The Golden Night Cocktail

The Golden Night Cocktail
http://saltandwind.com/recipes/145-the-golden-night-cocktail-recipe
The Golden Night Cocktail | http://saltandwind.com The Golden Night cocktail was my creation for Moët & Chandon for the 2014 Golden Globes Awards where it was served as the first-ever ...
Skill
Beginner
Course
Drinks
Cuisine
American
Ingredients
6
Hands-On Time
5 minutes
Total Time
25 minutes
Yield
6 cocktails // Enough syrup for 8 cocktails
Servings
6
The Golden Night Cocktail | http://saltandwind.com
Skill
Beginner
Course
Drinks
Cuisine
American
Ingredients
6
Hands-On Time
5 minutes
Total Time
25 minutes
Yield
6 cocktails // Enough syrup for 8 cocktails
Servings
6
The Golden Night Cocktail | http://saltandwind.com

The Golden Night cocktail was my creation for Moët & Chandon for the 2014 Golden Globes Awards where it was served as the first-ever official cocktail of the awards. Sophisticated and elegant, this cocktail is the perfect sipper to toast the glitz and glamour of the awards season. 

Ingredients

  • 1/4 cup water
  • 1/4 cup unrefined granulated sugar
  • 20 whole cardamom pods

    crushed using the back of the pan or a rolling pin

  • 1/4 cup pear Williams brandy

    such as Aqua Perfecta by Saint George Spirits

  • 1 (750 ml) bottle chilled brut Champagne or sparkling wine
  • 2 small ripe Forelle or Seckel pears

    for garnish

Instructions

Combine water and sugar 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 Williams brandy and stir to combine.

Tip

The pear-cardamom syrup mixture can be made up to 2 weeks 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.)

Tip

The Asian pears can be peeled up to 2 hours ahead.

To serve, add 1/2 ounce of the pear brandy-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 Champagne to each glass, filling each glass about halfway. Garnish each glass with three pieces of fanned pear slices and serve.

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