Prima Pavé believes that every occasion is special and our alcohol-free blends are designed to join you on each turn in this wild journey called life. Created by food and wine lovers, our handcrafted expressions brighten whatever is on the menu, inspire a range of recipes, and add pizzazz to many a cocktail. Entertainment needs no excuses. Pop Prima Pavé and start the party.
1oz Roasted Quince Purée 4 oz Prima Pavé Rosé Brut
METHOD:
To a champagne flute, pour in the quince purée. Add 1 oz of Prima Pave and stir once with a bar spoon to incorporate. Top the glass with the remainder of the Prima Pave Brut Rose.
INGREDIENTS FOR ROASTED QUINCE PUREE: 2 large Quince, fresh 1 ea Nutmeg 3 tbs brown sugar...
INGREDIENTS: 8 large White Peaches, diced 1 cup Granulated Sugar 1 bunch Anise Hyssop (herb), fresh 1 lime, juiced and zested 1 lime, sliced in wheels for garnish 1 bottle PrimaPavé Rosé Brut
METHOD: Dice Peaches and chiffonade picked anise hyssop leaves (reserve flowers). In a large punch bowl, mix the diced peaches with sugar and lemon zest. Allow to macerate in the freezer covered for 20 minutes. Remove from the freezer, uncover, and add anise hyssop greens and lime juice. Mix well. Reserve chilled until use. When ready to serve, add 4 cups of ice and 1 bottle ofPrima Pavé Rosé Brut and give a light stir. Garnish with sliced lime wheels, and purple anise hyssop flowers. Have a ladle and punch glasses at the ready!
0.5 oz Fennel Juice, fresh 0.25 oz Honey 2 pods Green Cardamom, cracked 3 oz PrimaPavé Blanc de Blancs
METHOD: Shake pomelo and fennel juice with honey and green cardamom. 2x strain into a chilled rocksglass; no ice. Top with Prima Pave BdB and garnish with fresh fennel fronds and twist of pomelorind.
Roasted Fava Beans with lemon, garlic, olive oil, shaved parmesan & sea salt. Paired with Prima Pavé Rosé Brut, the dish's bright acidity is softened while the hearty vegetal flavors are beautifully contrasted by the sparkle of red currant and raspberry.
INGREDIENTS : 1.5 oz Non-Alc Amaro 0.75 oz Fresh Lime Juice 0.5 oz Ginger/Honey Syrup 4.0 oz Prima Pavé Blanc de Blancs
METHOD: Shake Amar”no”, ginger syrup, and lime juice. 2x strain into a Collins glass filled with ice cubes. Top with Blanc de Blancs. Garnish with fresh mint, ginger-lime geleé on rim, and a straw.
INGREDIENTS : 1.5 oz Bergamot “Olio” 0.5 oz Gentian/Vanilla Tisane 0.25 oz Fresh Orange Juice 0.25 oz Fresh Lemon Juice 1 Egg White 1.5 oz Prima Pave Rosé Dolce
METHOD: Shake ingredients (minus Prima Pavé) vigorously in a tin without ice. Add ice and shake. 2x strain into a chilled coupe glass. Top with Rosé Dolce. Garnish by sprinkling a ½ tsp of (dry) Earl Grey tea on the frothy head of the cocktail.
Prima Pavé Rosé Dolce with Tre Cioccolati Mousse. Three layers of silky white chocolate, hazelnut and wafers, and dark chocolate are a perfect complement to the jammy strawberry and blood orange notes of our Rosé Dolce.
A delicious basil garlic pesto pizza, topped with buffalo mozzarella, artichoke hearts, garlic, arugula, lemon, salt & pepper. Beautifully complimented by the zippy green apple notes and creamy, dry finish of our Blanc de Blancs.
