Prosecco And Hibiscus Syrup Cocktail Recipe
This cocktail has a crisp, floral taste and that beautiful color everyone seems to love. I like that it’s just a handful of ingredients, and you can make it with basic kitchen tools—nothing fancy needed.
Equipment
- Champagne flute or tall wine glass
- Bar spoon or small regular spoon
- Jigger or small measuring cup (1 oz/30 ml capacity)
- Small bowl or plate (for garnishes, if using)
- Napkin or towel (for wiping spills)
- Ice bucket or refrigerator (to chill Prosecco)
Ingredients
- 4 oz 120 ml chilled Prosecco
- 1 tbsp 15 ml hibiscus syrup
- 1-2 whole edible hibiscus flowers optional, for garnish
- Lemon twist or fresh mint sprig optional, for garnish
- Ice cubes optional, for chilling glass before serving
Instructions
- Chill the glass in the fridge or with ice cubes for about five minutes.
- Dump out any ice, then pour in 1 tbsp (15 ml) hibiscus syrup.
- If you want, drop a hibiscus flower to the bottom of the glass.
- Slowly pour 4 oz (120 ml) Prosecco over the syrup, letting the bubbles settle a bit.
- Stir gently with a bar spoon—just a couple turns so the drink stays fizzy.
- Add a lemon twist or mint sprig on the rim for garnish if you’re feeling it.
- Serve right away, while it’s cold and bubbly.
Notes
If I’m in the mood for something sweeter, I’ll add maybe half a tablespoon more hibiscus syrup, but not much more. Some brands are more tart or less sweet, so I always taste the syrup first before pouring it in.
Fresh hibiscus flowers can be tricky to find, so sometimes I just skip them or use a lemon twist instead. I try not to let the cocktail sit out too long—Prosecco loses its bubbles faster than you’d think. For parties, I prep everything early except the pouring and stirring, which I save for the last minute so each glass is fresh.