Orange Cardamom Spritz Cocktail Recipe
This cocktail is all about that citrus-forward taste, but the cardamom adds a cozy warmth. I’ll walk you through exactly what I use and the steps I follow—nothing too fancy, promise.
Equipment
- Cocktail shaker: I use this to mix and chill everything together.
- Fine mesh strainer: This keeps out cardamom pods and pulp, which is always a win.
- Measuring jigger: Helps me get the right amount of each ingredient.
- Muddler: For smashing up orange slices and cardamom pods.
- Bar spoon: I use it at the end to stir in the prosecco gently.
- Highball or spritz glass: Tall glass just looks better with all those bubbles.
- Citrus juicer (optional): Makes squeezing oranges way easier.
- Ice: Gotta have plenty to keep it cold.
Ingredients
- 2 oz fresh orange juice: I always juice my own oranges—store-bought just doesn’t compare.
- 1 oz simple syrup: Sweetens things up and balances the citrus.
- 1 oz club soda: Adds that fizzy lift.
- 2 oz prosecco or sparkling wine: For bubbles and a crisp finish.
- 2-3 green cardamom pods: I crush these just enough to release the flavor.
- 1 orange slice: Good for muddling or just as a garnish.
- Ice cubes: Enough to fill your glass.
- Optional: Extra orange peel or wheel if you want to get fancy with the garnish.
Instructions
- Drop the orange slice and cardamom pods into your shaker.
- Muddle them gently—just enough to get the oils and juice out.
- Add the orange juice and simple syrup.
- Fill with ice, then shake it up for about 15 seconds.
- Double strain into a highball or spritz glass packed with fresh ice.
- Pour in the club soda and prosecco slowly. I use a bar spoon to mix it in without killing the bubbles.
- Serve right away—best when it’s icy cold and bubbly.
Notes
Fresh juice really is worth it; bottled stuff just tastes flat or sometimes weirdly bitter. When I crush the cardamom, I’m careful not to go overboard—just a couple taps with the muddler does the trick.
If I’m craving something sweeter, I’ll add a bit more simple syrup. Less sweet? I just use a drier prosecco. Sometimes I swap out prosecco for sparkling water if I want a lighter, less boozy version—or even non-alcoholic.
Straining well is key unless you like bits of pulp or cardamom floating around. Makes the whole drink look and feel a lot smoother, too.