Oh, how I love award season! It has filled me with glee, delight, suspense and excitement ever since I was a tiny girl! So you can bet I’ll be glued to the screen this Sunday night to see who will be taking home the coveted Golden Globes this year.
The official cocktail of the 71st Annual Golden Globe Awards that they served sent me over the moon.
Moët & Chandon were kind enough to share Aida Mollenkamp’s delicious recipe with me so I might enjoy it on Sunday while watching. And being me, I of course have to share it with you! I hope you enjoy it as much as I did on Thursday – and be assured that I will be enjoying it again come Sunday!
To the Globes!
MOËT GOLDEN NIGHT
Made to celebrate the glamour and glitz of the awards season, Moët Golden Night is a decidedly sophisticated cocktail of cardamom syrup, pear brandy, and Moët & Chandon Imperial Brut Champagne. Garnished with a “fan” of fresh pear slices, this cocktail is the perfect sipper to toast the festivities.
Makes: 6 cocktails // Enough simple syrup mixture for 8 cocktails
Total Time: 25 minutes
Hands On Time: 5 minutes
1/4 cup unrefined granulated sugar
1/4 cup water
20 whole cardamom pods, crushed using the back of a knife or a mortar and pestle
1/4 cup pear brandy
1 (750 ml) chilled Moët & Chandon Imperial Brut Champagne
2 small ripe Forelle or Seckel pears, for garnish
Combine sugar and water in a small saucepan, stir to dissolve the sugar, add the crushed cardamom pods and bring to a simmer over medium heat. Simmer the simple syrup for 5 minutes, then remove from heat and allow to steep and cool for 20 minutes.
Using a fine mesh strainer, strain the simple syrup, discard the seeds and pods, and place the simple syrup into a liquid measuring cup. Add the pear brandy and stir to combine. (The pear-cardamom simple syrup mixture can be made up to 2 days ahead and the Asian pears can be peeled up to 2 hours ahead.)
Just before serving, cut the pear off the core and slice pear lengthwise into 1/8-inch thick slices. (Separate slices into stacks of three and spread slightly to make a fan. If cutting slices ahead of serving time, coat them with a little lemon juice to prevent them from browning.)
To serve, add 1/2 ounce of the pear-cardamom simple syrup mixture to 6 white wine glasses or 6 Champagne coupes (this makes enough syrup for 8 cocktails). Add 4 ounces of chilled Moët & Chandon Imperial Brut Champagne to each glass, filling each glass about halfway. Garnish each glass with three pieces of fanned pear slices and serve.
BF Asks: What will you be snacking on & sipping come Sunday night?