8 Prosecco Cocktail Recipes to Try at Home

prosecco cocktail

Get creative with these delicious and simple prosecco cocktail recipes that are easy to make at home

Words Helen Brown

Delicious of flavour and light of fizz, prosecco is an ideal candidate for imaginative mixology. Here are our favourite prosecco cocktail recipes for adding a bit of creative colour and clever flavour to one of our favourite fizzy tipples.

 Bakewell Fizz: A sweet treat

prosecco cocktail

Black cherries in Kirsch, available hereAmaretto DisaronnoProseccoMETHOD

Place a Kirsch-soaked cherry along with one tablespoon of Kirsch in the bottom of a Champagne flute. Top with one part Amaretto Disaronno and three parts prosecco. Recipe from bbcgoodfood.com

Sage, Pear & Ginger Prosecco Cocktail: Something a little different

prosecco cocktail

500ml water400g sugar2 bunches of fresh sage leaves chopped or one bundle of dried sage2 tbsp grated fresh gingerBottle of prosecco1 large piece of ginger, peeled and diced
Vodka of your choice
500ml pear nectar, available here

Bring the water and sugar to a boil in a saucepan until the sugar has dissolved and you have a syrup. Once the syrup reaches a boil, remove it from the heat and stir in the sage and ginger. Cover and let the syrup steep until it’s completely cool (room tem or approx. 2-3 hours). Then refrigerate.For the cocktail, pour 1-2cm of the sage-ginger syrup into the bottom of a glass, add 50ml each of vodka and pear nectar, top with prosecco. Stir and adjust alcohol to your taste. Garnish with a slice of pear.
Recipe adapted from patternsandprosecco.com

Hibiscus & Prosecco Cocktail: Perfect for girls night

prosecco cocktail

100ml vodka25ml ginger cordialJuice of 1 orangeJuice of 1 lemonHandful of iceWild Hibiscus flowers in syrup, available here300ml proseccoMETHOD
Pour the vodka into a cocktail shaker with the ginger cordial, orange and lemon juice. Add a handful of ice and shake until the cocktail shaker is frosty.Line up 4 Champagne flutes, put a hibiscus flower in each, then strain the cocktail into the glasses. Divide the prosecco between the glasses, then drop 1 tsp syrup from the hibiscus flower jar into each and allow it to sink before serving.

Recipe from bbcgoodfood.com

G&Fizz Prosecco Cocktail: Perfect for an outdoor evening with friends

prosecco cocktail

GinElderflower CordialFresh Mint Sprigs and/orCucumber slicesProsecco

Pour a dash of elderflower cordial and 20ml of gin into a glass and simply fill with cold prosecco.  Then you can decorate with a sprig of fresh mint or slice of cucumber if you wish.Recipe from prosecco.club

Americana: A great party starter

prosecco cocktail

1 dash Martini Bitters4 parts Martini Prosecco, available here1 cherry, to garnish1/2 part bourbon1 teaspoon maple syrupMETHOD
Add the bourbon, maple syrup and Martini Bitters to a cocktail glass. Carefully top the glass with chilled Martini Prosecco. Garnish with a cherry.Recipe from jamieoliver.com

Lemon Sherbert Fizz: A mouthwatering, lip-smacking, tangy citrus froth

prosecco cocktail

Lemon sorbetLime cordialProseccoLemon slices to garnishMETHOD
Pop one heaped teaspoon of lemon sorbet into the bottom of a tall flute and dash a few drops of lime cordial over it.Top up with cold prosecco, stir quickly but gently, garnish with a slim quarter of a lemon slice and serve.Recipe from telegraph.co.uk

The Hugo: A trendy cocktail from the Alps

prosecco cocktail

Ice cubes
25ml elderflower cordial
125ml prosecco
One wedge of lime squeezedMETHOD

Place a handful of ice cubes into a big red wine glass. Add in the elderflower and a couple of mint leaves. Top up with prosecco and then garnish with a wedge of lime.itv.com

Raspberry Prosecco & Mint Cocktail: Tangy and full of flavour

prosecco cocktail

INGREDIENTS1/4 cup (55g) caster sugar
125g punnet raspberries
1/4 cup (60ml) vodkaHandful mint leaves, half tornSmall pinch dried chilli flakes1/2 cup (125ml) Prosecco or sparkling wineMETHODPlace sugar and 1/4 cup (60ml) water in a small saucepan over medium heat. Bring to a simmer and cook for 1-2 minutes until sugar dissolves. Remove from heat and cool, then cover and chill until needed.
Whiz half the berries in a food processor until smooth. Strain, discarding any solids.Half-fill a cocktail shaker with ice. Add vodka, torn mint leaves, chilli flakes, raspberry puree and 2 tbs sugar syrup. Shake well, then stir in prosecco.Fill glasses with ice, strain over cocktail and serve with remaining mint and berries.Recipe from delicious.com

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