Ingredients

• 4 oz Piper Sonoma Brut
• ½ cup frozen peaches
• 2 cubes frozen pineapple juice
• 1/2 oz Peach syrup
• Garnish with pineapple leaf & fresh peach
• **Tip: Freeze the pineapple juice ahead of time in a traditional ice cube tray**

Preparation

Add all ingredients to a blender. Blend until smooth. Top with extra Piper Sonoma to adjust consistency if needed. Enjoy!

PARTY-BATCHING MEASUREMENTS

• Makes 4–6 drinks
• 2/3 Bottle of Piper Sonoma
• 2 cups frozen peaches
• 8 cubes frozen pineapple juice
• 2 oz Peach syrup

Ingredients

• 3+ oz Piper Sonoma Rosé
• 1 oz Gin
• 2 oz fresh grapefruit Juice
• 1/2 oz Rosemary simple syrup
• 1/4 oz Grenadine

Preparation

Combine all ingredients (except Piper Sonoma Rosé) in mixing glass. Stir with ice until chilled. Pour into ice-filled glass and top with Piper Sonoma Rosé. Garnish with rosemary sprig and grapefruit slice.

FOR THE Rosemary Simple Syrup (MAKES 1 CUP)

• 1 cup water
• 1 cup white sugar
• 4-5 rosemary sprigs

Preparation

Combine ingredients in a saucepan and bring to boil. Simmer for 3 minutes. Remove from heat and allow to steep for at least 30 mins before using. Can be stored in refrigerator for 2 weeks.

Piper Sonoma lights up your holiday with this sparkling 4th of July-themed Watermelon Hibiscus spritz.

Ingredients

• 3+ oz Piper Sonoma Rose
• 1 oz Vodka
• 1/2 oz Hibiscus Syrup
• 1/3 cup watermelon chunks
• 1/2 oz fresh lime juice
• Fresh Mint
• ** Serve in a spritz glass**

Preparation

Combine all ingredients (except Piper Sonoma) in mixing glass. Muddle mint and melon. Add ice and stir until chilled. Double-strain into and iced glass and top with Piper Sonoma Rosé. Garnish with a colored sugar rim, melon stars, fresh mint and a festive straw.

For Hibiscus Syrup:

• 3 bags of hibiscus tea (or 3 tbsp loose leaf) 
• 1 cup sugar
• 1 cup water

Steep tea in hot water for 6 minutes. Remove tea bags, place brewed tea on stove top and bring to a boil. Add sugar and stir until completely dissolved. Remove from heat and let cool before using.

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Ingredients

• 3 oz Piper Sonoma Blanc de Blancs
• 1 oz Cocchi Americano Rosso
• 3/4 oz lime juice
• 1/2 oz simple syrup
• 1/4 cup fresh blackberries
• 4 sage leaves
• **Serve in tumbler or stemless wine glass**

Preparation

Combine all ingredients (except Piper Sonom) in a mixing glass. Muddle sage and berries. Add ice and mix until chilled. Strain into iced glass and add Piper Sonoma Blanc de Blancs. Garnish with blackberries and sage leaves.

Easy simple syrup recipe:

• 1 : 1 ratio, water to sugar (e.g. 1 cup water to 1 cup sugar)

Combine ingredients in a saucepan and bring to boil. Once sugar has dissolved, take off heat and let cool before using. Can be stored in refrigerator for 2 weeks.

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INGREDIENTS

3.5 oz Piper Sonoma Brut
2 oz Earl Grey tea concentrate (see below)
1/2 oz Earl Grey simple syrup (see below)
1/2 oz Limoncello
1/4 oz fresh lemon juice
**Serve in a Collins glass**

PREPARATION

Combine all ingredients (except Piper Sonoma Brut) in cocktail shaker with ice. Shake until chilled. Pour into glass and add Piper Sonoma Brut to the top. Garnish with lemon and Thyme sprig. 

FOR EARL GREY TEA CONCENTRATE (MAKES 1 CUP):

3 tablespoons tea (or 3 tea bags) to 1 cup of water

Steep for 5 minutes. Remove tea and cool before using.

FOR EARL GREY SIMPLE SYRUP (MAKES 1 CUP):

4 tablespoons tea (or 4 tea bags) 
1 cup hot water  
1 cup sugar 

Combine ingredients in a saucepan and bring to boil. Remove from heat and steep for 5 minutes. Remove tea from syrup before using. Can be stored in refrigerator for 2–3 weeks.

Ingredients

• 3.5oz Piper Sonoma Blanc de Blancs
• 1oz Lillet Blanc
• 1/2oz Lavender syrup
• 1/2oz Apricot nectar
• 2 dash Rose water (optional)
• **Serve in Champagne Flute**

Preparation

Combine all ingredients (except Piper Sonoma Blanc de Blancs) in cocktail shaker with ice, shake until chilled. Pour into glass and add Piper Sonoma Blanc de Blancs. Garnish with lemon twist and lavender sprig.

FOR THE EASY LAVENDER SYRUP (MAKES 1 CUP)

• 1c water
• 1c sugar
• 4-5 lavender sprigs

Preparation

Combine ingredients in a saucepan and bring to boil. Once sugar has dissolved, remove from heat and steep for 15–20 minutes. Remove lavender from syrup before using. Can be stored in refrigerator for 2–3 weeks.

INGREDIENTS

• 3 oz Piper Sonoma Brut
• 1 oz Red Vermouth
• 1/4 oz Hibiscus & Rose Hip Tea simple syrup (see below)
• 1/2 oz Blood orange juice
• Splash of club soda
• Dash orange bitters
• Dash lavender bitters

PREPARATION

Combine vermouth, simple syrup, blood orange juice and bitters in a cocktail shaker with ice, shake until cold. Pour into iced glass, add Piper Sonoma Brut and a splash of club soda. Garnish with edible flowers and orange peel.

FOR HIBISCUS ROSE SIMPLE SYRUP:

• 3 bags of hibiscus rose hip tea (or 3 tbsp loose leaf)
• 1 cup sugar
• 1 cup water

Steep tea in hot water for 6 minutes. Remove tea bag, place brewed tea on stove top and bring to a boil. Add sugar and stir until completely dissolved. Remove from heat and let cool before using.

VIDEO

See Chloe Dickson, sommelier and recipe developer, make the Love in Sonoma cocktail.

Watch on Instagram »

Level-up your mimosa game by adding a splash of orange liqueur to the classic brunch beverage, and make any morning a bit more grand.

Ingredients

• 3oz.Piper Sonoma Brut (to top off)
• 1.5oz freshly squeezed orange juice (chilled)
• 1.5oz  Grand Marnier Cordon Rouge
• Orange slice to garnish

Preparation

Pour HALF of Piper Sonoma Brut into an ice filled flute, then add orange juice and Grand Marnier. Top with rest of Piper Sonoma Brut and garnish with an orange slice (or strawberry).

This twist on the French classic swaps the traditional gin for cognac, giving it a rounder, more layered flavor. It’s a perfect way to welcome your guests and get the party started.

Ingredients

• 1.5oz Remy Martin VSOP
• .5oz fresh lemon juice
• .75oz simple syrup
• Piper Sonoma Brut or Blanc de Blanc (to top off)
• Lemon twist to garnish

Preparation

Pour Remy Martin, lemon juice and simple syrup over ice and shake well. Strain into a champagne flute and top with well-chilled Piper Sonoma Brut or Blanc de Blancs. Garnish with a lemon twist.

The classics are hard to beat. This one accentuates—rather than obscures—a good sparkling wine, and best of all, it’s simple and easy to mix up anywhere. Brandy is optional, if you don’t want to weigh down your basket.

Ingredients

• Piper Sonoma Brut
• Angostura Bitters
• Sugar cubes
• Lemon twist to garnish
• Brandy (optional)

Preparation

Place sugar cube on a spoon and hit it with two dashes of bitters. Place spoon in a champagne flute, fill with Piper Sonoma Brut. Give a quick stir and garnish with a lemon peel. You can add a splash of brandy if you’re feeling fancy!

A light and festive twist on a classic party-pleaser. The best part about this bright and fruity delight is that all the prep takes place beforehand. All you do is add the bubbles when your guests arrive.

(Recipe is ideal for 8 or more, so adjust accordingly for smaller—or larger—get-togethers!)

Ingredients

• 2 bottles Piper Sonoma Brut or Brut Rosé
• 1/2 cup Grand Marnier
• 1 cup vodka
• 2 cups pomegranate juice
• 4 cups ginger ale or club soda (depending on how sweet you want to go)
• 1 large orange, thinly sliced
• 1 large lemon, thinly sliced
• 1 pint raspberries
• Pomegranate seeds — for garnish
• Mint leaves — for garnish

Preparation

In a large bowl or pitcher, stir together the Grand Marnier, vodka, and pomegranate juice then add the orange, lemon and raspberries. Cover and chill for at least 1 hour or overnight. As your guests arrive, gently stir in the Piper Sonoma Brut or Brut Rosé and ginger ale / club soda. Ladle punch into wine glasses (or champagne flutes) and garnish with pomegranate seeds and a sprig of mint.

Hemingway claimed to have invented this classic champagne cocktail. Don’t let the name scare you off… this is easy to make and easy to sip. The absinthe adds an herbal note and brings out new flavors in the sparkling wine.

Ingredients

• 1.5oz Absinthe
• 4–5oz Piper Sonoma Brut (to top off)
• Lemon twist to garnish (optional)

Preparation

Simply add absinthe to a champagne flute or coupe glass then slowly pour in Piper Sonoma Brut (Blanc de Blancs is also an option) until the drink takes on a milky appearance. Lemon peel garnish is optional.

This classic aperitif has been delighting drinkers for well over a century. A simple, two-ingredient gem than can be dressed up with different seasonal garnishes.

Ingredients

• .5oz Crème de Cassis
• Piper Sonoma Brut or Brut Rosé
• Seasonal berries

Preparation

Pour Crème de Cassis into a champagne flute and top with Piper Sonoma Brut or Brut Rosé. Garnish with seasonal berries (raspberry, black currant, cranberries).