Calamansi Prosecco Cocktail Recipe
This cocktail blends the crisp bubbles of prosecco with the tart, sunny flavor of calamansi juice. I try to keep things simple—easy ingredients, nothing fussy—so it's perfect for casual hangs or a chill night in.
Equipment
- Champagne flute or any sparkling wine glass
- Jigger or a small measuring cup
- Bar spoon
- Citrus juicer or reamer (if using fresh calamansi)
- Fine mesh strainer (optional, to catch pulp or seeds)
- Small plate or shallow bowl (for rimming with sugar, if you want)
- Ice bucket or cooler (to keep that prosecco nice and cold)
Ingredients
- 4 oz 120 ml prosecco, chilled
- 1 oz 30 ml fresh calamansi juice (or bottled, unsweetened)
- 1/2 oz 15 ml simple syrup (adjust to taste)
- Ice optional, for serving
- Calamansi slice or twist for garnish
- Granulated sugar optional, for rimming the glass
Instructions
- If you're rimming the glass, dip it in water or calamansi juice, then in sugar.
- Add calamansi juice and simple syrup to your glass.
- Give it a gentle stir with the bar spoon.
- Pour prosecco in slowly so you keep the fizz alive.
- Don't stir after adding prosecco—let those bubbles do their thing.
- Garnish with a calamansi slice or twist if you're feeling fancy.
- Serve right away while it's still cold and bubbly.
Notes
Calamansi is a tiny citrus fruit from Southeast Asia, super tangy and bright. If I can't find calamansi, I mix equal parts lime and mandarin orange juice—it's not exactly the same, but it's close enough for me.
The taste really depends on how fresh your juice is and the quality of the prosecco. I always use chilled prosecco—nobody likes a warm spritz.
If I want it sweeter, I just add more simple syrup a teaspoon at a time and taste as I go. Leftover calamansi juice keeps in the fridge for a few days if you seal it up. And yeah, drink this right after mixing—prosecco goes flat fast if it sits around.