Cocktails We Crave: Bellini from Mad Batter Restaurant & Bar at Carroll Villa Hotel

Cocktails We Crave: Bellini from Mad Batter Restaurant & Bar at Carroll Villa Hotel

Hello summer! We are thrilled that the season’s finally in full swing since beaches and beverages are two things we love indulging in during warmer, longer days. One of our favorite drinks to sip and savor is no doubt a bubbly Bellini, and the Mad Batter Restaurant & Bar at Carroll Villa Hotel in Cape May, NJ is an ideal place to enjoy one.

Mad Batter Restaurant & BarMad Batter Restaurant & Bar

In 2001, after nearly 30 years of being a BYOB restaurant, the Mad Batter acquired what was at the time New Jersey’s most expensive liquor license. The headline in the local papers screamed: The Mad Batter buys liquor license for record 800k in Cape May! While that record has since been broken, it was big news for the town and huge news for proprietor and bar visionary Mark Kulkowitz. “As I told the reporters at the time, only God had more money than what it took to buy a liquor license in the state of New Jersey at that time, but we got it and have been open for Happy Hour from 3-6PM, seven days a week ever since.”

Through the years, the bar grew in size, moved out of the small corner of the room, and became a more prominent part of the restaurant. Close to 15 years later, it’s thriving while now also doubling as a live music venue with performances every evening. Featuring local and regional musicians, the Mad Batter music scene has been steadily expanding and shows no sign of slowing down.

“We love the fact that the Batter has become a place where people can look across the bar and talk to their fellow guests, whether they know each other or not,” said Kulkowitz. “Every night is fun and upbeat, with great music, food, and people. It was tough at the beginning, but that liquor license turned out to be a great business move.”

Mad Batter BelliniMad Batter Bellini

Mad Batter Bellini
¾ oz Deep Eddys Peach Vodka
1 oz peach puree
Orange slice

Pour peach puree and peach vodka into champagne flute. Top with Prosecco. Stir gently. Serve straight up – no ice. Garnish with orange slice. Enjoy!

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