Sophisticated Brunch Cocktails Feature Champagne
and Fresh Fruit

Kim Hassarud, Liquid Architecture cocktail expert, created these summer cocktails featuring Moet & Chandon. “Sophisticated cocktails can be as simple as adding to muddled nectarines or blood oranges, creating delicious Bellinis and Mimosas. Or more adventurous, can add herbs.”

Blooming Fizz

1 scoop lemon sorbet, softened
1 oz St. Germain Elderflower liqueur
Moet & Chandon Imperial 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 Moet & Chandon Imperial. Top with edible flowers, for garnish.

Raspberry Sorbet Bellini

1 scoop raspberry sorbet, softened
0.5 oz Belvedere Black Raspberry vodka
Moet & Chandon Rose Imperial 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 Moet & Chandon Rose Imperial champagne.
 

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
Moet & Chandon (Imperial or Rose) 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 Moet & Chandon champagne.
 

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 Moet & 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 Moet & Chandon Rose Imperial.

Edited by Patricia D. Sherman

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