This is not a Bellini Bellini. Here is a cocktail reminiscent of carefree idlings on a sun-drenched tropical island. While the classic Bellini is best enjoyed in the warmer months when peaches are abundant and ripe, this version—made with high-quality pineapple juice—is reliably delicious all year round. Light and fragrant with botanical undertones of basil, it’s as invigorating either poolside in July or at a weekend brunch in February where it’s sure to brighten the mood.
While you’ll want to make the low-sugar syrup in advance, the drink comes together in minutes. Reducing the sugar to water ratio not only makes for a lighter drink, but also allows for the basil and cucumber flavors to shine. Feel free to experiment with other fragrant herbs; thyme, mint, and tarragon would all make excellent substitutes. Refrigerated in an airtight container, the infused syrup will keep for up to 3 weeks. For a refreshing virgin version, simply stir with pineapple juice and top up with sparkling water and let the herbal concoction aid with hydration and recovery from a fun-filled weekend!
Have you made this yet? Do let us know how it went in the comments below.
Yields: 1 serving
Prep Time: 5 mins
Total Time: 15 mins
Ingredients
Cucumber & Basil Syrup
- 1/2 c.
granulated sugar
- 1
mini cucumber, coarsely grated (about 1/2 c.)
- 1/2 c.
tightly packed coarsely chopped fresh basil
Cocktail
- 1
to 2 thin slices Persian cucumber
- 1 oz.
pineapple juice (100% juice, not from concentrate)
- 4 oz.
Prosecco
Pineapple wedge, for serving
Directions
Cucumber & Basil Syrup
- In a small saucepan over a medium-high heat, cook sugar and 1 cup water, stirring frequently, until sugar is dissolved and liquid is reduced by almost half, about 5 minutes.
- Remove from heat. Add cucumber and basil and stir to combine. Cover pot and let cool.
- Note: It’s fine to strain and use the syrup at this point, but refrigerating the unstrained syrup in an airtight container up to 2 days yields much more flavor, as the intensity increases with time.
Cocktail
- Using a fine-mesh sieve, strain 2 tablespoons syrup into a small bowl or measuring cup.
- Place cucumber ribbons in a champagne glass. Add strained syrup and pineapple juice. Top off with Prosecco, then gently stir to combine.
- Garnish with pineapple wedge.
Bikini Bellini
Related Video: Skinny Margarita
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