Bottoms Up — April 17, 2017 at 1:06 pm

Toast to Spring with Bolla & Natura Wines


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Spring in New York City is my favorite time of year. It’s that time of year where the days are longer and the flowers start to bloom. It’s that time of year to retire our winter clothes and soak up the sunshine. Spring is a marvelous time of year for many reasons, but one of the best is the ability to have a drink on the patio, rooftop or balcony (and in Central Park). Spring is also the perfect time of year to swap out those hearty red wines and toast with rosé or sparkling wine cocktails.

Everyone loves champagne but a delicious twist to any champagne cocktail is  it’s companion, sparkly Prosecco. My favorite right now is Bolla Prosecco DOC. On the nose it has hints of apple, pear and peach and its taste is light and fruity, perfect for Spring. Elegant and sparkling—here are a couple of my favorite spring Prosecco cocktails. Cheers to surviving another NYC winter!

The Juniper Berry
2 parts Gin
1 part Elderflower Liqueur
Lime Wedges
Sugar (for the rim of the glass)

Fill a shaker with ice and add gin and Elderflower Liqueur. Shake to combine. Place the sugar on a small plate. Run a lime wedge around the rim of a martini glass and press the rim of the martini glass in the sugar to coat. Strain the contents of the shaker into the glass and top with Prosecco. Squeeze a lime wedge in the drink and garnish with an additional lime wedge. Serve immediately.

A classic northern Italian cocktail with a vibrant crimson color and ingredients that include orange and rhubarb, Aperol works especially well in the spring.

Aperol Spritz

Aperol Spritz
Bottle of Bolla Prosecco

Fill a wine glass with ice. Pour in 1½ ounces of Aperol and 4 ounces of Prosecco. An orange wheel makes an elegant garnish.

Everyone’s favorite spring and summer libation is rosé…and with good reason. It’s blush pink, light on the palate, and refreshing. It pairs well with your favorite spring salads and appetizers. Available as sparkling or still, rosé makes a perfect addition to most any spring cocktail.

Blackberry Bellini

Blackberry Bellini
Bolla Sparking Rosé
1 oz of your favorite vodka
Hand full of blackberries
Lemon juice
1 tsp Sugar

Place the blackberries in a cocktail shaker and muddle – gently squash them – with the back of a long spoon. Add ice cubes, vodka, lemon juice and sugar and shake, then strain into a champagne flute. Top up with cold sparkling rosé.

Why Bolla wines? The story of Bolla wines begins in the Veneto region in northern Italy with Abele Bolla, who ran a small family inn. Wishing to offer his guests a superior experience, Abele made a decision that would launch his family’s business into the international spotlight. He decided to make and serve his own wine, a Soave. The year was 1883. Today, all award-winning Bolla wines are hand-harvested and created in Italy. The distinct flavors of the grapes can be attributed to the unique climate, soil and temperature of the region in which they are grown. Their wines are light elegant on the palate, refreshing.

Rosy Gimlet
Natura Rosé
1 oz gin
1 oz lime juice
Thin strip of lime zest

Pour the wine, gin and cordial into cocktail shaker with ice, stir until cold then strain into a martini glass. Twist the lime zest strip to release its citrus oil and float it on the top.



Looking for an organic rosé, I ran across Natura. Natura is currently the number one imported Organic wine brand and it’s produced by Emiliana Organic Vineyards, the world’s leading organic winery. With it’s fruity aroma and hints of cherry and blackcurrant, I thought it complemented a gin.

Twisted Talk: What do you plan on drinking this spring? Are you a fan of rosé? Discuss below!

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