Must Mix: Champagne Cocktails by Moët & Chandon

No longer reserved just for special tux-and-gown celebrations, Champagne is making a resurgence at more everyday moments.

Moët & Chandon Champagne pairs perfectly in a cocktail – the first Champagne designed to be enjoyed over ice. Mix these up at your next celebration.

Bellini Popsicle

Ingredients:

• 1 oz. Peach Puree
• 1/2 oz. Simple Syrup (Equal Parts Sugar and Water)
• 1/4 oz. Aperol
• 3 oz. Moët Ice Imperial

Preparation: Place all the ingredients in a mixing glass and stir without ice. Pour the mix into a cylinder mold (1” PVC water pipe) and freeze. Serve in a Martini glass.

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Sparkling Colada

Ingredients:

• 2 oz. Coconut Water
• 1 Pineapple Ice Cube (2×2 Inches)
• 3 oz. Moët Ice Imperial

Preparation: 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.

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Citrus Punch

Makes: 8 Cups

Ingredients:

• juice of 2 Oranges and 2 Lemons
• peel of 1 Orange and 1 Lemon
• 2 tbsp. Demerara Sugar
• 5 oz. Orange Liqueur
• 5 oz. Black Tea
• 1 bottle Moët Ice Imperial

Preparation: In a punch bowl muddle the citrus peel with the sugar, then add the citrus juices and stir. Finally add the rest of the ingredients and put a big ice block in the
punch bowl and chill. Serve in punch cups.

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Raspberry 75

Ingredients:

• 4 fresh Raspberries
• 1/2 oz. Lemon Juice
• 1/2 oz. Simple Syrup (Equal Parts Sugar and Water)
• 1 oz. Belvedere Vodka
• 3 oz. Moët Brut Imperial

Preparation: Place all the ingredients in a shaker with ice, except the champagne, and shake. Strain into a champagne flute champagne glass and top with Moët Brut Imperial.

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Spice Me Up

Ingredients:

• 1 quarter size Fresh Ginger
• 1/2 oz. Honey Syrup (Equal Parts Honey and Hot Water)
• 1/2 oz. Fresh Lemon Juice
• 1 oz. Cognac Hennessy
• 3 oz. Moët Brut Imperial

Preparation: In a shaker muddle the ginger with the honey syrup and lemon juice, then add the cognac, ice and shake. Double strain into a rocks glass with a big ice cube. Add the Moët Brut Imperial and garnish with a candied ginger in a pick.