Mango Prosecco Sunrise Cocktail Recipe

I prepare this bright, fruity cocktail whenever I want something festive and simple. Using ripe mango, cold Prosecco, and a splash of grenadine, I can make a cocktail that looks beautiful in the glass and tastes refreshing.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Cocktail shaker (for easier mixing)
Bar spoon
Fine-mesh strainer
Jigger or small measuring cup
Tall wine glass or flute
Citrus squeezer (if squeezing fresh juice)
Small pitcher (optional, for making more than one at a time)
Ice cube tray (for ice, if preferred)
Knife and cutting board (for fruit garnish)

Ingredients

2 oz mango puree fresh or store-bought
4 oz chilled Prosecco
1 oz orange juice fresh squeezed is best
1/2 oz grenadine syrup
Ice cubes optional
Fresh mango or orange slices for garnish

Instructions

Add mango puree and orange juice to a shaker.
Fill the shaker with a few ice cubes, if using.
Shake until the mixture is cold and blended, about 10 seconds.
Strain the mixture into a tall wine glass or flute.
Gently pour Prosecco over the mango mixture.
Slowly drizzle grenadine down the inside edge of the glass.
Let grenadine sink and form a “sunrise” effect.
Garnish with a slice of mango or orange on the rim.

Notes

I use store-bought mango puree if fresh mangoes aren’t in season, but I avoid sweetened brands to keep the drink from becoming too syrupy.

Sometimes I add a splash of lime juice for extra tartness.

I also make this drink without alcohol by replacing Prosecco with sparkling water or non-alcoholic sparkling wine.

The “sunrise” look depends on how carefully I add the grenadine.

For a bold color effect, I pour along the glass’s inside edge, letting the syrup settle at the bottom.

This cocktail tastes best when served right away, as Prosecco can lose its bubbles if it sits too long.

I chill all ingredients before I start so the drink stays cold and fresh. No one likes a lukewarm cocktail.