Add Some Pop to Your Summer Brunch

As summer approaches, there is an increased desire to enjoy long and leisurely, sun-soaked brunches and to start the evening early with loud laughs and refreshing summer cocktails. Be a perfectly welcoming hostess, or the ideal guest, by popping open a bottle of Moët & Chandon champagne to make refreshingly delicious summer brunch cocktails using locally grown ingredients.

Cocktail expert, Kim Haasarud of Liquid Architecture, explains the appeal of fresh fruits and herbs during the warm summer months. “Fresh is best when it comes to summertime cocktails. There is a world of fresh ingredients at one’s fingertips anywhere around the country, especially in the warm summer months.”

Delicious summer cocktails can be as simple as adding Moët & Chandon to muddled nectarines or blood oranges, creating delicious Bellini’s and Mimosas. For the more adventurous, pick up sorbet and herbs at your local farmer’s market to make the ideal poolside refreshers. No matter what fresh ingredients you have on hand, Moët & Chandon’s sophisticated and cooling cocktails are sure to enchant all mid-summer mornings and nights.


Blooming Fizz
By Kim Haasarud, Liquid Architecture
1 scoop lemon sorbet, softened
1 oz St. Germain Elderflower liqueur
Moët & Chandon Impérial 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 Moët & Chandon Impérial. Top with edible flowers, for garnish.


Raspberry Sorbet Bellini
By Kim Haasarud, Liquid Architecture
1 scoop raspberry sorbet, softened
0.5 oz Belvedere Black Raspberry vodka
Moët & Chandon Rosé Impérial 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 Moët & Chandon Rosé Impérial champagne.


Orange Sunrise
By Kim Haasarud, Liquid Architecture
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
Moët & Chandon (Impérial or Rosé ) 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 Moët & Chandon champagne.


Cherry Chiller
By Kim Haasarud, Liquid Architecture
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 Moët & 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 Moët & Chandon Rose Imperial.