13 Aug 5 End-of-Summer Sparkling Cocktails You MUST Try


The end of the summer is approaching rapidly, and we have got some pretty tasty cocktail recipes to keep you toasting these hot summer nights!

Love bubbles? We happen to LOVE champagne around here, and Prosecco is a pretty great substitute when budget plays a role in your planning. All of these recipes call for a nice bit of prosecco, but the last recipe (Strawberry-Basil) can be made without booze as a nice refreshing option as well.

All of these were put through our very strenuous taste-tests (four friends, sitting around cracking up), and the Sparkling Cocojito (Mojito with coconut) was the big winner, although they were all pretty amazing! Serve at your next get together with friends, and you’ll get to look like a super fancy host without even breaking a sweat. Unless you’re in Texas….then you had better stay near that A/C .


Cointreau Spritz (serves 4)


  • 4 oz Cointreau
  • Orange Pellegrino, chilled
  • Prosecco, chilled
  • Ice
  • Garnish: orange slice, raspberry, & sprig thyme garnish

This one is a tastier version of a mimosa. For the most refreshing version of this beverage, add 4 oz of Cointreau to a shaker FILLED with ice and give it a good shake. Once it is thoroughly chilled, pour 1 oz into each champagne glass/coupe. Next add 1-2 oz Orange Pellegrino (depending on how sweet you like your drink) and finally top with your favorite dry sparkling wine. Garnish and serve.



Sparkling “Cocojito” Cocktail
(serves 6)


  • 4 sprigs fresh mint, plus a few sprigs to the side for garnish
  • 1/2 cup sugar
  • 3 tablespoons coconut water
  • 4 limes juiced
  • 2 cups coconut rum
  • Prosecco, chilled
  • Ice
  • Garnish: thinly sliced lime wedge, mint, & lime twist

In a cocktail shaker, combine the mint, sugar & coconut water, and muddle. Fill with ice and shake until well-chilled. Pour into small pitcher then add the lime juice and rum, and stir to combine. Pour 1/2 mixture and 1/2 prosecco into glasses. Garnish, serve, and take credit for the awesome creation you just whipped up.



Peach Palis-ade
(serves 6)


  • Puree:
    • 2 oz St Germain (elderflower liquer)
    • 4 oz Peach liqueur (Leopold Bros. is AMAZING)
    • 2 ripe peaches
    • 1/3 C sugar
  • Ice
  • Rose’ Cava, chilled
  • Garnish: peach slice

In a blender or food processor, combine 2 ripe peaches and sugar and blend/pulse until pureed. Stir in the St. Germain and peach liquers until well mixed. Add 2-3 tablespoons of puree over ice in an old-fashioned glass, then top with Rose’ Cava. Note: the Cava will FIZZ when it hits that peach puree, so pour very slowly! Give each glass a gentle swirl, garnish and serve. Smile! You rock at mixology.



Cool as a Cucumber Cocktail
(serves 4)


  • 4-6 fresh mint leaves
  • 6 ounces gin
  • 4 cucumber slices, quartered
  • Ice
  • 4 cucumber thin slices, sliced lengthwise and as thin as possible
  • 8oz prosecco, chilled
  • 2 wedges of lime
  • Garnish: mint leaves, thin cucumber slices, quartered, & lime twist

Muddle 2-3 sprigs mint with gin and 4 quartered slices cucumber; shake over ice. Line 4 glasses with thin strips of cucumber and fill with ice. Combine 1/2 gin mix with 1/2 prosecco in prepared glass. Squeeze a wedge of lime into each glass and stir. Garnish and serve…so good!



Strawberry Basil Soda
(serves 6-8)


  • 1 pound strawberries, trimmed
  • 1 lemon
  • 1/4 cup basil leaves
  • 1/4 cup sugar
  • Ice
  • Carbonated water OR prosecco, chilled
  • Garnish: sliced strawberries

Puree strawberries until smooth and add water to reach 2 cups if needed. Pour into a small saucepan with lemon juice, basil, and sugar. Heat mixture over medium heat until boiling. Simmer 5 minutes, stirring frequently. Remove from heat and let cool. Strain syrup through a sieve into a clean container and discard solids. To serve, spoon 2 tablespoons of mixture into an 8-ounce glass filled with ice, top with your choice of water or prosecco, and stir. Garnish and serve.

That’s it! Hope you have an amazing summer’s end! Cheers!