When I’m craving a simple drink that still feels a bit fancy, I usually go for a Prosecco with Pomegranate Splash.

It’s ridiculously easy to make, looks pretty in the glass, and that pomegranate twist is just so refreshing—even though it’s basically just two ingredients.

The sweet-tart pomegranate juice plays nicely with the crisp, fizzy Prosecco.

Honestly, it takes maybe five minutes to put together, so it’s a go-to whether I’m celebrating or just winding down after work.

Need a quick but elegant drink? This recipe is a solid pick.

Prosecco With Pomegranate Splash Cocktail Recipe

This one’s all about the crisp bubbles of prosecco mixing with the tart pop of pomegranate juice. I’ll walk you through the tools I like, the ingredients I reach for, and the easy steps to pull it together.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Champagne flute or tall wine glass: I usually grab a narrow glass—keeps the fizz around longer.

Jigger or small measuring cup: Makes it easy to get the right amount of juice and liqueur.
Bar spoon or cocktail stirrer: Gentle stirring keeps the bubbles from vanishing.
Small spoon (optional): Handy for dropping in pomegranate seeds without making a mess.

Citrus zester or peeler (optional): I’ll use this if I want a lemon or orange twist on top.
Ice bucket (optional): I like to keep the prosecco extra cold.
Paper towel or cloth: For wiping up drips—because, let’s be real, it happens.

Ingredients

Prosecco chilled: About 4–5 oz (120–150 ml) per glass does the trick.
Pomegranate juice: 1 oz 30 ml, either unsweetened or just lightly sweetened.
Pomegranate seeds: 1–2 teaspoons mostly for color and a little texture.

Fresh mint sprig optional: Adds a nice herbal aroma if you’re in the mood.
Lemon or orange twist optional: Sometimes I’ll add this for a citrusy note.
Ice cubes optional: I might chill the glass with ice first, but I don’t serve it over ice.

Simple syrup optional: 0.25 oz (7 ml), only if I’m feeling like a sweeter drink.

Instructions

Chill glass: I’ll pop my glass in the freezer or just fill it with ice while I set up the rest.
Pour pomegranate juice: Measure out 1 oz and pour it into the bottom of the glass.

Add simple syrup (optional): If I want it sweeter, I add it now and give it a gentle stir.
Add prosecco: I pour in 4–5 oz of chilled prosecco, slowly, so the bubbles don’t go wild.
Gently stir: One or two slow stirs with a bar spoon—no more, or you’ll lose all the fizz.

Add pomegranate seeds: I drop in a teaspoon or two for that little burst of color.
Garnish: Mint or citrus twist on the rim if I’m feeling extra.
Serve: I serve it right away, while it’s still cold and sparkly.

Notes

I usually pick a prosecco that says “Brut” on the label if I’m not in the mood for sweetness.

If the prosecco is already sweet, I skip the simple syrup entirely.

Fresh, unsweetened pomegranate juice really makes the flavor pop.

When pouring in the prosecco, I tilt the glass to keep the foam down.

I never put ice in the finished drink—it waters it down, and that’s just not great.

I just make sure everything’s cold to start with.

If I’m having people over, I’ll set up all the ingredients and glasses ahead of time.

But I wait to actually mix the prosecco and juice until the last second so it stays nice and fizzy.

Honestly, if you don’t love seeds floating in your drink, just use a fine mesh strainer when pouring.

For a non-alcoholic version, I swap the prosecco for sparkling water or a zero-proof sparkling wine.

Tasting Notes

First sip, and the bubbles hit my tongue right away.

The prosecco is light and crisp—there’s a hint of apple and maybe a little pear in there.

The pomegranate juice adds this gentle tartness that cuts through the fizz nicely.

It’s sweet, but not in a cloying way—there’s a bit of tang that keeps things interesting.

When I bring the glass up, I get a fresh fruit aroma.

It’s bright, but not overpowering—just enough to make you want another sip.

Every sip feels lively thanks to those bubbles, and the pomegranate seeds give a fun little pop.

The color is this soft blush pink—honestly, it just looks inviting.

This drink never feels heavy.

I like it best on a warm afternoon, or as a pre-dinner cocktail.

The dryness of the prosecco keeps it from being too sweet or syrupy, which is exactly how I like it.

Substitute

Sometimes I just don’t have all the original ingredients for the Prosecco with Pomegranate Splash.

So, here are a few swaps I’ve tried that work pretty well.

Ingredients:

Instead of Prosecco:
- I’ll use Cava, Champagne, or really any dry sparkling wine that’s on hand.
Instead of pomegranate juice:
- Cranberry juice or cherry juice steps in for a slightly different vibe.

Instead of pomegranate seeds:
- Blueberries, raspberries, or even some diced strawberries—all fair game.

Instructions:

I pour the alternate juice into the glass first. That’s just what feels right to me.

Then I add the sparkling wine or Champagne slowly—nobody wants a foam disaster.
Last, I drop in whatever fruit I’m using for garnish and a bit of extra flavor.

Equipment:

Champagne flutes or wine glasses, whatever’s clean.

A small spoon for adding fruit—unless you’re feeling daring.
Measuring jigger, but honestly, I usually eyeball it.

Prosecco with Pomegranate Splash Cocktail Recipe