Let’s get playful with Moët & Chandon champagne

Champagne is a bit of an oxymoronic drink, if ever there was one. Its cheeky, flirtatious bubbles hint at playfulness, yet it has long been seen as a rather serious, celebratory (read: weddings, anniversaries and special or momentous occasions only) drink.

However, the premium libation is actually quite versatile; and actually has a lighter, frolicsome – if somewhat mischievous even – side to it, thus living up to its ‘bubbly’ moniker. 

This versatility makes it possible to be enjoyed more as everyday moments. All it takes is a little imagination, a dash of fun and lots of delight to whip some whimsically tantalizing Champagne-inspired treats. Who would have thought?

Here are some you may want to try out at home for yourself and with guests.

The Bellini Popsicle is pure cool joy melting in your mouth as flavours swirl around your tongue.

  • 1 oz Peach Puree
  • ½ oz Simple Syrup (equal parts sugar and water)
  • ¼ oz Aperol
  • 3 oz Moët Ice Imperial

Place all the ingredients in a mixing glass and stir without ice. Pour the mix into a cylinder mould of your choice and freeze overnight. Serve in a Martini glass.

The Sparkling Colada is a really cool drink with a tropical twist, which would appeal to those who’d prefer to have the alcohol further disguised by tart fruity flavours.

  • 2 oz Coconut Water
  • 1 Pineapple Ice Cube 
  • 3 oz Moët Ice Imperial

Freeze some pineapple juice overnight in an ice cube tray, then flip out into a double rocks glass. Add the coconut water and the Moët Ice. Garnish with slice of pineapple and a cherry in a pick.

For a longer-lasting palate delight, Champagne Jello Shots will tease out the flavour and also give you a gentle chewy texture.

  • 8 oz Moët Ice Imperial
  • 2 oz Fresh Squeezed Lemon Juice
  • 4 oz Cucumber Mint
  • ½ oz Knox Gelatin
  • ½ oz Simple Syrup (equal parts sugar and water)

Combine the cucumber mint, simple syrup and lemon juice in a cocktail shaker filled with ice. Shake well, then pour into a medium saucepan and sprinkle with gelatin. Allow the gelatin to soak for two minutes, then heat over very low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).

Remove from heat and add the Moët Ice Imperial Champagne, stirring well to blend. Pour into a very lightly greased loaf pan and chill until fully set, several hours or overnight. Turn out the set gelatin onto parchment paper, then slice into rectangles or squares. Sprinkle some on some ice shavings and serve on a dessert dish.

If you’d prefer your champagne to have an extra zing, while still refreshingly cool, the Moët Alfresco Spritz is an ideal companion.

  • 4 oz Moët & Chandon Ice Imperial
  • 1 oz Hennessy VSOP Privilege
  • ¾ oz Elderflower Liqueur
  • ½ oz Lime
  • 4 cubed chunks of fresh Watermelon

Add all ingredients except Moët & Chandon Ice Imperial to a shaker. Muddle watermelon. Add ice and shake. Double strain into a Bordeaux glass. Top with 4 oz of Moët & Chandon Ice Imperial and add ice.

Ideally served with Pink Peppercorn Salt Rim*

* 2 tsp ground pink peppercorn, 2 tsp salt, 2 tsp white sugar. Mix well. Use a separate chunk of watermelon to moisten the rim before applying pink peppercorn mix.