I’m Kayla. I love bubbles. Prosecco feels like a weekday hug in a glass, and I’ve made a lot of spritzes for friends and family. Last month, I ran a “Prosecco night” on my patio. I brought a cooler, a bag of ice, a shaker, and three bottles: La Marca, Mionetto, and Trader Joe’s Prosecco. I tried six cocktails, took notes, and yes—spilled once. You know what? It was worth it.
Need extra inspiration? Wine Enthusiast has an excellent collection of fresh Prosecco cocktail recipes that can spark ideas before your own patio session.
If you’d rather have a bartender handle the fizzy magic, swing by Roosterfish Bar for a lineup of spritzes that channel the same patio-ready vibe. I’ve also pulled together a complete recap of the evening, from spills to surprising flavor wins, in this detailed Prosecco cocktail breakdown.
Prefer to stay home yet still get a front-row seat to real-time mixology? Check out the live bar-cam feed on InstantChat’s Voyeur page where you can quietly watch seasoned and rookie bartenders assemble drinks, pick up sneaky technique tips, and steal garnish inspiration without ever leaving your couch.
Here’s what I mixed, how it tasted, and the small tweaks that made each one sing.
Quick Gear and Brands I Used
- Bottles: La Marca (clean, crisp), Mionetto (a touch sweeter), Trader Joe’s Prosecco (great price, a bit softer)
- Tools: jigger, long spoon, peeler, coupe and wine glasses, a cheap shaker (for the non-bubbly parts)
- Extras: big ice, orange and lemon, mint, peach puree, pomegranate juice, club soda, simple syrup
Tip I learned the hard way: don’t shake Prosecco. It goes flat and sprays you in the face. Add bubbles last and stir.
1) Aperol Spritz (My “Snack and Chat” Favorite)
What I made:
- 3 parts Prosecco
- 2 parts Aperol
- 1 part club soda
- Orange slice, lots of ice
How it tasted: bright, bittersweet, and sunny. My sister said it tastes like summer on a balcony. I agree. With salty chips, it hits that happy place.
What I changed:
- With Mionetto (sweeter), I cut the Aperol just a bit.
- If it felt bitter, I added one more splash of soda.
Pros: easy, pretty, low effort.
Cons: can taste too bitter for first-timers. Start small on Aperol.
2) St-Germain Spritz (Floral and Flirty)
What I made:
- 1.5 oz St-Germain (elderflower liqueur)
- 3 oz Prosecco
- 1 oz club soda
- Lemon twist, ice
How it tasted: light and floral. It smells like fresh blooms after rain. My friend Jess called it “wedding shower in a glass.” She’s not wrong.
What I changed:
- With La Marca, it felt balanced.
- With Mionetto, it got sweet, so I added more soda and a squeeze of lemon.
Pros: crowd-pleaser, smells amazing.
Cons: gets sweet fast; measure the St-Germain.
3) Hugo Spritz (Minty, Fresh, Easy on a Hot Day)
What I made:
- 2 oz St-Germain
- 4–5 oz Prosecco
- 1 oz club soda
- 6–8 mint leaves, 1 lime wheel, ice
How it tasted: like a cool breeze. The mint wakes it up. On a muggy night, this was the first glass to vanish.
What I changed:
- I slapped the mint (literally tap it in my palm) before adding. More aroma.
- If the mint took over, I used fewer leaves and added an extra lime wheel.
Pros: very fresh, low proof, sips fast.
Cons: mint can get messy; don’t muddle it to mush.
4) Bellini (Peachy Brunch Gold)
What I made:
- 2 oz peach puree (I blended thawed frozen peaches with a tiny bit of sugar)
- 4–5 oz very cold Prosecco
- No ice
How it tasted: soft, peachy, silky. With La Marca, I got a clean peach pop. With Trader Joe’s, it felt round and cozy.
What I changed:
- If it tasted flat, I added a squeeze of lemon.
- If your puree is sweet, skip the sugar. Trust me.
Pros: perfect for brunch or birthdays; looks fancy.
Cons: puree can sink; give it a gentle swirl, not a stir like you mean it.
Craving even more bubbly brunch options? Scroll through BBC Good Food’s curated list of creative Prosecco recipes for twists that go beyond the classic Bellini.
5) French 75 (Prosecco Twist)
What I made:
- 1 oz gin
- 0.5 oz fresh lemon juice
- 0.5 oz simple syrup
- 3–4 oz Prosecco
- Lemon peel
How it tasted: sharp, zesty, and grown-up. It’s a quick wake-up for the palate. I mixed the gin, lemon, and syrup with ice first, strained, then topped with Prosecco.
What I changed:
- If it smacked me with lemon, I added a tiny splash more syrup.
- If it felt sweet, I held back the syrup and let the Prosecco do the work.
Pros: balanced and bright; great starter for a dinner party.
Cons: easy to over-sweeten; measure your syrup.
6) Negroni Sbagliato (Bubbly, Bitter, Very Cool)
What I made:
- 1 oz Campari
- 1 oz sweet vermouth
- 3–4 oz Prosecco
- Big ice, orange slice
How it tasted: bittersweet and deep, then lifted by bubbles. I served it with marinated olives, and the table went quiet in a good way.
What I changed:
- With Mionetto, the sweetness softened the bitter edge.
- With La Marca, I added a wider orange peel for more aroma.
Pros: stylish, feels special, great with salty snacks.
Cons: bitter; not for everyone. Add more Prosecco if it’s too bold.
Small Things That Made a Big Difference
- Keep bottles very cold. Warm Prosecco goes flat fast.
- Add bubbles last. Stir gently. Don’t shake.
- Big ice looks nice and melts slow. I used silicone trays.
- Taste as you build. A tiny squeeze of lemon can save a sweet drink.
- Save the fancy bottle for straight sipping. For mixing, mid-range works great.
- If ginger beer is more your speed, my go-to Kentucky Mule version follows the same tweak-and-taste mindset—just swap bubbles for that spicy kick.
My Real-Life Winners
- Weeknight go-to: Aperol Spritz with La Marca. Salty chips, done.
- Brunch hit: Bellini with Trader Joe’s Prosecco and fresh peach puree.
- Patio party star: Hugo Spritz with a pile of mint and extra lime.
- Cool factor: Negroni Sbagliato for folks who like bold flavors.
One tiny story. During our patio test, a summer storm rolled in. We pulled the table under the awning, kept pouring, and I made a St-Germain Spritz with a twist of lemon right as thunder cracked. It tasted like a little light in a gray sky. Funny how a glass can do that.
Final Take
Prosecco plays well with others. If you like fresh and light, start with Hugo or St-Germain. If you like bitter and bold, reach for Aperol or the Sbagliato. For brunch? Bellini, no contest. Measure, taste, and tweak. And keep the bubbles cold—your future self will thank you.
If you happen to be in Vermont and are dreaming of turning these recipes into a glitzy night out where someone else happily foots the bill for premium bubbles, consider browsing the local sugar-dating scene—check out the insider pointers in Sugar Daddy Burlington for practical advice on meeting a generous companion who appreciates sparkling cocktails and is eager to sponsor your next Prosecco adventure.