When I want a drink that’s simple but looks special, I always come back to this Prosecco with Cherry Liqueur cocktail. This cocktail combines sweet cherry liqueur with crisp, bubbly Prosecco for a refreshing and easy drink that’s ready in minutes.
The color is beautiful, and it only takes a few ingredients. I like serving this cocktail for guests or when I want to enjoy something light at home.
The blend of cherry and sparkling wine is balanced—not too sweet and not too dry. If you’re looking for a quick way to elevate your next get-together, this is an excellent choice.
Prosecco With Cherry Liqueur Cocktail Recipe
Equipment
- Champagne flutes or any narrow glass
- Jigger or shot glass for measuring amounts
- Bar spoon (for gentle mixing)
- Small plate (for garnishes or holding cherries)
- Cocktail pick or toothpick (to skewer cherries if needed)
- Ice bucket (if you want the Prosecco extra cold, though I often just chill the bottle ahead of time)
- Napkins or cocktail serviettes for serving
Ingredients
- Prosecco: 4 to 5 ounces well-chilled
- Cherry liqueur: 1 ounce I recommend using a high-quality brand for best flavor
- Maraschino cherry or fresh cherry: For garnish
- Ice optional: If you want the drink colder, add 1-2 cubes, but I normally skip ice to keep the bubbles strong
- Lemon peel optional: For extra aroma and garnish
- Simple syrup optional: 1/4 ounce if you prefer a sweeter cocktail
I select a dry or extra-dry Prosecco to balance the sweetness of the cherry liqueur. If fresh cherries are in season, I prefer using those as a garnish.
Instructions
- Place the Champagne flute in the fridge or freezer for a few minutes before pouring.
- Add 1 ounce of cherry liqueur to the bottom of the glass.
- Slowly pour 4 to 5 ounces of chilled Prosecco into the glass. Pour gently and at an angle to avoid bubbles overflowing.
- Use a bar spoon to stir once, carefully, so the layers mix but bubbles stay.
- Garnish with a maraschino cherry or fresh cherry.
- Add a twist of lemon peel for color and aroma, if desired.
- Serve immediately while the drink is still cold and fizzy.
Notes
Tasting Notes
When I first take a sip of this Prosecco with cherry liqueur cocktail, I notice the crisp bubbles of the Prosecco. The fizz lifts the sweet aroma of cherries right to my nose.
On my palate, the initial flavors are light and slightly tangy. The cherry liqueur brings a subtle sweetness, but it’s not overpowering.
The Prosecco balances the drink with its vibrant acidity.
The drink has a hint of tartness from the cherry. Each sip feels refreshing because the bubbly Prosecco keeps it from feeling too rich.
I also find a gentle, juicy aftertaste that lasts a few seconds. The liqueur adds a soft depth, making the cocktail a little more interesting than a simple glass of sparkling wine.
In texture, the bubbles make the drink feel lively on my tongue. The drink remains light and easy to enjoy, even on warm days.
Key Points:
- Crisp bubbles throughout
- Balanced sweetness and tartness
- Lingering, juicy cherry finish
Substitute
If I don’t have cherry liqueur on hand, I’ll just reach for something similar. There are a few alternatives I actually enjoy:
- Raspberry liqueur (like Chambord)
- Blackberry liqueur (such as Crème de Mûre)
- Strawberry liqueur
- Pomegranate liqueur
When I’m out of Prosecco, I just swap in another bubbly. My favorites?
- Cava (Spanish sparkling wine)
- Champagne (French sparkling wine)
- Sparkling rosé
Sometimes, if I’m totally out of liqueur, I’ll make cherry syrup from scratch. It’s honestly not hard, and the syrup still gives you that sweet cherry kick.
Equipment:
Ingredients:
Instructions:
- Toss the cherries, sugar, and water into a saucepan.
- Heat on medium and stir until the sugar melts.
- Let it simmer for about 10 minutes.
- Mash up the cherries, then strain out the solids.
- Wait for the syrup to cool before you pour it into your cocktail. Otherwise, you’ll just melt your ice.
If I’m making a non-alcoholic version, I’ll go with sparkling water or lemon-lime soda instead of Prosecco. Cherry juice stands in for the liqueur, and I just tweak the sweetness until it tastes right.
