5 Memorial Day Champagne Cocktails To Boost Your Bottom Line

Moët & Chandon’s Ice Imperial and Ice Imperial Rosé, are the first-ever champagnes designed specifically to be enjoyed over ice. 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).

This small evolution means champagne is no longer only for special occasions. It’s a cocktail you can serve anytime, anywhere, increasing your consumer’s options and your bottom line.

Moët Melon on the Rocks

Created by Moët Ice Ambassador and Influencer Rocky Barnes

4.0 oz Moët & Chandon Ice Imperial

3 Large Ice Cubes0.5 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

0.75oz Elderflower Liqueur

0.5oz 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 Vodka1.5 oz Ginger Beer

2 d 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 oz lemon juice

0.5 oz simple syrup

1.0oz Belvedere Vodka

3 oz raspberries

6 mint leaves

4.0 oz 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 oz lemon juice

0.5 oz grapefruit juice

1.0 oz soda water

1 bar spoon simple syrup

1 bar spoon Campari

4 basil leaves

4.0 oz 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

 

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Natasha Swords

Natasha Swords is an accomplished editor and writer with 20+ years of creative composition, reporting and management. She hails from Dublin Ireland where she held the position of Editor at Jemma Publications. Natasha honed her editorial skills by delivering engaging content on a wide range of topics, before finally focusing on the alcohol beverage and cannabis industries. She is Editor-in-Chief at Bonfort’s Wine and Spirits Journal as well as Drink me Magazine, where she leads all editorial content from story-idea generation to commissioning freelance writers and photographers. She also heads up CannEpoch, a lifestyle publication for the newly cannabis curious. In 2018, Natasha launched Bonfort’s Wine and Spirits Journal from inception, as well as the Bonfort’s Lifetime Achievement Award, a top-tier industry event connecting leading brands with key buyers. Steeped in the alcohol industry media, she was previously editor of Off-License Magazine, California Beverage News and Patterson’s California Beverage Journal (now Tasting Panel Magazine), and ran corporate communications for a number of alcohol supplier companies including TGIC (now Guarachi Wine Partners) and distributor, TITAN Wine and Spirits.

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