Moët Golden Night – Koktajl ze Złotych Globów 2014

Moët Golden Night

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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