Yes. Prosecco works in cocktails including the Bellini, which combines it with white peach purée. Choose the wine’s sweetness to suit the recipe and stir gently to preserve its fizz. The bottle matters: a white Brut and an Extra Dry rosé will bring different sweetness and character.
You do not need a home bar that takes up half the kitchen to make a Bellini. Prosecco and white peach purée are the starting ingredients; care with the proportions does more work than a drawer full of equipment.
Keep the wine's sweetness in mind and handle the bubbles gently. The finished drink should be something you want to sip, not simply something that looks pretty.
Prosecco cocktails: start with a Bellini
The International Bartenders Association specifies 100 mL Prosecco and 50 mL white peach purée. Its method combines the purée and wine in a mixing glass with ice, then stirs gently before pouring into a chilled flute. Follow those proportions as the IBA version of the drink.
Choose sweetness deliberately
Fruit purée, juice and liqueurs can contribute sweetness. Check the bottle rather than assuming Extra Dry is the driest option. Our Prosecco sweetness guide explains the category order.
Bella Principessa white Brut and DOC Rosé Brut offer different starting points. Choose according to the recipe and your preferences; substituting rosé changes the drink’s color and expression as well as its wine ingredient.
Keep the bubbles in the glass
Add sparkling wine gently and avoid shaking carbonated ingredients in a sealed shaker. Open the bottle when needed, then keep the remainder chilled with a suitable sparkling-wine stopper. See keeping Prosecco after opening for storage and serving Prosecco for serving guidance.
A fruit-based cocktail still contains alcohol. Offer a clearly identified alcohol-free alternative rather than presenting juice as something that cancels the wine.
