4 Cocktail Recipes from New Mexico’s Gruet Winery

New Mexico is a remarkable gathering of visionaries, and it’s our great fortune that Gruet Winery & Tasting Room has chosen to call it home. The winery was established in 1984 and is renowned for its méthode champenoise or méthode traditional sparkling wines, made with traditional French methods. Gruet produces several sparkling wines, primarily Pinot noir- and Chardonnay-based, making it ideal for blending into inventive cocktails. The Gruet Demi Sec for example is fresh and delicate on the palate with delightful peach notes. Its apple finish is earthy, crisp, and slightly sweet. Perfect for summer picnics in the garden, or for a Bleeding Heart cocktail (recipe found below).

Daniel Gutierrez, tasting room manager for Gruet Winery Santa Fe, and bartender Noemi Leon worked together previously at Hotel Chaco. During this time, they discovered that they shared similar flavor profiles and perspectives when it came to crafting cocktails and pairing them with food: a collaboration was born.

Daniel Gutierrez, tasting room manager for Gruet Winery Santa Fe, and bartender Noemi Leon

The two aimed to showcase for TABLE readers the rich flavors of Gruet’s wines, which can be enjoyed on their own or paired with other ingredients for increased versatility year-round. To enhance the brioche and fruit notes already present in Gruet’s sparkling wines, the team introduced herbs into the mix. Inspired by her Hispanic heritage, Noemi added tea to provide a comforting touch. Seasonality played a key role in the creation of the cocktails, with ginger or pear infused for cozy indoor days and lemon sorbet to refresh the palate on hot days. Finally, a delicious and herbaceous cocktail serves as the perfect finale to a meal during a monsoon rain.

Bleeding Heart cocktail with grapefruit twist and red Gerbera petals garnish

Bleeding Heart Recipe

INGREDIENTS

Edible shimmer glitter
¾ oz grapefruit juice
1 oz Campari
1 ½ oz blood orange soda
Splash of soda water
5 oz Gruet Demi Sec
Long grapefruit twist for garnish
Red gerbera petals for garnish

INSTRUCTIONS

  1. Quickly combine the shimmer, grapefruit juice, and Campari in a shaker. Fine-strain the liquid into a bar pitcher and pour in the sodas.
  2. Then pour the mixture into a glass and top with the Gruet Demi Sec.
  3. Stir lightly, add ice, garnish with a long grapefruit twist and red Gerbera petals and enjoy.

Rainy Day Bubbles cocktail with lemon twist and thyme bundle garnish

Rainy Day Bubbles Recipe

INGREDIENTS

½ oz honey simple syrup
3-4 fresh thyme sprigs
½ oz fresh lemon juice
¾ oz honey liqueur
1 ½ oz pear juice
4 oz Gruet Brut
Long spiral lemon twist for garnish

INSTRUCTIONS

  1. In a cocktail shaker, add honey simple syrup, and fresh thyme. Muddle, then add lemon, honey liqueur, pear juice, and shake.
  2. Fine-strain into a champagne flute and top with Gruet Brut — stir lightly.
  3. Garnish with a long spiral lemon twist and a clipped thyme bundle.

Secret in the Garden cocktail with lemon sorbet and lavender garnish

Secret in the Garden Recipe

INGREDIENTS

½ oz lavender simple syrup
1 ½ oz Earl Grey tea
1 large scoop of lemon sorbet
Ice
3 oz Gruet Blanc de Noir
Lavender sprigs and petal float for garnish

INSTRUCTIONS

  1. In a cocktail shaker, combine lavender simple syrup, Earl Grey tea, and a large scoop of lemon sorbet.
  2. Add ice, shake, then strain into serving pitcher.
  3. Add the Gruet Blanc de Noir, stir lightly, and pour into a coupe glass. Garnish with lavender springs and petal float.

Papillon Royale cocktail with butterfly pea blossom extract and mint garnish

Papillon Royale Recipe

INGREDIENTS

4 mint leaves
¾ oz fresh lemon juice
1 oz ginger liqueur
3-4 drops of butterfly pea blossom extract
Ice
5 oz Gruet Deux sparkling wine
Edible butterfly toppers sugared to the glass for garnish

INSTRUCTIONS

  1. In a cocktail shaker, add the mint and dry-muddle.
  2. Add lemon juice, ginger liqueur, butterfly pea blossom, and ice. Shake. Strain into a champagne flute.
  3. op with Gruet Deux, stir lightly, and garnish with edible butterfly toppers sugared to the glass.

Story by Gabe Gomez / Photography by Gabriella Marks / Styling by Alex Hanna

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