Nothing says summer soiree like a flute of ice-cold champagne sipped poolside or in the shade of a flower garden.

Just about everyone loves a glass of delightful bubbles, and no good brunch is complete without a mimosa or bellini, but there are so many other ways to say cheers with champs in hand.

Moët & Chandon invites you to enjoy the summery side of its legendary champagne, offering a line of drinks formulated specifically to go well over ice.

See also: How To Make The Chainsmokers' Favorite Margaritas

Moët Ice Impérial and Ice Impérial Rosé are wonderful additions to any backyard party or summer fete, and to make things even more enticing, the company shares six recipes for champagne-based cocktails, ready to please any palette with options that are fresh, fruity, minty and decadent.

Enjoy these seasonal sips, and make a party of any occassion.

The Moët Sunset

Ingredients:

• 3 oz Moët & Chandon Ice Impérial
• 1 oz Pineapple Juice (fresh preferred)
• .25 oz Lime Juice (fresh preferred)
• .50 oz Cinnamon Honey Syrup
• *simplified: Simple Syrup with fresh cinnamon in the cocktail
• Top generously with Peychaud’s Bitters
• Garnish: Dragon Fruit ‘Melon Ball’ and Mint Spring Skewered, Gold Straw
• Glassware: Highball Glass

Directions: Combine lime, pineapple and syrup in a short tin, and put ice in a large tin (but do not combine yet). Pour Moët Ice into a highball glass. Combine tins, shake vigorously and strain over prepped Moët. Top with ice. Add bitters and garnishes.

Cinnamon-Honey Syrup

Directions: Bring 2 cups of water to a boil. Add 4 cinnamon sticks, simmer for 15 minutes. Remove cinnamon sticks. Reserve 11 oz of the “tea,” add 1 lb honey and mix well. Store covered in refrigerator until needed. Makes 22 oz of syrup (or 40 drinks). Keep for approx. 2 weeks.

The Moët Champagne Cocktail

Ingredients:

• 4 oz Moët & Chandon Ice Impérial
• .50 oz Raspberry Preserves (Bonne Maman preferred)
• 4 drops of Orange Bitters
• Handful Seasonal Berries (raspberries, blueberries, blackberries)
• Garnish: Orange Peel ‘horse’s neck,’ fresh berries, gold metal pick
• Glassware: Wine Glass

Directions: Combine preserves, orange bitters and seasonal berries in a tin. Pour the combination into the glass. Add ice. Add orange peel, wrapping it around the inside of the glass. Pour Moët Ice into glass.

Minted Moët Ice Julep

Ingredients:

• 5 oz Moët & Chandon Ice Impérial
• .25 oz Mint Tea Syrup
• Garnish: Green apple fan with gold metal pick
• Glassware: Wine Glass

Directions: Pour Moët Ice into a wine glass. Add ice, syrups and garnishes.

Flavor of Choice: Tea Syrup

• 1 cup water
• 1 cup sugar (or preferred sweetener)
• 3 tea bags (of choice)
• Directions: Bring water to a simmer, add tea. Turn off heat, letting the tea steep for 5-10 minutes. Remove tea bags. Add sugar and stir until fully dissolved. Refrigerate before use.

Moët PassionTini

Ingredients:

• 3 oz Moët & Chandon Impérial Brut
• .75 oz Monin Passion Fruit Syrup
• .25 oz Vanilla Simple Syrup
• .25 oz Lime Juice
• 2 Dashes Chocolate Bitters (Scrappy’s preferred)
• Garnish: Blood orange slice speared through a gold metal pick
• Glassware: Coupe Glass

Directions: Build bitters, lime, vanilla syrup and passion fruit syrup in a short tin, with ice in the large tin. Pour Moët Impérial into a coupe glass. Combine the tins, shake and strain into the prepared glass, then garnish.

Vanilla Simple Syrup

• ½ cup water
• ½ cup sugar (or preferred sweetener)
• 1 teaspoon vanilla extract

Directions: In a small saucepan, combine water and sugar over low heat, stirring well until fully integrated. Let cool. Add in vanilla and mix well. Refrigerate. Keeps 1 to 2 weeks.

The Salted (Moët) Rosé

Ingredients:

• 2.5 oz Moët & Chandon Rosé Impérial
• .25 oz Hibiscus Tea Syrup
• 1.5 oz Grapefruit Soda (GuS’ or Fever-Tree preferred)
• Garnish: Pink Sea Salt Rim with dried rose petals
• Glassware: Rocks Glass

Directions: Prep the glass with salt and edible flower waterfall rim. Pour the Moët Rosé and top with grapefruit soda and hibiscus tea syrup

Hibiscus Tea Syrup

• 1 cup water
• 1 cup sugar (or preferred sweetener)
• 3 hibiscus tea bags (rec: Tazo Passion, but any hibiscus tea will work)

Directions: Bring water to a simmer, add tea. Turn off heat, letting the tea steep for 5-10 minutes. Remove tea bags. Add sugar and stir until fully dissolved. Refrigerate before use.

Smoked, Spiced & (Moët) Iced

Ingredients:

• 3.5 oz Moët & Chandon Ice Impérial
• 1 oz Grapefruit Juice
• .25 oz Agave Syrup (1:1 agave nectar & water)
• 2 full droppers Bittermens Hellfire Bitters
• Garnish: Tajin and smoked salt rims (separate but right next to each other), grapefruit wedge
• Glassware: Modern Rocks

Directions: Prep the glass and garnish. Pour Moët Ice into the prepared glass, then add juice, syrup and bitters (can prep mix before). Add ice and garnish.

Ready to get mixing? You can buy Moët Ice Impérial and Ice Impérial Rosé online. If you enjoyed these drinks, but would rather someone else make the cocktails while you kick back and relax, you should check out our list of the best cocktail lounges in the United States.

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