Brut Pierre Blend, Lithuania Recipe

1. Combine and balance

In a medium measuring pitcher combine the fresh lemon juice (60 ml), fresh orange juice (30 ml), simple syrup (30 ml) and honey (15 ml). Stir vigorously until the honey dissolves and the mixture is uniform.

2. Taste the mixture. It should be bright and slightly sweet; adjust by adding up to 10 ml more simple syrup if too tart, or another 5–10 ml lemon juice if too sweet.

3. Chill and combine

Place the 750 ml bottle of Brut sparkling wine in the refrigerator until well chilled (about 2 hours) if not already chilled. When ready, slowly pour the citrus-syrup-honey mixture into a chilled wine pitcher or punch bowl. If using the optional honey liqueur or mead (60 ml), add it now and stir gently to combine.

4. Very slowly and gently pour the chilled Brut sparkling wine (750 ml) into the pitcher over the back of a spoon or down the side to preserve effervescence. Stir once gently with a long spoon (no vigorous stirring) to integrate. Add 2 tsp Angostura bitters across the top and swirl gently once to distribute the aroma.

5. Pour the blended Brut into chilled Champagne flutes or small wine glasses, filling each about three-quarters full to preserve bubbles.

6. Garnish each glass with a small lemon twist on the rim and a tiny sprig of fresh dill floated on top for an herbal note reminiscent of Northern European flavors.

7. Serve immediately while the wine is effervescent. Recommended serving: about 6 flutes (see servings).