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.

 & 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.
Moët Melon on the Rocks
Created by Moët Ice Ambassador and Influencer Rocky Barnes
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

Created by Crystal Chase (Seamstress, NY)
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)

Moët Liber-tea
Created by Crystal Chase (Seamstress, NY)
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.

Moët Mint 75
Created by Ben Potts (Beaker & Grey, Miami)
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



Moët Red Ruby Cooler
Created by Ben Potts (Beaker & Grey, Miami)
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

(Recipes and images provided by Moët & Chandon)


Principal of Philanthropy Lifestyles (formerly SocialWhirl.com), the award-winning eBuzzNewsletter and Adams Communications Public Relations, a boutique PR firm specializing in media and community relations for small businesses and nonprofit organizations. Sharon is also a freelance writer whose articles have appeared in Dallas Business Journal, Katy Trail Weekly, People Newspapers (Park Cities People and Preston Hollow People/North Dallas People), Preston Hollow Life magazine, The Park Cities News, White Rock Lake Weekly, numerous blogs and websites and more.