Easy Champagne Cocktails
On July 3, 2016 our Parent Company, A.S. Bryden & Sons hosted yet another successful, Moet on The Rocks event; this time launching Moët Ice Impérial Rosé .
Moët Ice Impérial Rosé, along with the original creation, Moet Ice Imperial, was created specifically for our climate as the champagne is served over rocks with fruits of your choice. The ice tempers the taste of the champagne, slightly enhancing the flavour, making it a refreshing champagne cocktail.
This one’s a brunch classic. Increase the flavour by using a 1:5 ratio of freshly-squeezed orange juice to Champagne. Then add a splash of triple sec.
Named for the British Admiral George Nelson, this makes a great, if slightly morbid-sounding, party drink. The recipe calls for a 5:1 ratio of Champagne to tawny Port.
Classic Champagne Cocktail
Soak a sugar cube in bitters, drop it into a flute, fill the flute with Champagne and garnish with a twist of lemon. This classic drink dates back to at least the mid-19th century.
The fancy cousin to the made-with-white-wine Kir, the Kir Royale consists of a dash of creme de cassis (currant syrup), topped off with Champagne.
Invented at Harry’s Bar in Venice, the Bellini is best when made with ripe peaches. If peaches aren’t in season, try creme de peche (peach syrup). Use a 1:4 ratio of syrup to prosecco.
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