On warm days, I’m always after drinks that are easy to throw together and taste genuinely refreshing. This Prosecco and Pineapple Mojito is my bubbly riff on the classic mojito—sweet pineapple, a heap of fresh mint, and sparkling Prosecco make for a light, flavorful cocktail.

It’s simple, fun, and honestly, it’s a nice break from the usual suspects. I like to serve this cocktail when friends swing by, or even just when I’m in the mood to treat myself.

The recipe’s straightforward, no fancy skills needed, and all the ingredients are easy to find at most stores. That’s a win in my book.

Prosecco And Pineapple Mojito Cocktail Recipe

This Prosecco and Pineapple Mojito is light, fruity, and bubbly. I use fresh pineapple, mint, and sparkling prosecco for a drink that’s refreshing and ridiculously easy to make for a group.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Cocktail shaker: I use this to really mix the pineapple, lime, and mint with the rum.
Muddler: Absolutely essential for crushing the mint and pineapple and getting those flavors out.
Jigger or measuring cup: I measure the rum, lime juice, and pineapple juice to keep things balanced.

Bar spoon: Handy for stirring, especially after adding prosecco so you don’t kill the bubbles.
Strainer: Needed if you want the drink smooth and pulp-free.
Tall glass: Highball or Collins glass is ideal for serving.

Ice cubes: I always load up on ice to keep it super cold.

Ingredients

2 ounces white rum
1 ounce fresh lime juice
1 ounce pineapple juice fresh or store-bought
1 tablespoon simple syrup adjust to taste
5 –8 fresh mint leaves
2 –3 chunks of fresh pineapple
3 ounces chilled prosecco
Ice cubes
Optional: Pineapple wedges and extra mint for garnish

Instructions

Add mint leaves and pineapple chunks to the cocktail shaker.
Use the muddler to gently crush the mint and pineapple, releasing their juices and oils.
Pour in the rum, lime juice, pineapple juice, and simple syrup.

Add ice to the shaker.
Shake well for about 10–15 seconds.
Strain the mixture into a tall glass filled with ice.

Slowly top with chilled prosecco.
Stir gently with a bar spoon to combine without losing the fizz.
Garnish with a pineapple wedge and mint sprig if you’re feeling fancy.

Notes

I go for fresh pineapple when I can—nothing beats the flavor—but canned or pre-cut pineapple works if that’s what you’ve got. When muddling the mint, I just press gently. If you smash the leaves too hard, you get bitterness instead of that bright minty taste.

I always measure the simple syrup and give it a quick taste before adding more, since pineapple and prosecco can be plenty sweet already. Prosecco goes in last and I stir carefully so the bubbles stick around.

This drink’s best served right away, while it’s still icy and fresh. If I’m making a batch for a group, I multiply the ingredients but still mix each drink separately to keep the flavors balanced.

Tasting Notes

First sip? The bubbles from the Prosecco really pop. They’re light and crisp, with that classic sparkling wine dryness that kind of dances on your tongue.

The pineapple brings a juicy, sweet hit. It’s tropical and pairs up perfectly with the mint, which adds a cool, herbal edge. Honestly, that combo is what makes this drink stand out for me.

The lime jumps out right away—super tart and fresh, it lifts the whole thing. The rum’s there too, but it’s smooth and mild, just a gentle warmth in the background.

What stands out most for me in this cocktail:

Refreshing bubbles
Balanced sweetness from pineapple
Hint of mint and lime

Smooth background of rum

Must Have Ingredients

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Substitute

Sometimes I run out of certain ingredients, or a guest needs something different. For Prosecco and Pineapple Mojitos, there are some easy swaps.

Equipment:

Ingredients:

Prosecco: I sometimes use sparkling wine, cava, or non-alcoholic sparkling juice.
Pineapple juice: Fresh or canned both work well. Mango or orange juice can substitute in a pinch.

White rum: Vodka or light tequila are options if I don’t have rum.
Mint leaves: Basil or cilantro offer a fresh taste if mint is not available.
Lime: Lemon works if I am out of limes.

Simple syrup: I use honey or agave syrup when needed.

Instructions:

Muddle mint with lime juice in the glass.
Add rum and pineapple juice (or substitute).

Fill halfway with ice, then pour in Prosecco (or the substitute).
Stir gently to mix.
Garnish with extra mint or fruit slices as I prefer.

Prosecco and Pineapple Mojito Cocktail Recipe