a step up, these bottles will blow your hair back. singular, rare, jaw-dropping gems.

VIGNERON

weeknight wines, porch pounders, this is the casual introduction to great wine.

HEDONIST

Place a chilled old-fashioned glass or rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to cool the glass.

Chill glass

Combine equal parts demerara sugar and hot water (e.g., 1/2 cup sugar + 1/2 cup water). Stir until dissolved. Cool before using. Use 0.25 oz for one cocktail.

Make demerara syrup (if not pre-made)

In a mixing glass add 2 oz aged brandy, 0.75 oz fortified wine (tawny port or aged sherry), 0.5 oz orange/apricot liqueur, 0.25 oz demerara syrup, and 2 dashes aromatic bitters.

Combine ingredients

Fill the mixing glass with large, cold ice cubes to the top to ensure proper dilution and chilling.

Add ice

Stir the mixture gently for 30–45 seconds (about 20–30 rotations) until the outside of the mixing glass becomes frosty and the drink is slightly diluted and well-chilled. Aim for roughly 20–25% dilution by chilling feel and taste.

Stir

Empty the chilled old-fashioned glass of ice water (if used). Place one large ice cube in the glass.

Prepare glass

Using a julep or hawthorne strainer, double-strain the stirred cocktail into the prepared glass over the large ice cube to remove any small chips from stirring.

Strain

Hold the lemon peel over the glass and give it a firm twist to express oils across the surface of the drink, then rub the peel along the rim and drop it in. If using flamed orange zest, hold a piece of orange peel between a lit match or lighter and a knife, quickly squeeze to flame the oils and wave the peel over the cocktail once before dropping it in.

Express citrus & garnish

Present immediately. Sip slowly to appreciate the layered, rare spirit character. Optional: provide a small tasting note — dried orchard fruit, toasted oak, and a long fortified finish.

Serve

high-proof aged brandy (VSOP or XO)

single-varietal fortified wine (e.g., tawny port or aged sherry)

apricot or orange liqueur (e.g., Grand Marnier)

bitter (aromatic bitters, e.g., Angostura)

demerara syrup (1:1 demerara sugar to water, warm dissolved)

lemon peel (wide strip, for expressed oil)

large ice cube

optional: flamed orange zest

Place the bottle of rosé and sparkling water in the refrigerator for at least 30 minutes prior to serving. If making simple syrup, combine equal parts sugar and water in a small saucepan, gently heat until sugar dissolves, cool to room temperature and chill.

Chill & prep

Thinly slice the peach (or nectarine) and lemon. Reserve a few attractive slices for garnish and set aside. Lightly bruise half the mint leaves by gently clapping them between your palms to release aroma.

Fruit preparation

In a large pitcher (at least 2L capacity), add 8 cups of ice. Pour in 1 liter of chilled rosé, 120 ml peach nectar (or white grape juice), and 30 ml fresh lemon juice. If you prefer a touch sweeter drink, add 15 ml simple syrup and stir gently to combine.

Build the pitcher

Add the sliced peaches and lemon to the pitcher along with the bruised mint leaves. Stir once to distribute fruit through the mixture.

Add fruit & mint

Just before serving, pour in 250 ml chilled sparkling water or club soda to preserve carbonation. Give the pitcher one gentle stir to combine without flattening the bubbles.

Finish with fizz

Fill chilled glasses with ice (about 1 cup per glass). Pour the porch pounder into each glass, ensuring each gets some fruit slices. Garnish with a lemon slice and a mint sprig or peach slice. Serve immediately and encourage guests to stir lightly as they sip to keep flavors blended.

You can combine the rosé, peach nectar, lemon juice and fruit up to 2 hours ahead and keep refrigerated (don’t add sparkling water or ice). Add sparkling water and ice just before serving to keep it bright and effervescent.

Make-ahead notes

Fill a wine glass or highball with 1 cup ice. Add 250 ml chilled rosé, 30 ml peach nectar, and 7 ml fresh lemon juice. Stir gently. Top with 60 ml chilled sparkling water. Garnish with a peach or lemon slice and a mint sprig if desired. Serve immediately.

Vigneron

Hedonist