For the past few years, Moët is the official sponsor of the boozy golden globes. If they were really smart they’d serve the Champagne in giant globe goblets – not only would that make people think the awards ceremony was named after the drinks, but would provide even more bubbly-induced fun.
In addition to the 1,500 Moët Impérial minis on the red carpet and 400 magnums of Moët & Chandon Grand Vintage 2004 and Moët Impérial Rosé on the tables, Elettra Wiedemann was asked to create two cocktails with Moët. Both of them use dry curaçao, which is an orange-flavored liqueur made from the dried peel of the laraha citrus fruit (never heard of it either) off the coast of Venezuela. Sounds like grapefriend needs to make a business trip! #backtotheCaribbean
moët sunset starlet
(makes 1, so times these ingredients by like 983)
- ¾ ounce Lillet
- ½ ounces dry curaçao
- ¾ teaspoon honey
- ¼ ounce lemon juice
- 2 dash orange bitters
- spritz of fresh clementine + twist
- Moët Rosé Impérial
Combine Lillet, dry curaçao, honey, lemon juice and orange bitters in a cocktail shaker. Shake vigorously. Pour over ice into a white wine glass, and top with Moët & Chandon Rosé Impérial to taste (Elettra suggest about a 2:1 ratio). Garnish with a fresh clementine peel or orange peel.
That one sounds good! The next sounds interesting, but has a ton of ingredients you wouldn’t have lying around the house so plan ahead for a liquor store trip.
moët bijou rouge
- 2 ounces of gin
- ½ ounce dry curaçao
- ¾ sweet vermouth
- 2 dashes of orange bitters
- Moët Brut Imperial
- brandied cherry garnish (adding in a touch of the brandied cherry syrup)
Combine the gin, dry curaçao, vermouth, and orange bitters in a cocktail shaker and mix well to combine. Pour into a coupe glass (if you have one) and top with Moët Brut. Top with brandied cherry and add in a little of the yummy, sweet syrup.
Cheers! Who’s everyone rooting for? I’ve only seen like two movies, eek – gotta get watching before the Oscars!