I love making simple but elegant drinks for guests. The Peach Melba Prosecco Cocktail has quickly become one of my favorites.

This cocktail brings together sweet peach, raspberry flavors, and sparkling prosecco for a refreshing drink that looks as good as it tastes. It’s easy to put together in just a few minutes, and it’s perfect for celebrations or just relaxing with friends.

If you want a fruity cocktail that stands out without much fuss, this is a great one to try.

Peach Melba Prosecco Cocktail Recipe

I make this Peach Melba Prosecco Cocktail when I’m craving something light and fruity that also looks beautiful in the glass. The recipe calls for a few basic tools, fresh ingredients, and some clear steps to get that balanced flavor and bubbly finish.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Champagne flutes or stemless wine glasses for serving
Muddler to mash peaches and raspberries
Fine-mesh strainer to remove pulp and seeds

Measuring jigger for precise pouring
Mixing glass or small bowl
Long handled spoon for gentle stirring

Small paring knife for fruit slicing
Ice bucket to chill the Prosecco

Ingredients

1 ripe peach peeled and sliced
½ cup fresh raspberries
1 –2 teaspoons white sugar optional, based on fruit sweetness

1 tablespoon raspberry or peach liqueur such as Chambord or crème de pêche
1 bottle chilled Prosecco 750 ml
Fresh mint leaves for garnish

Thin peach slices or whole raspberries, for garnish

Instructions

Add peach slices and raspberries to a mixing glass or bowl.
Sprinkle sugar over the fruit, if using.

Gently muddle the fruit until it’s juicy and broken down.
Stir in the liqueur.
Strain the mixture through a fine-mesh strainer into the bottom of each flute or glass.
Pour chilled Prosecco over the fruit mixture slowly to avoid overflowing.

Stir gently to blend.
Garnish with mint, extra peach slice, or a raspberry.

Notes

Fresh ripe fruit is best, but honestly, frozen peaches or raspberries work fine when it’s off-season. If I want a less sweet drink, I just leave out the sugar.

For a stronger peach vibe, I’ll go with peach liqueur instead of raspberry. If I’m serving a crowd, I prep the fruit base and chill everything ahead of time, then add the Prosecco right before serving so the bubbles stay lively. A little garnish makes it look extra fresh.

Tasting Notes

The first thing I notice when I taste the Peach Melba Prosecco Cocktail is the gentle sweetness. The peach purée brings a soft, juicy flavor that really stands out.

As I sip, there’s a hint of tartness from the raspberries. It adds a fresh, slightly tangy note that keeps things from getting too sweet.

The bubbles from the Prosecco are light and crisp. They lift all the flavors and give the cocktail a refreshing mouthfeel.

The drink has a light golden color with a touch of pink from the raspberries. When I serve it in a clear glass, the layered colors look pretty inviting.

On the nose, there’s ripe peach right away. The Prosecco adds a delicate floral scent that plays nicely with the fruit.

I like how the flavors stay balanced. No single taste takes over, so it’s easy to sip slowly while the bubbles last.

Must Have Ingredients

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Substitute

If I run out of an ingredient, or if I just feel like trying something different, I’ve got a few tricks up my sleeve.

Substitute Ingredients

Prosecco: No prosecco? Cava or pretty much any dry sparkling wine can step in for that.
Peach purée: Sometimes I swap in apricot purée, or even mango, just to see what happens. The flavor shift is kinda fun.
Raspberry liqueur: If raspberry liqueur is missing from the lineup, Chambord or a berry-flavored syrup does the job. Not exactly the same, but close enough for me.

Fresh raspberries: I don’t always have fresh raspberries, so I’ll use frozen ones, or grab some strawberries if that’s what’s around.

Substitute Equipment

Cocktail shaker: No shaker? I just grab a jar with a tight lid, or honestly, sometimes I just stir everything right in the glass.
Strainer: If I can’t find a strainer, a fine mesh sieve works, or I just pour carefully to keep out the pulp. It’s not rocket science.

Substitute Instructions

Shaking isn’t always necessary—I’ll just stir the ingredients together in the glass when I’m feeling lazy.
No muddler? I use a spoon or, when I’m desperate, the end of a rolling pin to crush the fruit. Works well enough.

Peach Melba Prosecco Cocktail Recipe