before the cocktail is poured in – rich, indulgent, and completely over the top in the best possible way.

Sweet, creamy, rich, and deeply decadent. The Pistachio Martini brings together the flavors of marzipan, pistachio, and vanilla in a glass and really, what more do you need to know?

The origins of the Pistachio Martini are disputed, but all signs point to Boston, Massachusetts as the birthplace. The timing, however, is less clear. Some say it appeared in the late 1990s, while one bar claims to have invented it around 2014. Meanwhile, another bar owner insists he’s been serving a version since the 1980s. The fact is, every bar in Boston’s Little Italy seems to have a stake in its creation.

What’s not disputed is its rise to prominence – since 2013, its popularity has surged thanks to social media.

• Chill your glassware
  Place your martini glass in the freezer about 30 minutes before serving. With a drink this indulgent, every detail counts.
• Add the ice cream last
  Scoop the pistachio ice cream into the chilled martini glass just before pouring the cocktail in. Add it too early and it’ll melt before your guests even take a sip.
• Fine strain for a perfect silky finish
  After shaking, always fine strain the cocktail into the glass. It removes any ice chips or small fragments, keeping the texture smooth.

• Add a splash of Blue Curaçao
  Many Pistachio Martini recipes call for a splash of blue curaçao.to give the drink a striking blue-green hue, more for visual appeal than the orange flavor it adds. If you want to add blue curaçao., we recommend just a splash – half a teaspoon.
• Frozen Pistachio Martini
  Simply add all the ingredients into a blender, together with ice and blend on high. Now that’s dessert!

• Glassware
  A chilled martini glass is non-negotiable for the Pistachio Martini.
• Garnish
  Place a scoop of pistachio ice cream in the glass before pouring the cocktail in, then finish with a sprinkle of crushed pistachios on top.
• Go all-out
  Top the whole thing with whipped cream. No one will complain.

The Baby G is a layered party shot made with coffee liqueur and an Irish cream liqueur float that resembles a miniature pint of stout.

Smooth and creamy. This tiny wonder combines the bold, rich flavor of coffee liqueur (Kahlúa is our go-to!) with the creamy sweetness of Irish cream liqueur with strong notes of vanilla.

The Baby G shot is believed to have originated in the late 1980s, often credited to a now-closed pub in Dublin.

Today, it remains as one of the most popular shots, especially in Ireland and the UK, frequently enjoyed at bars during nights out and at home parties.

• It’s all about the layering and illusion
  This shot is just as much about presentation as it is taste. The goal is to make it look like a mini pint of stout, complete with a creamy head, as if you’ve taken a photo with tilt-shift lens on your camera.

  To achieve this, pour the Irish cream liqueur slowly and gently over the back of a spoon, allowing it to float on top of the coffee liqueur and form two distinct layers.

• Use Black Sambuca
  Swap the coffee liqueur for black sambuca for an anise-flavored shot instead of coffee. It’s sure to surprise (and wow!) your guests!

• Use caramel-flavored Irish cream
  Create a shot that tastes like a caramel macchiato by using a caramel-flavored Irish cream liqueur.

• Use salted caramel-flavored Irish cream
  Imagine a coffee with salted caramel cream. Sounds divine, huh? it is! Simply swap regular Irish cream liqueur for a salted caramel-flavored Irish cream. Pure decadence!

• If you can find a shot glass shaped like a mini pint, it’ll take this eye-catching trick to a whole other level.

• If you can’t find shot glasses that resemble a pint, any other shot glass will work just fine.

• No need to garnish if you achieve that perfect creamy head.

The Pickleback is a popular two-step shot made with Jameson Irish Whiskey in one shot glass and pickle juice in another. First drink the shot of Jameson Irish Whiskey followed by the pickle juice.

Sweet yet savory. It starts with the smooth, sweet and woody flavor of Jameson Irish Whiskey, followed immediately by the salty, tangy brine of pickle juice. 

The pickle juice acts as a chaser, cutting through the warmth of the whiskey’s leaving a tangy aftertaste.

The Pickleback is said to have been invented in 2006 at a bar in Brooklyn, USA. 

As the story goes, the bar was adjacent to a pickle company, and some of their pickles were stored in the bar’s basement. One evening, a customer requested a shot of pickle juice with her vodka, sparking the bartender’s creativity. This led to the playful pairing of a shot of bourbon with a shot of pickle juice. The patrons loved it, and the combination quickly became an instant hit.

Once the drink made its way to Manhattan, Jameson Irish Whiskey replaced bourbon as the preferred whiskey, a choice that has endured to this day. Today, the Pickleback can be found all over the globe.

• Choose your whiskey wisely
  While the original Pickleback featured bourbon, today’s standard is to serve it with Jameson Irish Whiskey, which pairs beautifully with the pickle juice. Of course, if you have a preferred whiskey, feel free to use that.

• Choose the right pickle juice
  Pickle juice is essentially made from cucumbers, vinegar, water, and salt and sugar. Some varieties may also contain seasonings such as garlic and dill, which are delicious. So, when choosing your pickle juice, start with your favorite jar of dill pickles. 

  We recommend choosing a pickle juice that’s strong in taste. Some people like their pickle juice to be salty and garlicky, others prefer theirs to be less salty. Choose the one that you like best.

• Experiment with different whiskies
  Simply swap the Irish Whiskey for other whiskey types to see how they pair with the pickle juice. For example, use Rye Whiskey for a spicier profile or Bourbon for a sweeter, smoother finish.

While garnish isn’t essential, you can add a fun touch by skewering a gherkin on a cocktail stick and placing it across the top of your shot of pickle juice. After you’ve shot your whiskey and pickle juice, eat the gherkin to really accentuate the sweet, salty and tangy flavors of pickle juice.

A timeless two-ingredient Italian mixed drink made with champagne or prosecco and peach purée.

The sweet, fruity taste of peach purée works incredible with the crisp, slightly tart, bubbly notes of champagne or prosecco. The result is a lively, effervescent drink that perfectly balances sweetness and acidity.

The Bellini is said to have been created between 1934 and 1948 by the founder of a bar in Venice, Italy. Initially a seasonal specialty, the drink gained popularity in both Venice and New York after a French entrepreneur began shipping fresh white peach purée year-round. 

A classic Bellini features Prosecco and puréed white peaches, served in a tumbler-style glass. The original recipe reportedly included a splash of raspberry or cherry juice for a pink hue. However, due to the limited availability of white peaches and Prosecco, Bellinis worldwide are often made with yellow peach purée and Champagne, served in champagne flutes.

• Use white peaches
  If you want to make a traditional and classic Italian Bellini as they were intended to be made, you need to use white peaches as the base of your peach purée. White peaches bring a subtle, floral taste that perfectly plays off the crisp notes of Prosecco.

• Make your own peach purée
  We recommend using canned peaches because it’s the easiest and quickest way to make your peach purée. However, you can use frozen or fresh peaches too.
  
  If using canned peaches, strain them first but keep the syrup to one side in case you want to add some of the syrup later. Next, throw the peaches into a blender and blend on high until thick and smooth. Taste the mixture – if you want it sweeter, add a teaspoon or two of the canned syrup.
  
  If you’re using fresh peaches, boil them for about 40 seconds, then peel and pit before blending. There’s no need to add sugar, as fruit already contains sugar. However, after tasting the mixture, if you would like it sweeter, you can add a teaspoon of sugar. 

  There you have it – peach purée!

• Prosecco or Champagne
  The Bellini is an Italian drink traditionally made with prosecco. However, it’s common to find restaurants and bars around the world that use champagne to add a more luxurious twist. Keep it classic or go contemporary – whichever you prefer – it’s your drink.

• Yellow peaches
  Although an authentic Bellini from Italy uses peach purée from white peaches, yellow peaches are a great substitute due to their availability.If fresh yellow peaches aren’t available at your local grocery store, you’re likely to find yellow peaches frozen or canned. Yellow peaches offer a bolder taste and will result in a darker colored purée. Rest assured, they not only work perfectly as a substitute but many people even prefer their taste.
• Bellini-tini
  Here’s a peach-forward twist on a Bellini you need to try at your next event! A Bellini with vodka? You got it! As the name suggests, the Bellini-tini is a cross between a Martini and Bellini. It mixes vodka, white peach purée, peach liqueur and a dash of peach bitters.
  Here’s how to make a Bellini-tini.

• As Rico points out, contrary to popular belief, Bellinis should be served in tumbler glasses, not champagne flutes. Originally crafted in Italy with Prosecco, Bellinis were traditionally served in tumblers, not flutes. 
• No garnish required – the bubbles offer enough celebration!
  
• If you really want to garnish your Bellini, you could go with a peach slice and/or a sprig of fresh mint.

The Cornflake Milkshake is a non-alcoholic drink made with homemade cornflake ice cream and milk. Made famous by a steakhouse in London, it’s the ultimate weekend treat for kids and adults.

Just as you hope and expect – cornflakes and milk. It’s like a bowl of cornflake cereal in milkshake form. Yum!

The Cornflake Milkshake may not have a well-documented origin or history, but it was made famous thanks to a London steakhouse that opened in 2006, which might have even been its birthplace.

Ricardo ‘Rico’ Dynan, Bartender and Absolut Global Brand Ambassador drew inspiration from the steakhouse and decided to recreate the milkshake for an episode of Absolut Drinks with Rico in the spring of 2025.

• Choose your favorite brand of Cornflakes
  Not all Cornflakes are the same! So, we recommend using your favorite brand of Cornflakes for both the Ice Cream and the garnish.

• Take the Ice Cream out in advance
  Once you’ve frozen the Ice Cream, it will be quite solid. To make scooping easier, take the Ice Cream out of the freezer before you plan to make your Milkshake.

Serve the Cornflake Milkshake in a Milkshake Glass with a straw and garnish with a handful of crunchy Cornflakes.

Yes. When making your Cornflake Ice Cream, use a plant-based whipping cream instead of regular whipped cream. For example, you could try whipping cream made from oats, soy or almonds. Similarly, instead of using dairy milk, use your favorite plant-based milk.

The Cornflake Cola Float is a non-alcoholic beverage made with two ingredients – homemade cornflake ice cream and cola.

Creamy, indulgent and reminiscent of the kind of floats or milkshakes you’d find in a 1950s American diner. Cornflakes, creamy milk with the distinct caramel-like notes of cola, the Cornflake Cola Float is heavenly.

While the exact history of the Cornflake Cola Float is unknown, the Cola Float is thought to have been invented in Philadelphia, Pennsylvania, back in 1874. 

Legend has it that a soda fountain operator ran out of flavored sodas and decided to combine ice cream with the leftover soda water, thus inventing the first ice cream float.

The Cornflake Cola Float was made for an episode of Absolut Drinks with Rico in the spring of 2025.

• Use your favorite Cola
  Got a favorite brand of Cola? Then, that’s the one to use! When you’re making a drink with just two ingredients like this one, the quality of your ingredients will be the difference between an amazing drink and a so-so drink.

• Allow time for your ingredients to refrigerate properly
  You can’t rush this recipe. Trust us, it’s worth the wait. First, you need to refrigerate the cornflakes and whipped cream overnight.

  The next day, you’ll need to strain and whisk the mixture, then add condensed milk before freezing your newly cornflake-infused ice cream for another night.

Traditional Cola Float
A classic Cola Float uses Vanilla Ice Cream instead of Cornflake Ice Cream. It’s a recipe that has been used for over one hundred years.

Short on time? Use store bought Vanilla Ice Cream, and you can whip up a Cola Float in seconds!

Serve the Cornflake Cola Float in a Milkshake Glass with a straw for that classic 1950s diner vibe.

t really depends on the size of your glass! A typical can or bottle of Cola ranges from 300 ml to 375 ml. Just fill your glass about three-quarters full, and you’ll be good to go.