5 from 1 vote

By Christie Vanover | Published June 15, 2012 | Last Updated December 1, 2022

On a hot summer day, Prosecco mojitos are the most refreshing cocktail. I served them at a party recently and one pitcher was gone in about 10 minutes.

I love mojitos ~ mint, limejuice, rum, sugar ~ this Cuban drink is so bright and effervescent.

Equally thirst-quenching is Prosecco ~ a dry sparkling Italian white wine with a hint of apple, white peach and honeysuckle.

This cocktail fusion is Cuba and Italy in a glass. The bubbles in the Prosecco leave the lively flavors of mint and lime bouncing off your tongue.

When I first made this, I assumed the ladies at the party would sip on it as the men drank their traditional six-packs of microbrews. But once the men tasted their wives’ drinks, they left the beer behind and the pitcher was gone in no time.

When making this cocktail, you’ll make a mint simple syrup, which yields 1 ⅓ cups. The recipe below calls for ¾ cup of the syrup. I recommend you buy a 750 ml bottle of rum, two bottles of Prosecco, and two cans of limeade, because you’ll be asked to make another batch. I promise.

Also, this drink is not served on the rocks. You don’t want to water it down. Instead, freeze limes. They’ll keep the drink cool and enhance the flavors.

This is a pretty potent drink; although you’d never know by tasting it, so as always, drink responsibly. Salute.

More Cocktail Recipes

Check out my other website, GirlsCanGrill.com to learn how to make smoked simple syrup for smoked cocktails.

Prosecco Mojito

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 305kcal

Make a refreshing pitcher of Prosecco mojitos with sparkling Italian wine, mint simple syrup and limeade.

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Ingredients

8 limes
1 cup water
1 cup sugar
1 bunch mint leaves
2 cups rum
12 oz can frozen limeade concentrate
water
1 bottle Prosecco sparkling wine

Instructions

Freeze Limes: Cut limes into 8 pieces each and spread in a single layer on a baking sheet. Place in the freezer.
Make Syrup: In a small pot, combine 1 cup water with 1 cup sugar. Heat over medium-high heat for about 5 minutes. Add a generous amount of mint (about 30 leaves) and steep for 15 minutes. Strain the liquid to remove the mint and chill.
Mix: In a large pitcher, combine the rum and limeade concentrate. Fill the limeade can with water and add that to the mix. Stir in ¾ cup of the mint simple syrup. (save the rest for the next pitcher)
Serve: When ready to serve, place a couple frozen limes in each glass. Then place the rest in the pitcher. Add the Prosecco. Pour and serve with a sprig of mint.