Bacche e Bolle Cocktail Recipe from Uva Wine & Cocktail Bar

Words by Morgane Laforte

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


  • 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.


  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.