BELLINI

  • 2/3 cup white peach puree
  • 1 teaspoon raspberry puree
  • 1 bottle chilled Blanc de Blancs

Place 1 ½ tablespoons peach puree in the bottom of a flute glass and add 2-3 drops of the raspberry puree. Add sparkling wine and serve.

THE BALLER

Muddle (mash) 2 melon balls, add to glass with ice, pour Dry Riesling and serve with 2 melon balls on top. For a party, soak muddled melon balls overnight in Riesling.

IN THE SACK

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well and strain into a highball glass.

CLASSIC

Soak sugar cube in a few dashes of Angostura Bitters and place in the bottom of a tall champagne flute. Fill slowly with Carpe Diem Spumante. Garnish with a lemon twist.

THE SAGE

Rip up sage and muddle with syrup and lemon. Shake Riesling with ice and strain into martini glass. Garnish with edible flower.

SANGRIA

  • 1 bottle of Rosario
  • 1/2 cup of Triple Sec
  • 1/2 cup of brandy
  • 1/2 cup orange juice
  • 1L bottle seltzer

Combine chopped apples, pears, peaches, limes, oranges and/or whole grapes (any fruit in season) in large pitcher with liquid ingredients and ice.