Moët & Chandon c/o Virgil Abloh™ Nectar Impérial Rosé Cocktails
Louis Vuitton’s Men’s Artistic Director hosts a multisensory dinner with delectable drinks
To understand the radical, resplendent mixed drinks that Louis Vuitton Men’s Artistic Director Virgil Abloh served at his multisensory dinner, inside NYC’s New Museum this week, one must first understand his latest collaboration. Abloh has unveiled his debut liquor partnership, and understandably it’s for Vuitton parent company LVMH’s world-renowned Champagne, Moët & Chandon. Through a striking all-white design Abloh reimagined the Nectar Impérial Rosé Champagne bottle in a way that throws the pink champagne into sharp contrast. Two iterations exists: an incredibly rare Jeroboam bottle for friends and family only and a limited edition “ready-to-wear” bottle at 750ml. The liquid inside, which happens to be the best-selling rosé champagne in the US, lays the foundation for two cocktails unlike any other.
These two custom cocktails were created specifically for Abloh’s launch event, and paired with the dinner’s fourth course—following three courses all partnered with Moët Nectar Impérial Rosé champagne. Fruit notes are emphasized and undercut with everything from walnut and thyme in “The New Classic” to yuzu and pink peppercorn in “The Drop.” For anyone interested in exploring the capabilities of a sweet, luscious and summery champagne during the winter—the cocktails add legs to the liquid, even with the fact that they’re served on ice.
“The New Classic”
3 parts Moët Nectar Impérial Rosé
1 part raspberry-pink peppercorn cordial*
1 part white peach puree
1 part yuzu juice (unsalted)
1 dash thai chili bitters
Serve over ice. Garnish with Thai basil sprigs.
Raspberry-pink peppercorn cordial
Macerate the below in St-Germain elderflower liqueur overnight (or for up to one week): fresh raspberries, freeze dried raspberries, pink peppercorns and torn shiso leaves. Strain, and balance to taste with tart cherry concentrate.
“The Drop”
3 parts Moët Nectar Impérial Rosé
1 part organic pear nectar
1 part fresh lemon juice
1 part pear-shochu-walnut shrub*
1 dash tiki bitters
1 dash black walnut bitters
Serve over ice. Garnishes with lemon peel and thyme sprigs.
Pear-shochu-walnut shrub
Dust and dress sliced fresh pears with brown sugar and chai honey. Add fresh thyme sprigs. Allow to sit for two hours, for liquid to release as fruit macerates. Cover macerated fruit with shochu. Season to taste with walnut vinegar. Allow it to sit for at least 12 hours (or up to two months sealed and covered). Strain through a cheesecloth.
As the cocktails circulated and the final course came to completion, guests began to interact with art Abloh brought in for the spectacle. One inclined scrolling LED light ticker, “For Display Only,” flashed the names of guests over and over. A large-scale projection stretched from the dining room to the forthcoming Sister City hotel’s water tower. All the while, DJ Venus X played tunes, sometimes accompanied by Abloh himself. He does seem to be everywhere these days and while his fashion collaborations are tactile, these drinks are less so—and should be savored for their fleeting sensations.
The limited edition Nectar Impérial Rosé Champagne in the Abloh-designed bottle can be purchased on Clos19 for $80.
