A refreshing twist on the classic Bellini, the Bikini Bellini is perfect for summer or any time you want a light, fruity cocktail. This drink combines the fresh flavours of cucumber and basil with the tropical sweetness of pineapple juice, all topped off with sparkling Prosecco.
Ingredients:
- 1/2 cup granulated sugar
- 1 Persian cucumber, roughly grated (about 1/2 cup)
- 1/2 cup tightly packed, roughly chopped fresh basil
- 1 to 2 thin slices of Persian cucumber
- 1 oz pineapple juice (100% juice, not concentrate)
- 4 oz. Prosecco
- Slice of pineapple and fresh basil leaves, to serve (optional)
Method:
In a small saucepan, combine the granulated sugar, grated cucumber and chopped basil.
Add 1/2 cup water and bring to the boil over medium heat, stirring occasionally, until the sugar is completely dissolved.
Remove from the heat and allow the syrup to cool to room temperature.
Strain the syrup through a fine-mesh sieve into a clean container, pressing down on the solids to extract as much liquid as possible. Discard the solids.
Place 1 or 2 thin slices of Persian cucumber in the bottom of a champagne flute or glass.
Add 1 ounce of pineapple juice and 1 ounce of cucumber and basil syrup to the glass.
Top with 4 ounces of Prosecco and gently stir to combine.
Garnish with a pineapple slice and fresh basil leaves if desired.
Serve immediately and enjoy your refreshing Bikini Bellini!
