Apricot Cream Spritz

Pro tips

• Use fresh crushed ice rather than cubed to chill the drink quickly without over-dilution as it melts.
• Pour sparkling wine last and gently to preserve carbonation and prevent the drink from becoming flat.
• Chill all ingredients beforehand—milk, apricot nectar, brandy, and wine—for the best texture and taste.
• Stir gently after adding sparkling wine to blend flavors without losing bubbles.

Substitutions

• Apricot Flavored Brandy → Regular brandy + 1 tbsp apricot jam or nectar reduction (adjust sweetness)
• Milk → Heavy cream diluted 1:1 with water (richer mouthfeel) or half-and-half (creamier alternative)
• Sparkling wine → Prosecco, Cava, or champagne (varies dryness level)
• Apricot nectar → Peach nectar or apricot juice (similar texture and sweetness)

Storage & make-ahead

Best served immediately after preparation. Batch the dairy and brandy mixture up to 4 hours ahead in the refrigerator; add sparkling wine and crushed ice just before serving.

Equipment

cocktail shaker or mixing glass · bar spoon · ice crusher or Lewis bag

Can I make this drink without apricot brandy?

Yes, substitute with regular brandy or cognac and add 1 tbsp apricot jam or apricot puree to maintain the apricot flavor.

What type of sparkling wine works best for this spritz?

Prosecco, Cava, or any dry to off-dry sparkling wine balances the sweetness of apricot and cream well.

Can I batch this cocktail ahead of time?

Mix the milk, apricot nectar, and brandy in advance, but add sparkling wine and crushed ice just before serving to maintain carbonation and texture.

Is this drink creamy or light?

It's creamy from the milk but remains light and refreshing due to the sparkling wine and crushed ice—not heavy or dessert-like.

How do I prevent curdling when mixing milk with alcohol?

Use cold milk and combine it gently with the brandy and apricot nectar; avoid boiling or high-heat ingredients.