Prosecco with Rosemary and Grapefruit Cocktail Recipe

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

Prosecco with Rosemary and Grapefruit Cocktail Recipe
This cocktail brings together crisp Prosecco, fresh grapefruit, and the aroma of rosemary. I find it light, refreshing, and honestly, very easy to whip up whether it’s for a casual hangout or something fancier.
John
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 5

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
  • Measuring spoons
  • 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.
  • Add grapefruit juice and simple syrup to a cocktail shaker or jar.
  • Gently muddle 2 rosemary sprigs with the juice and syrup to release oils.
  • Fill the shaker with ice and shake for about 10 seconds.
  • 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

Fresh rosemary really does make a difference for aroma and flavor. Pre-chilled Prosecco is key for that crisp taste.
Go for any dry Prosecco—skip the super sweet ones or you’ll lose the grapefruit. If you’re out of simple syrup, just dissolve a tablespoon of sugar in a tablespoon of hot water and you’re set.
Leftover grapefruit juice? It’ll keep in the fridge for a couple days. For a non-alcoholic version, I swap in sparkling water or non-alcoholic sparkling wine. You can always tweak the simple syrup to suit your sweet tooth—or not.

Must Have Ingredients

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

  • Mixing glass
  • Spoon
  • Serving glass

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.

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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