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Coconut Spritz

A refreshing, tropical twist on the classic spritz featuring coconut rum, coconut cream, fresh lime, bubbly Prosecco, and a splash of soda water.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Beverage, Cocktail, Drinks
Cuisine: American, Tropical
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cocktail Base
  • 1.5 oz Coconut Rum
  • 0.5 oz Coconut Cream unsweetened, well-stirred
  • 0.5 oz Lime Juice freshly squeezed
The Bubbles & Ice
  • 3 oz Prosecco Brut, chilled
  • 1 oz Soda Water chilled
  • 1 handful Ice cubes for shaking and serving
Garnish
  • 1 tbsp Shredded coconut for the rim
  • 1 slice Lime wheel for garnish
  • 1 sprig Fresh mint for garnish

Equipment

  • Cocktail Shaker
  • Highball or Tiki glass
  • Jigger
  • Bar Spoon

Method
 

  1. Rub a lime wedge along the rim of a tall glass. Dip and roll the rim in shredded coconut until coated.
  2. In a cocktail shaker, combine the Coconut Rum, Coconut Cream, and fresh Lime Juice with a small handful of ice. Shake vigorously for 10-15 seconds to emulsify the cream.
  3. Fill your coconut-rimmed glass to the top with fresh ice cubes.
  4. Strain the shaken coconut and lime mixture over the ice into the glass.
  5. Top with chilled Prosecco and chilled Soda Water.
  6. Gently stir with a bar spoon to combine without losing the carbonation.
  7. Garnish with a lime wheel and a sprig of mint. Serve immediately.

Notes

Do not skip shaking the rum, cream, and lime juice together. Pouring coconut cream directly into cold carbonated liquid will cause it to clump.