10 prosecco cocktails you can make in minutes

Prosecco is great on its own but benefits from the addition of other carefully chosen ingredients. Discover our bubbly cocktail recipes – ideal for a party.

The light flavour and delicate fizz of prosecco make it an ideal candidate for imaginitive mixing. Try the following blending ideas for sophisticated party drinks.

Our video guide to making prosecco cocktails should help you hone your skills…

Our top 10 prosecco cocktails.

Mix one part crème de cassis with 1 tablespoon of lemon juice and top with three parts prosecco. Skewer a couple of blueberries onto a sprig of thyme and drop into the glass to serve.

Invented by Sophie Dahl. Fill a glass with prosecco and pour one tablespoon of rose syrup down the inside of the glass so that it slides to the bottom.

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.

Put a hibiscus flower (from lakeland.co.uk and some supermarkets) with one teaspoon of its syrup in the bottom of a glass, and pour over prosecco. Don't discard the flower - it tastes of raspberry and rhubarb.

Decorate the rim of a champagne flute by dipping it in a saucer of water then into a dish of one tablespoon caster sugar mixed with half a teaspoon of ground cinnamon. Add one tablespoon of ginger syrup from a jar of stem ginger into the glass then top with equal quantities of pear juice and prosecco, garnish with a slice of stem ginger.

A relation of the Negroni. Mix four parts prosecco, one part sweet vermouth (such as Martini Bianco) and one part Campari. Serve with a twist of orange zest.

7. Raspberry prosecco bellini

Pour one part raspberry liqueur into a champagne flute then add one sprig of fresh basil. Top with four parts prosecco and serve.

A splash of sloe gin and a blackberry or two, topped up with prosecco.

Combine the juice of one clementine with one part Cointreau and three parts prosecco in a champagne glass or tumbler. Garnish with a sprig of rosemary and a slice of clementine studded with cloves.

For a spin on this classic, place one part elderflower cordial, one part lemon juice and one parts gin in a cocktail shaker with ice. Shake until well combined then strain into a tall glass. Top with prosecco and serve with a twist of lemon and a couple of mint leaves.

Looking for more inspiration? Try out some more of our prosecco recipes.

What's your favourite way to serve prosecco? Do you prefer to keep things simple or can't resist a splash of colour? Share your ideas and tips in the comments below.

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Prosecco drink: Fantasy Prosecco

Fantasy Prosecco Cocktail is a refreshing mixed drink for any time of the day, bursting with vitamins.

Exotic Prosecco Cocktail in a pineapple!

This delicious drink is a stylish Prosecco cocktail to amaze your guests.

What is a shaker?

A shaker is an essential tool which should never be missing from any bartender's toolbox.

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Sparkling Blue Prosecco Cocktail

This attractive Prosecco cocktail is a splendid pre dinner drink. Ideal to serve at your poolside party!

Bitters Prosecco: Prosecco cocktail with Angostura Bitters

This drink has a special twist to it and should be enjoyed as a pre dinner cocktail.

Prosecco Cocktail: Luna Rossa

Here is a superb low alcohol after dinner Prosecco cocktail to please your guests.

Prosecco cocktail with Limoncello: Pit Stop

Very refreshing cocktail, ideally drunken with pre dinner snacks or together with fish based dishes.

Prosecco Cocktail: Colò Clobber

Colò Clobber is the ever fashionable cocktail to get you into a holiday mood!

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The 10 simple prosecco cocktails you need to make

T hese refreshing prosecco cocktails are perfect for enjoying on warm days (or even chilly ones). Best of all, you can make them with store-cupboard staples.

Lemon Sherbet Fizz

A mouthwatering, lip-smacking, tangy citrus froth. 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.

Bloody Buck’s Fizz

A new take on a brunch-time classic, and delicious with scrambled eggs and smoked salmon.

Squeeze and strain the red juice of one ripe blood orange and pour 50ml into a tall flute.Top up with ice-cold prosecco.

Optional garnish: a few tiny redcurrants bobbing about on the surface.

English Garden

Pour 20ml elderflower cordial and 20ml gin (I like Hendricks for its cucumber and rosewater notes here) into your flute and fill the glass with ice-cold prosecco.

Decorate with a tiny top-sprig of fresh mint.

Canada Flag Fizz

T he sweetness of maple syrup and the tang of cranberry combine well here - serve in a flute if you prefer but this is meant to be unconventional…

Shake 2 teaspoons of maple syrup over ice with 50ml chilled cranberry juice in a cocktail shaker.

Strain into a tumbler and top up with 100ml cold prosecco. Stir swiftly and serve.

Blushing Bellini

This is a lovely ruby-red hue and has sweet cassis depths.

Shake 20ml freshly squeezed pomegranate juice, 20ml crème de cassis and 20ml plain vodka with ice in a cocktail shaker and strain into a tall slender glass.

T op up with 100ml chilled prosecco.

Sorrento Sparkle

Combines two of Italy’s most popular drinks: the gorgeous lemon liqueur of the Amalfi coast and the fizz of the Veneto. Bellissimo!

Dash 30ml cold limoncello liqueur into a champagne flute and top up with ice-cold prosecco. Dangle a very thin twist of lemon zest over one edge of the glass, if you like.

Green Ginger Fizz

I love the flavours of lime, ginger and crisp prosecco together - this is really refreshing.

Pour 25ml ginger syrup from a jar of stem ginger or 25ml ginger wine/ginger liqueur into a Champagne flute and add the juice of half a ripe lime.

Top up with ice-cold prosecco, stir very briefly and garnish with slim, small half-slice of lime.

Damson Dance

‘Dance’ because of the small bubbles bustling about in the purple liquid…you could make this with more bitter sloe gin instead, but I prefer juicy damson gin in a warm-weather cocktail.

S imply pour 25ml damson gin into the base of a champagne flute and top up with cold prosecco.

Paddington’s Prosecco

The flavours of a hot toddy for a cool winter cocktail…

Gently warm up a tablespoon of marmalade with a teaspoon of honey and one clove, strain and allow the liquid to cool.

Pour it into a tumbler and add dash each of fresh orange juice and whisky liqueur (optional!).

Top up with 110ml cold prosecco, stir briefly and serve.

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Four Prosecco Cocktails We Love, Direct from Italy

It’s the pop heard ‘round the world. Prosecco’s egalitarian appeal has created an out-and-out prolific outpouring of the fetching Italian frizzante —so much so, you can’t throw a cork without hitting a bar or restaurant with at least one bottle on the menu these days.

But beyond being a delightful (and affordable) sparkling wine to sip all on its own, Prosecco is also the secret weapon in giving solemn, stately cocktails a little effervescent oomph. The best place to turn for inspiration: Venice , of course—birthplace of the Bellini and a stone’s throw from Prosecco’s ancestral home.

Within that lovely region, you will find the Prosecco DOC and DOCG (Denominazione di Origine Controllata and Denominazione di Origine Controllata e Garantita)—strictly designated areas where true Prosecco may be legally produced. It is here, in the lush valleys and craggy mountains running between the regions of Veneto and Friuli, that lay the perfect growing conditions for the glera grape, the source of pretty Prosecco.

Enrico Fuga, the talented bar manager behind the stick at the Skyline Rooftop Bar in Venice’s Hilton Molino Stucky, a former flour factory turned luxury hotel, makes great use of the northern Italian bubbly in many of his cocktails. “Champagne doesn’t match up as well,” he proclaims. “Prosecco is more versatile.”

But are all Prosecco’s created equally?

“For the Prosecco choice,” offers Fuga, “it really depends on the sweetness level you want to obtain at the end of the drink.”

How do you know what that is? Easy. On every bottle, you will see one of the following words to clue you in:

• Extra Dry : Remember this: “dry” on a label means sweet. Confusing? Sure. So like your times tables, just learn it. Extra dry means the wine in front of you is going to have a bit of extra sugar. You’ll notice it in how it enhances the inherent fruity characteristics of the wine—notes of peach and green apple—on your tongue.

• Dry : Let’s say it again: dry means sweet! In this case, between 17-32 grams per liter.

• Demi-Sec : Dessert in your glass. Yum.

You might also see two other terms: Brut Nature and Extra Brut. The latter will soon be an official descriptor in the DOCG only, and means the bottle you’re eyeballing has between 0-6 grams of sugar per liter. Which to you translates into a near absence of sweetness. Brut Nature means zero, zip, nada extra sugar in there, so it’s the cracker-dryest of them all.

Applying this to cocktail making is pretty easy. If you want to enhance fresh, sour, or savory ingredients in a drink, go brut or extra brut. If you want to play up fruity notes in a cocktail, veer in the direction of Extra Dry or Dry Prosecco.

“Usually I use the brut because it gives the freshness and the right balance I am looking for,” Fuga offers. As for DOC or DOCG level, he tends to stick to the easy elegance of the DOC-level wines , reserving the DOCG bottles for pure Prosecco pleasure.

Try one of these fab four sips from Fuga. And no matter what, remember the most important rule of thumb: If you’d drink it on its own, it’ll be molto bene in your cocktails .

“This is my special version of a classic Daiquiri,” says Fuga. “The fresh Prosecco and dark rum are like a wedding that has to happen!”

4 to 5 mints leaves, plus extra for garnish
1.5 oz. Havana Club anejo rum
0.75 oz. fresh lime juice
0.50 oz. simple syrup
3 to 4 drops Angostura bitters
Brut-style Prosecco

Fill a shaker with ice. Add in the first five ingredients and shake well. Double strain into a martini glass. Top with Prosecco and garnish with the remaining mint leaf.

Pomm Spritz

A cross between the classic Italian Spritz and a Paloma, this refreshing sipper gets an added bit of buoyancy from the brut-style Prosecco that Fuga adds to the mix.

0.75 oz. Aperol
0.50 oz. blanco tequila
Brut-style Prosecco
0.75 oz. high-quality grapefruit soda
1 slice pink grapefruit, dipped in Maldon sea salt

Fill a chilled wine glass with ice. Pour in the Aperol, tequila, and Prosecco. Top with grapefruit soda and with the grapefruit slice.

When Fuga makes this riff on an Americano on a Negroni at the Skyline, he deconstructs its parts by creating a Campari jelly and dehydrated orange peel, each served as separate components to be nibbled alongside the drink.

1 oz. Vallentini Bitter or Campari
1 oz. Carpano Classico sweet vermouth
1 oz. Toral gin
Brut Prosecco
1 broad orange peel
1 orange slice

In a double rocks glass, pour in the first four ingredients. Carefully add in ice and stir. Wipe the rim of the glass with the inside of the orange peel and drop in. Further garnish with the orange slice.

Classic Skyline Bellini

White peaches are grown in abundance in this area of northern Italy , which is how it came to be the favored combo with Prosecco by its creator, Giuseppe Cipriani, the owner of the famed Harry’s Bar in Venice. Because white peach season is only in the summer, Fugo freezes them and then makes a puree with simple syrup so he has the good stuff on hand all year long.

2 oz. fresh white peach puree
3 to 4 oz. Brut or Extra-dry Prosecco

Pour the puree into a champagne flute. Top with Prosecco.

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Prosecco Cocktails

The Italian white wine is the main ingredient in the Red Velvet, a riff on the Black Velvet, and a variety of other refreshing cocktails.

Red Velvet

This riff on the Black Velvet replaces the Champagne with Prosecco and the Guinness with raspberry-flavored lambic, a type of wheat beer made with wild yeasts.

Prosecco-Saba Cocktail

This tart Italian cocktail–comprised of just two ingredients–can be mixed before serving or served as a layered drink for guests to stir themselves.

Pomelder Prosecco Punch

This sweet-tart, aromatic punch gets a ton of flavor and a rosy hue from pomegranate juice that's reduced to a syrup with fresh ginger and cardamom. St. Germain elderflower liqueur adds fragrant sweetness. The recipe comes from a member of the Food52 online community, a veterinarian from Portland, Oregon whose screen name is hardlikearmour.

Bubbling Mario

With two Italian ingredients–Prosecco and the bright orange-red aperitivo Aperol–the cocktail is a nod to Mario Batali's heritage.

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Four Prosecco Cocktails We Love, Direct from Italy

But are all Prosecco’s created equally?

“For the Prosecco choice,” offers Fuga, “it really depends on the sweetness level you want to obtain at the end of the drink.”

How do you know what that is? Easy. On every bottle, you will see one of the following words to clue you in:

• Dry : Let’s say it again: dry means sweet! In this case, between 17-32 grams per liter.

• Demi-Sec : Dessert in your glass. Yum.

Try one of these fab four sips from Fuga. And no matter what, remember the most important rule of thumb: If you’d drink it on its own, it’ll be molto bene in your cocktails .

“This is my special version of a classic Daiquiri,” says Fuga. “The fresh Prosecco and dark rum are like a wedding that has to happen!”

4 to 5 mints leaves, plus extra for garnish
1.5 oz. Havana Club anejo rum
0.75 oz. fresh lime juice
0.50 oz. simple syrup
3 to 4 drops Angostura bitters
Brut-style Prosecco

Fill a shaker with ice. Add in the first five ingredients and shake well. Double strain into a martini glass. Top with Prosecco and garnish with the remaining mint leaf.

Pomm Spritz

A cross between the classic Italian Spritz and a Paloma, this refreshing sipper gets an added bit of buoyancy from the brut-style Prosecco that Fuga adds to the mix.

0.75 oz. Aperol
0.50 oz. blanco tequila
Brut-style Prosecco
0.75 oz. high-quality grapefruit soda
1 slice pink grapefruit, dipped in Maldon sea salt

Fill a chilled wine glass with ice. Pour in the Aperol, tequila, and Prosecco. Top with grapefruit soda and with the grapefruit slice.

1 oz. Vallentini Bitter or Campari
1 oz. Carpano Classico sweet vermouth
1 oz. Toral gin
Brut Prosecco
1 broad orange peel
1 orange slice

Classic Skyline Bellini

2 oz. fresh white peach puree
3 to 4 oz. Brut or Extra-dry Prosecco

Pour the puree into a champagne flute. Top with Prosecco.

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23 Prosecco Cocktails You Need To Drink Right Now

There have been rumours flying around for the last year or so that a prosecco shortage is set to hit the UK and while we’re yet to see signs of any impact, it did give us a fright for a while.

After all, we’ll always have a soft spot for a glass of our favourite fizz (precisely why a bottle is always on ice in our Beauty Bars so you can enjoy a glass while you have a mani, pedi or blow dry).

With that in mind, here are 23 dreamy prosecco cocktails that have Friday night written all over them…

Plum and Thyme Prosecco Smash

You can find the recipe here.

Angostura Prosecco Cocktail

Raspberry Limoncello Prosecco

Sweet sour bubbles with a citrus twist. Recipe here.

4. Watermelon Mint Prosecco Cocktail

This is literally the ultimate thirt-quenching summer cocktail. Recipe here.

5. Aperol Spritz

An Italian drink made with Italian sparkling wine. Expect a sexy Italian man to drive by on a vespa while drinking this. Recipe here.

6. Raspberry Fig Punch

Perfect for summer evening, this is light and fruity, but not too sweet. Recipe here.

7. Gin, Elderflower and Prosecco Cocktail

Elegant and sparkling, make this for your next soiree. Recipe here.

8. Prosecco Margaritas

One margarita, two margarita, three margarita, floor. Recipe here.

9. G&Fizz Cocktail

What could possibly make a G&T better? PROSECCO. Recipe here.

10. Raspberry Peach Prosecco Punch

This is basically a drinkable peach melba. Recipe here.

11. Lemon Berry Sangria

Sangria is so much better when it’s sparkling. Recipe here.

12. The Hugo

Invented in North Italy, this is the Aperol Spritz’s major competitor. Recipe here.

13. Sparkling Grapefruit Sangria

A scoop of grapefruit sorbet is the secret to this ultra refreshing fizz. Recipe here.

Rhubarb Bellini

A British twist on an Italian bellini. Recipe here.

14. Lemon Sherbet and Prosecco Float

The best way to cool down this summer. Recipe here.

15. Raspberry Prosecco

Sometimes simple is all you need. Raspberry and prosecco are a match made in heaven. Recipe here.

16. Cranberry Pomegranate Prosecco Cocktails

Persephone couldn’t resist pomegranate seeds, and neither can we. Recipe here.

17. Prosperity Prosecco Cocktail

This cocktail features elderflower, prosecco and a tart kick of grapefruit to balance things out. Recipe here.

18. Kir Royale

Who needs champagne? Prosecco and cassis all the way. Recipe here.

19. White Sangria with Prosecco

Limoncello and nectarines make this summer drink deliciously moreish. Recipe here.

20. Blueberry Bellini

Blueberries are an antioxidant-rich super-fruit, so this is basically a health drink. Recipe here.

21. Rosemary Clementine Prosecco Cocktail

A beautifully subtle drink, the rosemary and clementine make an unexpected flavour pairing. Recipe here.

22. Blackberry & Thyme “Love Potion” Cocktail

Obviously, our first love is prosecco. Recipe here.

23. Pomegranate Rosemary Spritzer

Pomegranate and prosecco taste amazing with a little rosemary thrown in. Recipe here.

Prosecco & punch: cocktails for new year

It comes around so fast doesn't it? I'm still not used to writing 2014, let alone 2015. I may not be ready for the change of year, but I am ready to celebrate it, because I've my party planned down to the tablecloth. which will probably have to be plastic.

New Year is a great time to let you hair down and enjoy one last party before the relative (or sometimes total) sobriety of January. So you want to make sure that you have fun and don’t spend the whole time pouring drinks and running to and from the oven every time the sausage rolls think they’re done.

So between Jamie and our lovely writer Ren we’ve got all the food sorted in advance with their articles on finger food and ideas to prepare in advance. Now I just need to sort out the drinks. As a beer lover there will be plenty of that in the fridge (make sure it gets a few hours in there to really cool down) but I’ve learnt the hard way that not everyone wants the latest Belgian-style single-hopped tripel made with Champagne yeast, so I’ve got some bellini purées lined up for when friends arrive (hopefully they are bringing the Prosecco!), a simple stunning berry and rosemary gin fizz for when people are in the party mood and, if it gets that far, Bloody Marys (with bacon garnish!) for the morning.

If you’re after inspiration just check out this gallery of amazing cocktails collected from Jamie’s books, the Drinks Tube website and Jamie Magazine. There’s something for everyone – even the designated drivers. Happy New Year all!

Nini bellini

True to the iconic Italian classic

Sometimes the original is best, and this fruity Prosecco cocktail makes a fantastic party drink. Just add the peach purée before the guests arrive, then top them up as they do!

About the author

To say Jonny Garrett loves food is an understatement, and to his motherâ€™s dismay he is also obsessed with beer. If he could, heâ€™d drink American IPAs and eat sushi all day. Follow him on Twitter at @beerchannel.

12 perfect prosecco cocktail recipes that anyone can make at home

It’s official – everyone’s potty about prosecco.

Middle England almost lost the plot when it looked like a global shortage might be on the cards.

So, when it comes to a summer party, it’s time to get fizzy.

But you don’t want it plain, do you?

The great thing about Prosecco is it’s quick and easy to transform from a straight bit of bubbles to a cheeky cocktail.

So here’s 12 perfect prosecco cocktail recipes that anyone can make at home.

2 lemons, juiced

4 mandarin oranges, juiced

Lemon slice to garnish

Stir together Aperol, lemon juice, mandarin orange juice, and prosecco.

Pour mixture into a shallow dish and place in the freezer.

After 30 minutes take mixture out of the freezer and stir with a fork.

Stake mixture out of the freezer and scrape using a fork every 30 minutes for about 2 hours.

Place ice mixture into serving glass and garnish with lemons.

In each glass place one slice of lemon, one slice of cucumber, mint and ice cubes.

Fill each with 20ml Aperol, 60ml prosecco, 40ml sparkling water and a splash of lemon juice.

1 bottle of dry prosecco

Peel nectarines, cut them up and, using a fine mesh sieve, push through all the liquid.

Do this for all nectarines until you end up with a bowl of finely sieved nectarine puree.

Using a spoon, spoon a big dollop into the bottom of your glass so it should be 1/3 nectarine puree and 2/3 prosecco.

Carefully top with prosecco making sure it doesn’t over fizz.

Sieving the nectarines through a fine mesh is the most important part, in order to get the freshest puree which makes the Nectarini so delicious.

2 bunches of fresh sage leaves chopped or one bundle dried sage (about 1 cup or 1/2 a cup respectively)

2 tablespoons grated fresh ginger

Bottle of prosecco

In a saucepan bring water and sugar to a boil, stirring to dissolve sugar.

Once the simple syrup, which is what you now have, 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 cooled to room temperature, 2-3 hours. Refrigerate after making.

Pour an ounce or two of syrup into a champagne flute depending on how sweet you like it and top with prosecco. Garnish with sage.

15ml fresh squeezed pomegranate juice

15ml fresh squeezed grapefruit juice

Grapefruit slice and pomegranate seeds to garnish

Pour pomegranate and grapefruit juice into a glass and stir.

Pour stirred mixture into champagne glass and top with prosecco.

60ml rose infused Bombay sapphire

22ml Basil-peppercorn syrup

22ml lemon juice

Add the gin, syrup and lemon juice to a mixing tin.

Fill with ice and shake vigorously.

Add the prosecco to the tin and double strain into a chilled coupe. Garnish with peppercorns.

230g white sugar

A generous handful of fresh mint

1/2 fresh lime, plus a wedge to garnish

Make a simple mint syrup – put the water into a pan and bring to the boil. Add sugar to the boiling water and stir until dissolved.

Take the pan off the heat, and add about 20 mint leaves.

Allow to steep for at least an hour before straining into a glass container.

This can be kept in the fridge for up to two weeks.

Pour a couple of dessert spoons of the syrup into a tall glass, add 10 mint leaves and muddle together in the bottle of the glass.

Add a generous amount of crushed ice, followed by the rum.

Squeeze in the juice of half a lime and top with prosecco.

Stir with a spoon or cocktail stirrer, garnish with a lime wedge and serve.

15ml Remy Martin V

60ml fresh homade lemonade

Five dashes Peychaud’s bitters

Shake all ingredients except prosecco, strain over ice and top with your favorite prosecco.

Garnish with fresh herbs or flowers from your garden.

30ml Grey Goose Vodka

15ml jasmine tea syrup

Using a lemon wedge, rub the rim of a flute and then dip half into sugar and half into lavender buds.

Add the vodka and syrup and top with prosecco.

60ml Luxardo Maraschino Liqueur

2 teaspoons of cherry juice

1/2 bottle prosecco

Place half the Luxardo Maraschino Liqueur and half the campari into each serving glass.

Place one teaspoon of cherry juice in each serving glass.

Fill serving glasses to the top with prosecco and garnish with cherries

60ml freshly squeezed watermelon juice, finely strained

Add both ingredients to a tin and strain into a chilled coupe.

25ml peach schnapps

Morrisons M Signature Prosecco

Empty strawberries into a dish or Tupperware and place them in the freezer.

Once the strawberries are frozen solid, place around 4 – or however many will fit – into a champagne flute.

Pour in 25ml of peach schnapps, then fill to the top with chilled prosecco and serve.

For a creamy twist, add a scoop of NuMe Light Ice Cream to the bottom of your champagne flute before pouring.