Our Favorite Prosecco Cocktails

Prosecco Cocktails

Sunday is National Prosecco Day and we’re seriously ON BOARD! And also majorly curious as to who invents these days… (Can we be on that committee?!) Well, in honor of August 13th, we’ve decided to round up some of our fave prosecco recipes, curated by Jacqueline Strum, founder of ThirstyNest (the first wine and spirits wedding registry)! She happens to know a thing or two about good cocktails…

Ready to find the perfect something to sip on for the rest of the summer? Let’s get shakin’! 

grilled peach rosemary prosecco

Grilled Peach Rosemary Prosecco

Recipe via Will Cook For Friends


For the cocktail:

  • 2 peaches
  • 2-3 oz. rosemary simple syrup
  • Prosecco
  • Crushed ice
  • Sprig of rosemary, for garnish

Rosemary Simple Syrup

  • 1 cup water
  • 1 cup sugar
  • 2-3 sprigs fresh rosemary


For the rosemary simple syrup:

In a small saucepan, stir together the sugar and water. Add the rosemary, and place over medium heat. Cook for 5-7 minutes, stirring occasionally, or until the sugar is completely dissolved and the syrup has as strong a rosemary flavor as you like (the longer it steeps, the stronger the flavor will get).

Remove the sprigs of rosemary, and let the syrup cool. Pour into a clean, tightly lidded jar, and store in the fridge for up to a couple of weeks.

For the peaches:

Preheat your grill to a medium temperature. Turn off the burner(s) on one side of the grill, or push the charcoal to only one side of the grate so that one side of the grill is hotter than the other.

Cut the peaches in half and remove the pits. Lightly brush the cut side with a little oil to prevent stickage (I like coconut oil, but any neutral, high-heat oil will work), and place cut-side-down over the hottest side of the grill. Let cook for just a few minutes, or until lightly charred. Flip the peaches over, and move them to the cooler side of the grill. Close the lid, and let them roast for 3-5 minutes more, or until the fruit is softened and juices begin bubbling at the surface.

Add the grilled peaches to your blender or food processor, and puree until smooth. Strain the peach nectar through a fine mesh sieve, and refrigerate until completely chilled. You should have about ¾ cup.

For the cocktail:

Once the peach nectar has cooled, add 2-3 oz. of rosemary simple syrup, to taste (the amount will depend on how strong your syrup is, and how sweet your peaches are).

Add about ½ cup of the peach and rosemary mixture to a tall glass with ice (for two large cocktails), or about ¼ cup to a not-so-tall glass (for four small cocktails) and top each glass with prosecco. Garnish with a sprig of rosemary, and serve.

Blackberry Prosecco Mojito

Blackberry Prosecco Mojito

Recipe via Cookie Named Desire


Blackberry Syrup

  • 1 cup blackberries
  • 1/3 cup granulated sugar
  • 2 tablespoons water

Blackberry Prosecco Mojitos

  • ¼ cup blackberries
  • 3 oz blackberry syrup
  • juice from one lime
  • 10 mint leaves
  • 4 ounces light rum
  • ice cubes
  • Prosecco


In a small saucepan add the blackberries, sugar, and water. Heat on medium high and mash well. Heat until the mixture is thicker. Strain through a fine mesh strainer and chill.

In a cocktail shaker, add the blackberries, blackberry syrup, limes, and mint leaves. Muddle well, then all the rum and a few ice cubes. Shake well to combined.

Strain the mixture into your glasses, then top with prosecco.

Sangria Verde with Melon Cucumber Mint Basil

Sangria Verde with Melon Cucumber Mint Basil

Recipe via the Bojon Gourmet


  • 1/4 cup organic blonde cane sugar
  • 1/4 cup boiling water
  • 3/4 cup cubed green melon
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup halved green table grapes
  • 1 lime, thinly sliced
  • juice of 1 lime
  • 2 sprigs mint, plus some pretty leaves for garnish
  • 2 sprigs basil, plus some pretty leaves for garnish
  • 1 (750mL) bottle Vinho Verde (or dry white or sparkling wine such as Prosecco), chilled
  • 1/2 cup white rum
  • ice
  • sparkling water


In a small, heat-proof jar or bowl, stir together the sugar and boiling water to dissolve the sugar.

In a large vessel, such as a 2-quart mason jar, pitcher, or punch bowl, combine the cucumber, melon, grapes, lime slices, lime juice, mint, and basil. Pour in the Vinho Verde, rum, and simple syrup. Stir gently to combine, then cover and chill for at least 30 minutes or up to several hours.

To serve, fill tall glasses with ice. Pour in sangrìa and spoon in some of the fruity bits. Top off each glass with a spritz of fizzy water and some pretty mint and basil leaves to garnish, and serve.

Blackberry Thyme Cocktail

Blackberry Thyme Cocktail

Recipe via Jacquelyn Clark


For the blackberry syrup:

  • 1/3 cup blackberries, plus 8 more for garnish
  • 1/3 cup water
  • 1/3 cup sugar

For the cocktail:

  • 1 bottle of prosecco or champagne
  • 4 sprigs of thyme (for the garnish)


In a small saucepan, bring the blackberried, water and sugar to a boil. Turn to low and let simmer for 10 minutes. Strain blackberries and let syrup cool.

Add 2 tbsp. of syrup to the bottom of each glass. Top with prosecco and add in a sprig of thyme and 2 blackberries!

Wind down on these warm summer nights with refreshing cocktails just in time for #NationalProseccoDay!

Seriously delish, right?! Which recipe are you wanting to try first? Let us know in the comments below!