Wine Wednesday: Champagne anyone?

Moet and Chandon

It’s finally summer and it’s all about long and leisurely, sun-soaked brunches and to start the evening early with laughs and refreshing summer cocktails. Be a perfectly welcoming hostess, or the ideal guest, by popping open a bottle of Moët & Chandon champagne to make refreshingly delicious summer brunch cocktails using locally grown ingredients.

Cocktail expert, Kim Haasarud of Liquid Architecture, explains the appeal of fresh fruits and herbs during the warm summer months. “Fresh is best when it comes to summertime cocktails. There is a world of fresh ingredients at one’s fingertips anywhere around the country, especially in the warm summer months.”
So grab a bottle of Moët & Chandon and muddle nectarines or blood oranges, creating delicious Bellini’s and Mimosas. If you pour on the wild-side, pick up sorbet and herbs at your local farmer’s market to make the ideal poolside refreshers. No matter what fresh ingredients you have on hand, Moët & Chandon’s sophisticated and cooling cocktails are sure to enchant all mid-summer mornings and nights.
All of the cocktails created and thanks given to, Kim Haasarud of Liquid Architecture. Thx Kim!

Blooming Fizz

Blooming Fizz
1 oz 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.

Raspberry Sorbet Bellini

Raspberry Sorbet Bellini
1 scoop raspberry sorbet, softened
0.5 oz 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 champagne.

Orange Sunrise

Orange Sunrise
1 scoop of guava sorbet (or 2 oz guava nectar), or in a pinch use orange sherbet and add a little guava nectar to it.
0.5 oz orange liqueur
Moët & Chandon (Impérial or Rosé ) champagne

Combine the sorbet (and/or nectar) with the orange liqueur in a cocktail shaker with ice. Shake vigorously and strain into a champagne flute. Top with Moët & Chandon champagne.

Cherry Chiller

Cherry Chiller
2 basil leaves, sliced into thin strips
3 pitted bing cherries, plus 2 extra for garnish
0.5 oz gin (i.e. Plymouth)
0.5 oz simple syrup
0.5 oz lime juice
3-4 oz Moët & Chandon Rose Imperial

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 Rose Imperial.

As always I want you to enjoy these yummy cocktails, but do drink responsibly.