This crisp and refreshing punch is inspired by Spring’s welcomed lightness and elegance after the long winter months. It combines green tea’s herbal notes with bright and zesty yuzu and tropical pineapple.

Ingredients

• 2oz Piper Sonoma Blanc de Blancs
• 1/2oz citron vodka
• 2oz chilled green tea
• 1/2oz pineapple juice
• 1/2oz yuzu juice
• 1/2oz simple syrup

Preparation

Combine all ingredients (except Piper Sonoma) in a cocktail shaker and shake until ice cold. Pour into glass and top with Piper Sonoma Blanc de Blancs. Garnish with pineapple leaf, yuzu and an edible flower.

Tip

Brew your tea extra strong for a bold flavor. 3 teabags per 8oz water. Steep for 5 minutes. Chill before using.

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.

.

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.