Bikini Bellini Recipe

Chill glass

Place a champagne flute or coupe in the freezer for 5–10 minutes or fill with ice water while you prepare the other ingredients to ensure the drink stays bubbly and crisp.

If you don't have cucumber juice, make it now: peel 1/2 a seedless cucumber, roughly chop and blend until smooth, then strain through a fine mesh sieve or cheesecloth into a small bowl to yield about 2 tablespoons. Press solids to extract as much juice as possible.

In a mixing glass or cocktail shaker, combine pineapple juice (1/2 cup), cucumber juice (2 tbsp), limoncello (1 tsp, if using), simple syrup or honey syrup (1/2 tsp, optional), and fresh lime juice (1/2 tsp). Add 2–3 ice cubes and stir gently for 10–15 seconds to chill and lightly dilute the mixture. Do not shake vigorously — you want to keep the carbonation when you add the sparkling wine.

Empty the ice or remove the flute from the freezer. Strain the chilled pineapple-cucumber mixture into the chilled flute, filling it about one-third full (roughly 3–4 oz / 90–120 ml).

Slowly top with chilled Prosecco (about 1 cup/240 ml) poured gently down the side of the glass to preserve bubbles. Stir with a bar spoon very gently once or twice if needed to integrate, but avoid vigorous mixing.

Taste and adjust sweetness or acidity: if it needs more brightness add a few drops of lime juice; if it needs sweetness add another 1/4 tsp simple syrup and stir gently.

For a ribbon garnish: use a vegetable peeler to slice a long thin ribbon from a cucumber. Wrap the ribbon around the inside of the flute or drape it along the rim. For a classic garnish, thread a small pineapple wedge onto a cocktail pick and rest it on the rim.

Add a fresh mint sprig if desired for aroma. Serve immediately while the Prosecco is lively and bubbly.