½ oz. Pear-cardamom simple syrup*
4 oz. Chilled Moët & Chandon Imperial Brut Champagne
2 Small ripe Forelle or Seckel pears, sliced lengthwise into 1/8-inch thick slices for garnish.
Add pear-cardamom simple syrup mixture to a white wine glass. Add Champagne, filling glass about halfway. Garnish with three fanned pear slices.
*For pear-cardamom simple syrup
¼ oz. Unrefined granulated sugar
¼ oz. Cup water
20 Whole cardamom pods, crushed using the back of a knife or a mortar and pestle
¼ Cup pear brandy
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 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 brandy and stir to combine. (Makes enough syrup for 8 cocktails; can be made up to two days ahead.)
Celebrity chef Aida Mollenkamp created this Golden Globes cocktail for Moët.