Nothing says summer soiree like a flute of ice-cold champagne sipped poolside or in the shade of a flower garden.
Just about everyone loves a glass of delightful bubbles, and no good brunch is complete without a mimosa or bellini, but there are so many other ways to say cheers with champs in hand.
Moët & Chandon invites you to enjoy the summery side of its legendary champagne, offering a line of drinks formulated specifically to go well over ice.
Moët Ice Impérial and Ice Impérial Rosé are wonderful additions to any backyard party or summer fete, and to make things even more enticing, the company shares six recipes for champagne-based cocktails, ready to please any palette with options that are fresh, fruity, minty and decadent.
Enjoy these seasonal sips, and make a party of any occassion.
Directions: Combine lime, pineapple and syrup in a short tin, and put ice in a large tin (but do not combine yet). Pour Moët Ice into a highball glass. Combine tins, shake vigorously and strain over prepped Moët. Top with ice. Add bitters and garnishes.
Directions: Bring 2 cups of water to a boil. Add 4 cinnamon sticks, simmer for 15 minutes. Remove cinnamon sticks. Reserve 11 oz of the “tea,” add 1 lb honey and mix well. Store covered in refrigerator until needed. Makes 22 oz of syrup (or 40 drinks). Keep for approx. 2 weeks.
Directions: Combine preserves, orange bitters and seasonal berries in a tin. Pour the combination into the glass. Add ice. Add orange peel, wrapping it around the inside of the glass. Pour Moët Ice into glass.
Directions: Pour Moët Ice into a wine glass. Add ice, syrups and garnishes.
Flavor of Choice: Tea Syrup
Directions: Build bitters, lime, vanilla syrup and passion fruit syrup in a short tin, with ice in the large tin. Pour Moët Impérial into a coupe glass. Combine the tins, shake and strain into the prepared glass, then garnish.
Vanilla Simple Syrup
Directions: In a small saucepan, combine water and sugar over low heat, stirring well until fully integrated. Let cool. Add in vanilla and mix well. Refrigerate. Keeps 1 to 2 weeks.
Directions: Prep the glass with salt and edible flower waterfall rim. Pour the Moët Rosé and top with grapefruit soda and hibiscus tea syrup
Hibiscus Tea Syrup
Directions: Bring water to a simmer, add tea. Turn off heat, letting the tea steep for 5-10 minutes. Remove tea bags. Add sugar and stir until fully dissolved. Refrigerate before use.
Directions: Prep the glass and garnish. Pour Moët Ice into the prepared glass, then add juice, syrup and bitters (can prep mix before). Add ice and garnish.
Ready to get mixing? You can buy Moët Ice Impérial and Ice Impérial Rosé online. If you enjoyed these drinks, but would rather someone else make the cocktails while you kick back and relax, you should check out our list of the best cocktail lounges in the United States.
Photography by: Courtesy of Moët et Chandon