Moonlit Whisper

Created by: Jules Aron

• 1 teaspoon dried chamomile flowers
• 1/2 teaspoon dried butterfly pea flowers
• 2-3 orange/lemon peels
• 1/2 ounce Poire Williams or pear brandy
• 1/2 ounce fresh pressed Meyer lemon juice
• 1/2 ounce honey syrup 1:1 Honey:Water
• 1 1/2 ounce Moët & Chandon
• Garnish: tea soaked dehydrated pear slices (optional)

1. In 1 cup of water, steep the chamomile flowers, butterfly pea flowers, and citrus peels for 5 minutes.
2. Use a fine mesh sieve to strain loose flowers and peels. Let cool.
3. In a cocktail shaker filled with ice, combine the pear brandy, tea blend, Meyer lemon juice and honey syrup; shake and strain into a chilled coupe. Top with Moët & Chandon champagne.

La Séraphine

Created by: Stephanie Cheng

• 1 1/2 oz Moët & Chandon Brut Imperial
• 1/2 oz Moutai Baijiu
• 1 whole yuzu fruit
• pinch of shredded dry rose
• 1 kaffir leaf
• 1 tablespoon of sugar
• 3 drops of Szechuan pepper corn syrup

1. Prep a chilled coupe glass by rubbing half a yuzu fruit on the rim. Dip the rim onto a plate of sugar to coat the entire edge.
2. Add the Moët, Moutai and squeeze in half of the yuzu fruit (should be 1oz) into a shaker. Fill with ice and shake for 10 seconds.
3. Strain into the coupe glass.
4. Add the Szechuan peppercorn syrup to your liking.
5. Garnish with kaffir leaf and the dry rose.

Gilet Jaune

Created By: Alain Bonnefoy

• Glass tulipe
• Frozen glass
• 4/5 Moet Brut NV
• 1/5 Château d’Yquem
• 1 drop of grapefruit extract
• Slide of Star fruit for decoration
• Edible gold flakes in and out of the glass

The Namesake

Created by: Erik Bierbauer

• 3 parts (1 ½ oz.) Lavender-infused Vodka (I use Belvedere)
• 7 parts (3 ½ oz.) Moët & Chandon Rosé Impérial
• 2 parts (1 oz.) Hibiscus syrup
• 1 part (½ oz.) fresh lime juice
• Dash orange bitters
• Lavender sprigs, for garnish

1. To make lavender-infused vodka:Combine lavender-infused vodka, hibiscus syrup, fresh lime juice and bitters in a cocktail shaker half-filled with ice. Shake. Strain into old-fashioned glass half-filled with ice cubes (or one large ice cube). Top with Moët. Stir gently once. Garnish with lavender sprigs.
2. To make hibiscus syrup:Combine 1 cup white sugar and 2 cups water in a small saucepan. Heat over medium-high heat, stirring, until sugar dissolves. Add ½ cup of dried hibiscus flowers and bring to full boil. Turn down heat and simmer for two minutes. Remove from heat and let steep for five more minutes. Strain into heat-proof glass jar. Let cool and then keep in refrigerator for up to two weeks.
3. Combine lavender-infused vodka, hibiscus syrup, fresh lime juice and bitters in a cocktail shaker half-filled with ice. Shake. Strain into old-fashioned glass half-filled with ice cubes (or one large ice cube). Top with Moët. Stir gently once. Garnish with lavender sprigs.

French Gem

Created By: Sarit Wishnevski

• 1.5 oz Moët Imperial Champagne
• .5 oz Gin
• 1 oz Fresh Grapefruit Juice
• 2 scant teaspoons Hibiscus Simple Syrup
• Rosemary Sprig for Garnish

1. Fill a coupe glass with ice and set aside
2. Fill a tall glass with ice and pour in grapefruit juice, gin, hibiscus simple syrup, and Moët Imperial. Gently stir.
3. Empty the coupe glass of the ice.
4. Using a strainer on your stirred cocktail, pour the cocktail into the chilled coupe glass.
5. Gently bruise the rosemary sprig either between your hands or with the dull side of a chefs knife and place it angled into the glass so it’s partly in the drink and partly sitting on the rim.
6. Serve!

**Hibiscus Simple Syrup Recipe 

• 1 cup Sugar
• 1 cup Water
• 1/2 cup Dried Hibiscus Flowers

1. Place all three ingredients in a small pot over medium heat. Bring to a gentle boil and stir until sugar is dissolved about 5 minutes. Remove from heat and allow hibiscus to steep 5 more minutes before straining out the hibiscus flowers. Let it cool completely before using.

Matador 75

Created By: Stevi Sanderowitz

• 1-1/2 oz. Moët & Chandon Champagne
• 1/2 oz. tequila blanco
• 1/2 oz. fresh lime juice
• 1/2 oz. lime seltzer water
• 1 tsp. agave nectar
• Crushed ice
• Lime twist (optional)

1. In a shaker with crushed ice, combine 1/2 oz. tequila, 1/2 oz. fresh lime juice, 1/2 oz. lime seltzer, and 1 tsp. agave nectar.
2. Shake until chilled, then strain into a Champagne flute.
3. Top with 1-1/2 oz. of Moët & Chandon Champagne.
4. Garnish with a lime twist (optional).

Without Borders Cocktail

Created By: Erin Carrizosa

• 1 part Fresh Grapefruit Juice
• 1/4 part agave syrup (equal parts agave nectar and hot water stirred together
• 1 1/2 part Añejo Tequila (preferably Volcan de Mi Tierra)
• 1/2 part Pamplemousse, preferably Giffard
• 2 dashes Grapefruit Bitters
• 2 parts Moët & Chandon Brut Rosé

1. Shake grapefruit juice, agave syrup, Añejo Tequila, Pamplemousse and bitters in a cocktail shaker filled with ice.
2. Shake well until chilled and strain into a snifter.
3. Top with Moët & Chandon Brut Rosé.
4. Garnish with grapefruit twist and serve.

Luck Plus

Created By: Jessica Wohlers

• 75 oz Bottlegreen Elderflower syrup (chilled)
• .25 oz Fresh Cucumber Juice (chilled)
• 4 oz Moet Chandon Champagne

1. Build with syrup and juice in a wine glass, then add Moët & Chandon.
2. Garnish with lime twist, and mint leaf on a bamboo pick.

Private Jet

Created By: Amy Hamblen

• 1 1/2 part Moët & Chandon Champagne
• 3/4 part pink grapefruit juice
• 1/4 part maraschino liqueur
• 1/4 part crème de violette

1. Pour all the ingredients into a shaker with ice, shake vigorously.
2. Double strain into a chilled cocktail glass.
3. Garnish with a Luxardo cherry.

Mahalo Moët

Created By: Chelsea Wepy

• 3 ounces homemade Tepache
• .25 ounce rosemary infused MÔTÔ Traditional Jabuka
• .25 ounce Standard Artemisia Wermut
• .25 ounce lime juice
• .5 ounce lemon juice
• 2 dashes Citrus Hella Bitters

1. Combine all ingredients over ice in shaker.
2. Shake vigorously for 30 seconds.
3. Strain straight into Burgundy glass.
4. Top with 1.5 oz. Moët Impérial and a fresh rosemary Sprig.