Atlanta has been unbearably hot lately, and I’ve found myself seeking refuge indoors with the A/C on and a cold cocktail in hand. To help beat the heat, I partnered with La Marca Prosecco and Gilt City to share five refreshing summer cocktail recipes made with La Marca’s crisp blue-label prosecco. These light, bubbly drinks are perfect for backyard gatherings, poolside afternoons, or quiet evenings at home—drink responsibly and only if you’re 21 or older.
From a sparkling sorbet float to a floral rose cocktail and a bright fruit sangria, these recipes are simple to make and delicious to sip. Scroll through for five summer cocktail ideas that will brighten any hot day.
If you’re craving more summer fun, La Marca Prosecco and Gilt City have teamed up on a series of events and curated collections inspired by the brand, including pop-up experiences and summer activations. These collaborations bring together great drinks, lively gatherings, and seasonal style—ideal for cooling off and enjoying the sun.
Cara Cara and Cherry
Pour 1–2 ounces of cherry syrup into the bottom of a glass. Add the juice of half a Cara Cara orange, then top with 4–5 ounces of prosecco. Garnish with a Cara Cara orange slice. For a layered, color-blocked look, pour the prosecco slowly down the side of the glass so it settles gently above the syrup without disturbing it.
Blackberry Pear Fizz
Muddle 6–8 large blackberries, then strain through a fine sieve to extract the juice. Pour the blackberry juice into the bottom of a glass, add a few thin pear slices and 1 ounce of elderflower cordial, and top with about 6 ounces of prosecco. This drink is fruity and fragrant, with a lovely balance of sweet and floral notes.
Rosey Posey
Fill the base of a flute with 2 ounces of homemade rose syrup, top with 6 ounces of prosecco, and garnish with edible flowers. To preserve the rose syrup layer, pour the prosecco slowly down the side of the flute so the bubbles don’t mix the layers immediately.
Rose syrup recipe: Using pesticide-free organic rose petals that have been rinsed, heat 1/2 cup water and 1 cup sugar over medium heat until the sugar dissolves. Add the washed petals from three roses, reduce heat to low, and simmer for about 15 minutes. Optionally add a tiny drop of pink food coloring, then remove from heat, cool, and strain through a fine sieve. This yields enough syrup for several cocktails.
Sparkling White Peach and Apricot Sangria
Makes 4 servings. In a jar combine slices of 1 peach, 1 apricot, half an orange, and 1 lemon with homemade sangria syrup, the juice of one orange, and 1 cup of lemonade. Chill until ready to serve. When serving, pour about 3 ounces of the sangria base into each glass and top with 4–5 ounces of prosecco for a bright, effervescent take on classic sangria.
Sangria syrup recipe: In a small saucepan, combine 2 cups water and 1 cup sugar over medium heat until the sugar dissolves. Add one ripe peach (sliced) and two sliced apricots, then simmer for 15 minutes. Mash the fruit, strain through a fine sieve, and store in a sealed container.
Strawberry Lemon Sorbet Float
The simplest of the bunch: place two scoops of strawberry-lemon sorbet in a glass and pour about 8 ounces of prosecco over the top. Garnish with fresh strawberries and a lemon slice. The sorbet melts into a sweet, fizzy slush that’s both refreshing and celebratory.
All these recipes can be batched for parties. Multiply the single-serving ingredients by the number of guests, prepare the base mixes ahead of time, and add prosecco just before serving to keep the bubbly fresh. The sangria recipe above is already scaled for multiple servings.
Photography by Amelia Tatnall
Recipes and styling by Brittni Mehlhoff
Will you try one of these summer cocktails? Which one sounds like your favorite?
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This post was created in partnership with La Marca and Gilt. All opinions are my own. Thank you for supporting the brands that help keep this content possible.