A refreshing drink can lift any gathering—or even just a quiet night at home. My Prosecco with Rosemary and Grapefruit cocktail offers a simple way to brighten your glass and impress guests with new flavors.
This recipe balances the sweet bubbles of Prosecco with the tang of grapefruit and the earthy smell of fresh rosemary. I like that it only needs a few easy steps and ingredients.
You don’t have to be a cocktail expert to make something that tastes and looks special. Mixing these flavors together gives you a drink that feels crisp, clean, and honestly, a little bit different from the usual.
Prosecco With Rosemary And Grapefruit Cocktail Recipe
Equipment
- 1 sharp knife (for cutting grapefruit)
- 1 Small cutting board
- 1 Citrus juicer or reamer
- 1 Fine mesh strainer (optional, for pulp)
- 1 cocktail shaker or jar with tight lid
- 1 long spoon or stirrer
- 2 chilled wine glasses or champagne flutes
Ingredients
- 1 bottle 750 ml Prosecco, well chilled
- 1 large ruby red grapefruit juiced (about 1/2 cup juice)
- 2 tablespoons simple syrup adjust to taste
- 2 sprigs fresh rosemary plus extra for garnish
- Ice cubes
- Grapefruit slices thinly cut (optional, for garnish)
Instructions
- Wash and dry the grapefruit and rosemary sprigs.
- Cut the grapefruit in half and juice it over a bowl or measuring cup. Remove any seeds.
- Gently muddle 2 rosemary sprigs with the juice and syrup to release oils.
- Strain the mixture evenly into two chilled glasses.
- Top each glass with chilled Prosecco, pouring slowly to avoid overflow.
- Stir gently to mix.
- Garnish with a fresh rosemary sprig and a slice of grapefruit, if you’re feeling fancy.
Notes
Tasting Notes
When I take a sip of this Prosecco with rosemary and grapefruit cocktail, the first thing that hits me is the crisp bubbles from the Prosecco. They make the drink feel bright and lively, almost celebratory.
The fresh grapefruit juice is next. Its tart, slightly sweet flavor blends with the light bitterness from the Prosecco. There’s a sharp, clean edge from the grapefruit that keeps things refreshing.
The rosemary is subtle, but I can pick up its piney, herbal aroma every time I raise the glass. It doesn’t take over. Instead, it finishes the drink with a gentle, earthy note that lingers just enough.
Texture and Finish:
- Light and sparkling feel on my tongue
- No strong aftertaste
- Leaves a refreshing sensation
Serving Tips:
- Serve well chilled
- Garnish with a sprig of fresh rosemary for extra aroma
The balance between the fruitiness and the herbal notes keeps each sip interesting. It’s the kind of drink I find myself reaching for again, especially when it’s warm out.
Substitute
Sometimes, I just don’t have every single ingredient for this cocktail sitting around. But honestly, it’s not the end of the world—there are a few easy swaps that work just fine.
Equipment
Ingredients
- Prosecco: If prosecco’s missing, cava or really any dry sparkling wine will do the trick. No need to panic.
- Rosemary: Sometimes I’ll grab thyme sprigs, or even basil leaves. They both bring their own thing to the table, honestly.
- Grapefruit juice: Fresh grapefruit is great, but if I’m out, bottled juice works. Orange juice is a little milder, but it’s a solid backup.
Instructions
- Swap prosecco with another sparkling wine. Adjust as you like—it’s your drink, after all.
- If there’s no fresh rosemary, use whatever similar herb you’ve got. Give it a gentle bruise before tossing it in.
- Any citrus juice can stand in here. Just keep an eye on the flavors so nothing gets too weird.
- I taste as I go, tweaking the amounts of each substitute. Sometimes I end up liking the new version even better.
