This swimsuit Bellini Is The Light Summer Cocktail Your Pool Party Is Missing

Soli Zardosht
·2 min read

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

  1. 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.

  2. Remove from heat. Add cucumber and basil and stir to combine. Cover pot and let cool.

  3. 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

  1. Using a fine-mesh sieve, strain 2 tablespoons syrup into a small bowl or measuring cup.

  2. Place cucumber ribbons in a champagne glass. Add strained syrup and pineapple juice. Top off with Prosecco, then gently stir to combine.

  3. Garnish with pineapple wedge.

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