Prosecco With Pomegranate Splash Cocktail Recipe
This one’s all about the crisp bubbles of prosecco mixing with the tart pop of pomegranate juice.
I’ll walk you through the tools I like, the ingredients I reach for, and the easy steps to pull it together.
Equipment
- Champagne flute or tall wine glass: I usually grab a narrow glass—keeps the fizz around longer.
- Jigger or small measuring cup: Makes it easy to get the right amount of juice and liqueur.
- Bar spoon or cocktail stirrer: Gentle stirring keeps the bubbles from vanishing.
- Small spoon (optional): Handy for dropping in pomegranate seeds without making a mess.
- Citrus zester or peeler (optional): I’ll use this if I want a lemon or orange twist on top.
- Ice bucket (optional): I like to keep the prosecco extra cold.
- Paper towel or cloth: For wiping up drips—because, let’s be real, it happens.
Ingredients
- Prosecco chilled: About 4–5 oz (120–150 ml) per glass does the trick.
- Pomegranate juice: 1 oz 30 ml, either unsweetened or just lightly sweetened.
- Pomegranate seeds: 1–2 teaspoons mostly for color and a little texture.
- Fresh mint sprig optional: Adds a nice herbal aroma if you’re in the mood.
- Lemon or orange twist optional: Sometimes I’ll add this for a citrusy note.
- Ice cubes optional: I might chill the glass with ice first, but I don’t serve it over ice.
- Simple syrup optional: 0.25 oz (7 ml), only if I’m feeling like a sweeter drink.
Instructions
- Chill glass: I’ll pop my glass in the freezer or just fill it with ice while I set up the rest.
- Pour pomegranate juice: Measure out 1 oz and pour it into the bottom of the glass.
- Add simple syrup (optional): If I want it sweeter, I add it now and give it a gentle stir.
- Add prosecco: I pour in 4–5 oz of chilled prosecco, slowly, so the bubbles don’t go wild.
- Gently stir: One or two slow stirs with a bar spoon—no more, or you’ll lose all the fizz.
- Add pomegranate seeds: I drop in a teaspoon or two for that little burst of color.
- Garnish: Mint or citrus twist on the rim if I’m feeling extra.
- Serve: I serve it right away, while it’s still cold and sparkly.
Notes
I usually pick a prosecco that says “Brut” on the label if I’m not in the mood for sweetness.
If the prosecco is already sweet, I skip the simple syrup entirely.
Fresh, unsweetened pomegranate juice really makes the flavor pop.
When pouring in the prosecco, I tilt the glass to keep the foam down.
I never put ice in the finished drink—it waters it down, and that’s just not great.
If I’m having people over, I’ll set up all the ingredients and glasses ahead of time.
But I wait to actually mix the prosecco and juice until the last second so it stays nice and fizzy.
Honestly, if you don’t love seeds floating in your drink, just use a fine mesh strainer when pouring.
For a non-alcoholic version, I swap the prosecco for sparkling water or a zero-proof sparkling wine.