Prosecco With Watermelon And Jalapeno Cocktail Recipe
I go for ripe watermelon and fresh jalapeno to get that sweet, spicy twist. Prosecco adds bubbles and ties the flavors together without overpowering the fruit or spice.
Equipment
- Sharp knife for cutting fruit and jalapeno
- Cutting Board
- Measuring cup (for watermelon juice and Prosecco)
- Fine mesh strainer (to remove pulp from watermelon juice)
- Pitcher or large mixing glass
- Muddler or sturdy spoon
- Cocktail shaker: Optional, for mixing.
- Jigger or shot glass for measuring
- Serving glasses (I prefer stemless wine glasses)
- Small spoon for stirring
- Ice cubes or crushed ice
Ingredients
- 2 cups fresh seedless watermelon, cubed
- 1 small jalapeno sliced thin (remove seeds for less heat)
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon sugar optional, adjust to taste
- 1 bottle 750 ml Prosecco, well chilled
- Ice cubes or crushed ice
- Extra watermelon wedges and jalapeno slices for garnish optional
Instructions
- Add watermelon cubes and jalapeno slices to a pitcher or mixing glass.
- Muddle them together until the watermelon is fully crushed and releases juice.
- Strain the juice through a fine mesh strainer into another pitcher to remove pulp and jalapeno pieces.
- Add lime juice and sugar to the strained juice and stir well until the sugar dissolves.
- Fill glasses halfway with ice.
- Top off each glass with chilled Prosecco.
- Gently stir to mix.
- Garnish with fresh watermelon wedges and extra jalapeno slices if desired.
Notes
I always taste the jalapeno before adding it—some are way hotter than others, and it’s a gamble. If I want more heat, I leave the seeds in. For less, I take them out.
Taking out the white membranes helps tone down the spiciness too. I like Prosecco that’s dry or extra dry since the watermelon’s already sweet.
Sometimes I’ll add more ice or even a splash of club soda if I want a lighter drink. Leftover watermelon juice? Just pop it in the fridge—should be good for a couple of days.
This cocktail’s at its best when it’s super cold. I’ll chill the serving glasses in the freezer for a few minutes before pouring, and it makes a real difference.