Bergamot Royale

• 1½ oz Earl Grey Tea Concentrate (recipe below)
• ½ oz Fresh Lemon Juice
• ½ oz Honey Syrup (2 parts honey dissolved in 1 part hot water)
• 3–4 oz Domaine Carneros Estate Brut
• Garnish: lemon twist or a dried sprig of lavender

Start with the tea concentrate: steep 2 Earl Grey tea bags in 4 oz of boiling water for 5 minutes, then remove the bags and allow the liquid to cool completely. This creates a punchy, aromatic base that won't fade into the background once the wine joins the glass.

Add the concentrate, lemon juice, and honey syrup to a cocktail shaker filled with ice. Shake vigorously until well-chilled, then double-strain into a chilled coupe or champagne flute.

Gently pour the Estate Brut over the top — no need to stir; the bubbles will do the work. Finish by expressing the oils of a lemon twist over the glass and dropping it in.

Our Estate Brut Cuvée is the signature wine of Domaine Carneros, comprised of 53% estate-grown Chardonnay and 47% estate-grown Pinot Noir.

The result is a sparkling wine with fresh, delicate aromas of stone fruit, honeycomb, orange peel, white strawberry, and cherry blossom, with a touch of brioche. This winery-exclusive vintage has been aged to perfection and will continue to evolve beautifully in the cellar over the next decade.