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  • Writer's pictureJamie Evans

Enhance Brunch With A Cannabis-Infused Botanique Bellini

If you’re a fan of brunch drinks, you’re going to love the Botanique Bellini infused with Herbacée! Unlike a traditional Bellini, this mouthwatering cannabis-infused beverage includes a botanical purée made from fresh strawberries, peaches, lemon juice, agave nectar, rosewater, and a dash of vanilla extract. This delightful blend dances on the palate, providing a fruity, yet floral drinking experience perfectly complemented by Herbacée Sparkling Rosier’s aromas and flavors. Serve in a chilled Champagne flute, then enjoy.

If you're based in Northern California, click here to purchase Herbacée Sparkling Rosier through our exclusive delivery partner If you cannot access Herbacée, simply swap for your favorite bubbly cannabis-infused drink that offers complimentary flavors. Cheers!


Herbacée Botanique Bellini

Servings: 1 drink

Target Dose: 2.5 mg THC, 2.5 mg CBD per drink (using ½ can of Herbacée Sparkling Rosier)


Food processor or blender

Measuring spoons

Chilled Champagne flute

Fine-mesh strainer

Bar spoon


To Make the Botanique Purée:

3 large strawberries, cut into quarters

3 slices frozen peach

1 ounce water

½ ounce lemon juice

1 ½ teaspoon agave nectar

½ teaspoon rosewater

¼ teaspoon vanilla extract

To Make the Bellini:

¾ ounce Botanique purée

1 to 2 slices strawberry, to float in the drink

Top with Herbacée Sparking Rosier (or your favorite sparkling cannabis-infused drink)

Small strawberry, a slice of peach, and an edible flower to garnish


Begin by preparing the purée. Add the strawberries, frozen peaches, water, lemon juice, agave nectar, rosewater, and vanilla extract into a food processor or blender. Purée until smooth, then use a fine-mesh stainer to strain out the seeds from the liquid. Transfer into a 4-ounce Mason jar (save the leftover purée for a second round!). Place in the refrigerator to chill for about 15 to 30 minutes.

Once chilled, add the purée and slices of strawberry to the bottom of a chilled Champagne flute. Top with Herbacée Sparkling Rosier, then stir together using a bar spoon to combine. Garnish with a small strawberry, a slice of peach, and an edible flower. Serve immediately and enjoy.

About the Author:

Jamie Evans is the founder of The Herb Somm and author of The Ultimate Guide to CBD: Explore the World of Cannabidiol and Cannabis Drinks: Secrets to Crafting CBD and THC Beverages at Home. She is an author, entrepreneur, and writer specializing in cannabis, food, recipes, wine, and the canna-culinary world. In addition to her work in the cannabis industry, Jamie has over a decade of wine industry experience and is a Certified Specialist of Wine. Having represented a wide array of organizations and wineries, she is best known for her literary work and producing high-end events. She was also named as one of Wine Enthusiast Magazine’s Top 40 Under 40 Tastemakers in 2018. Follow her on Instagram and Twitter @TheHerbSomm.



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