Parsley and Prosecco is a bright, herbaceous sparkling cocktail that pairs the crisp, green notes of flat-leaf parsley with the dry, fruity bubbles of Prosecco. It’s a surprisingly elegant drink that works as an aperitif or a celebration toast, offering a savory twist on the classic bellini. The parsley is muddled with a touch of simple syrup and lemon, then topped with chilled Prosecco for a refreshing, garden-fresh sip.
Ingredients
- 1/2 cup (20 g) fresh flat-leaf parsley leaves, tightly packed, plus 2 small sprigs for garnish
- 2 tablespoons (30 ml) fresh lemon juice (about 1 lemon)
- 1 tablespoon (15 ml) simple syrup (see Tips for homemade)
- 1 cup (240 ml) chilled Prosecco (or other dry sparkling wine)
- Ice cubes, for shaking (optional, if you prefer a chilled mixer)
Instructions
- Place the parsley leaves, lemon juice, and simple syrup in a cocktail shaker. Gently muddle with a muddler or the end of a wooden spoon for about 15 seconds, just until the parsley releases its aroma and the mixture turns bright green. Do not over-muddle or the parsley will become bitter.
- Fill the shaker with ice (if using) and shake for 10 seconds to chill and dilute slightly. If you prefer a lighter, less diluted drink, skip the ice and simply stir the mixture.
- Strain the parsley mixture evenly into two chilled champagne flutes or coupe glasses.
- Slowly pour the chilled Prosecco into each glass, dividing it equally. The bubbles will rise and gently mix the ingredients.
- Garnish each glass with a small parsley sprig. Serve immediately while the bubbles are lively.
Tips
- Simple syrup: To make your own, combine equal parts sugar and water (e.g., 1/2 cup sugar + 1/2 cup water) in a small saucepan. Heat over medium, stirring, until the sugar dissolves. Cool completely before using. Store in the fridge for up to 2 weeks.
- Choose the right parsley: Flat-leaf (Italian) parsley is preferred over curly parsley because it has a milder, more herbaceous flavor and is easier to muddle. Curly parsley is more bitter and less aromatic.
- Don’t over-muddle: Muddling too vigorously or for too long breaks down the parsley’s cell walls, releasing chlorophyll and bitter compounds. A gentle 15-second press is enough.
- Chill everything: Prosecco should be well-chilled (about 40°F / 4°C) before pouring. Warm Prosecco will go flat quickly and dilute the drink.
Serving Suggestions
Serve this cocktail as an aperitif before a spring or summer meal. It pairs beautifully with light appetizers like goat cheese crostini, bruschetta, or oysters. It also complements grilled fish or a simple green salad with lemon vinaigrette. For a brunch, serve alongside smoked salmon bagels or a frittata.
Variations
- Herb swap: Replace the parsley with fresh basil or mint for a different flavor profile. Basil adds a sweet, peppery note; mint adds coolness.
- Citrus twist: Use lime juice instead of lemon for a more tart, zesty edge. Or add a strip of orange zest to the muddle for a subtle floral note.
- Sweetener swap: Substitute honey or agave nectar for the simple syrup. If using honey, warm it slightly with the lemon juice to help it dissolve.
- Sparkling wine alternative: If you don’t have Prosecco, use any dry sparkling wine like Cava or Champagne. Avoid sweet sparkling wines, as they will make the cocktail cloying.
Storage and Reheating
This cocktail is best enjoyed immediately. The parsley mixture (without the Prosecco) can be made up to 2 hours ahead and stored in the refrigerator in a sealed container. When ready to serve, strain and pour the mixture into glasses, then top with Prosecco. Do not store the finished cocktail, as the bubbles will dissipate and the parsley will discolor. There is no reheating for this drink.
Frequently Asked Questions
Can I use dried parsley? No, dried parsley will not work in this recipe. It lacks the fresh, bright flavor and will not muddle properly, leaving a dusty texture in the drink.
Can I make a non-alcoholic version? Yes, substitute the Prosecco with sparkling water or a non-alcoholic sparkling wine. Add an extra splash of lemon juice or a little more simple syrup to balance the flavor.
Why is my cocktail bitter? Bitterness usually comes from over-muddling the parsley or using the thick stems. Use only the leaves, and muddle gently. Also, if your lemon juice is from a bottle, it may have a bitter aftertaste; use fresh-squeezed juice.
Can I prepare this in a pitcher for a party? Yes, multiply the ingredients by the number of servings. Muddle the parsley, lemon, and syrup in a large pitcher, then add the Prosecco just before serving. Do not add ice to the pitcher, as it will dilute the drink; instead, serve in chilled glasses.
What type of Prosecco is best? Use a dry Prosecco (labeled “Brut� or “Extra Dry�) for a crisp, balanced cocktail. A sweeter “Dry� Prosecco will make the drink taste more like a dessert.
Is parsley safe to consume raw? Yes, parsley is safe to eat raw and is commonly used as a garnish and in salads. This cocktail uses a small amount, which is well within normal culinary use.
Please drink responsibly. This cocktail is intended for adults of legal drinking age.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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