Edible Manhattan’s Champagne Bar Guide

Edible Manhattan Bar Guide

 

Here’s a revelation: We need not limit Champagne to celebratory contexts. Its crisp flavor and impeccable pairing potential makes Champagne an every-occasion-drink. Lucky for us, a number of bars across the city are serving the best of the best sparkling wine: Moët & Chandon, the world’s most loved Champagne for 270 years and counting. Keep up with our guide as we share bars around the city that serve this renowned French wine plus exclusive cocktail recipes that call for Moët & Chandon. Sponsored by Moët & Chandon.

 

 

Dead Rabbit

30 Water St. New York, NY 10004

A modern-day Irish pub that serves beer on tap, small plates, vintage cocktails, and Möet & Chandon Impérial.

 

Vintry Wine & Whiskey

57 Stone St. New York, NY 10004

Named after the artisan nature of both beverages in its title, Vintry Wine & Whiskey serves an international selection of spirits. Included in their expansive cocktail is the classic drink, Airmail made with Möet & Chandon Champagne, brugal blanco rum, wildflower honey, and lemon.

 

 

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Hotel Indigo LES – Mr. Purple

180 Orchard St. 15th Fl. New York, NY 10002

Located atop 15th floor of Hotel Indigo Lower East Side i s Mr. Purple, a rooftap bar and restaurant. They serve Moët Rosé in two size: regular and magnum.

 

The Tippler

450 W 17th St. New York, NY 10011

The tavern below Chelsea Market serves craft cocktails, artisanal spirits, and Moët & Chandon Impérial Brut in a historic atmosphere.

 

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.
Moonlit Whisper - Edible Manhattan Moët Chandon

Photo: Jules Aron

 

The Bar Room

117 East 60th St. New York, NY 10022

Specializing in imaginative fare, craft beers, and classic cocktails, this American bistro serves Moët & Chandon Rosé Impérial by the bottle.

 

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.

 

Public Kitchen

215 Chrystie Street New York, NY 10002

Part of The Public Hotel, Public Kitchen is helmed by Chef Jean-Georges Vongerichten. Stop by for brunch to enjoy bellinis served with Moët.

 

 

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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 Campbell Bar

15 Vanderbilt Avenue New York, NY 10017

This iconic New York institution is located in Grand Central Terminal. Enjoy historic architecture while sipping on a glass of Moët & Chandon Rosé.

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.

 

Diego’s

215 Chrystie Street New York, NY 10002

Another resident Public Hotel eatery, Diego’s is akin to a private Gentleman’s Club in London. It specializes in inspired cocktails by world-class, internationally-famed mixologists.

 

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.

 

The Liberty Room

29 West 35th St. New York, NY 10001

Next time you find yourself in mid-town, stop by this classic New York bar and restaurant and order a Dutch 75, made with Nolet’s Gin, raspberries, lemon, simple syrup, and topped with Chandon Sparkling Wine.

 

 

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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).

 

The NoMad Hotel

1170 Broadway & 28th Street

Inspired by his time spent in Switzerland, California, and New York City, Chef Daniel Humm in partnership with restaurateur, Will Guidara, brings you The NoMad’s casually-elegant food and beverage program. Taste the French elements of their menu in a bottle of Moët & Chandon.

 

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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

  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.
Edible Manhattan’s Champagne Bar Guide

Photo: Chelsea Wepy