Cocktails · Wine & Bubbles
Six prosecco and champagne cocktails anyone can make: the Aperol spritz, limoncello spritz, Bellini, Sgroppino, Kir Royale, and the classic champagne cocktail, each with a sparkling zero-proof twin.
Prosecco and champagne cocktails are the easiest way to make any moment feel like an occasion, and most need just two or three ingredients and no shaker. These six cover Italy’s aperitivo hour, a Venetian brunch, a French bistro, and a proper celebration. Each has a sparkling zero-proof twin on the same card (tap 🌿 Mocktails at the top).
Chill everything. Warm bubbles foam over and go flat fast. Keep the bottle in ice water and pour it last, slowly.
The world’s favorite aperitivo: three parts prosecco, two parts bittersweet orange aperitivo bitter (orange), and a splash of soda, over lots of ice in a big wine glass. It’s low in alcohol, bitter-sweet, and perfect before dinner.
Pour in order (prosecco, aperitivo, soda) and it mixes itself. Stirring knocks out the bubbles.
Cocktail recipeZero-proof recipe
The 3-2-1 spritz: prosecco, orange aperitivo, soda.
Garnish: Half orange wheel
Garnish: Half orange wheel
How the swap works: A like-for-like swap: non-alcoholic bitter aperitifs are made for exactly this drink. For a strict 0.0%, use 1 oz blood orange juice, a dash of alcohol-free bitters, and tonic instead.
Enjoy responsibly, of legal drinking age only ·Zero-proof twin ·
The Amalfi Coast’s answer to the Aperol spritz: ice-cold limoncello, prosecco, and soda with fresh mint. It’s sweet-tart and sunny, dangerously easy to drink.
Cocktail recipeZero-proof recipe
Limoncello, prosecco, soda, and fresh mint.
Garnish: Lemon slices, mint sprig
Garnish: Lemon slices, mint sprig
How the swap works: Lemonade and a squeeze of fresh lemon stand in for limoncello's sweet-tart lemon; half grape juice, half soda keeps the bubbles dry.
Enjoy responsibly, of legal drinking age only ·Zero-proof twin ·
Invented at Harry’s Bar in Venice: white peach purée topped with prosecco. Make the purée from ripe peaches, blended and strained, or use good frozen purée out of season.
Stir gently as you pour the prosecco so the purée blends evenly without killing the bubbles.
Cocktail recipeZero-proof recipe
White peach purée topped with prosecco.
Garnish: None needed
Garnish: None needed
How the swap works: Lemon and soda balance the grape juice's sweetness so the peach tastes fresh, not jammy.
Enjoy responsibly, of legal drinking age only ·Zero-proof twin ·
A Venetian after-dinner treat: lemon sorbet whisked with a splash of vodka and prosecco into a frothy, drinkable slush. It’s a dessert, a drink, and a palate cleanser in one.
Whisk it by hand in a chilled bowl. A blender makes it too thin.
Cocktail recipeZero-proof recipe
Lemon sorbet whisked with vodka and prosecco.
Garnish: Lemon zest, mint leaf
Garnish: Lemon zest, mint leaf
How the swap works: The sorbet carries almost all the flavor, so the twin simply swaps the bubbles and adds a squeeze of lemon.
Enjoy responsibly, of legal drinking age only ·Zero-proof twin ·
A French bistro classic: half an ounce of blackcurrant crème de cassis under a glass of champagne. It’s deep ruby, fruity, and elegant, and it takes 30 seconds.
Cocktail recipeZero-proof recipe
Crème de cassis topped with champagne.
Garnish: Blackberry or a few blackcurrants
Garnish: Blackberry or a few blackcurrants
How the swap works: Hibiscus has the same tart, dark-berry character and ruby color as blackcurrant. (If you're pregnant, see our pregnancy mocktails; some guidance advises limiting hibiscus.)
Enjoy responsibly, of legal drinking age only ·Zero-proof twin ·
One of the oldest cocktails on record: a sugar cube soaked in bitters at the bottom of a flute, a splash of cognac, and champagne. The cube fizzes and sends up a steady column of bubbles as it dissolves, and the drink gets slightly sweeter and spicier with every sip.
Soak the cube on a spoon so the bitters don’t drip down the glass, and drop it in before the wine so the bubbles have something to cling to.
Cocktail recipeZero-proof recipe
A bitters-soaked sugar cube, a splash of cognac, and champagne.
Garnish: Lemon twist
Garnish: Lemon twist
How the swap works: Alcohol-free bitters keep the spiced, amber ritual intact; the fizzing sugar cube is the whole show either way.
Enjoy responsibly, of legal drinking age only ·Zero-proof twin ·
Prosecco is fruity and light, made for spritzes and Bellinis. Champagne, cava, and crémant are drier and toastier, better for the classics. For zero-proof, non-alcoholic sparkling wine is driest (up to 0.5% ABV), while sparkling grape juice cut with soda is 0.0%.
More bubbles: New Year’s Eve cocktails, the cranberry Poinsettia, and our wedding signature cocktails.
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Prosecco is fruitier and lighter, perfect for spritzes and Bellinis. Champagne (or any dry traditional-method sparkling wine like cava or crémant) is drier and toastier, better for the classic champagne cocktail and Kir Royale. They're interchangeable in a pinch.
3-2-1: three parts prosecco, two parts Aperol-style aperitivo, one part soda, over plenty of ice in a big wine glass.
Chill everything, including the glass, add the sparkling wine last, pour it slowly down the side, and stir once at most. Warm prosecco foams and goes flat almost immediately.
Non-alcoholic sparkling wine is closest in dryness but can contain up to 0.5% ABV. For 0.0%, mix sparkling white grape juice with club soda and a squeeze of lemon to cut the sweetness.
How to make mocktails →A 750 ml bottle makes about 8 spritzes at 3 oz each, or 6 Bellinis at 4 oz.
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