Moët & Chandon First Ever Golden Globes Cocktail
The most glamorous time of year is upon us with the Golden Globes kicking off the award season next week on January 12th and Moët & Chandon will be the official champagne of the Golden Globes for the 23rd consecutive year! No celebration is ever complete without champagne, and now you can create the perfect, glamorous at-home viewing party by joining Moët in raising a toast to celebrate one of the biggest nights in Hollywood.
This year, Moët will introduce its first ever Golden Globes cocktail, the Moët Golden Night, created by celebrity chef Aida Mollenkamp. The Moët Golden Night will be served to all of the stars and nominees at the newly envisioned Golden Globes lounge. The Moët Golden Night is crafted with Moët Impérial, cardamom syrup, pear brandy and is garnished with a “fan” of fresh pear slices. The Moët Golden Night, like all Moët & Chandon champagnes, is best enjoyed in a white wine glass, which enhances the effervescence of the champagne and allows for its flavor profile and underlying tasting notes to open and develop. This cocktail is the perfect way for viewers at home to add an exciting touch of sophistication to their festivities!
In addition to the cocktail, viewers at home can raise a toast with the Moët & Chandon “family of champagnes” that will be served to all the stars on the big night, including Moët & Chandon Impérial, Moët & Chandon 2004 Grand Vintage and Moët & Chandon Impérial Rose – all of which are the perfect pairing with your fun and festive viewing party food! This year, Moët & Chandon will toast the 71st Annual Golden Globe Awards with over 1,500 Moët & Chandon Impérial minis, 125 cases of Moët & Chandon 2004 Grand Vintage magnums and 150 bottles of Moët & Chandon Impérial Rosé.
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 (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.
Celebrity Chef Aida Mollenkamp
Aida Mollenkamp is a native Californian, chef, food expert, and author. She studied at the Cornell Hotel School and Le Cordon Bleu Paris before joining www.CHOW.com where she worked behind the scenes as Food Editor. Eventually, she moved to television where she hosted her Food Network show, Ask Aida, and later the Cooking Channel show, FoodCrafters.
Her first cookbook, Keys To The Kitchen — a cookbook and modern manual to the kitchen filled with over 300 creative recipes — was published in October 2012 by Chronicle Books. As of April 2013, Aida began hosting the weekly web series, In The Pantry — where she shares kitchen tips and tricks — on Yahoo! Shine. Her goal is to make every day delicious and she continues to share her food inspiration and adventures on her site, Pairs Well With Food.