Bring on the bubbly! Whether you’re toasting a special occasion or just celebrating the weekend, Prosecco adds a touch of sparkle to any dish. From elegant cocktails to show-stopping desserts, we’ve gathered 18 refreshing recipes that are perfect for your next gathering. Get ready to impress your guests and elevate your celebrations—let’s dive into these deliciously fizzy creations!
Prosecco and Peach Bellini
As someone who believes brunch should feel like a celebration, I’ve found that nothing sets the mood quite like a Prosecco and Peach Bellini. I first tried this classic cocktail during a lazy Sunday gathering at a friend’s apartment, and now it’s my go-to for turning ordinary mornings into something sparkling and special. It’s so simple to whip up, yet it always feels elegantly effortless.
Ingredients
- 2 ripe peaches, peeled and pitted
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of granulated sugar
- 1 bottle of chilled Prosecco
- A couple of fresh mint leaves for garnish
Instructions
- Slice the peeled and pitted peaches into small chunks, about 1-inch pieces, to make blending easier.
- Place the peach chunks into a blender, and add the fresh lemon juice and granulated sugar.
- Blend the mixture on high speed for 30–45 seconds, or until it becomes a smooth, lump-free puree.
- Strain the peach puree through a fine-mesh sieve into a pitcher to remove any fibrous bits, pressing gently with a spoon.
- Pour about 2 tablespoons of the strained peach puree into the bottom of each champagne flute.
- Slowly top each flute with chilled Prosecco, tilting the glass slightly to prevent overflowing and maintain bubbles.
- Gently stir each Bellini once with a long spoon to mix the layers without losing carbonation.
- Garnish each drink with a fresh mint leaf placed directly on top for a pop of color and aroma.
Every sip of this Bellini delivers a silky, fruity texture that melds perfectly with the crisp, bubbly Prosecco. I love how the peach puree settles into a soft gradient at the bottom, making each glass as beautiful as it is refreshing. For a fun twist, try serving it alongside fresh fruit skewers or pairing it with a light, buttery pastry—it turns any brunch into a mini celebration.
Strawberry Prosecco Punch
Picture this: it’s a warm summer evening, and I’m hosting my annual backyard gathering when I realize I need a show-stopping drink that’s both elegant and easy to whip up for a crowd. That’s when I created this Strawberry Prosecco Punch—it’s become my go-to for every celebration since, and I love how the fresh strawberry flavor pairs perfectly with the bubbly prosecco.
Ingredients
- 1 pound of fresh strawberries, hulled and sliced
- 1/4 cup of granulated sugar
- 2 tablespoons of fresh lemon juice
- 1 bottle (750ml) of chilled prosecco
- 1 cup of chilled club soda
- A handful of fresh mint leaves
- Ice cubes
Instructions
- Combine the sliced strawberries, sugar, and lemon juice in a medium bowl.
- Mash the strawberry mixture with a fork or potato masher until the berries are broken down and juicy, about 2 minutes.
- Let the strawberry mixture sit at room temperature for 15 minutes to allow the sugar to dissolve and the flavors to meld.
- Strain the strawberry mixture through a fine-mesh sieve into a large pitcher, pressing gently on the solids to extract all the liquid.
- Discard the strawberry solids left in the sieve.
- Pour the chilled prosecco slowly into the pitcher with the strawberry syrup.
- Add the chilled club soda to the pitcher.
- Gently stir the punch mixture with a long spoon to combine, being careful not to agitate the bubbles too much.
- Add a generous amount of ice cubes to the pitcher.
- Garnish with fresh mint leaves by gently clapping them between your palms to release their aroma before adding to the punch.
Light and effervescent, this punch delivers sweet strawberry notes balanced by the crisp acidity of prosecco. The tiny bubbles from the club soda make it extra refreshing, and I love serving it in mason jars with extra strawberry slices floating on top for a rustic touch that always impresses my guests.
Prosecco Mimosa with Orange Juice
Last weekend, I was scrambling to put together a quick brunch for some unexpected guests when I remembered this simple yet elegant cocktail that never fails to impress. It’s become my go-to for last-minute entertaining because it feels fancy but comes together in seconds.
Ingredients
– A chilled bottle of Prosecco (keep it in the fridge for at least 2 hours)
– About 2 cups of fresh orange juice (I squeeze mine fresh, but store-bought works too)
– A splash of orange liqueur if you’re feeling fancy
– Some orange slices for garnish
– Ice cubes (optional, but I always use them)
Instructions
1. Chill your champagne flutes in the freezer for 10-15 minutes before starting – this keeps your mimosa colder longer.
2. Pour 2 ounces of fresh orange juice into each chilled champagne flute.
3. Slowly tilt each glass at a 45-degree angle and gently pour 4 ounces of chilled Prosecco down the side of the glass.
4. Add a ½ ounce splash of orange liqueur to each glass if using – this gives it a lovely depth of flavor.
5. Drop one fresh orange slice into each glass as garnish.
6. Serve immediately while the bubbles are still lively and active.
Creating this bubbly beauty always reminds me why it’s my brunch staple. The crisp Prosecco cuts through the sweet orange juice perfectly, while those tiny bubbles dance on your tongue with each sip. Try serving these in vintage coupe glasses for an extra touch of elegance, or add a few frozen berries instead of ice to keep it chilled without diluting the flavors.
Prosecco Raspberry Sorbet Float
A sizzling summer day last July had me craving something bubbly and fruity, so I raided my fridge and ended up creating this dreamy Prosecco Raspberry Sorbet Float—it’s become my go-to for impromptu gatherings ever since. Honestly, I love how it turns any ordinary afternoon into a little celebration without much effort at all.
Ingredients
– 1 pint of raspberry sorbet
– 1 bottle of chilled Prosecco (about 750 ml)
– A couple of fresh raspberries for garnish
– A splash of fresh lemon juice (about 1 tbsp)
Instructions
1. Scoop about 1/2 cup of raspberry sorbet into each serving glass.
2. Slowly pour the chilled Prosecco over the sorbet until the glass is about three-quarters full.
3. Add a splash of fresh lemon juice to each glass to brighten the flavors.
4. Gently stir the mixture with a long spoon to combine the sorbet and Prosecco, creating a fizzy, creamy texture.
5. Top each float with a couple of fresh raspberries for a pop of color and freshness.
6. Serve immediately to enjoy the effervescence before it fades.
The texture is wonderfully creamy from the sorbet melting into the bubbly Prosecco, with a tangy raspberry kick that’s not too sweet. Try serving it in mason jars for a rustic touch at your next barbecue—it always gets compliments!
Prosecco Lemonade Spritzer
Remember that time I tried to make fancy cocktails for a summer brunch and ended up with a sticky, complicated mess? This Prosecco Lemonade Spritzer is my answer to that—effortlessly chic without any of the fuss.
Ingredients
- 1 bottle of chilled Prosecco (keep it in the fridge until the last minute!)
- 1 cup of freshly squeezed lemon juice (about 4-5 lemons, depending on their mood)
- 1/2 cup of simple syrup (just equal parts sugar and water simmered together)
- A couple of cups of ice cubes
- A splash of club soda for extra fizz
- Fresh mint leaves and lemon slices for garnish
Instructions
- Chill your glasses in the freezer for 10 minutes before starting—this keeps the drink frosty longer.
- Fill each glass about halfway with ice cubes, packing them in so they don’t melt too fast.
- Pour 1/4 cup of freshly squeezed lemon juice into each glass, straining out any seeds as you go.
- Add 2 tablespoons of simple syrup to each glass; stir gently with a long spoon to combine.
- Slowly top with Prosecco, pouring it down the side of the glass to preserve the bubbles.
- Finish with a splash of club soda (about 1 tablespoon per glass) for an extra lively fizz.
- Garnish with 2-3 fresh mint leaves and a thin lemon slice perched on the rim.
- Serve immediately while the bubbles are still dancing—no waiting around!
Unbelievably refreshing, this spritzer balances tart lemon with gentle sweetness and those playful Prosecco bubbles. I love serving it in mason jars with striped straws for a picnic vibe, or topping it with edible flowers when I’m feeling fancy. The ice melts just enough to dilute the sharpness without watering it down—perfection in a glass.
Prosecco Pomegranate Cocktail
Gosh, there’s something about the holiday season that makes me crave sparkling cocktails, and this Prosecco Pomegranate creation has become my go-to for festive gatherings. I first whipped this up last year when my sister unexpectedly dropped by with a bottle of bubbly, and now it’s become our little tradition whenever we need a quick celebratory drink.
Ingredients
– A nice chilled bottle of Prosecco (about 3 cups total)
– 1 cup of pomegranate juice (the good stuff, not from concentrate)
– A couple of tablespoons of fresh lime juice
– A splash of orange liqueur (about 2 tablespoons)
– A handful of fresh pomegranate arils for garnish
– Some ice cubes to keep things frosty
– A few fresh mint sprigs if you’re feeling fancy
Instructions
1. Chill your cocktail glasses in the freezer for at least 15 minutes – this keeps your drink colder longer and makes it feel extra special.
2. Fill each chilled glass about halfway with ice cubes.
3. Pour 1/4 cup of pomegranate juice into each glass.
4. Add 1 tablespoon of fresh lime juice to each glass – I always roll my limes on the counter first to get more juice out!
5. Drizzle 1/2 tablespoon of orange liqueur into each glass.
6. Slowly top each glass with Prosecco, pouring it down the side of the glass to preserve the bubbles.
7. Gently stir each cocktail just once or twice with a long spoon to combine without losing the fizz.
8. Drop a small handful of pomegranate arils into each glass – they’ll sink and look like little jewels.
9. Garnish with a fresh mint sprig by gently clapping it between your palms to release the aroma before placing it on top.
Unbelievably refreshing, this cocktail balances the Prosecco’s gentle bubbles with the tart-sweet punch of pomegranate. The arils add a delightful pop when you sip, and the mint gives it that fresh, festive aroma that just screams celebration. I love serving these in vintage coupe glasses with a sugar rim for extra sparkle during holiday parties.
Prosecco and Elderflower Fizz
Whenever I’m hosting friends for brunch or celebrating a small victory, this Prosecco and Elderflower Fizz is my go-to bubbly cocktail. It reminds me of that time my sister and I spontaneously decided to have a “fancy” picnic in the backyard—we felt so sophisticated sipping these while the sun went down. Honestly, it’s become my signature drink for turning ordinary moments into little celebrations.
Ingredients
- A bottle of chilled Prosecco (keep it in the fridge for at least 2 hours)
- A good glug of elderflower liqueur—about 1/4 cup per glass
- A splash of fresh lime juice from 1 lime
- A couple of fresh mint sprigs for garnish
- Ice cubes to fill the glasses
Instructions
- Chill two champagne flutes in the freezer for 10 minutes until frosty.
- Fill each chilled flute with ice cubes to the brim.
- Pour 1/4 cup of elderflower liqueur directly over the ice in each glass.
- Squeeze the juice from one fresh lime evenly between both glasses (about 1 tablespoon per glass).
- Slowly top each glass with chilled Prosecco, pouring down the side to preserve bubbles.
- Gently stir each drink once with a long spoon to combine without losing carbonation.
- Lightly slap one mint sprig between your palms to release its aroma.
- Place the mint sprig delicately on top of each drink as garnish.
- Serve immediately while the bubbles are still lively and rising.
Here’s what makes this drink special: the first sip delivers that crisp elderflower sweetness that mellows into the dry Prosecco finish, while the mint adds this refreshing herbal whisper. I love serving these with brunch spreads—they pair wonderfully with fruit platters or even salty appetizers like prosciutto-wrapped melon. The tiny bubbles clinging to the mint leaves make it almost too pretty to drink… almost!
Prosecco Sangria with Fresh Berries
Now, I have to confess—I’m not usually one for fancy cocktails, but this Prosecco Sangria with Fresh Berries changed my mind completely after I first tried it at a friend’s summer picnic. It’s so refreshing and easy to throw together, perfect for those lazy afternoons when you want something special without the fuss. I love making a big pitcher of it whenever I have guests over; it always feels like a little celebration in a glass.
Ingredients
– A bottle of Prosecco (about 750 ml), chilled
– A cup of sliced strawberries
– A cup of fresh blueberries
– A cup of fresh raspberries
– A quarter cup of orange liqueur (like triple sec)
– A couple of tablespoons of honey
– A splash of fresh lime juice (from about half a lime)
– A handful of fresh mint leaves for garnish
Instructions
1. Pour the sliced strawberries, blueberries, and raspberries into a large pitcher.
2. Drizzle the honey over the berries in the pitcher.
3. Add the orange liqueur to the pitcher with the berries and honey.
4. Squeeze the fresh lime juice directly into the pitcher.
5. Gently stir the mixture in the pitcher with a long spoon to coat the berries evenly and dissolve the honey.
6. Tip: Let the berry mixture sit for at least 30 minutes at room temperature to allow the flavors to meld and the berries to release their juices.
7. Slowly pour the chilled Prosecco into the pitcher over the berry mixture.
8. Stir the sangria gently once more to combine everything without losing too much carbonation from the Prosecco.
9. Tip: For the best flavor, refrigerate the sangria for 1-2 hours before serving to let it chill thoroughly and the ingredients infuse.
10. Fill serving glasses with ice cubes if desired.
11. Ladle the sangria into the glasses, making sure to include some berries in each serving.
12. Garnish each glass with a fresh mint leaf placed on top.
13. Tip: Serve immediately to enjoy the Prosecco’s bubbles at their peak; if storing leftovers, cover the pitcher and refrigerate for up to 4 hours.
Absolutely delightful, this sangria has a light, fizzy texture with bursts of sweet-tart berry flavors that mingle beautifully with the crisp Prosecco. I often serve it in mason jars with colorful straws for a rustic touch, and it pairs wonderfully with cheese platters or grilled appetizers on a sunny day.
Prosecco and Grapefruit Aperitif
Holiday entertaining always makes me think of my grandmother, who believed every celebration deserved something bubbly and bright. I’ve put my own spin on her tradition with this Prosecco and Grapefruit Aperitif that’s become my go-to for festive gatherings—it’s the kind of drink that makes even Tuesday nights feel special. The tart grapefruit balances the sweetness perfectly, creating a cocktail that’s refreshing without being overly sweet.
Ingredients
– 1 bottle of chilled Prosecco
– 2 large ruby red grapefruits
– A couple of fresh mint sprigs
– A splash of simple syrup (about 2 tablespoons)
– Ice cubes
Instructions
1. Roll each grapefruit firmly on your countertop for 15 seconds using the palm of your hand to help release more juice.
2. Cut both grapefruits in half crosswise using a sharp chef’s knife.
3. Juice the grapefruit halves using a citrus juicer until you have exactly 1 cup of fresh juice.
4. Strain the grapefruit juice through a fine-mesh sieve into a pitcher to remove any pulp or seeds.
5. Add the simple syrup to the pitcher with the grapefruit juice.
6. Stir the mixture vigorously with a long spoon for 30 seconds until the syrup is fully incorporated.
7. Fill four champagne flutes halfway with ice cubes.
8. Pour the grapefruit mixture evenly among the flutes, filling each about one-third full.
9. Slowly top each flute with chilled Prosecco, pouring down the side of the glass to preserve bubbles.
10. Gently clap one mint sprig between your palms to release its oils before placing it in each glass as garnish.
Really, the magic happens when the tart grapefruit meets the effervescent Prosecco—you get this beautiful layered effect with the pink juice settling at the bottom and bubbles rising through. The mint adds this fresh, aromatic quality that makes each sip feel like a special occasion. I love serving these with a sugar rim on the glasses for holidays, or keeping it simple for casual brunches where the bright citrus flavor really shines.
Prosecco Mint Julep Twist
Every summer, when the Kentucky Derby rolls around, I find myself craving that classic mint julep—but this year, I wanted something a little more bubbly and celebratory. After a bit of experimenting (and maybe a few happy accidents), I landed on this Prosecco Mint Julep Twist, which has become my go-to for warm afternoons on the porch. It’s refreshing, fizzy, and just fancy enough to make any day feel special.
Ingredients
- A handful of fresh mint leaves (about 10–12)
- 2 tablespoons of simple syrup
- 2 ounces of bourbon
- A generous splash of fresh lime juice (from about half a lime)
- Crushed ice to fill your glass
- Chilled Prosecco to top it off
Instructions
- Place the fresh mint leaves and simple syrup in a sturdy glass or cocktail shaker.
- Gently muddle the mint and syrup together for about 15 seconds—just enough to release the mint’s oils without tearing the leaves to bits (this keeps it from turning bitter).
- Pour the bourbon and fresh lime juice into the glass with the muddled mint mixture.
- Fill your serving glass to the top with crushed ice, packing it in firmly so it stays chilled longer.
- Strain the bourbon-mint mixture over the crushed ice in the serving glass.
- Slowly top off the drink with chilled Prosecco, pouring it down the side of the glass to preserve the bubbles.
- Give it a quick stir with a long spoon to combine everything evenly.
- Garnish with a fresh mint sprig and a thin lime wheel placed right on top of the ice.
Zesty lime and fragrant mint mingle with the smooth bourbon, while the Prosecco adds a lively fizz that makes each sip feel like a celebration. I love serving these in frosty silver cups for a classic touch, or you can pair them with spicy appetizers to balance the sweetness—either way, it’s pure summer in a glass.
Prosecco and Lychee Martini
Just last weekend, I found myself with an unopened bottle of Prosecco left over from a friend’s birthday party and some lychees I’d impulsively bought at the Asian market—sometimes the best cocktails are born from what’s already in your fridge, don’t you think?
Ingredients
- A good glug of Prosecco (about 1/2 cup)
- A handful of canned lychees (around 6, plus their syrup)
- A couple of ounces of vodka (1/4 cup)
- A splash of fresh lime juice (1 tbsp)
- Ice cubes to fill your shaker
- An extra lychee or two for garnish
Instructions
- Measure 1/4 cup of vodka into a cocktail shaker.
- Add 6 canned lychees and 2 tablespoons of the lychee syrup from the can to the shaker—this syrup adds natural sweetness, so you won’t need extra simple syrup.
- Pour in 1 tablespoon of fresh lime juice; I always roll my limes on the counter before juicing to get the most juice out.
- Fill the shaker three-quarters full with ice cubes.
- Secure the lid tightly and shake vigorously for 15 seconds, until the outside of the shaker feels very cold to the touch.
- Strain the mixture into a chilled martini glass to avoid dilution from melted ice.
- Top the drink with 1/2 cup of chilled Prosecco, pouring slowly to preserve the bubbles.
- Spear 1-2 extra lychees on a cocktail pick and rest it on the rim of the glass for garnish.
What I love about this martini is how the Prosecco’s gentle fizz lifts the floral lychee flavor, while the vodka gives it a clean, strong backbone. For a pretty twist, try freezing edible flowers into ice cubes and dropping one into each glass just before serving—it turns an everyday drink into something truly special.
Prosecco Basil Smash
Gosh, I discovered this delightful cocktail last summer when my basil plant was threatening to take over the entire herb garden—sometimes the best recipes come from necessity! There’s something magical about how the herbal notes mingle with the bubbly prosecco that makes this feel both fancy and completely approachable.
Ingredients
– A couple of fresh basil leaves
– 1 tablespoon of simple syrup
– 1 ounce of fresh lemon juice
– A splash of club soda
– 4 ounces of chilled prosecco
– A handful of ice cubes
Instructions
1. Place 2-3 fresh basil leaves in the bottom of your cocktail shaker.
2. Pour 1 tablespoon of simple syrup over the basil leaves.
3. Use a muddler to gently press and twist the basil leaves for about 15 seconds until they’re fragrant but not completely pulverized—this releases the oils without making the drink bitter.
4. Add 1 ounce of fresh lemon juice to the shaker.
5. Fill the shaker about halfway with ice cubes.
6. Secure the lid tightly and shake vigorously for 20 seconds until the outside of the shaker feels frosty cold.
7. Strain the mixture into a chilled champagne flute, using a fine mesh strainer to catch any basil bits.
8. Top with 4 ounces of well-chilled prosecco—I always keep my bottle in the fridge for at least 2 hours before making this.
9. Add a small splash of club soda for extra fizz.
10. Gently stir once with a long cocktail spoon to combine without losing the bubbles.
11. Garnish with one fresh basil leaf placed delicately on top.
What makes this cocktail truly special is how the effervescent prosecco carries the aromatic basil through each sip while the lemon keeps everything bright and refreshing. I love serving these in vintage coupe glasses with a sugar rim for special occasions, or simply enjoying one on the patio while dinner grills—the herbal notes pair beautifully with almost any summer meal.
Prosecco and Blackberry Cooler
My husband and I discovered this delightful drink during a summer trip to Napa Valley when we needed something refreshing after wine tasting all day – it’s been our go-to summer cooler ever since. Making this Prosecco and Blackberry Cooler always reminds me of those warm California evenings watching the sunset over the vineyards.
Ingredients
– A couple of cups of fresh blackberries
– A generous 1/4 cup of granulated sugar
– The juice from one large lemon (about 3 tablespoons)
– A 750ml bottle of chilled Prosecco
– A handful of fresh mint leaves
– A couple of cups of ice cubes
– A splash of cold water
Instructions
1. Place 1 cup of blackberries, sugar, and lemon juice in a medium bowl.
2. Use a muddler or wooden spoon to gently crush the blackberries until they release their juices and mix with the sugar.
3. Let the blackberry mixture sit for 10 minutes to allow the sugar to fully dissolve and flavors to meld.
4. Strain the blackberry mixture through a fine-mesh sieve into a pitcher, pressing gently with a spoon to extract all the juice while leaving seeds behind.
5. Add the remaining whole blackberries and mint leaves to the pitcher.
6. Fill the pitcher about halfway with ice cubes.
7. Slowly pour the chilled Prosecco into the pitcher, being careful not to let it foam over.
8. Add a splash of cold water to slightly dilute and balance the sweetness.
9. Gently stir everything together with a long spoon just until combined.
10. Pour immediately into tall glasses, making sure each serving gets some blackberries and mint leaves.
Perfectly balanced between sweet and tart, this cooler has the most beautiful magenta hue that makes it almost too pretty to drink. The tiny bubbles from the Prosecco dance with the crushed blackberries, creating a drink that’s both elegant and wonderfully refreshing – I love serving it in vintage coupe glasses with extra mint sprigs for that special touch.
Prosecco Lavender Lemonade
Remember that sweltering summer afternoon last year when my air conditioning decided to take an unscheduled vacation? That’s when this magical Prosecco Lavender Lemonade was born—a happy accident that’s now my go-to for turning any ordinary day into something special.
Ingredients
– 1 cup of fresh lemon juice (about 6-8 lemons)
– 3/4 cup of granulated sugar
– 2 cups of cold water
– 1 tablespoon of dried culinary lavender
– A whole bottle of chilled Prosecco
– A handful of ice cubes
– A couple of fresh lavender sprigs for garnish
– Thin lemon slices for that pretty touch
Instructions
1. Combine 1 cup of fresh lemon juice and 3/4 cup of granulated sugar in a small saucepan over medium heat.
2. Stir continuously for 3-4 minutes until the sugar completely dissolves and the mixture becomes slightly syrupy.
3. Remove the saucepan from heat and stir in 1 tablespoon of dried culinary lavender.
4. Let the lavender steep in the warm lemon syrup for exactly 15 minutes to extract the floral notes without becoming bitter.
5. Strain the lavender-infused syrup through a fine mesh sieve into a large pitcher, pressing gently on the lavender buds to extract all the flavor.
6. Add 2 cups of cold water to the pitcher and stir thoroughly to combine.
7. Fill serving glasses three-quarters full with ice cubes.
8. Pour the lavender lemon mixture into each glass until it reaches halfway up the sides.
9. Top each glass with chilled Prosecco, leaving about 1 inch of space at the top for the bubbles.
10. Garnish each drink with a fresh lavender sprig and a thin lemon slice placed on the rim.
11. Serve immediately while the Prosecco bubbles are still lively and active.
Gently floral and wonderfully effervescent, this drink delivers the perfect balance between sweet lemon and sophisticated bubbles. The lavender adds this subtle perfume that makes it feel like you’re sipping sunshine in a Provençal garden—I love serving it in vintage coupe glasses with extra lemon wheels floating on top for that Instagram-worthy moment.
Prosecco and Cucumber Refresher
Oh my goodness, you guys—this Prosecco and Cucumber Refresher is my go-to when I want something light, bubbly, and just a little fancy without any fuss. I first whipped it up last summer when my sister dropped by unannounced, and now it’s my signature “looks impressive but takes five minutes” drink. Trust me, it’s as refreshing as a dip in the pool on a hot day.
Ingredients
– 1 medium cucumber, thinly sliced (save a couple of pretty slices for garnish!)
– 1/4 cup fresh lime juice (about 2 limes squeezed)
– 2 tablespoons simple syrup (I make mine with equal parts sugar and water)
– A splash of cold club soda
– 1 cup chilled Prosecco (keep it in the fridge until the last second)
– A handful of fresh mint leaves
– Ice cubes (enough to fill your glass halfway)
Instructions
1. Grab a tall glass and fill it halfway with ice cubes—this chills everything fast and keeps it crisp.
2. Add the thinly sliced cucumber to the glass, reserving 2 slices for later; the cucumber infuses the drink with a subtle, fresh flavor as it sits.
3. Pour in the 1/4 cup of fresh lime juice, making sure to strain out any seeds for a smooth sip.
4. Drizzle in the 2 tablespoons of simple syrup; if you like it less sweet, start with 1 tablespoon and adjust after tasting.
5. Gently muddle the mint leaves in a small bowl to release their oils, then drop them into the glass—this step prevents bitter over-muddling.
6. Top it off with a splash of club soda, followed by the 1 cup of chilled Prosecco; pour slowly to preserve the bubbles and avoid overflow.
7. Stir everything together lightly with a long spoon to mix without losing carbonation.
8. Garnish with the reserved cucumber slices and an extra mint sprig for a pretty touch.
Kick back and enjoy this effervescent treat—it’s crisp from the cucumber, zesty from the lime, and has just the right fizz to make any day feel special. I love serving it in mason jars with a striped straw for a laid-back brunch vibe, and the subtle sweetness makes it perfect for sipping slowly on the porch.
Prosecco Ginger Sparkler
Gosh, I discovered this magical Prosecco Ginger Sparkler last New Year’s Eve when I needed something festive but not too sweet—it’s become my go-to celebration drink ever since!
Ingredients
– a bottle of chilled Prosecco
– a couple of tablespoons of ginger syrup
– a splash of fresh lime juice
– a few thin slices of fresh ginger
– a handful of ice cubes
– some fresh mint leaves for garnish
Instructions
1. Chill your Prosecco bottle in the refrigerator for at least 2 hours at 40°F before starting.
2. Pour 2 tablespoons of ginger syrup into a tall glass.
3. Squeeze exactly 1 tablespoon of fresh lime juice into the same glass.
4. Add a handful of ice cubes to the glass until it’s about three-quarters full.
5. Slowly pour 6 ounces of chilled Prosecco over the ice to prevent overflowing.
6. Gently stir the mixture 5-6 times with a long spoon to combine the flavors.
7. Drop 2-3 thin slices of fresh ginger into the drink.
8. Garnish with 3-4 fresh mint leaves by gently pressing them between your fingers to release their aroma before adding.
9. Serve immediately while the bubbles are still lively and rising. Veritably, this sparkler delights with its crisp, bubbly texture and zesty ginger-lime kick that tingles on the tongue—I love serving it in frosty mason jars with an extra ginger slice perched on the rim for a rustic touch.
Prosecco and Kiwi Collins
Vivid memories of lazy summer afternoons on my friend’s porch inspired this bubbly creation—the kind where time slows down and conversation flows as freely as the drinks. I’ve been perfecting this Prosecco and Kiwi Collins for years, tweaking it each season until it became my go-to for casual gatherings. There’s something magical about how the sweet kiwi plays with the dry Prosecco that always gets compliments from my guests.
Ingredients
– 2 ripe kiwis (you’ll want them slightly soft to the touch)
– A good glug of fresh lime juice (about 2 tablespoons)
– A generous pour of simple syrup (roughly 1/4 cup)
– A couple of cups of ice cubes
– A healthy splash of gin (approximately 2 ounces)
– One chilled bottle of Prosecco
– A few fresh mint leaves for that extra freshness
Instructions
1. Peel both kiwis completely, making sure to remove all the fuzzy skin. Tip: Roll the kiwi on the counter with gentle pressure first—this helps loosen the flesh from the skin for easier peeling.
2. Chop the peeled kiwis into small chunks and drop them into your cocktail shaker.
3. Add the 2 tablespoons of fresh lime juice to the shaker with the kiwi chunks.
4. Pour in the 1/4 cup of simple syrup over the kiwi mixture.
5. Muddle everything vigorously for about 30 seconds until the kiwi is completely mashed and juicy. Tip: Use a wooden muddler if you have one—it extracts more flavor without crushing the seeds too much.
6. Fill your cocktail shaker halfway with ice cubes.
7. Add the 2 ounces of gin to the shaker.
8. Secure the lid tightly and shake vigorously for 15-20 seconds until the outside of the shaker feels frosty cold.
9. Strain the mixture through a fine mesh strainer into two tall Collins glasses filled with fresh ice.
10. Top each glass slowly with chilled Prosecco, pouring down the side to preserve the bubbles. Tip: Chill your Prosecco bottle in the refrigerator for at least 2 hours beforehand—cold Prosecco creates better bubbles and prevents overflow.
11. Garnish each drink with fresh mint leaves by gently slapping them between your palms first to release their aroma.
Creating this cocktail feels like capturing sunshine in a glass with its vibrant green hue and effervescent texture. The kiwi pulp creates these delightful little fruity surprises with each sip, while the Prosecco adds that elegant dry finish that keeps you coming back for more. I love serving these with cheese boards—the acidity cuts through rich cheeses beautifully.
Prosecco Tropical Sunrise
Zesty and vibrant, this Prosecco Tropical Sunrise has become my go-to brunch cocktail after discovering it at a beachside cafe last summer. I love how the colors layer beautifully, reminding me of those perfect sunrise moments when the world feels full of possibility. It’s surprisingly simple to make but always impresses guests with its tropical flair and bubbly sophistication.
Ingredients
– 1 cup of chilled Prosecco
– 1/2 cup of pineapple juice
– 1/4 cup of orange juice
– A generous splash of grenadine syrup
– A couple of ice cubes
– Optional: a slice of orange for garnish
Instructions
1. Chill your champagne flute in the freezer for 10 minutes—this keeps the Prosecco bubbly longer.
2. Pour 1/2 cup of pineapple juice directly into the chilled flute.
3. Slowly add 1/4 cup of orange juice over the back of a spoon to create a distinct layer above the pineapple juice.
4. Tip: Hold the spoon upside down just above the liquid surface for cleaner layers.
5. Carefully pour 1 cup of chilled Prosecco down the side of the glass to form the third layer.
6. Add a generous splash of grenadine syrup—it will sink through the layers creating that sunrise effect.
7. Drop in a couple of ice cubes to keep everything chilled without diluting too quickly.
8. Tip: Use large ice cubes rather than crushed ice for slower melting.
9. Garnish with an orange slice on the rim if desired.
10. Tip: Serve immediately while the layers are still distinct for the best visual presentation.
Ultimate sipping pleasure comes from that gorgeous gradient of sweet pineapple, bright citrus, and bubbly Prosecco all in one glass. The grenadine adds just enough sweetness to balance the dryness, making it perfect for lazy weekend brunches or celebratory toasts. Try serving it alongside fresh fruit platters or tropical-inspired appetizers for a complete sensory experience.
Summary
Here’s to making your next celebration extra special with these 18 refreshing Prosecco recipes! From elegant cocktails to delightful desserts, there’s something for every occasion. We hope you find a new favorite—give one a try and let us know which one you love most in the comments below. Don’t forget to share this roundup on Pinterest to spread the bubbly cheer!
