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
granulated sugar
mini cucumber, coarsely grated (about 1/2 c.)
tightly packed coarsely chopped fresh basil
to 2 thin slices Persian cucumber
pineapple juice (100% juice, not from concentrate)
Prosecco
Pineapple wedge, for serving