Rose Or Prosecco Recipe

Chill glassware

Place a champagne flute or coupe in the freezer for 5–10 minutes or fill with ice water while you prepare ingredients to ensure the cocktail stays cold.

Measure and have chilled rosé and Prosecco ready. Keep the Prosecco chilled in the refrigerator until the last moment.

Combine base and aromatics

In a mixing glass or small pitcher, pour 4 oz chilled rosé, 0.5 oz elderflower liqueur, and 0.25 oz fresh lemon juice. If you prefer a sweeter drink, add 0.25 oz simple syrup. Stir gently for 10–15 seconds to combine flavors.

Strain if needed

If using a mixing glass and you prefer no ice dilution in the glass, strain the rosé mixture into the chilled flute or coupe. If serving in a rocks glass, fill the glass with 3 ice cubes and pour the rosé mixture over the ice.

Top with Prosecco

Slowly top the glass with 2 oz cold Prosecco. Pour gently down the side of the glass or over the back of a spoon to preserve effervescence and control foam. Leave a small head of bubbles (about 1/4 inch).

Express the lemon twist over the cocktail to release essential oils, then drop it into the glass or perch a thin lemon wheel on the rim. Optionally slap a mint sprig between your palms to release aroma and float it on top.

Serve immediately while the Prosecco is fizzy. If serving multiple, prepare the rosé + liqueur base in a pitcher and add Prosecco to each glass just before serving to preserve bubbles.