Calamansi Prosecco Cocktail Recipe

A Calamansi Prosecco cocktail is a refreshing way to shake things up at any gathering. This easy recipe brings together the bright, punchy flavor of calamansi with the light bubbles of Prosecco, making a drink that’s simple but feels a bit special.

If you’re after a unique twist on a classic sparkling wine cocktail, honestly, this one’s a solid pick. I love how the tangy taste of calamansi brings out the crispness of the Prosecco.

It’s perfect for brunch, celebrations, or just a quiet afternoon when you want something different.

Calamansi Prosecco Cocktail Recipe

Calamansi Prosecco Cocktail Recipe
This cocktail blends the crisp bubbles of prosecco with the tart, sunny flavor of calamansi juice. I try to keep things simple—easy ingredients, nothing fussy—so it’s perfect for casual hangs or a chill night in.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Champagne flute or any sparkling wine glass
  • Jigger or a small measuring cup
  • Bar spoon
  • Citrus juicer or reamer (if using fresh calamansi)
  • Fine mesh strainer (optional, to catch pulp or seeds)
  • Small plate or shallow bowl (for rimming with sugar, if you want)
  • Ice bucket or cooler (to keep that prosecco nice and cold)

Ingredients

  • 4 oz 120 ml prosecco, chilled
  • 1 oz 30 ml fresh calamansi juice (or bottled, unsweetened)
  • 1/2 oz 15 ml simple syrup (adjust to taste)
  • Ice optional, for serving
  • Calamansi slice or twist for garnish
  • Granulated sugar optional, for rimming the glass

Instructions

  • If you’re rimming the glass, dip it in water or calamansi juice, then in sugar.
  • Add calamansi juice and simple syrup to your glass.
  • Give it a gentle stir with the bar spoon.
  • Pour prosecco in slowly so you keep the fizz alive.
  • Don’t stir after adding prosecco—let those bubbles do their thing.
  • Garnish with a calamansi slice or twist if you’re feeling fancy.
  • Serve right away while it’s still cold and bubbly.

Notes

Calamansi is a tiny citrus fruit from Southeast Asia, super tangy and bright. If I can’t find calamansi, I mix equal parts lime and mandarin orange juice—it’s not exactly the same, but it’s close enough for me.
The taste really depends on how fresh your juice is and the quality of the prosecco. I always use chilled prosecco—nobody likes a warm spritz.
If I want it sweeter, I just add more simple syrup a teaspoon at a time and taste as I go. Leftover calamansi juice keeps in the fridge for a few days if you seal it up. And yeah, drink this right after mixing—prosecco goes flat fast if it sits around.

Must Have Ingredients

Tasting Notes

First sip, and the citrus aroma hits you—fresh, a little sweet, but not overpowering. I get a light scent, almost like standing near an orange tree in bloom.

On the palate, the calamansi and Prosecco come together for a tart, fizzy balance. Calamansi gives it a sharp, sour kick that makes it totally different from a lemon or lime cocktail.

I pick up hints of honey and orange, but the finish is extra crisp. This cocktail is refreshing—not too sweet, not heavy, just right for sipping.

I really like how the Prosecco’s bubbles lift the flavors—it makes the drink feel airy. The tartness from the calamansi just hangs out on your tongue, keeping things bright and clean.

It looks gorgeous in the glass, too—pale yellow, fine bubbles, a little sparkle. Sometimes I’ll throw in a calamansi slice or a sprig of mint for a pop of color and a bit more aroma. Why not?

Substitute

Sometimes, I just don’t have calamansi lying around. When that happens, I’ll reach for whatever citrus I can find as a substitute.

Ingredients I use when calamansi is not available:

  • Lime juice
  • Lemon juice
  • Yuzu juice
  • Kumquat juice

They all bring their own vibe, honestly. The flavor’s a bit different each time, but they still deliver that bright, tangy kick I want in a cocktail.

Instructions I follow for substitutions:

  • If I’m using lime or lemon, I usually swap in the same amount as I would calamansi.
  • With kumquat or yuzu, I’ll start with half as much, then taste it and add more if it needs a boost.
  • I always give it a quick taste before mixing it with Prosecco—just to be safe.

Equipment needed for substitutes:

  • Citrus juicer
  • Measuring spoons
  • Strainer (if using fresh fruit)

Lime juice is everywhere and, in my opinion, it’s the closest match. Lemon’s fine too, though it’s a bit sharper and not quite as sweet.

If I’m feeling adventurous (and can actually find it), yuzu gives the drink a cool twist. Kumquat’s fun, but not always easy to track down.

There are days when I just grab bottled calamansi juice from an Asian market. It’s handy, but I always double-check the label—no weird flavors or sugar, thanks.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

Similar Posts

Cranberry Orange Mimosa Cockatil Recipe
|

Cranberry Orange Mimosa Cocktail Recipe

Bellini Cocktail Recipe
|

Bellini Cocktail Recipe

Spiced Apple Prosecco Cocktail Recipe

Spiced Apple Prosecco Cocktail Recipe

Cranberry Orange Prosecco Cocktail Recipe

Cranberry Orange Prosecco Cocktail Recipe

Peach and Rosemary Prosecco Cocktail Recipe

Peach and Rosemary Prosecco Cocktail Recipe

Elderflower Spritz Cocktail Recipe
|

Elderflower Spritz Cocktail Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating