Christie’s newest beauty! I love drinking prosecco in the summertime. An ice cold glass of prosecco can help you beat the heat in the afternoon or at an evening cocktail party! Prosecco is so light and refreshing. I recently spent the afternoon with my friend Christie Brinkley at her house in Bridgehampton mixing cocktails with her brand new line of prosecco she’s named, Bellissima. Her passion for this project has kept her involved every step of the way from the vineyard in Italy to the beautiful design of the Bellissima bottle. Together we made a Negroni Spagliato, an Aperol spritz and amazing vegan tacos. We chose the vegan tacos as Christie is a vegetarian and I wanted to give you all a vegan/vegetarian option for entertaining. Bellissima offers three varieties of prosecco; a Brut DOC, a sparkling rosé, and a zero-sugar option! The Bellissima zero-sugar is an amazing choice especially if you want to mix it into a cocktail like an Aperol spritz or the Negroni Spagliato (both recipes are below). Bellissima is made with organic grapes grown in the Veneto region of Italy. The zero-sugar variety is also zero-carb for those watching their waistlines! All in all, Christie and I had a really fun day mixing the cocktails and making tacos. This is a great idea for small gatherings of friends any time of the year. Below are the recipes for the two cocktails and the vegan tacos we made that afternoon. Enjoy!
The Negroni Spagliato
1 ounce Campari
1 ounce sweet vermouth
3 ounces Bellissima Prosecco
Garnish with fresh orange slice
Mix all of the ingredients into a coctail glass. Stir. Gently add ice cubes so it does not fizz. Garnish with an orange wedge.
The Aperol Spritz
3 parts Bellissima prosecco
2 parts Aperol
Splash of club soda
Garnish with a fresh orange slice
Mix all of the ingredients into a large red wine glass. Stir. Gently add ice cubes so it does not fizz. Garnish with an orange wedge.
Liv and Christie’s Vegan Tacos
2 ears of fresh corn, shucked
¼ cup chopped cilantro
2 medium red radishes, thinly sliced
1 medium lime, zested and juiced
1 medium jalapeño pepper, seeded and minced
2 tablespoons olive oil
¼ teaspoon sea salt
2 cans black beans, rinsed and drained
1 tablespoon olive oil
1 small yellow onion, chopped
½ cup water
Salt and black pepper, to taste
Additional Ingredients: 10 small round corn tortillas (gluten free for gluten-free tacos)
1 large avocado, sliced
Hot sauce of your choice
Slice the kernels off all sides of the corn. Transfer the kernels to a mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and salt. Mix.
To prepare the beans, warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and have turned translucent, about 5 to 8 minutes. Pour in the beans and
½ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
To warm the tortillas, use kitchen tongs and flip directly over an open flame on low heat. Alternatively, you can warm them for 30 seconds in a microwave. Place the tortillas in a basket and wrap them in a kitchen towel to keep them warm.
Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve. Enjoy!
Check out the video to find out more about Christie Brinkley’s new prosecco line!