March 7, 2023

Pineapple Upside-Down Bellini

By Christine Burns Rudalevige

Feature Photography by Derek Bissonnette | Styling by Catrine Kelty

The Bellini is the mimosa’s Italian cousin, traditionally made with prosecco and peach purée. This recipe comes to us courtesy of Squier’s Specialty Edibles, who makes cannabis-infused fruity mixers that are sold into the recreational market in two form factors: one-ounce bottles that contain 5 mg THC per tablespoon, and higher dose 2-ounce bottles that contain 25 mg THC per tablespoon. Use Squier’s Pink Pineapple Elixirs in accordance with your known tolerance. The effect of this cannabis product takes place between five and 15 minutes. Given the cannabis in play, the bubbles here contain no alcohol.

Print Recipe

Makes

drink

Ingredients

½ to 1 ounce Squier’s Pink Pineapple Elixir
2 ounces pineapple juice
¼ ounce maraschino cherry syrup
4 ounces sparkling water
Maraschino cherry
pineapple wedge
umbrella

Instructions

Combine Pink Pineapple Elixir, pineapple juice, and maraschino cherry syrup in a champagne flute. Stir to combine. Add sparkling water and lightly stir. Garnish with a cherry, a pineapple wedge, and a cocktail umbrella.

About the author

Christine Burns Rudalevige

Christine is a former Editor-in-Chief of edible MAINE. She has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.