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Golden Globes® Moët Golden Night Cocktail

by Nannette Eaton on January 8, 2014

Golden-Globes-2014-Tina-Fey-Amy-PoehlerThis Sunday marks the 71th Golden Globes® awards by the Hollywood Foreign Press Association and will be broadcast on NBC. The Golden Globes are the Wine Harlots favorite awards show, because the Champagne starts flowing, and Hollywood under the influence is a sight to see. Last year, hosts Tina Fey and Amy Poehler created the Golden Globes Drinking Game which was a smashing success at the annual Wine Harlots Golden Globe fête . This year, they’ve added a few more rules to keep it fresh. In an interview with The Hollywood Reporter, Fey instructs that “Any time you see a gown with sleeves, you’re going to drink. Any time they cut to Tom Hanks for a reaction shot, do five push-ups and you will be ripped by the end of the ceremony.“ Poehler’s new rules are that every time she drinks, everybody at home should drink. And adds, “if Bryan Cranston speaks, everybody has to do a little bit of meth. Just a touch, because that’s all you need, just a touch.”  We will be skipping the last recommendation (Breaking Bad was a cautionary tale for the Wine Harlots) but we may take the duo’s on-camera suggestion from last year and pour a tumbler of whiskey for the festivities.


If a glass of bourbon isn’t your idea of a party, Moët & Chandon, the official Champagne of the Globes, has commissioned the first Golden Globe cocktail, named the Moët Golden Night. Created by chef, television personality, and food writer, Aida Mollenkamp, the Moët Golden Night combines the sophistication of Moët & Chandon Champagne with the warmth of cardamom and the elegance of pear brandy to create a Champagne cocktail worthy of a Golden Globe.

Moët Golden Night
1/4 cup sugar
1/4 cup water
20 whole cardamom pods (crushed using the back of a knife or mortar & pestle)
1/4 cup Williams pear brandy
1 bottle (750ml) chilled Moët & Chandon Imperial Brut Champagne
2 small ripe Forelle or Seckel pears

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.
The simple syrup can be prepared two days prior and kept in the refrigerator until needed.

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

Add 1/2 ounce of the pear-cardamom simple syrup to six white wine glasses or champagne flutes.
Add 4 ounces of chilled Moët & Chandon Imperial Brut champagne to each glass.
Garnish with the fan of pear slices.
Serve and enjoy.