Raise a Toast to the Golden Globes With Moët & Chandon's Golden Night Cocktail!


The 71st Annual Golden Globes are Sunday and if you're planning on hosting a glamorous party — or will be flying solo on your couch — you're going to need some glitzy drinks to sip. Moët & Chandon has been the official champagne for the famed awards show for the past 22 years, and this year is no different! However, this time around Moët has introduced their first Golden Globes cocktail, the Moët Golden Night, created by celebrity chef Aida Mollenkamp. This bubbly drink will be served to all of your favorite stars and nominees in the Globes lounge, including hosts Amy Poehler and Tina Fey, so why not make it yourself and raise a toast to the winners? Plus, you can make it a fun drinking game whenever your predictions are correct, or incorrect — we're not judging.

Moët Golden Night

"Made to celebrate the glamour and glitz of the awards season, Moët Golden Night is a decidedly sophisticated cocktail of cardamom syrup, pear brandy, and Moët & Chandon Imperial Brut Champagne. Garnished with a “fan” of fresh pear slices, this cocktail is the perfect sipper to toast the festivities."


  • 1/4 cup unrefined granulated sugar
  • 1/4 cup water
  • 20 whole cardamom pods, crushed using the back of a knife or a mortar and pestle
  • 1/4 cup pear brandy
  • 1 (750 ml) chilled Moët & Chandon Imperial Brut Champagne
  • 2 small ripe Forelle or Seckel pears, for garnish


Combine sugar and water 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 five 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 brandy and stir to combine. (The pear-cardamom simple syrup mixture can be made up to two days ahead of time and the Asian pears can be peeled up to two hours ahead.)

Just before serving, cut the pear off the core and slice the 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.)

To serve, add 1/2 ounce of the pear-cardamom simple syrup mixture to six white wine glasses (this makes enough syrup for eight cocktails). Add four ounces of chilled Moët & Chandon Imperial Brut Champagne to each glass, filling each glass about halfway. Garnish each glass with three pieces of fanned pear slices and serve.