Cocktail Time | Recipe | Champagne Cocktails

It is believed that champagne cocktails made their first appearance in 1861 when Prince Albert passed away and England went into mourning. A bartender in London's Brooks Club decided that champagne should mourn too and paired it with Guiness stout to make what is known today as a black velvet. Nowadays there are countless fizzy variations that can be had before dinner or after, with dessert.

The new trend in champagne cocktails - champagne on ice, was inspired by "La Piscine", a popular St Tropez practice of adding ice cubes into champagne to keep it cool. Moët & Chandon were pioneers in this trend with their release of Ice Imperial, a champagne specifically designed to be consumed over ice. Fruit, mint or ginger can be thrown in too for a well-rounded cocktail. Veuve Clicquot also came out with Rich, a sweet champagne especially created for cocktails which allows for easy experimentation with ingredients such as grapefruit, celery or tea. A playful invitation to enjoy champagne differently this summer.

Hollywood-Worthy Champagne Cocktails

Impérial 1869
Golden Hour
Moët Pink Jewel

Impérial 1869

Drum roll for a true Hollywood icon! This champagne cocktail highlights the beautiful fresh flavours of Moët & Chandon Brut Impérial, the maison’s flagship style. Grapefruit bitters and orange blossom water enhance the floral and citrus notes, while agave syrup adds a touch of richness to complement this champagne’s decadent aromas of pastry and biscuit.

15 mL agave syrup*
2 dashes grapefruit bitters
1 dash orange blossom water
100 mL Moët & Chandon Brut Impérial

Pour all the ingredients into the Moët Impérial coupette 150th anniversary glass and top with champagne. To decorate, garnish with a sprig of baby’s breath clipped to the outside of the glass.

*Agave syrup: combine 1 part agave nectar and 1 part water (50/50)

Golden Hour

What better way to celebrate the starriest night of the year than with a dose of Hollywood glamour from Moët & Chandon? Inspired by the golden glow of a long summer evening – or perhaps of a statuesque award – this refreshing champagne cocktail matches the intensity of Moët Impérial Brut, while the stone-fruit liqueurs highlight its beautiful structure and depth.

10 mL crème de pêche 
5 mL maraschino liqueur
1 strawberry (cut into quarters)
2 raspberries (cut into halves)
3 blueberries (cut into halves)
75 mL Moët & Chandon Brut Impérial

Add the cut berries to a large Moët wine glass and gently press with the back of a spoon. Add the liqueur and crème de pêche, top with champagne and stir. Fill the glass with ice cubes and garnish with two sprigs of mint.

Moët Pink Jewel

Ideal for a glittering evening, Moët Pink Jewel adds gems of pomegranate and drops of grenadine to compliment the red berry notes of this rosé champagne, while the gentle Caribbean-inspired spices of falernum syrup plays beautifully with the complex pastry notes.