Prosecco with Grapefruit Rosemary Cocktail Recipe

I love coming up with simple, refreshing cocktails at home, especially when I’ve got friends over or just want to wind down after a long day. This Prosecco with Grapefruit Rosemary Cocktail is one of those easy recipes that somehow feels a little fancy—crisp bubbles, tart grapefruit, and that unmistakable rosemary aroma all in one glass.

Whenever I serve this, people are usually curious about the mix of flavors. Grapefruit and rosemary together? It turns out, that combo of sweet, herbal, and sparkling Prosecco is just right for summer get-togethers or even a quiet night in.

Prosecco With Grapefruit Rosemary Cocktail Recipe

Prosecco with Grapefruit Rosemary Cocktail Recipe
This cocktail is all about fresh, bright flavors. It’s got Prosecco, grapefruit juice, and rosemary, and I like to pay attention to the details—from my bar tools to how I layer everything in the glass.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Cocktail shaker: I use it to mix the grapefruit juice and simple syrup.
  • Fine mesh strainer: Strains out pulp or stray rosemary leaves.
  • Jigger or measuring spoons: Makes sure the balance is right.
  • Tall glass or Champagne flute: I pick something that shows off the bubbles.
  • Muddler or the back of a spoon: For gently pressing the rosemary.
  • Bar spoon: Good for stirring gently so the bubbles don’t disappear.
  • Small saucepan (optional): If you want to make rosemary syrup from scratch.

Ingredients

  • Prosecco: One 750 ml bottle well-chilled.
  • Grapefruit juice: 2 oz fresh juice per cocktail—trust me it’s worth squeezing it yourself.
  • Rosemary simple syrup: 1/2 oz homemade or store-bought, both work.
  • Fresh rosemary sprig: For muddling and a bit for garnish.
  • Ice: Enough to chill everything down nicely.
  • Grapefruit wedge or slice: Makes a fresh pretty garnish.

Instructions

  • Pour 2 oz fresh grapefruit juice and 1/2 oz rosemary simple syrup into your shaker.
  • Add a rosemary sprig and muddle gently—just enough to release the oils.
  • Fill with ice and shake for about 10 seconds.
  • Strain into a glass over fresh ice.
  • Top slowly with about 4 oz chilled Prosecco—pour gently to keep those bubbles around.
  • Give it a gentle stir with a bar spoon.
  • Garnish with a grapefruit slice and another rosemary sprig.

Notes

Fresh grapefruit juice really makes a difference—bottled stuff just tastes flat and sometimes too bitter. I always chill everything before mixing to help the bubbles last longer.
I adjust the rosemary syrup depending on my mood or who I’m serving—sometimes a touch more for a sweeter vibe, sometimes less. If you make extra syrup, it’ll keep in the fridge for a couple weeks, so no stress about leftovers.
Dry or extra dry Prosecco is the way to go here. Sweet Prosecco just kind of overwhelms the grapefruit. I always mix and serve right away; otherwise, you lose that fresh fizz and aroma.

Must Have Ingredients

Tasting Notes

First sip? Those crisp Prosecco bubbles are the first thing I notice. It’s refreshing and just a little tingly on the tongue.

The grapefruit juice brings a tart, slightly bitter note that balances with the gentle sweetness of the wine. The citrus aroma is bright but not overwhelming.

Then there’s the rosemary—it’s subtle, just a hint of piney herbal scent that lingers after each sip. I sometimes pick up a mild floral note, too, mixed in with the fruit and herbs.

Honestly, the colors are part of the fun, too. That soft pink-orange from the grapefruit and the green rosemary garnish—looks as good as it tastes.

On the nose, I get those herbal and citrus notes before anything else—sometimes even before the bubbles hit. For me, this Prosecco with Grapefruit Rosemary Cocktail is just a no-brainer when I want something light and easy.

Substitute

Sometimes I just don’t have every single ingredient for this cocktail. So, I’ll grab a simple substitute and hope for the best—it usually works out pretty well.

Here are some options I use:

  • If I run out of grapefruit juice, I swap in fresh orange juice. Blood orange juice is even better if I have it around.
  • For rosemary, I’ll reach for thyme or even basil. Either one keeps the drink herby and fresh, honestly.
  • Instead of Prosecco, I just use any dry sparkling wine. Cava or Champagne both do the trick.

Equipment:

  • Mixing glass
  • Jigger or a small measuring cup
  • Spoon

Ingredients:

  • Substitute fruit juice (see above)
  • Fresh herbs (see above)
  • Sparkling wine (see above)
  • Ice (optional, but I like it)

Instructions:

  • Pour your substitute juice into the mixing glass.
  • Add the fresh herbs and muddle them gently—don’t go overboard.
  • Pour in the sparkling wine.
  • Stir well and serve right away. That’s it!

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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