Peach Melba Prosecco Cocktail Recipe
I make this Peach Melba Prosecco Cocktail when I’m craving something light and fruity that also looks beautiful in the glass. The recipe calls for a few basic tools, fresh ingredients, and some clear steps to get that balanced flavor and bubbly finish.
Equipment
- Champagne flutes or stemless wine glasses for serving
- Muddler to mash peaches and raspberries
- Fine-mesh strainer to remove pulp and seeds
- Measuring jigger for precise pouring
- Mixing glass or small bowl
- Long handled spoon for gentle stirring
- Small paring knife for fruit slicing
- Ice bucket to chill the Prosecco
Ingredients
- 1 ripe peach peeled and sliced
- ½ cup fresh raspberries
- 1 –2 teaspoons white sugar optional, based on fruit sweetness
- 1 tablespoon raspberry or peach liqueur such as Chambord or crème de pêche
- 1 bottle chilled Prosecco 750 ml
- Fresh mint leaves for garnish
Thin peach slices or whole raspberries, for garnish
Instructions
- Add peach slices and raspberries to a mixing glass or bowl.
- Sprinkle sugar over the fruit, if using.
- Gently muddle the fruit until it’s juicy and broken down.
- Stir in the liqueur.
- Strain the mixture through a fine-mesh strainer into the bottom of each flute or glass.
- Pour chilled Prosecco over the fruit mixture slowly to avoid overflowing.
- Stir gently to blend.
Notes
Fresh ripe fruit is best, but honestly, frozen peaches or raspberries work fine when it’s off-season. If I want a less sweet drink, I just leave out the sugar.
For a stronger peach vibe, I’ll go with peach liqueur instead of raspberry. If I’m serving a crowd, I prep the fruit base and chill everything ahead of time, then add the Prosecco right before serving so the bubbles stay lively. A little garnish makes it look extra fresh.