Drum roll for a true Hollywood icon! This champagne cocktail highlights the beautiful fresh flavours of Moët & Chandon Brut Impérial, the maison’s flagship. 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 Impérial Brut

Pour all the ingredients into the Moët Impérial coupe 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)

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.

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 Impérial Brut (or Moët & Chandon Rosé 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.