How to Make a Non-Alcoholic Bombay Bellini

The original Bellini added peach puree to champagne. The Bombay Bellini adds a taste of India with the substitution of mango puree. When you make a non-alcoholic Bombay Bellini, sparkling white grape juice stands in for the champagne. Mango juice fills the bill for the puree, and an easy to make mocktail is born.

Difficulty: Easy

Instructions

Things You'll Need:

• Champagne flute
• Mango juice, chilled
• Sparkling white grape juice, chilled
• Swizzle stick
• Mango juice
• Sparkling white grape juice
• Champagne flute
• Swizzle stick

1. Put the mango juice and the sparkling white grape juice in the refrigerator ahead of time. Let them get very chilled before making your faux Bombay Bellini.

2. Get a champagne flute. Compared to a normal wine glass, the champagne flute is slimmer and presents a more tapered appearance.

3. Fill the champagne flute halfway up with mango juice.

4. Use the sparkling white grape juice to fill up the rest of the champagne flute.

5. Blend the juices with a swizzle stick if needed.

6. Serve the non-alcoholic Bombay Bellini immediately. The drink has no traditional garnish, but you can add a slice of mango if you like.

Tips & Warnings

• Substitute club soda or sparkling cider for the sparkling grape juice if desired. Sparkling cider is a very nice substitution as the light amber color matches that of champagne.
• Really bring the tropics to this drink with mango puree rather than watered down juice. The strength of the mango puree means you will use less. Add 1 part mango puree to 5 parts sparkling grape juice.
• Sparkling grape juice has a bit of fizz. Be careful pouring into the champagne flute. You don’t want your faux Bombay Bellini to spill all over the floor.

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