A classic mojito is already cool and refreshing. But honestly, adding Prosecco just takes it somewhere special.

A Prosecco topped mojito is a bright, bubbly cocktail that’s perfect for warm weather and special occasions. It brings together fresh mint, lime, and rum with sparkling Prosecco—simple, but with a little elegance.

When I want something festive but not fussy, this recipe is my go-to. That mix of sweet, citrus flavors and bubbles? It’s got a lively twist that’s hard to resist.

If you’re into trying new takes on popular drinks, this one’s probably going to catch your attention. I mean, why not?

Prosecco Topped Mojito Cocktail Recipe

I like making this cocktail for parties or even just a laid-back get-together. Mixing prosecco with a classic mojito gives you a light, bubbly drink with fresh mint and citrus flavors.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Tall glass (highball or Collins)
Muddler or wooden spoon
Jigger or measuring spoons
Bar spoon or just a regular spoon

Citrus juicer (optional, but it helps)
Small knife and a cutting board
Ice cubes
Straw (not required, but I like it)

Ingredients

6-8 fresh mint leaves
1 tablespoon white sugar
1/2 lime cut into wedges
2 ounces white rum
2 ounces club soda
2 ounces prosecco chilled
Ice cubes enough to fill the glass
Extra mint sprig and lime wheel for garnish

Instructions

Put the mint leaves and sugar at the bottom of your glass.

Add lime wedges and gently muddle everything together—just enough to get the juice and mint oils out.
Pour in the white rum.
Fill the glass with ice cubes.

Add the club soda, then give it a quick stir.
Slowly top with chilled prosecco. Go easy to keep the foam down.
Garnish with a sprig of mint and a lime wheel.

Serve immediately and enjoy it while it’s cold.

Notes

Using fresh mint is key for the best flavor. I skip dried mint for this one every time.

Chill the prosecco and club soda before mixing, or the drink just isn’t as refreshing. If you want it sweeter or less tart, just tweak the sugar or lime to your liking.

For a crowd, you can prep the mint, sugar, rum, and lime base ahead, then add prosecco and ice right before serving. Oh, and don’t over-muddle the mint—if the leaves get too torn up, the drink can turn a bit bitter.

Tasting Notes

When I take a sip of this Prosecco topped Mojito, the first thing I notice is the refreshing blend of mint and lime. The mint brings a cooling note, and the lime gives it a nice, zesty tang.

The Prosecco adds these gentle bubbles that really lift the flavors. Its slight sweetness balances out the lime’s tartness, but doesn’t overpower anything.

The drink finishes crisp and clean. The Prosecco’s effervescence lingers for a second, leaving this pleasant, sparkling mouthfeel.

Every sip feels light but still packed with flavor. There’s a nice balance between sweet, tart, and herbal notes—makes it really easy to drink, honestly, and enjoyable whenever you feel like it.

Substitute

Sometimes I need to swap out an ingredient in my Prosecco topped mojito. It happens more often than you’d think, honestly.

Here are some simple substitutes that work well.

If I’m out of Prosecco:

Dry sparkling wine (like Cava or Champagne)
Non-alcoholic sparkling grape juice for a mocktail version

If I don’t have fresh mint:

Mint syrup (use a smaller amount to avoid too much sweetness)
Basil leaves for a different, fresh taste

If I run out of white rum:

Vodka (keeps the drink light)
Light tequila for a different twist

If I’m missing simple syrup:

Mix 1 part sugar with 1 part water and stir until dissolved

Use agave syrup or honey in a small amount

Instructions for substitutes:

Replace each ingredient with its substitute in the same amount.
Taste and adjust sweetness or flavor as needed.

Stir well before adding Prosecco or sparkling wine on top.

Honestly, I just keep these swaps in mind and use whatever’s around. Sometimes the best cocktails are the ones you improvise with what you’ve got.

Prosecco Topped Mojito Cocktail Recipe