What All The Stars Are Drinking At The Golden Globes

It's not every day that you're asked to create cocktails for an awards show. So, when Moët called me up in 2013 to ask if I would create their signature cocktails for the Golden Globes, I might have run around my apartment in mini joy circles while shrieking (I kind of freaked my dog out). I could hardly believe it, because my food blog, Impatient Foodie, was just five months old at that point. My mixology experience then was limited to watching other people mix drinks for me, but of course I didn't tell them that. I accepted the amazing offer, and hoped the Liquor Gods would send some sweet inspiration my way.
Fortunately, I had two great Champagnes to work with — the Moët Rosé Impérial and Moët Brut Impérial. The Rosé had more berry notes, so I ultimately paired that with a citrusy base. Meanwhile, the Brut was more fruity and effervescent, so I decided to anchor it in something deep and fragrant. I honestly wasn't sure what I was doing, but I knew I wanted two cocktails with two very different personalities.
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Photo: Courtesy of Moët.
I have a newfound respect for bartenders and mixologists. Making a cocktail is damn hard! It's much more like baking than cooking. When you're making a savory sauce, you can taste and add and remedy as you go along. But, if you mess up the ratio in baking, your cake, cookies, or cupcakes will, well, suck. And, there you are, right back at the beginning. So it goes with the cocktail — all about ratios. You add an ounce of this, a teaspoon of that, a dash of this, a swirl of that. Let's just say it took about 10 to 15 different versions of each cocktail, advice from friends, and multiple taste tests by my family and husband (they didn't complain). Then, finally, I landed on the two spot-on formulations that became: the Moët Sunset Starlet and the Moët Bijou Rouge.
But, my job didn't end there. This past week, I've been in L.A. presenting the two concoctions to the international press, and it hasn't turned out to be a bad gig. No one hates you when you're giving out free bubbly and cocktails! I admit, it was a mixture of weird, fun, and cool watching handsome waiters passing cocktails around at a pre-Golden Globes lunch.
And, now, it's all becoming and feeling more real, because the Globes are in less than 24 hours and things like the stage, the sound, the buzz are all starting to come alive. I've got my outfit all picked out (must remember to steam it), and I have no idea what to expect from the evening. All I know is that I am so freaking excited and honored to walk into a room full of all the best actors of our time, sipping on cocktails made by little me (someone who didn't previously know her way around a shaker). But, the truth is, they're easy to mix up if you have the right ratios and ingredients. Below, the easy breakdown to making them for your own Golden Globes party!
Moët Sunset Starlet
Serves 1 cocktail
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Ingredients
3/4 oz Lillet
1/2 oz Dry Curaçao
3/4 tsp honey
1/4 oz lemon juice
2 dashes orange bitters
Spritz of fresh clementine, plus twist
Moët Rosé Impérial
Instructions
1. Combine Lillet, Dry Curaçao, honey, lemon juice, and orange bitters in a cocktail shaker. Shake vigorously.
2. Pour over ice into a white wine glass, and top with Moët & Chandon Rosé Impérial to taste (we like about a 2:1 ratio of cocktail base to Moët Rosé).
3. Garnish with a fresh clementine peel or orange peel.
Photo: Courtesy of Moët.
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Moët Bijou Rouge
Serves 2-3 cocktails
Ingredients
2 oz of gin (Smooth Ambler)
1/2 oz Dry Curaçao
3/4 oz sweet vermouth (Carpano Antica)
2 dashes orange bitters
Brandied-cherry garnish (adding in a touch of the brandied-cherry syrup)
Moët Brut Impérial
Instructions
1. Combine the gin, Dry Curaçao, vermouth, and orange bitters in a cocktail shaker and mix well to combine.
2. Pour into a coupe glass (if you have one) and top with Moët Brut.
3. Top with brandied cherry, and add in a bit of sweet syrup.
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The flavor of this one is much stronger, so I suggest using less base for this cocktail. Brandied cherry is important here.
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