When I want to serve something light and refreshing, I make my Peach and Rosemary Prosecco Cocktail.

This simple recipe combines sweet peach, herbal rosemary, and bubbly prosecco for a crisp drink that stands out at any gathering.

It’s the perfect choice for a summer brunch or a quiet evening on the patio.

I love how the peach brings gentle sweetness.

The rosemary adds a unique aroma that makes this cocktail more special than a typical mimosa.

With minimal prep and just a few ingredients, I can enjoy a drink that tastes like it belongs at a fancy restaurant.

Peach And Rosemary Prosecco Cocktail Recipe

This sparkling cocktail blends the sweetness of ripe peaches with the herbal scent of fresh rosemary. Its light, fruity flavor is brightened by crisp prosecco, making it an easy favorite for celebrations or afternoon gatherings.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Cocktail shaker
Muddler (or the back of a wooden spoon)
Fine-mesh strainer
Measuring jigger
Small saucepan (for simple syrup)
Tall glasses or champagne flutes

Bar spoon (for gentle mixing)
Pitcher (optional, for making multiples at once)
Cutting board and sharp knife

Citrus juicer (if using fresh lemon juice)

Ingredients

1 ripe peach peeled, pitted, and sliced
1 sprig fresh rosemary plus extra for garnish

1 tablespoon peach or simple syrup
1 teaspoon fresh lemon juice
Chilled prosecco about 4-5 ounces per drink
Ice cubes
Optional: splash of club soda
Optional: thin peach slices for garnish

Instructions

Add peach slices and rosemary sprig to the shaker.
Muddle gently to release juices and oils.
Add peach syrup and lemon juice.

Fill the shaker with ice.
Shake briefly, about 10 seconds.
Strain the mixture into a chilled glass.

Top with prosecco, pouring slowly.
Stir gently to mix.
Garnish with a rosemary sprig and peach slice.
Add a splash of club soda for extra fizz, if desired.

Notes

For peach syrup, I cook equal parts diced peach, sugar, and water over low heat, then strain and cool.

Using white peaches will create a lighter-looking drink.

Yellow peaches give a deeper color and flavor.

If I want a strong rosemary note, I let the sprig sit in the syrup for 30 minutes before mixing.

Prosecco should be well-chilled before serving for the best experience.

I sometimes prepare the muddled peach and syrup ahead of time for fast assembly.

Adjust sweetness by adding more or less syrup, keeping in mind prosecco’s dryness.

Frozen peach slices work fine if ripe fruit isn’t available, though I get the best flavor with fresh peaches.

Avoid over-muddling rosemary, as too much can make the drink taste bitter.

Tasting Notes

When I take my first sip, the sweetness of fresh peach stands out.

There’s a gentle fruitiness that makes the drink taste light and refreshing.

Rosemary is subtle but noticeable, giving the cocktail a herbal aroma.

It doesn’t overpower the fruit but adds a nice complexity and depth.

The prosecco’s light bubbles give the drink a crisp texture.

I notice the balance between the sparkling wine and the juicy peach.

The aftertaste is clean.

I feel a soft, fruity finish with a slight hint of rosemary remaining on my palate.

If I serve it cold, the flavors are brighter.

Each sip remains balanced and easy to enjoy.

Must Have Ingredients

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Substitute

If I don’t have peach purée handy, I’ll reach for other fruit purées like mango or apricot. They’re sweet enough and get pretty close to the vibe I want.

Canned peaches, blended up until they’re smooth, actually work surprisingly well too.

Here are some ingredient substitutes I often use:

Rosemary: Out of rosemary? I’ll swap in thyme or even basil—each gives its own spin on the herbal note.
Prosecco: If Prosecco’s missing from my fridge, any sparkling wine like Cava or Champagne does the trick. For a booze-free option, sparkling water or non-alcoholic bubbly is totally fine.

Peach liqueur: No peach liqueur? I’ll go with apricot liqueur, or maybe orange if that’s what I’ve got.

Equipment alternatives:

Blender: Don’t have a blender? I just mash the fruit by hand, or pull out the food processor if I’m feeling fancy.
Cocktail shaker: Sometimes I can’t find my shaker, so I’ll use a jar with a tight lid. Works in a pinch.

How I adjust the instructions:

Honestly, stirring instead of shaking is fine if you don’t have a shaker. No big deal.
With canned fruit, I always drain the syrup before blending. Otherwise, it gets way too sweet.

If I’m using sparkling water, I make sure to add it at the very end so the cocktail stays fizzy. Flat drinks? No thanks.

Peach and Rosemary Prosecco Cocktail Recipe