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
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
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.
10 mL grenadine
10 mL John D Taylor’s Velvet Falernum
3 dashes of bitters
100ml Moët & Chandon Nectar Rosé Impérial
Pour all the ingredients into a tumbler filled with ice and top with champagne. Garnish with pomegranate seeds.
