5 Better-Than-Dessert Prosecco Cocktails

Sweet, sweet bubbly.

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Design by Betsy Farrell

Prosecco, how do we love thee? Let us count the ways...The sparkling Italian wine is the drink we know and love in our brunch-time bellinis and as an every-day choice for a bubbly pick-me-up. Here, five of our favorite prosecco-based recipes that are too good to keep to yourself.

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1 Blackberry and Rosemary Spritz
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The ultimate holiday party drink.


2 cups Blackberries

1 1/2 Tblsp. Fresh Chopped Rosemary

1/4 cup and 2 Tblsp. sugar

2/3 cup Water



To make the syrup, simply combine blackberries, fresh chopped rosemary, sugar, and water in a small saucepan. Simmer roughly 20 minutes (uncovered), stirring occasionally until blackberry mixture thickens and reduces. Pour blackberry mixture into fine sieve over a glass jar or bowl, no need to press down on solids. After about 5 minutes, transfer syrup to fridge and let chill thoroughly. Once chilled, the syrup can be used as a base for your cocktail. Simply spoon it into your flutes, pour in the prosecco, and garnish with reserved whole blackberries and sprigs of rosemary.

2 Sparkling Blueberry Vanilla Lemonade
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The adults' table version of the party punch.


2 cups Blueberry-Acai Juice

3/4 cup Frozen Lemonade Concentrate (half of 12-oz. can)

Thawed 1⁄2 Vanilla Bean Seeds, scraped

3 Tblsp. Sugar

1 bottle Prosecco

1 Tblsp. Fresh Blueberries (optional)


Combine first four ingredients in a pitcher and stir until well combined. Divide mixture among 8 glasses. Fill the rest of the glass with Prosecco. Garnish with fresh blueberry and lemon slices.

3 Anise and Pear Bubbly
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A spicy cocktail that looks sweet.


½ cup Water

½ cup Sugar

2 Star Anise, plus extra for garnish

2 Cloves

1 Cinnamon Stick

1 1/2 cup Pear Nectar

1 750 ml. bottle Prosecco, chilled


In a small saucepan over moderate heat, combine ½ cup water, ½ cup sugar, 1 ½ cup pear nectar, star anise, cloves, and a cinnamon stick. Bring to a boil, then reduce the heat to low. Simmer for 10 minutes, until syrup thickens. Remove from heat and let steep for 20 minutes to let flavors infuse.

With a sieve, strain pear mixture into a container, and discard spices. Let cool to room temperature and refrigerate until chilled. Fill each glass with ¼ cup pear syrup, top off with prosecco, and add star anise for garnish.

4 Blood-Orange Rosemary Fizz
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Like a spiked San Pellegrino.



2 oz. Fresh Blood-Orange or Pink Grapefruit Juice

1/2 oz. Aperol or Campari

1/2 oz. Rosemary Simple Syrup

2 oz. Prosecco

1 Blood-Orange Wheel, for garnish

1 Rosemary Sprig, for garnish (optional)


Fill a cocktail shaker with ice. Add the blood-orange juice, Aperol, and rosemary simple syrup. Shake well and strain into a Champagne coupe or flute. Top with the Prosecco and garnish with the blood-orange wheel and rosemary sprig.

5 Iced Raspberry Chiller
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Ice cream + prosecco, need we say any more?


3 Heaping Tblsp. Raspberry Sorbet1 cup Prosecco, chilled4 Fresh Raspberries


Divide the sorbet between 2 champagne coupes. Top with the champagne. Float the raspberries on top.

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