Drink · 2 min · Amounts not specified
Lillet spritz
Lillet, sparkling wine and soda over a full glass of ice. Lower in alcohol than an Aperol spritz and less sweet.
The sheet · 1 wine glass · 2 min
easyWhy tonight. Lillet, sparkling wine and soda over a full glass of ice. Lower in alcohol than an Aperol spritz and less sweet.
What it needs
Nothing confirmed on your shelf yet — this list is the whole ask.
- lillet
- prosecco
- soda
Good if you have them, fine if you do not: orange.
Method
- 1½ oz Lillet blanc over ice in a wine glass, 2 oz prosecco, a splash of soda.
- Wine glass, not a flute. A spritz needs the ice and the surface area.
- Orange peel expressed over the top, or a slice of cucumber if the Lillet is very cold.
- It is the lowest-alcohol thing on this list that still tastes like a drink rather than a compromise.
Technique coach
What the method is trying to make happen
Sequence, correction, heat and texture, equipment workarounds, scaling, and component reuse are available with this cook sheet.
An educational pour, not a reprint of a licensed spec. No allergen or alcohol-safety claim.
Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.
Going wrong while you cook it? Say what it is doing and the triage will tell you what is happening, the smallest move, and the instinct to resist.
Watch the technique behind this one
Third-party video. Opens in a new tab — nothing is embedded and nothing is fetched from a video platform until you click.
Reviewed video matched to this method, not to the cuisine. Opens in a new tab.
- Cocktail structureHow to make a Whiskey HighballA Bar AboveThe pour that keeps the bubbles. A highball is mostly a handling problem.Link checked 2026-09-08
- Produce prepCitrus SupremeEpicuriousCutting the pith and membrane away so the segments come out clean — the prep behind every citrus salad.Link checked 2026-09-08
Why each of these is on the list
What the ingredients are actually doing
- lillet
- Fortified and aromatized wine, lightly bitter and citrusy, and it is perishable like vermouth.
- prosecco
- Bubbles and light fruit, and it is a top-up rather than a base — poured in early it goes flat before the drink is finished.
- soda
- Carbonation is a texture and it is the first thing you lose.
Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.
Cooks from the same box
If you bought for this, you can already make these
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Amaro, sparkling wine and soda. Darker and more bitter than an Aperol spritz, and the one to make when the spritz has gone too sweet.
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Aperol Spritz
Three parts prosecco, two Aperol, one soda, built over a full glass of ice. Too little ice is why yours goes warm and syrupy.
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Hugo spritz
Alpine spritz: prosecco, elderflower, mint, soda. Lime if you want. Don't make a Mojito with sparkling wine. The mint is aroma, not salad.
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Lillet basil
Low ABV garden drink. Fresh Lillet or skip it.
Next
Cook it, then tell the shelf what you used.
The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.