The recipe
for your table
Fill a large wine or spritz glass with ice cubes.
Pour the limoncello over it.
Top up with prosecco and a splash of soda; stir once.
Garnish with a lemon slice and, optionally, some mint.
The story
Limoncello has been made for generations along the Gulf of Naples, Sorrento and the Amalfi Coast, from the peels of the famous, fragrant lemons that grow against the cliffs there. Traditionally, it is drunk neat and ice-cold as a digestif, from small glasses. The spritz version is a recent evolution: Italian bartenders began mixing the liqueur with prosecco for a lighter, longer drink, and social media did the rest. In the past few years, the Limoncello Spritz has become one of the fastest-growing summer drinks worldwide – and it’s here to stay.
The right glass
For a spritz, choose a large stemmed glass of around 49 cl, with room for plenty of ice and that radiant yellow colour. If you also enjoy serving your limoncello neat, small chilled liqueur glasses are essential – ice-cold from the freezer, just like on the Amalfi Coast. In our limoncello category, you’ll find glasses for both ways of serving together. For large 49 cl stemmed glasses, you can also visit our Aperol spritz glasses.
RCR Timeless Spritz Glass 49 cl (6 pieces)
RCR Invino Liqueur Glass 10 cl (6 pieces)
Both sets — together € 78,90.
The right tools
For a Limoncello Spritz, besides the glass, you’ll use a bar spoon for stirring and a jigger for precise measuring. These are the bar tools we use ourselves; you’ll find everything in our bar tools & cocktail sets.
Glass set (our pick 01) + 2 bar tools — together € 65,85.
Variations & twists
The proportions matter: more limoncello makes it sweeter, more soda makes it drier - taste and adjust. Add a scoop of lemon sorbet to move it toward a Sgroppino. Another lovely option: use a sprig of fresh basil instead of mint for an Italian herbal note. Looking for more inspiration? Browse more than 100 cocktail recipes.
Servingtip
Keep the limoncello and glasses in the freezer: the colder it is, the less sticky-sweet it tastes. A sprig of fresh mint or rosemary gives the spritz a surprisingly herbal edge.
The 6-9-3 ratio explained
Six centiliters of limoncello, nine centiliters of prosecco and three centiliters of soda: that is one and a half parts bubbles to one part liqueur, with half a part of soda on top. The proportions deliberately differ from those of an Aperol Spritz, where the liqueur gets less room. Limoncello is sweet and syrupy, so the prosecco needs to literally lift it, while the soda makes the whole drink more refreshing. If you increase the limoncello to 8 cl, you end up with a liqueur with bubbles. First fill the glass generously with ice, then pour in the limoncello, followed by the prosecco and soda.
How much alcohol is in a Limoncello Spritz
Expect 12 to 13 percent in the glass. The 6 cl of limoncello at typically 28 percent provides 1.7 cl of pure alcohol, while the 9 cl of prosecco at 11 percent adds another 1 cl, for almost 2.7 cl in total. With the soda and melting ice, you end up with a glass of around 22 cl, equivalent to well over two standard drinks. This makes the spritz considerably stronger than an Aperol Spritz, which comes in at around 10 percent. Homemade limoncello at 32 percent or more quickly pushes the drink toward 15 percent.
Limoncello Spritz or Aperol Spritz
The same structure, a different liqueur and a different strength. The Aperol Spritz follows a 3-2-1 ratio with 9 cl prosecco, 6 cl Aperol at 11 percent and 3 cl soda, keeping it light and bitter. The Limoncello Spritz uses the same quantities, but the liqueur is 28 percent and sweet rather than bitter, making the glass fuller and stronger. In terms of flavor, citrus stands opposite herbal bitterness and orange. If you find the Aperol Spritz too bitter, this is the one for you; if you are looking for a counterbalance, stick with the orange original.
Which limoncello should you choose?
Check the alcohol percentage and origin on the label. Pallini Limoncello from Amalfi is 26 percent and relatively mild, while Villa Massa from Sorrento is 30 percent and distinctly more lemony. Both are widely available in the Netherlands. Homemade limoncello is often sweeter and stronger, so reduce the measure to 5 cl. A good bottle is slightly cloudy because the lemon oil does not dissolve, while crystal-clear, bright yellow limoncello usually contains coloring and flavoring instead of real peel. Store the bottle in the freezer so it is immediately at serving temperature.
Frequently asked questions
What is in a Limoncello Spritz?
A Limoncello Spritz consists of 6 cl limoncello, 9 cl prosecco and 3 cl soda water, poured over plenty of ice and garnished with a lemon wedge and some mint. You do not need any other ingredients: the lemon liqueur already provides both the sweetness and the citrus.
How do I make a Limoncello Spritz by the glass?
Fill a large wine or spritz glass with ice cubes, pour in 6 cl limoncello, top up with 9 cl prosecco and 3 cl soda, and stir exactly once. Garnish with lemon and mint. A glass of approximately 49 cl leaves room for the ice; see our limoncello glasses.
What is the correct ratio for a Limoncello Spritz?
Two parts limoncello to three parts prosecco and one part soda, or 6-9-3 in centilitres. If you find it too sweet, add more soda; if you want it fuller, add a little more limoncello. Always taste before garnishing, as limoncellos vary greatly in sweetness and alcohol content.
What do you make Limoncello Spritz with?
With limoncello, prosecco and soda water, plus plenty of ice, a lemon wedge and fresh mint. A dry prosecco brut works best because the limoncello already provides the sweetness; cava works too. Store the limoncello in the freezer so it tastes less cloyingly sweet in the glass.
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