Champagne Cocktail Cool Downs for Summer with MOET & CHANDON ICE IMPERIAL

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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, check out a number of bubbly cocktail recipes perfect for the warm weather, created with Moët & Chandon Ice Imperial – the first-ever champagne designed specifically to be enjoyed over 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 please find a variety of recipes created by some of the industry’s top mixologists.

Cheers!

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MOËT LIBER-TEA
Created by Crystal Chasse (Seamstress, NY)

MOET Liber-Tea

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.

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MOËT ALFRESCO SPRITZ
Created by Crystal Chasse (Seamstress, NY)

MOET Alfresco Spritz

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.

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MOËT MINT 75
Created by Ben Potts (Beaker & Grey, Miami)

MOET Mint

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.

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MOËT RED RUBY COOLER
Created by Ben Potts (Beaker & Grey, Miami)

MOET Ruby Cooler

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.

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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.

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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

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