Shopping Cart

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).

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.