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The Golden Night Cocktail

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golden night cocktail recipe 728
Salt & Wind

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

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.

Nutrition Facts
  • 158 calories

  • 0g fat

  • 12g carbs

  • 0g protein

  • 10g sugars

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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.

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