The 4th of July is for celebrating! Who doesn’t enjoy kicking it back with a cocktail in hand while working on that tan? Moët & Chandon are elevating their champagne game to entice celebrations not only the 4th but also all summer long. With the heat rising, drinks served over ice take the crown. Moët & Chandon rose to the challenge by crafting the first ever champagnes specifically designed to be served over ice. Moët & Chandon’s Ice Imperial and Ice Imperial Rosé are delectable and refreshing on their own, but add to a cocktail for a whole new experience. But, don’t sweat it; Moët & Chandon have already designed the perfect cocktails to sip in the sunshine.

Moët Melon on the Rocks

Created by Moët Ice Ambassador and Influencer Rocky Barnes


4.0 oz Moët & Chandon Ice Imperial

3 Large Ice Cubes

0.5 oz Fresh Lime Juice

0.75 oz Volcan Tequila Blanco

1 oz Fresh Watermelon Juice

6 mint leaves

Glass: Wine Goblet

Garnish: Chunk of watermelon, slice of lime and mint sprig

Method: Add all ingredients except champagne to a shaker. Muddle watermelon (if fresh) and mint leaves. Add ice and shake well.  Strain into a large wine goblet (Slap a mint leaf and run around the rim of the glass).Top with 4oz of Moët Ice Imperial and top off with three large ice cubes. Garnish with watermelon, lime slice and mint sprig.

Moët Alfresco Spritz  

Created by Crystal Chase (Seamstress, NY)


4oz Moët & Chandon Ice Imperial

1oz Hennessy VSOP Privilege

.75oz Elderflower Liqueur

.5oz Lime

4 2×2 chunks of fresh Watermelon

Pink Peppercorn Salt Rim: 2 tsp ground Pink Peppercorn, 2 tsp Salt, 2 tsp White Sugar. Mix Well.

Glass: Bordeaux Wine Goblet

Ice: Kold Draft or Regular cubed ice

Garnish: Pink Peppercorn Salt Rim, Watermelon Chunks and Orchid (or other edible flower)

Method: Add all ingredients except Moët & Chandon Ice Imperial to a shaker. Muddle watermelon. Add ice and shake. Double strain into a Bordeaux glass rimmed with Pink Peppercorn Salt Rim (use a separate chunk of watermelon to moisten the rim and run the edge of the wine glass avoiding getting mix into the glass). Top with 4oz of Moët & Chandon Ice Imperial and add ice.

Moët Liber-tea

Created by Crystal Chase (Seamstress, NY)


4 oz Moët & Chandon Ice Imperial infused with Pomegranate White Tea

1.25 oz Belvedere Vodka

1.5 oz Ginger Beer

2d Angostura (Aromatic) Bitters

Pomegranate Ice Cubes

Glass: Collins

Ice: Collins or Regular Cubes with Pomegranate Seeds Frozen into them

Garnish: Crystallized Ginger and a Sparkler

Method: Build in Glass. Take on Pomegranate White Tea Bag and steep it in 4oz of Moët & Chandon Ice Imperial for 2 minutes. Add Belvedere Vodka and Ginger Beer. Add Pomegranate ice cubes. Garnish with skewered crystallized ginger and a Sparkler.

Moët Mint 75

Created by Ben Potts (Beaker & Grey, Miami)


0.75 lemon juice

0.5 simple syrup

1.0 Belvedere Vodka

3 raspberries

6 mint leaves

4.0 Moët Ice

Glass: Wine glass

Garnish: Mint sprig

Method: Shake all ingredients except champagne, strain into ice-filled wine glass with 3 additional raspberries, top with Moët Ice, stir gently to incorporate.

Moët Red Ruby Cooler

Created by Ben Potts (Beaker & Grey, Miami)


0.5 lemon juice

0.5 grapefruit juice

1.0 soda water

1 bar spoon simple syrup

1 bar spoon Campari

4 basil leaves

4.0 Moët Ice

Garnish: 1 basil leaf, 2 grapefruit slices

Method: Add all ingredients except for Moët Ice, press basil lightly with back of bar spoon, add ice, add Moet Ice, stir lightly to incorporate, garnish.