The Golden Night Cocktail
Print Recipe
Fun fact: This gorgeous drink by Aida Mollenkamp of Salt & Wind was the first-ever official cocktail of the Golden Globe Awards. Here's how to make it at home (it's easy, we promise).
Ingredients
¼ cup water
¼ cup unrefined granulated sugar
20 cardamom pods, crushed using the back of a pan
¼ cup Poire Williams brandy
2 small Forelle or Seckel pears, for garnish
1 750-milliliter bottle chilled brut Champagne or sparkling wine
Directions
1. Combine the water and sugar in a small saucepan and stir until the sugar is dissolved. Add the cardamom pods and bring to a simmer over medium heat. Simmer the simple syrup for 5 minutes, then remove from the heat and allow it to steep and cool for 20 minutes.
2. Using a fine-mesh strainer, strain the simple syrup. Discard the seeds and pods, and pour the simple syrup into a liquid measuring cup. Add the Poire Williams brandy and stir to combine.
3. Just before serving, cut the pears off the cores and slice the pears lengthwise into ⅛-inch-thick slices. (Separate the slices into stacks of three and spread slightly to make a fan. If you’re cutting the slices ahead of time, coat them with a little lemon juice to prevent them from browning.)
4. To serve, pour ½ ounce of the brandy mixture into six white wine glasses (this recipe makes enough syrup for eight cocktails). Add 4 ounces chilled Champagne to each glass, filling each one about halfway. Garnish each glass with three pieces of fanned pear slices and serve.
158 calories
0g fat
12g carbs
0g protein
10g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.