Bikini Bellini

Name: Bikini Bellini
Prep time: 5 min
Total time: 15 min
Yield: 1 serving(s)
Ingredients: 1/2 c. granulated sugar; 1 Persian cucumber, coarsely grated (about 1/2 c.); 1/2 c. tightly packed coarsely chopped fresh basil; 1 to 2 thin slices Persian cucumber; 1 oz. pineapple juice (100% juice, not from concentrate); 4 oz. Prosecco; Pineapple wedge and fresh basil leaves, for serving (optional)

By Soli ZardoshtUpdated: Sep 12, 2024

Approved by the Delish Test Kitchen

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cucumber in a pineapple juice and prosecco cocktail garnished with a pineapple wedge

PHOTO: ROCKY LUTEN; FOOD STYLING: BROOKE CAISON

Yields:

1 serving(s)

Prep Time:

5 mins

Total Time:

15 mins

Cal/Serv:

614

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preview for This Bikini Bellini Is The Light Summer Cocktail Your Pool Party Is Missing

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 simple syrup in advance, the drink comes together in minutes. 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.

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Ingredients

Cucumber & Basil Syrup

1/2 cup
granulated sugar
1
Persian cucumber, coarsely grated (about 1/2 c.)
1/2 cup
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 and fresh basil leaves, for serving (optional)

Directions

Cucumber & Basil Syrup
1. Step 1In a small saucepan over a medium-high heat, bring sugar and 1/2 cup water to a simmer. Stir until sugar is dissolved.
2. Step 2Remove from heat. Add cucumber and basil and stir to combine. Cover pot and let cool.
3. Step 3Note: 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. Step 1Using a fine-mesh sieve, strain 2 tablespoons syrup into a small bowl or measuring cup.
2. Step 2Place cucumber ribbons in a champagne glass. Add strained syrup and pineapple juice. Top off with Prosecco, then gently stir to combine.
3. Step 3Garnish with pineapple wedge and basil leaves (if using).