Sacré Sauvage: a cocktail made with Piper-Heidsieck Rosé Sauvage, is a sip this summer you absolutely need! Piper- Heidsieck is one of the many incredible Champagnes featured here on Somm In The City, and this Rosé Sauvage recently won me over. Not only was the Sacré Sauvage cocktail refreshing, vibrant, and beautiful, but it’s also very simple. Simple summer sips are essential and nothing is better than when you can whip up a quick Champagne cocktail when guests stop over.
Piper-Heidsieck Chef de Cave Régis Camus and Paris mixologist Joseph Biolatto, collaborated to create Sacré Sauvage. The aim of this cocktail was to take the vibrant red fruit and blood orange aromas of the Rosé Sauvage to new heights with the addition of a few common ingredients.
This cocktail paired beautifully with light bites, both savory and sweet from one of the iconic Macaron parlor’s in NYC: Ladurée. The Champagne itself: Piper-Heidsieck Rosé Sauvage, is bright and floral with persistent bubbles, ruby color with violet hues, and a medium body. Fresh raspberry, blood orange, and currants on the nose follow through to the palate with some herb and black pepper notes. The acidity is well balanced, which makes this Champagne ideal with grilled meats, tomato heavy dishes, bbq, and seafood.
*Fresh and lively with aromas of red fruits and citrus as well as exotic and spicy notes. A balance of fruitiness and freshness, complexity and structure – Piper-HeidsieckUs.com
4 ounces Piper-Heidsieck Rosé Sauvage
Ice cubes or ice ball
2 dashes orange bitters
1/2 ounce triple sec/orange liqueur
Zest of pomelo (pink grapefruit)
Method: In a tumbler-style wine glass, combine liqueur, ice, and bitters. Top with Champagne and garnish with blackberries or blueberries.