Peach And Rosemary Prosecco Cocktail Recipe
This sparkling cocktail blends the sweetness of ripe peaches with the herbal scent of fresh rosemary.
Its light, fruity flavor is brightened by crisp prosecco, making it an easy favorite for celebrations or afternoon gatherings.
Equipment
- Cocktail shaker
- Muddler (or the back of a wooden spoon)
- Fine-mesh strainer
- Measuring jigger
- Small saucepan (for simple syrup)
- Tall glasses or champagne flutes
- Bar spoon (for gentle mixing)
- Pitcher (optional, for making multiples at once)
- Cutting board and sharp knife
- Citrus juicer (if using fresh lemon juice)
Ingredients
- 1 ripe peach peeled, pitted, and sliced
- 1 sprig fresh rosemary plus extra for garnish
- 1 tablespoon peach or simple syrup
- 1 teaspoon fresh lemon juice
- Chilled prosecco about 4-5 ounces per drink
- Ice cubes
- Optional: splash of club soda
- Optional: thin peach slices for garnish
Instructions
- Add peach slices and rosemary sprig to the shaker.
- Muddle gently to release juices and oils.
- Add peach syrup and lemon juice.
- Fill the shaker with ice.
- Shake briefly, about 10 seconds.
- Strain the mixture into a chilled glass.
- Stir gently to mix.
- Garnish with a rosemary sprig and peach slice.
- Add a splash of club soda for extra fizz, if desired.
Notes
For peach syrup, I cook equal parts diced peach, sugar, and water over low heat, then strain and cool.
Using white peaches will create a lighter-looking drink.
Yellow peaches give a deeper color and flavor.
If I want a strong rosemary note, I let the sprig sit in the syrup for 30 minutes before mixing.
Prosecco should be well-chilled before serving for the best experience.
I sometimes prepare the muddled peach and syrup ahead of time for fast assembly.
Adjust sweetness by adding more or less syrup, keeping in mind prosecco’s dryness.
Frozen peach slices work fine if ripe fruit isn’t available, though I get the best flavor with fresh peaches.
Avoid over-muddling rosemary, as too much can make the drink taste bitter.