The Moet Golden Night

by Margaret Gardiner January 2, 2014

While the glamour of the Golden Globes is being beamed around the world, on NBC January 12th, stars will be slipping away during the commercial breaks to sip The Moet Golden Night, a cocktail created specifically for the Golden Globe Lounge – a new introduction for the 71st Golden Globe awards. For the refreshing concoction of Moet et Chandon Champagne splashed with a hint of pear, creator, chef and author Aida Mollenkamp, wanted to maintain the sparkling golden hues that celebrate the effervescence of the Globes, while teasing the palate. When she visited HFPA Awards Headquarters for a preview, she explained that cardamom seeds awaken the taste buds, Williams Pear Brandy balances out the unrefined granulated simple syrup and thin slices of pear garnish the sophisticated drink that is perfect for drinking alone or when paired with food.

Now for those inclined to join in a toast while enjoying the show at home, here’s Aida’s recipe:

Ingredients: (Serves 8)
1/4 cup unrefined granulated sugar
1/4 cup water
20 whole cardamom pods, crushed using the back of a knife or mortar and pestle
1/4 cup Williams pear brandy
1 (750ml) chilled Moet & Chandon Imperial Brut Champagne
2 small ripe Forelle or Seckel Pears for garnish

Instructions:
Combine sugar and water in a small saucepan, stir to dissolve sugar, add crushed cardamom pods, and bring to simmer over medium heat. Simmer for 5 minutes. Remove from heat and allow to steep and cool for 20 minutes.

Strain the syrup with a fine strainer and discard the seed and pods. Add the pear brandy and stir to combine. (This can be made up to 2 days ahead).

Immediately before serving, cut the pear from the stalk and slice lengthwise into 1/8 inch slices. Separate into a fan of three. Coat with a little lemon to prevent browning if not serving immediately.

To serve:
Add 1/2 ounce of the pear-cardamom simple syrup to 6 white wine glasses or champagne flutes. Add 4 ounces of chilled Moet et Chandon Imperial Brut champagne to each glass. Garnish with the fan of pear slices. Serve and enjoy.

Margaret Gardiner