Cucumber Lime Basil Prosecco Spritzer Recipe - Summer co*cktail (2024)

Can you guys believe that I’ve had this blog for nearly 6 years and have never once posted an alcoholic recipe? Clearly it was time to change that, starting with this refreshing and summery Cucumber Lime Basil Prosecco Spritzer.

As you guys know, I’m continuing my partnership with Carnival this year, and for this month’s post I thought it would be fun to create a drink that reminded me of our wonderful cruise. When brainstorming the ingredients for this creation, I tried to think of my favorite summery/hot weather ingredients. Lime always reminds me of summer, so that was a given; cucumber has become my favorite addition to co*cktails as of late, so it made the cut – but what about basil, my favorite summery herb? Well, okay then, let’s just go with all three. 😉

As for the base of the drink, I knew it had to be my most favorite alcoholic drink of all time: Prosecco. Cold, refreshing, and bubbly, it’s so perfect for hot weather. As I wrote in my previous “How to Eat Healthy on a Cruise” post, fruity blended co*cktails are one of those “eh, not worth it” type things for me. I generally have a few sips before I start to feel sick from how overly sweet they are. But Prosecco, on the other hand? Definitely worth it. I had a glass most evenings on our cruise before dinner!

Matt was really skeptical about how well Prosecco would pair with lime juice, but I told him to trust me. I had a feeling the bright tart flavor of the lime would go really well with the refreshing bubbles. I was right. 🙂

Making this recipe is easy, and doesn’t require any fancy equipment at all! Step 1: buy a bottle of Prosecco. Step 2: make a cucumber basil infused lime juice to mix it with. Step 3: mix and drink!

To make the cucumber basil infused lime juice to mix with the Prosecco, simply squeeze lime juice in a glass, then toss in a few slices of cucumber and some basil leaves. Stir it around a little and then pop it in the fridge for a few hours so it’s nice and infused (and cold).

When you’re ready for happy hour, grab the lime/cucumber/basil mixture out of the fridge, then drain it so you separate the infused lime juice from the basil leaves and sliced cucumber. Then, pour equal amounts into all your champagne flutes. The full recipe (below) will make about 4 servings, and each glass should have roughly 1/2 an ounce (about half a shot glass) worth of infused lime juice in it. I added some fresh slices of cucumber to the mix, too.

Plus another basil leaf. You can do this or skip it!

Then, add the Prosecco!

Garnish with an optional slice of lime, and enjoy.

My official fANNEtastic taste-testers (aka Matt and my mom) gave this two thumbs up. The flavor is so refreshing and unique – the cucumber hits you first, followed by a hint of basil, finishing with the tart lime and Prosecco fizz. We hope you love it, too, whether yours comes with a view of the ocean or not. Cheers!

p.s. Want more cruise-inspired recipes? Check out my Caribbean Shrimp Quinoa Salad and Jamaican Jerk Turkey Burgers with Pineapple Salsa!

This post was created for Away We Go with Carnival, the destination for getting in the getaway state of mind. Head on over.