Champagne will be flowing freely at this year’s Golden Globe awards. Guests will be toasting the 71st awards show with  125 cases of 2004 Grand Vintage Brut magnums, one of which will be on every table. In addition red carpet arrivals will be offered Moet and Chandon imperial minis and for the first time a special Golden Globes cocktail has been created, which will be served in the lounge adjacent to the ballroom. The Moet Golden Night, created by celebrity chef Aida Mollenkamp (pictured) is crafted using Moet Imperial, cardamon syrup, pear brandy and is garnished with a fan of fresh pear slices. “It was inspired by the glamour of the Golden Globes,” says Aida Mollenkamp. “It adds an exciting touch of sophistication to the festivities and is the perfect way to kick off the start of the Awards Season.” For those inclined to join in a toast while enjoying the show at home, here’s Aida’s recipe: Ingredients: (Serves 8)
1/4 cup unrefined granulated sugar
1/4 cup water
20 whole cardamom pods, crushed using the back of a knife or mortar and pestle
1/4 cup Williams pear brandy
1 (750ml) chilled Moet & Chandon Imperial Brut Champagne
2 small ripe Forelle or Seckel Pears for garnish   Instructions:
Combine sugar and water in a small saucepan, stir to dissolve sugar, add crushed cardamom pods, and bring to simmer over medium heat. Simmer for 5 minutes. Remove from heat and allow to steep and cool for 20 minutes.   Strain the syrup with a fine strainer and discard the seed and pods. Add the pear brandy and stir to combine. (This can be made up to 2 days ahead).   Immediately before serving, cut the pear from the stalk and slice lengthwise into 1/8 inch slices. Separate into a fan of three. Coat with a little lemon to prevent browning if not serving immediately. To serve:
Add 1/2 ounce of the pear-cardamom simple syrup to 6 white wine glasses or champagne flutes. Add 4 ounces of chilled Moet et Chandon Imperial Brut champagne to each glass. Garnish with the fan of pear slices.