Moët Golden Night

Tłumaczenie wrzucę za jakiś czas, dzisiaj już niestety nie dam rady, ale myślę, że sobie poradzicie, bo to bardzo prosty przepis 🙂

Moët Golden Night
Makes 6 cocktails

¼ cup sugar
¼ cup water
20 whole cardamom pods, crushed using the back of a knife or a mortar and pestle
¼ cup pear brandy
2 small pears, sliced for garnish
1 (750 ml) bottle champagne or sparkling wine, chilled

1. To make simple syrup, 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 for 5 minutes, then remove from heat and allow to steep and cool for 20 minutes.

2. Using a fine mesh strainer, strain simple syrup into a liquid measuring cup. Discard the seeds and pods. Add the pear brandy and stir to combine. (Note: The pear-cardamom simple syrup mixture can be made up to 2 days ahead.)

3. Cut the pears off the cores and slice lengthwise into 1/8-inch thick slices.

4. To serve, add ½ oz. of the pear-cardamom simple syrup mixture to each glass. Add 4 oz. of champagne to each glass, filling each glass about halfway. Garnish with three pieces of fanned pear slices.

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Written by Diana Domin