Summer Champagne Cocktails
Here's a collection of refreshing summer cocktails made with fresh fruits and herbs and Moët & Chandon Champagne. They're the perfect choice for serving with brunch or on a steamy summer evening.
1 scoop of guava sorbet (see below)
1/2 ounce orange liqueur
Moët & Chandon champagne (either Impérial or Rosé)
Combine the sorbet and orange liqueur in a cocktail shaker with ice.
Note: If you can't get guava sorbet combine a mixture of orange sherbet and guava nectar. Shake vigorously and strain into a champagne flute. Top with Moët & Chandon champagne.
Raspberry Sorbet Bellini
1 scoop raspberry sorbet, softened
1/2 ounce Belvedere Black Raspberry vodka
Moët & Chandon Rosé Impérial champagne
Combine the raspberry sorbet and vodka in a cocktail shaker with ice. Shake vigorously and strain into an empty champagne flute. Top off of with Moët & Chandon Rosé Impérial.
1 scoop lemon sorbet, softened
1 ounce St. Germain Elderflower liqueur
Moët & Chandon Impérial champagne
Edible flowers, for garnish
Combine the lemon sorbet, softened, in a cocktail shaker with the elderflower liqueur. Add ice and shake vigorously. Strain into a champagne flute and top with Moët & Chandon Impérial. Top with edible flowers, for garnish.
2 basil leaves, sliced into thin strips
3 pitted bing cherries, plus 2 extra for garnish
1/2 ounce gin (i.e. Plymouth)
1/2 ounce simple syrup
1/2 ounce lime juice
3-4 ounce Moët & Chandon Rosé Impérial champagne
Combine the basil, cherries, lime juice, gin and simple syrup in a mixing glass. Muddle. Top with ice and shake vigorously. Pour contents into a highball glass and top with Moët & Chandon Rosé Impérial.
Recipes created by cocktail expert Kim Haasarud of Liquid Architecture for Moët & Chandon