Blanc De Noirs Recipe

Infuse gin

If you don't have pre-infused gin, add one blood orange peel (large strips of zest, avoiding white pith) to 8 oz of Roku gin in a clean jar. Seal and steep at room temperature 12–24 hours, tasting after 8–12 hours for desired intensity. Once the flavor is right, strain out the peel and store the infused gin in a sealed bottle in a cool, dark place. Use 2 oz per cocktail as below.

Chill a coupe or flute by placing it in the freezer or filling with ice water while you build the cocktail.

Fill a cocktail shaker halfway with ice.

Add 2 oz blood orange–infused Roku gin, 0.75 oz Mattei Blanc Quinquina, 0.5 oz fresh pomegranate juice, 0.5 oz fresh yuzu juice, and 0.25 oz simple syrup to the shaker. The syrup is optional — add if you prefer slightly more sweetness to balance the quinquina and citrus.

Hard shake for about 10–12 seconds until well chilled (this also helps to aerate and slightly dilute the mixture).

Discard ice/water from the chilled glass. Double-strain the shaken mixture into the chilled coupe or flute to remove small ice shards and any pomegranate solids.

Top gently with 2.5 oz chilled dry sparkling wine. Pour slowly down the side of the glass to preserve effervescence and avoid excessive foaming.

Garnish with a few pomegranate seeds (about 1 tbs) dropped into the drink and a blood orange wheel or twist on the rim. If using a twist, express the oils over the cocktail before dropping it in or resting it on the rim.

Serve immediately. Recommend tasting and adjusting future pours: if the cocktail reads too bitter from the quinquina, add 0.25 oz more simple syrup; if too sweet, reduce syrup by 0.25 oz or increase yuzu by 0.25 oz.