Ingredients Add all ingredients to a blender. Blend until smooth. Top with extra Piper Sonoma to adjust consistency if needed. Enjoy!
Signature Cocktail
Pineapple & Peach Frozen Bellini
Preparation
PARTY-BATCHING MEASUREMENTS
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.
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.
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Ingredients
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!
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.
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
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.
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
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
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
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
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.
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.
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.
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.
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.
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.
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.
Ingredients
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.
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**
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.
3 tablespoons tea (or 3 tea bags) to 1 cup of water
Steep for 5 minutes. Remove tea and cool before using.
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
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.
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.
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.
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.
See Chloe Dickson, sommelier and recipe developer, make the Love in Sonoma cocktail.
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.
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.
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).
