Name: The Water Dogs J Roget Brut Recipe
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Wine
Ingredients: 1 bottle Chilled brut sparkling wine (preferably a dark-fruited style); 15 ml Blackcurrant (cassis) liqueur / crème de cassis; 30 ml Blackberry purée or muddled fresh blackberries; 7.5 ml Vanilla-infused simple syrup (0.5:1 sugar to water, steeped with a vanilla bean); 1 dash Light cedar / oak smoked bitters (or 1 dash aromatic bitters + tiny smoked salt); 0.5 unit Egg white (optional, for extra texture) or aquafaba (vegan); 1 unit Fresh blackberry; 1 unit Thin strip of grilled cedar or small vanilla pod (optional aromatic garnish)

BAILEY'S COFFEE

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Fit Turkey Wrap

Aromas of cassis, blackberry and plum with traces of vanilla and cedar. Textured and full-bodied.

Chill the bottle of brut sparkling wine until around 6–8°C (43–46°F). Chill a flute or coupe in the freezer for 5–10 minutes so the cocktail stays cold.

Chill & prepare glassware

In a chilled mixing glass or small pitcher, combine the crème de cassis (15 ml) and blackberry purée or muddled blackberries (30 ml). Stir to combine and release fruit flavors.

Slowly pour 1 bottle of chilled brut sparkling wine into the mixing glass over the cassis and blackberry mixture. Pour gently to preserve carbonation and encourage gentle integration of the fruit into the wine.

Add vanilla-infused simple syrup (7.5 ml) to the sparkling-wine mixture to introduce subtle vanilla notes and balance acidity.

Add 1 dash of cedar-smoked bitters (or 1 dash aromatic bitters plus a very small pinch of smoked salt) to introduce trace cedar/wood notes without overpowering the wine.

If you want a richer, textured foam, dry-shake the egg white or aquafaba (0.5 unit) separately for 10–15 seconds, then gently fold it into the sparkling mixture. If using egg white, ensure it is fresh and handled safely; aquafaba is an excellent vegan alternative.

Taste and adjust: if you prefer a touch more fruit-forward sweetness, add up to another 5–10 ml crème de cassis or 5 ml vanilla syrup; if too sweet, add a splash (5–10 ml) extra chilled brut to lengthen.

Carefully strain (fine mesh if you used muddled fruit) or pour the mixture into the chilled flute or coupe. Aim to preserve the carbonation and the light foam on top.

Garnish with one fresh blackberry placed on the rim or floated on top. Optionally present a thin strip of grilled cedar (briefly flame or warm to release aroma) or a small vanilla pod across the rim to emphasize cedar/vanilla aromatics.

Serve immediately. Encourage guests to inhale the cedar/vanilla garnish as they sip to appreciate the layered aromas of cassis, blackberry, plum, vanilla and cedar.

Chilled brut sparkling wine (preferably a dark-fruited style)

Blackcurrant (cassis) liqueur / crème de cassis

Blackberry purée or muddled fresh blackberries

Vanilla-infused simple syrup (0.5:1 sugar to water, steeped with a vanilla bean)

Light cedar / oak smoked bitters (or 1 dash aromatic bitters + tiny smoked salt)

Egg white (optional, for extra texture) or aquafaba (vegan)

Fresh blackberry

Thin strip of grilled cedar or small vanilla pod (optional aromatic garnish)

J Roget Brut

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This red blend is very aromatic with hints of raspberry, black cherry, and spice. It has some nice juicy tannins and a short finish that does not linger.

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Make J Roget Brut Recipe in just 15m. Aromas of cassis, blackberry and plum with traces of vanilla and cedar. Textured and full-bodied.

J Roget Brut Recipe

Descriptors

Tasting Notes

Food Pairings

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