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.
crushed using the back of the pan or a rolling pin
such as Aqua Perfecta by Saint George Spirits
For the syrup: 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.
The pear-cardamom syrup mixture can be made up to 2 weeks ahead.
For the cocktail: 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.)
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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