(As featured on guestofaguest)
With a weekend heatwave that doesn’t seem to be letting up, there’s no better way to stay cool (and tipsy) than with some bubbly, creative cocktails. Thankfully, the legendary Moët & Chandon have just come out with the first-ever champagne specifically made to be enjoyed over ice. In order to celebrate Moët & Chandon Ice Impérial, expert mixologists from across the country have whipped up a few refreshing cocktail recipes perfect for day drinking.
Red Ruby Cooler
Created by Ben Potts (Beaker & Grey, Miami)
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.
Liber-Tea
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Created by Crystal Chasse (Seamstress, NY)
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.
Moet Mint 75
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Created by Ben Potts (Beaker & Grey, Miami)
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.
Moet Colada
Created by Julio Cabrera (The Regent Cocktail Club, Miami)
2 oz coconut water
1 pineapple ice cube (2×2 inches)
3 oz Moët Ice Imperial
Garnish: Slice of Pineapple and Cherry
Glass: Double Rocks Glass
Method: In a double rocks glass place the pineapple ice cube, the coconut water and the Moët Ice. Garnish with slice of pineapple and a cherry in a pick.
