- 2/3 Cup White Peach Puree
- 1 Tsp. 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.
Bellini
Blanc de Blancs
Baller
- 5 oz. Brotherhood Dry Riesling
- 4 Honeydew Melon Balls
Muddle (mash) 2 melon balls and 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.
Dry Riesling
In the Sack
- 3 oz. Brotherhood Cream Sherry
- 2 oz. Apricot Nectar
- 3 oz. Orange Juice
- ½ oz. Lemon Juice
Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well and strain into a highball glass.
Cream Sherry
Classic
- Brotherhood Carpe Diem Spumante
- 1 Sugar Cube
- A dash of Angostura Bitters
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.
Carpe Diem
The Sage
- 4 oz. Brotherhood Riesling
- 8 small fresh sage leaves
- ½ ounce simple syrup
- ½ slice of lemon
Rip up sage and muddle with syrup and lemon. Shake Riesling with ice and strain into martini glass. Garnish with edible flower.
Riesling
Sangria
- 1 Bottle of Rosario
- 1/2 Cup of Triple Sec
- 1/2 Cup of Brandy
- 1/2 Cup Orange Juice
- 1L Seltzer
Combine chopped apples, pears, peaches, limes, oranges and whole grapes (or any fruit in season) in large pitcher with liquid ingredients and ice.