4 Iced Champagne Cocktails To Keep You Cool All Weekend

(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.



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

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.

Claudia Saez-Fromm

An entrepreneur, innovator, and singularly successful real estate salesperson, fitness fiend, foodie, mommy, and fashion fan. www.claudiasaezfromm.com

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