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Go to Single Product Page Blanc de Blancs


  •    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.

Blanc de Blancs

Dry Riesling New York Premium Selection


  •   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

Cream Sherry New York State

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

Go to Single Product Page Carpe Diem Asti Spumante


  • 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

Product Page Riesling

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.


Rosario A Light Red Wine


  • 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.