Enjoy Moët & Chandon’s Ice Imperial and Ice Imperial Rosé on Ice!

 Whether heading to the beach or enjoying a backyard barbecue, Moët & Chandon’s Ice Imperial and Ice Imperial Rosé, are the first-ever champagnes designed specifically to be enjoyed over ice. They are the perfect summer sips to cool down with this Memorial Day. Any summer gathering can easily be elevated with champagne cocktails topped with Moët Ice.

Moët & Chandon first pioneered this trend in 2011, launching Moët Ice Imperial (SRP: $59.00) followed by Moët Ice Imperial Rosé which just debuted last summer (SRP: $75.00). Since then, this style of drinking one of the most classic and revered wines has taken off across the category, with brands vying to create their own variations. The growing trend was first noticed amongst vacationers, particularly Margherita Missoni, in the south of France drinking “La Piscine” cocktails – sipping champagne with frozen champagne ice cubes. This “champagne on ice” revelation has since made the category more approachable, instead of reserving bubbly for celebratory moments.

4.0 oz Moët & Chandon Ice Imperial

3 Large Ice Cubes

0.5 oz Fresh Lime Juice

0.75 oz Volcan Tequila Blanco

1 oz Fresh Watermelon Juice

6 mint leaves

Garnish: Chunk of watermelon, slice of lime and mint sprig

Glass: Wine Goblet

Method: Add all ingredients except champagne to a shaker. Muddle watermelon (if fresh) and mint leaves. Add ice and shake well.  Strain into a large wine goblet (Slap a mint leaf and run around the rim of the glass).

Top with 4oz of Moët Ice Imperial and top off with three large ice cubes. Garnish with watermelon, lime slice and mint sprig.

Moët Alfresco Spritz

4oz Moët & Chandon Ice Imperial

1oz Hennessy VSOP Privilege

.75oz Elderflower Liqueur

.5oz Lime

4 2×2 chunks of fresh Watermelon

Pink Peppercorn Salt Rim: 2 tsp ground Pink Peppercorn, 2 tsp Salt, 2 tsp White Sugar. Mix Well.

Method: Add all ingredients except Moët & Chandon Ice Imperial 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 & Chandon Ice Imperial and add ice.

Garnish: Watermelon slices and an orchid or other edible flower.

Glass: Bordeaux Wine Goblet

Ice: Kold Draft or Regular cubed ice

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

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

1.25 oz Belvedere Vodka

1.5 oz Ginger Beer

2d Angostura (Aromatic) Bitters

Pomegranate Ice Cubes

Garnish: Crystallized Ginger and a Sparkler

Glass: Collins

Ice: Collins or Regular Cubes with Pomegranate Seeds Frozen into them

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

0.75 lemon juice

0.5 simple syrup

1.0 Belvedere Vodka

3 raspberries

6 mint leaves

4.0 Moët Ice

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

Garnish: Mint sprig

Glassware: Wine glass

 

 

0.5 lemon juice

0.5 grapefruit juice

1.0 soda water

1 bar spoon simple syrup

1 bar spoon Campari

4 basil leaves

4.0 Moët Ice

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

Garnish: 1 basil leaf, 2 grapefruit slices