Citrus and Ginger Prosecco Cocktail Recipe

When I’m in the mood for a drink that’s refreshing and just a bit special, I usually go for something with bright citrus and a touch of ginger heat. This Citrus and Ginger Prosecco Cocktail fits the bill—it’s easy to whip up and always feels right for those moments when I want something light but still flavorful.

Just a handful of ingredients, and suddenly you’ve got a drink that looks elegant and tastes even better. I love how the sweet and tart citrus notes blend so smoothly with sparkling Prosecco and that little kick from ginger syrup.

It’s not overly sweet, and the bubbles make it feel festive—even if it’s just a Tuesday night. This is honestly my go-to when I’m hosting friends, or when I just feel like making my evening a bit brighter.

You really don’t need much gear to pull this off, and the steps are straightforward. With a bit of prep, you end up with a bright, tasty drink that’s hard not to enjoy.

Citrus And Ginger Prosecco Cocktail Recipe

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This cocktail brings together lively citrus and ginger with sparkling Prosecco. I try to balance the sweetness and tartness so it’s refreshing and not fussy to make at home.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

Equipment

• Cocktail shaker
• Fine-mesh strainer
• Measuring jigger
• Bar spoon
• Citrus juicer or reamer
• Cutting board and paring knife
• Tall glasses or champagne flutes
• Ice cubes

Ingredients

• 4 oz Prosecco chilled
• 1 oz fresh orange juice
• 1 oz fresh lemon juice
• 0.5 oz ginger syrup
• 0.5 oz triple sec or other orange liqueur
• 1 –2 thin slices of fresh ginger
• Ice cubes
• Citrus slices orange or lemon, for garnish
• Fresh mint sprig optional, for garnish

Instructions

• Add ginger slices to the shaker and muddle gently.
• Pour in orange juice, lemon juice, ginger syrup, and triple sec.
• Add ice, cover, and shake for 10–15 seconds.
• Strain the mixture into a chilled glass, filling it halfway.
• Top with chilled Prosecco and stir gently.
• Garnish with a citrus slice and a sprig of mint if desired.

Notes

Fresh juice really does make a difference. If I’m out of ginger syrup, I just simmer equal parts sugar, water, and sliced ginger, then cool and strain it—works great.

If I want it less sweet, I dial back the ginger syrup or triple sec. And if someone wants a non-alcoholic version, ginger beer stands in for the Prosecco and liqueur just fine.

Honestly, using a decent Prosecco matters for the flavor. I always serve this cold, right after making it, so you get the bubbles at their best.

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Tasting Notes

The first sip of this Citrus and Ginger Prosecco Cocktail? It’s crisp and super refreshing. The bubbles from the Prosecco just dance on your tongue.

The citrus flavors hit right up front. There’s a nice blend of orange and lemon, so you get both sweet and tangy notes. Makes every sip feel bright and lively.

Then comes the ginger. It’s not a punch in the face—just a gentle warmth that keeps things interesting. The ginger and citrus play off each other in a really pleasant way.

The finish is clean, just a gentle sweetness lingering. As I sip, there’s the aroma of orange and a subtle hint of ginger in the background.

If you’re after a sparkling drink that’s not too sweet, this one’s a solid pick. The flavors don’t overpower each other—each ingredient gets its moment to shine.

Substitute

Sometimes, I just don’t have every ingredient on hand. Here are a few quick swaps I lean on when I’m making my Citrus and Ginger Prosecco Cocktail.

Ingredient Substitutes:

• If there’s no Prosecco in the fridge, I’ll use any dry sparkling wine. Not fancy, but it works.
• Out of ginger syrup? Ginger ale or ginger beer usually does the trick for me.
• No fresh orange juice? I’ll grab bottled juice, or even swap in grapefruit juice if I’m feeling adventurous.
• Lemon juice missing? Lime juice steps in just fine.

Equipment Substitutes:

• No cocktail shaker? I honestly just use a jar with a tight lid most days.
• If my cocktail strainer’s nowhere to be found, a basic kitchen strainer is good enough.
• For muddling, I’ll reach for the end of a wooden spoon. It’s not perfect, but it works.

Instructions:

• I usually mix the juice and syrup together first. It just seems to blend better that way.
• If I’m using ginger beer, I’ll taste and adjust the sweetness—sometimes it’s a bit much.
• I always pour the sparkling wine in last. Gotta keep those bubbles lively, right?
• If I want it extra cold, I’ll pour everything over ice. Why not?