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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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

This yummy low-ABV recipe is perfect for dry-ish January. It combines fresh seasonal citrus (grapefruit & blood orange) with the cleansing and antioxidative properties of fresh sage…and just a hint of Piper Sonoma Brut.

Ingredients

• 1.5 oz Piper Sonoma Brut
• 2 oz grapefruit Juice
• 1/2 oz blood orange juice
• ¼ lemon juice
• ¼ sage simple syrup
• A splash of Soda water Fresh Sage (Muddle in)

Preparation

Combine all ingredients (except Piper Sonoma) into a cocktail shaker. Muddle the sage, add ice and shake until cold. Pour into a glass and top with Piper Sonoma Brut and soda water. Garnish with fresh citrus wedges and a sage leaf.

Sage Simple Syrup Recipe

• 6-8 culinary grade sage leaves
• 1 cup white sugar
• 1 cup water

Add all ingredients to a pan and gently bring to boil. Remove from heat and allow sage to infuse for 30 minutes. Once cooled, strain the syrup off the leaves and store in an airtight container until ready to use. Syrup can be kept in the fridge for up to 1 month.