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.
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
Pink Peppercorn Salt Rim: 2 tsp ground Pink Peppercorn, 2 tsp Salt, 2 tsp White Sugar. Mix Well.
Garnish: Pink Peppercorn Salt Rim, Watermelon Chunks and Orchid (or other edible flower)
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.
Glassware: Wine glass
Garnish: 1 basil leaf, 2 grapefruit slices