Blood Orange Prosecco Punch Cocktail Recipe

Blood Orange Prosecco Punch is one of those cocktails that’s simple, refreshing, and honestly, perfect for just about any get-together. This recipe lets me mix the bubbly taste of Prosecco with the bright, citrus flavor of blood orange juice for a drink that looks and tastes great.

The color is so eye-catching, and the flavor lands somewhere between sweet and tangy—hard to resist. I love how easy it is to put this punch together with just a few ingredients.

It feels special enough for holidays or celebrations, but honestly, it works whenever I want an easy, tasty drink. If you’re looking for a quick cocktail that’ll impress your guests and save you time, this recipe is a solid pick.

Blood Orange Prosecco Punch Cocktail Recipe

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I use fresh blood oranges, crisp Prosecco, and a few simple tools to make this bright and bubbly punch. Every step is straightforward, from gathering equipment to mixing the ingredients.

John

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Serving Size 8

Equipment

• Large glass pitcher or punch bowl
• Long cocktail spoon or stirrer
• Measuring cup
• Citrus juicer
• Small knife
• Cutting Board
• Serving glasses or champagne flutes
• Ice cube tray (optional, for serving over ice)
• Strainer (if you want to remove pulp or seeds)

Ingredients

• 1 bottle 750 ml chilled Prosecco
• 1 cup fresh blood orange juice about 3–4 blood oranges
• 1/2 cup orange liqueur like Cointreau, Grand Marnier, or Triple Sec
• 1/4 cup simple syrup adjust to taste
• 1 cup club soda or sparkling water optional for lighter punch
• 1 blood orange sliced into rounds (for garnish)
• 1/4 cup pomegranate seeds optional garnish
• Fresh mint sprigs optional garnish
• Ice cubes for serving

Instructions

• Juice the blood oranges. Strain juice to remove seeds and pulp if desired.
• In a large pitcher or bowl, combine blood orange juice, orange liqueur, and simple syrup.
• Stir well to blend.
• Add ice cubes if serving immediately, or chill mixture in the fridge.
• Just before serving, pour in the chilled Prosecco and club soda. Gently stir.
• Float blood orange slices and pomegranate seeds on top.
• Pour into glasses and garnish with mint sprigs if desired.
• Serve right away while bubbly.

Notes

Blood oranges are in season from late winter to spring, but regular oranges can work when blood oranges aren’t around.

The simple syrup can be adjusted. If the punch tastes too tart, add a little more.

For less sweetness, reduce it or skip it. If I want a stronger punch, I sometimes add a splash of vodka.

For a non-alcoholic version, I swap the Prosecco and liqueur with sparkling water and extra juice. Garnishes like mint, orange slices, and pomegranate seeds help keep the punch looking festive and colorful.

I serve the punch right after mixing to keep the bubbles fresh.

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Tasting Notes

When I sip the Blood Orange Prosecco Punch, the first thing I notice is the bright, citrusy aroma. The fresh scent of blood orange stands out, with hints of sweet sparkling wine.

The taste is smooth and refreshing. I get a nice balance of tart and sweet.

The blood orange adds a unique, almost berry-like flavor that mixes well with the crisp Prosecco. On my tongue, the bubbles from the Prosecco feel light and lively.

The drink isn’t too sweet, so it’s easy to enjoy more than one glass.

What I Notice Most:

• Blood orange is the strongest flavor.
• A slight tang gives the cocktail a refreshing edge.
• The Prosecco keeps it light, not heavy.

The finish is clean and crisp. I’m left with a gentle orange taste and a bit of sweetness that fades smoothly.

Substitute

Sometimes I wind up tweaking things, depending on what’s in my kitchen or what my friends are into. Here are a few swaps that work just fine for this Blood Orange Prosecco Punch:

• Blood Orange Juice: If I’m out of fresh blood oranges, I’ll grab regular orange juice, tangerine juice, or even pomegranate juice for a twist. It’s not quite the same, but honestly, it works in a pinch.
• Prosecco: No prosecco? I’ll use any sparkling wine, like cava or champagne. And if I want a mocktail, non-alcoholic sparkling cider is actually pretty great.

If I swap out a main ingredient, I’ll taste as I go, just to keep things balanced. It’s not rocket science, but it helps.

For anyone who wants to skip the alcohol, I just leave it out and top up with more juice or a splash of soda water. Easy.