Champagne & Moet Recipe

Champagne Cocktail

1. 1

   Chill glass and ingredients

   Place a Champagne flute in the refrigerator (or freezer for 10 minutes) to chill. Ensure your Champagne and Moët (if using both) are well chilled (40–45°F / 4–7°C).

2. 2

   Prepare sugar cube

   Place 1 sugar cube on a small spoon or in the bottom of the chilled flute. Add 2 dashes of Angostura bitters directly onto the sugar cube so it soaks through and releases aroma and color.

3. 3

   Optional cognac rinse

   If you prefer a classic Champagne Cocktail profile, add 1/2 tablespoon (about 7–8 ml) cognac over the sugar cube to gently dissolve it and add depth. Swirl briefly so the cognac coats the sugar; do not overfill the glass.

4. 4

   Add Champagne and Moët

   Slowly pour 1/2 cup (120 ml) chilled Champagne into the flute down the side to preserve bubbles. If using Moët separately, top with 1/2 cup (120 ml) Moët & Chandon so the total liquid is about 1 cup (240 ml). Pour gently to minimize foam and avoid overflow.

5. 5

   Garnish and serve

   Twist a lemon peel over the glass to release oils, run it around the rim, then drop the twist into the flute. Optionally, add a halved macerated fresh strawberry on the rim or inside the glass for a touch of fruit. Serve immediately while effervescent.

6. 6

   Notes and variations

   For a lighter variation, omit the cognac and use only Champagne + Moët. For a fruitier profile, muddle one small strawberry with a drop of sugar and spoon a little into the flute before adding Champagne. Always pour slowly to preserve effervescence.