Champagne Cocktail Cooldowns As We Prepare To Say Goodbye To Summer

While summer is coming to an end, 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, I’m excited to share a number of bubbly cocktail recipes perfect for the warm weather, created with Moët & Chandon Ice Impérial — the first-ever champagne designed specifically to be enjoyed over ice. Champagne on ice is the summer’s innovative trend of drinking that has kept cocktail lovers refreshed and cool all summer long.

This new style of sipping 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 featuring Moët Ice.

MOËT LIBER-TEA

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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.

MOËT ALFRESCO SPRITZ

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4oz Moët & Chandon Ice Imperial

1oz Hennessy VSOP Privilege

.75oz Elderflower Liqueur

.5oz Lime

4 2x2 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.

MOËT MINT 75

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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.

MOËT RED RUBY COOLER

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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.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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