Building the spritz:
This recipe follows a classic 3:2:1 spritz ratio—complete with Prosecco, elderflower liqueur, and club soda—blended with just enough ice to make it slushy, but not too much that its delicate, fresh flavor is watered down. For two servings, I found 3 cups of ice to be just right, but you may need to adjust depending on your blender and ice shape.
Muddling the mint:
Resist the urge to over-muddle your mint. If you’re like me, you may think more muddle, more minty flavor, but overdoing it will release chlorophyll (all roads lead back to 4th-grade science class!), which will make your frozen spritz bitter. You should aim to lightly bruise the mint until fragrant, not shred or crush. Once you master these easy tips, you’ll want to keep this frosty cocktail on hand for pool days, summer brunches, and heatwave afternoons.
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