The Bloody Bellini
Yield 5 Cocktails
A delicious Halloween cocktail for Vampires. Raspberry Chocolate "blood" syrup, raspberru puree and Proseco make up this delicious and easy Bloody Bellini
For the Raspberry Chocolate "Blood" Syrup:
- 1/2 cup (60g) raspberries, fresh or frozen
- 1/4 cup (50g) sugar
- 1/2 cup (120ml) water
- 1 tbsp cornstarch (cornflour) + 1 tbsp water
- 1 tbsp cocoa powder
For the Bloody Bellini:
- 1.5 cups (180g) raspberries, thawed if using frozen
- 1 tbsp lime juice (1 lime)
- 1 tbsp water
- 1 tsp cocoa powder
- 1 bottle of Prosecco
- gummy vampire teeth for garnish
To make the Raspberry Chocolate "Blood" Sryup:
- Put the raspberries, sugar, and water in a small saucepan. Bring to a boil on a medium heat, then reduce to a simmer. Simmer for 5 minutes.
- Mix the cornstarch with 1 tbsp of water and pour into the saucepan. Add the cocoa powder and stir to combine. Remove from heat and leave to cool.
- Once cooled, strain through a fine mesh sieve to remove seeds.
To make the Bloody Bellini:
- Put the raspberries, lime juice, water, and cocoa powder into a blender and blend until smooth. Strain through a fine mesh sieve to remove seeds.
- Dip the rim of your champagne flutes into the Raspberry Chocolate "Blood" syrup to coat, spoon a little extra over if it needs help getting some drips going.
- Fill each champagne flute about 1/4 full with raspberry puree
- Top up with prosecco and garnish with a some gummy vampire teeth
- Serve immediately.
Swap out the prosecco for sparkling grape juice for a fun kid friendly Halloween drink
Left over syrup can be stored in the fridge for two weeks
Calorie information is generated using a third party app and may not be completely accurate, the information should be used for guidance only.
Amount Per Serving
% Daily Value
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/bloody-bellini/