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–+ servings

Vanilla Bean Prosecco Delight Cocktail Recipe

Vanilla Bean Prosecco Delight Cocktail Recipe
This cocktail brings together smooth vanilla bean and the lively bubbles of Prosecco for a refreshing sip. I use just a few basic tools and ingredients you can actually find—nothing too fussy.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Champagne flute or any stemmed glass
  • Mixing spoon or cocktail stirrer
  • Small knife for splitting the vanilla bean
  • Jigger or tablespoon for measuring
  • Fine mesh strainer (optional, for a more polished look)
  • Small plate for rimming the glass (if you want sugar)
  • Ice bucket or chiller for keeping Prosecco cold
  • Zester or peeler for garnish, if you’re feeling fancy

Ingredients

  • 1 bottle chilled Prosecco dry or off-dry, 750 ml
  • 1 vanilla bean split lengthwise
  • 1 tablespoon vanilla simple syrup or more, if you like it sweeter
  • 1 ounce vodka totally optional, for a little extra kick
  • Ice cubes optional, just for pre-chilling the glass
  • 1 tablespoon granulated sugar for rimming, also optional
  • Lemon or orange peel for garnish optional
  • Edible flowers or fresh mint if you want to decorate a bit

Instructions

  • Slice the vanilla bean in half and scrape out the seeds.
  • If you want, rim the flute with a lemon wedge and dip it in sugar.
  • Add 1 tablespoon vanilla simple syrup and the seeds from half the vanilla bean to your glass.
  • Pour in 1 ounce vodka if you’re doing the stronger version.
  • Stir gently to mix up the syrup, seeds, and vodka (if using).
  • Hold the glass at an angle and slowly fill with Prosecco—keeps the bubbles under control.
  • Give it all a gentle stir so the flavors come together.
  • Finish with a curl of lemon or orange peel, an edible flower, or a little mint, if you like.

Notes

This cocktail is best when the Prosecco is super cold. Sometimes I skip the vodka for a lighter drink, but if you want a bolder flavor, go ahead and add it.
If I’m out of fresh vanilla beans, I’ll use 1/4 teaspoon pure vanilla extract in the syrup. It’s not quite the same, but it works in a pinch.
Don’t want it too sweet? Start with less syrup and add more if you need it. For parties, I prep the syrup and garnishes ahead of time, but I always make the drinks right before serving so the bubbles stay fresh.
I steer clear of dark or flavored Prosecco—plain dry or off-dry is best with the vanilla. Switching up the citrus garnish is an easy way to tweak the flavor for different guests.