UVA's Bacche e Bolle cocktail

It's blueberry season, and what better way to enjoy these bright and juicy berries than in a cocktail.

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Created by UVA Wine and Cocktail Bar in Vancouver to embrace blueberries in their prime, the Bacche e Bolle is sure to impress even the most seasoned cocktail aficionados. A staple in the cocktail arena, UVA has garnered a reputation for themselves in Vancouver for creating seasonal cocktails and winning numerous awards for them. 

This cocktail is as beautiful as it is tasty. It harnesses the beauty of butterfly pea flowers, which are known for their colour changing abilities. The flowers are originally blue, but are sensitive to changes in PH, so once you add a splash of lemon juice, the acid will change the PH and will change the colour from blue to purple. 

Head to the farmers market and stock up on the juiciest blueberries you can find, and get pouring. 

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Bacche e Bolle cocktail

1 1/2 oz. Prairie organic vodka
3/4 oz. blueberry infused Cocchi Americano
1/2 oz. butterfly pea flower-infused rosemary syrup
1/2 oz. lemon juice
1 splash Cinzano prosecco
4 to 5 blueberries, for garnish
1 rosemary sprig, for garnish

Pour vodka, blueberry-infused vermouth, syrup and lemon juice in a shaker, shake and double strain in a wine glass full of ice, then top it with Prosecco.

Garnish with some blueberries and a rosemary sprig. 


Blueberry-infused Cocchi Americano

15 to 20 blueberries
1 bottle vermouth

Muddle blueberries in a jar, pour in vermouth and let it sit for few hours.

Once your vermouth is infused, double strain and store in a bottle.

Butterfly pea flower-infused rosemary syrup

500 mL white sugar
1 bunch rosemary
12 to 15 dried butterfly pea flowers

Dissolve 500mL of white sugar with 500mL hot water with a bunch of fresh rosemary and dried butterfly pea flowers for 10 to 15min.

Double strain.

1 cocktail