Prosecco with Pomegranate Splash Cocktail Recipe

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

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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 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

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.

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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.