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.

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).

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).

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.