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Pineapple Bellini

When you’re looking for a refreshing twist on a classic, the Pineapple Bellini is a top pick. This cocktail blends sweet pineapple puree with chilled Prosecco to create a drink that’s perfect for any celebration or brunch. It’s a favorite because of its simple yet tasty profile, offering a tropical flair that pairs well with sunny days and good company. Easy to prepare, it’s sure to impress guests and provide a cool sip on warm occasions.

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pineapple bellini

Pineapple Bellini

Prep Time: 10 minutes
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Course: Drinks
Cuisine: Italian
Keyword: Bellini, pineapple
Servings: 4
Author: Paul Kushner
Enjoy a Pineapple Bellini today. It's easy to make and perfect for any event.

Ingredients

  • 1 cup fresh pineapple chunks
  • 1 tablespoon sugar optional, adjust based on sweetness of the pineapple
  • 1 bottle Prosecco or other sparkling wine chilled
  • Fresh mint leaves for garnish optional

Instructions

Prepare the Pineapple Puree:

  • Place the pineapple chunks in a blender. Add sugar if you’re using it. Blend until smooth. You can strain the mixture through a fine mesh sieve for a smoother texture, but this step is optional.

Chill the Puree:

  • Transfer the pineapple puree to the refrigerator and let it chill thoroughly.

Assemble the Bellini:

  • Pour about 2 tablespoons of the chilled pineapple puree into a champagne flute.

Add Sparkling Wine:

  • Slowly top the puree with Prosecco, allowing the puree to gradually mix with the wine. The ideal ratio is about one part pineapple puree to four parts Prosecco, but you can adjust to taste.

Garnish and Serve:

  • Stir gently, if desired, to mix the layers slightly. Garnish with a sprig of mint or a pineapple wedge. Serve immediately and enjoy.
Tried this recipe?Leave a comment and let us know how it was!
Pineapple Bellini
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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