Bacche e Bolle Cocktail Recipe from Uva Wine & Cocktail Bar

Bacche e Bolle is the lovechild of a vodka martini and a spritz, celebrating their holiday fling in the middle of a blueberry and rosemary field. This Uva cocktail is fresh, bubbly, and ephemeral.

Bacche e Bolle

Ingredients

• 1.5 ounces Prairie organic vodka
• 0.75 ounces blueberry-infused Cocchi Americano (method below)
• 0.5 ounces butterfly pea flower-infused rosemary syrup (method below)
• 0.5 ounces lemon juice
• Splash of Cinzano Prosecco
• Small handful blueberries (for garnish)
• Rosemary sprig (for garnish)
  
  

Blueberry-infused Cocchi Americano

1. Muddle 15 to 20 blueberries in a jar.
2. Pour the Cocchi Americano overtop and let it sit for a few hours.
3. Double strain it once infused.
   
   

Butterfly pea flowers-infused rosemary syrup

1. Infuse 500 millilitres of white sugar and 500 millilitres of hot water with a bunch of fresh rosemary and dried butterfly pea flowers for 10 to 15 minutes.
2. Double strain.

Method

1. Pour everything except the Prosecco into a shaker.
2. Shake and double strain into a wine glass full of ice.
3. Top with Prosecco.
4. Garnish with blueberries and a rosemary sprig.