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Pomegranate Prosecco Smash

This Pomegranate Prosecco Smash offers a refreshing burst of flavor with pomegranate arils, juice, and a hint of maple syrup. The addition of vodka and prosecco creates a perfect balance, making it a favorite for its taste and simplicity. A sprig of rosemary adds a touch of aroma and elegance. Perfect for any occasion, it’s both festive and delicious. Highly recommend giving this recipe a try for your next gathering.

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Pomegranate Prosecco Smash

Pomegranate Prosecco Smash

Prep Time: 5 minutes
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Course: Drinks
Cuisine: Italian
Keyword: pomegranate, Prosecco
Servings: 1
Author: Paul Kushner
Discover the refreshing Pomegranate Prosecco Smash recipe. Try it today and enjoy a burst of flavor.

Ingredients

  • 1/2 oz pomegranate arils
  • 1 oz pomegranate juice
  • 1/4 oz maple syrup
  • 1 oz vodka
  • 3 oz prosecco
  • 1 sprig of rosemary for garnish

Instructions

Muddle the Pomegranate Arils:

  • Place the pomegranate arils in a cocktail shaker and muddle them gently to release their juice.

Add Ingredients:

  • Add the pomegranate juice, maple syrup, and vodka to the shaker.

Shake:

  • Fill the shaker with ice and shake well until the mixture is chilled.

Strain:

  • Strain the mixture into a glass (preferably a champagne flute or a cocktail glass).

Top with Prosecco:

  • Slowly pour the prosecco into the glass, filling it to your desired level.

Garnish:

  • Garnish with a sprig of rosemary.

Serve:

  • Serve immediately and enjoy your refreshing Pomegranate Prosecco Smash.
Tried this recipe?Leave a comment and let us know how it was!
Pomegranate Prosecco Smash
See also  Pear Bourbon Smash
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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