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

• 4 oz Piper Sonoma Brut Rosé
• 1 oz Strawberry liqueur
• ½ oz Vanilla simple syrup
• 3 dashes Rhubarb bitters
• 3 Strawberries
• Fresh rhubarb

Preparation

Add all ingredients (except Piper and bitters) to a mixing glass. Muddle the strawberries, add ice and stir. Double strain into a chilled Collins glass. Add Piper Sonoma and bitters. Decorate glass with rhubarb ribbon, and garnish with strawberry fan and fresh mint.

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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 serves 6–8, so adjust accordingly for smaller—or larger—get-togethers!

Ingredients

• 1 bottle of Piper Sonoma Brut
• 8 oz Gin
• 4 oz Citrus & Thyme Simple Syrup **recipe below**
• 8 oz Pineapple juice
• 8 oz Orange juice
• Fresh fruit slices (½ an orange, ⅓ a grapefruit, ½ lemon)
• Fresh Thyme
• **Prepare in a large pitcher**

Preparation

Add Fresh fruit slices and some thyme sprigs into a serving jug. Add all liquid ingredients (except Piper Sonoma). Mix well & allow to rest in the refrigerator for at least 2–4 hours.

To serve: Pour 3 oz of cocktail mixture into each glass. Top with 3–4 oz of Piper Sonoma Brut. Garnish with fresh thyme and fruit wheels.

Citrus & Thyme Simple Syrup

• 1 cup sugar
• 1 cup water
• 1 cup of mixed fruit slices (orange, lemon, grapefruit)
• 4–5 Thyme Sprigs

Bring fruit and water to a boil. Reduce heat and add in sugar until completely dissolved. Remove from heat and allow mixture to marinate for minimum 30 minutes. Strain off the fruit before using. Can be stored in fridge for up to 2 weeks.

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.

INGREDIENTS

• 4 oz Piper Sonoma Rosé
• 1/2 oz Aperol
• 1 oz Crème de Cassis
• 1/2 oz fresh orange juice
• ** Serve in a champagne flute **

PREPARATION

Combine all ingredients (except Piper Sonoma) in cocktail shaker with ice, shake until chilled. Pour into glass and top with Piper Sonoma Rosé. Garnish with orange twist.

Ingredients

• 4 oz Piper Sonoma Brut
• ¾ oz Apricot liqueur
• ¼ oz Orgeat syrup
• 1 oz Peach juice

Preparation

Add all ingredients (except Piper) to a mixing glass. Stir until ice cold. Pour into a chilled Champagne flute and add Piper Sonoma Brut. Garnish with peach wedge and fresh mint.

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INGREDIENTS

3+ oz Piper Sonoma Blanc de Blancs
1 oz gin (preferably one with orange botanical)
1 oz fresh clementine juice (1 clementine)
1/2 oz winter simple syrup
1/2 oz fresh lemon juice
1 tsp fresh ginger zest
Fresh thyme

PREPARATION

Instructions: Combine all ingredients (except Piper Sonoma) in ice-filled mixing glass and stir until cold. Strain into glass and top with Piper Sonoma Blanc de Blancs. Garnish with Clementine wheel and thyme sprig.

FOR THE WINTER SIMPLE SYRUP

1 cup water
1 cup sugar
1 tsp whole cloves
2 oz fresh ginger chunks
3 fresh thyme sprigs

PREPARATION

Combine water, hers and spices in a saucepan and bring to boil. Simmer for 10 minutes, then add sugar. Once sugar has dissolved, remove from heat and let steep for at least 30 minutes before using. Strain syrup into container. Can be stored in refrigerator for 2 weeks.

Ingredients

• 4 oz Piper Sonoma Brut Rosé
• ¾ oz Passionfruit liqueur
• ½ oz Pineapple juice
• ¼ oz Vanilla Simple Syrup
• ¼ oz Lime juice
• ½ of Fresh passion fruit

Preparation

Add all ingredients (except Piper) to a shaker. Shake until ice cold. Double strain (to remove Passionfruit seeds) into a chilled glass. Add Piper Sonoma Brut Rosé. Garnish with a passionfruit slice and edible flowers.

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Ingredients

• 2+ oz Piper Sonoma Brut
• 1 oz Ginger vodka
• 1½ oz Apple juice
• 1/4 cup Bosc pear chunks
• 1/2 oz Allspice simple syrup
• **Serve in tumbler**

Preparation

Combine all ingredients (except Piper Sonoma) in cocktail shaker. Muddle pear. Add ice and shake until chilled. Strain into glass and top with Piper Sonoma Brut. Garnish w/ pear fan, thyme sprig, cinnamon stick.

Allspice simple syrup (makes 1 cup)

• 1 cup water
• 1 cup sugar
• 2 cinnamon sticks
• 1 tsp whole cloves
• 1 tsp ground nutmeg

Combine water and spices in a saucepan and bring to boil. Simmer for 10 minutes, then add sugar. Once sugar has dissolved, remove from heat and let steep for at least 30 minutes before using. Strain syrup into container. Can be stored in refrigerator for 2 weeks.

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The classics are hard to beat. With a subtle twist, 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 prefer to keep it light.

Ingredients

• 6oz Piper Sonoma Brut
• 1 Sugar cube
• 4–5 dashes Blood orange bitters
• **1/2oz Brandy optional**
• Garnish: Blood orange twist

Preparation

Place sugar cube on a spoon and soak with blood orange bitters. Drop it into a Champagne glass. Add Brandy if desired. Fill the glass to the top with Piper Sonoma Brut. Garnish with orange twist.

With the sweet flavor of meyer lemon, this twist on the French classic is a perfect way to welcome your guests and get the party started.

Ingredients

• 4oz Piper Sonoma Blanc de Blancs
• 1oz Gin
• ½ oz Lemon juice
• ½ oz Meyer Lemon Simple Syrup (this one by local producer: Sonoma Syrup Co.)

Preparation

Add all ingredients (except Piper) to a mixing glass or shaker. Shake/stir until ice cold. Pour into a chilled coupe glass and add Piper Sonoma Blanc de Blancs. Garnish with a lemon twist.

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 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).