Tangerine Basil Spritz Cocktail Recipe

I love mixing drinks that feel fresh and simple, and this tangerine basil spritz totally hits the spot. The bright citrus from the tangerine plays so well with the herbal notes of basil, keeping things light and refreshing without tipping into that overly sweet territory.

This cocktail gives you a crisp, easy way to enjoy a spritz with a twist of fresh flavor.

The first time I threw basil and tangerine together, I honestly didn’t expect them to get along so well. Basil brings a subtle earthiness that makes the drink feel more layered, while tangerine keeps it punchy and bright.

It’s perfect for a sunny afternoon or when you want to serve friends something easy but still a bit unexpected.

You don’t need any fancy tools or weird ingredients to pull off this spritz. Just a handful of basics and a couple of fresh touches, and you’ll have something unique and seriously refreshing in no time.

Tangerine Basil Spritz Cocktail Recipe

I keep coming back to this drink because it’s got that fresh citrus, a hint of herbs, and just enough sparkle. Basil, tangerine juice, and prosecco come together for a cocktail that’s lively but not cloying.

Equipment

• Wine glass or highball glass – I usually reach for a stemmed wine glass since it keeps things colder.
• Cocktail shaker – I toss the juice, syrup, and spirit in here before adding bubbles.
• Muddler or wooden spoon – This is what I use to press the basil leaves and get those oils out.
• Measuring jigger – Having exact amounts helps keep the flavors balanced.
• Strainer – I strain out ice shards and basil bits when pouring.
• Bar spoon – I use this to stir gently after topping with sparkling wine or soda.
• Citrus juicer – Fresh juice makes a world of difference, so I always squeeze my own tangerines.
• Ice cubes – I make sure there’s plenty to chill both the glass and shaker.

Ingredients

• 2 oz fresh tangerine juice
• 1 oz vodka or gin (optional, for a stronger base)
• 1/2 oz simple syrup, honey syrup, or agave syrup
• 2-3 fresh basil leaves
• 2 oz chilled prosecco or other sparkling wine
• 1 oz soda water or club soda
• 1/4 oz fresh lemon juice (for brightness)
• 1/2 oz aperol (optional, for a bittersweet touch)
• Ice cubes
• Garnish: tangerine slice, extra basil leaf, or even a sprig of mint

Instructions

• Fill your wine glass or highball glass with ice to get it nice and cold.
• Lightly muddle basil leaves with simple syrup or honey syrup in a shaker.
• Add in tangerine juice, lemon juice, and vodka or gin.
• Shake with ice for about 10–15 seconds.
• Strain everything into the chilled glass over fresh ice.
• Top with prosecco and a splash of soda water or club soda.
• If you’re using aperol, pour it in gently so it floats a bit.
• Give it one gentle stir with a bar spoon.
• Garnish with a tangerine slice and a fresh basil leaf.

Notes

Prosecco adds a crisp, slightly fruity finish that I really enjoy. Sometimes I skip the vodka or gin if I want something lighter and let the sparkling wine shine.

For sweetness, I’ll swap between simple syrup, honey, or agave—just depends what’s around. Honey gives a rounder flavor, agave feels a bit cleaner.

Fresh juice really is key here. Bottled juice just dulls the drink and takes away that brightness. And when I muddle basil, I go easy—pressing too hard turns it bitter.

If I’m in the mood for a little bitterness, I’ll add aperol. Otherwise, I just stick with prosecco and soda water for a softer vibe.

Tasting Notes

That first sip? It’s bright and honestly pretty refreshing. Tangerine jumps out with this sweet citrus vibe—it’s clean, not heavy at all.

Basil comes in with a soft herbal note, balancing out the fruit. I really like the gentle freshness it leaves behind after each sip.

The bubbles keep things light and crisp. They lift the flavors, so the sweetness and herbs never get dull.

Every sip brings a mix of sweet, tart, and herbal. I find the balance makes it easy to go back for another glass without feeling overwhelmed.

As the ice melts, the drink softens up. The citrus fades a bit, and basil starts to shine more—honestly, that’s my favorite part near the end.