Champagne Cocktail Cooldowns for Summer created with Moët & Chandon

While summer is in full heat, imbibers are constantly looking for the latest ways to cool down this season, and champagne cocktails are without a doubt at the peak of this hype. The perfect way to elevate any celebration, created with Moët & Chandon Ice Imperial – the first-ever champagne designed specifically to be enjoyed over ice. Incorporating one of the hottest trends of the season – champagne on ice – this new style of drinking one of the most classic and revered wines has taken off across the champagne category, making the beverage more approachable during everyday moments and quickly becoming a popular daytime tipple of choice. Below are a variety of recipes created by some of the industry’s top mixologists.

 

MOËT LIBER-TEA 

Created by Crystal Chasse (Seamstress, NY)

4oz  Moët & Chandon Ice Imperial infused with Pomegranate White Tea

1.25oz Belvedere Vodka

1.5oz Ginger Beer

2d Angostura (Aromatic) Bitters

Pomegranate Ice Cubes

Garnish: Crystallized Ginger and a Sparkler

Glass: Collins

Ice: Cubes with Pomegranate Seeds Frozen into them

Method: Build in Glass. Take on Pomegranate White Tea Bag and steep it in 4oz of Moët Ice Imperial for 2 minutes. Add Belvedere Vodka and Ginger Beer. Add Pomegranate ice cubes. Garnish with skewered crystallized ginger and a sparkler.

MOËT ALFRESCO SPRITZ 

Created by Crystal Chasse (Seamstress, NY)

4oz Moët & Chandon Ice Imperial

1oz Hennessy VSOP Privilege

.75oz Elderflower Liqueur

.5oz Lime

4 2×2 chunks of fresh Watermelon

Garnish: Pink Peppercorn Salt Rim, Watermelon Chunks and Orchid (or other edible flower)

Glass: Wine Goblet

Method: Add all ingredients except champagne to a shaker. Muddle watermelon. Add ice and shake. Double strain into a Bordeaux glass rimmed with Pink Peppercorn Salt Rim (use a separate chunk of watermelon to moisten the rim and run the edge of the wine glass avoiding getting mix into the glass). Top with 4oz of Moët Ice Imperial and add ice. Garnish with watermelon slices and an orchid or other edible flower.

MOËT MINT 75  

Created by Ben Potts (Beaker & Grey, Miami)

4.0 Moët & Chandon Ice Imperial

0.75 lemon juice

0.5 simple syrup

1.0 Belvedere Vodka

3 raspberries

6 mint leaves

Garnish: Mint sprig

Glass: Wine Goblet

Method: Shake all ingredients except champagne, strain into ice-filled wine glass with 3 additional raspberries, top with Moët Ice Imperial, stir gently to incorporate.

 

 

MOËT RED RUBY COOLER  

Created by Ben Potts (Beaker & Grey, Miami)

4.0 Moët & Chandon Ice Imperial

0.5 lemon juice

0.5 grapefruit juice

1.0 soda water

1 bar spoon simple syrup

1 bar spoon Campari

4 basil leaves

Garnish: 1 basil leaf, 2 grapefruit slices

Glass: Wine Goblet

Method: Add all ingredients except for champagne, press basil lightly with back of bar spoon, add ice, add Moët Ice Imperial, stir lightly to incorporate, garnish.

MOËT COLADA  Created by Julio Cabrera (The Regent Cocktail Club, Miami)

2 oz coconut water

1 pineapple ice cube (2×2 inches)

3 oz Moët Ice Imperial

Garnish: Slice of Pineapple and Cherry

Glass: Double Rocks Glass

Method: In a double rocks glass place the pineapple ice cube, the coconut water and the Moët Ice. Garnish with slice of pineapple and a cherry in a pick.

CITRUS MOËT PUNCH

(makes 8 cups)

Created by Julio Cabrera (The Regent Cocktail Club, Miami)

The juice of 2 oranges and 2 lemons

The peel of 1 orange and 1 lemon

2 tbsp demerara sugar

5 oz  Orange Liqueur

5 oz black tea

1 bottle Moët Ice Imperial

Glass: Punch Bowl

Method: In a punch bowl muddle the citrus peel with the sugar, then add the citrus juices and stir. Finally add the rest of the ingredients and put a big ice block in the punch bowl and chill. Serve in punch cups