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
• 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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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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