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.
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.
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.
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
3oz Piper Sonoma Blanc de Bancs
¾ oz Absinthe
¼ oz Simple syrup
¼ oz Lemon juice
Preparation
Add all ingredients (except Piper) to a mixing glass or shaker. Shake/stir until ice cold. Pour into chilled coupe glass and add Piper Sonoma Blanc de Blancs. Garnish with lemon peel rose.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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).
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.
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).