Can't Make it to the Globes? Drink Like the Stars with This Official Golden Globes Cocktail Recipe

Why wear sequins when you can just skip directly to the partying part?

Sure, you could dress up in sequins or taffeta, wear a ton of makeup, and try to charm your way into the Golden Globes this Sunday evening—but why? You can skip right to the party by recreating this official Globes menu—complete with cocktail and snacks—at home. You'll still be able to catch all the best Nicole Kidman, Lily Collins and Casey Affleck moments, don't you worry.

First, you'll need the perfect drink to take you through all the Golden Globes emotions, start to finish. This one is a little glam (like the red carpet), a little sweet, and finishes slightly bitter to pay homage to all those who will go home without statues. Not everyone can be a winner, but your cocktail can be.

The Moët Diamond Recipe

Photo credit: Aliza J. Sokolow for Moët & Chandon.

3 oz Moët Imperial Brut Champagne

1/2 oz Orange Liqueur

2 dashes Cherry Bitters

1 Rock Candy Stick

Pour Orange Liqueur into Champagne flute and add dash of Cherry bitters. Gently pour chilled Champagne. Garnish with Rock Candy stick. Serve straight up, without ice. Garnish with rock candy stick and orange zest.

Crispy Parmesan Cauliflower Tots + Dipping Sauces Recipe

Continue snacking on these semi-healthy cauliflower tots, because all the gorgeous people in slim-fitting couture in early January will remind you to stick to your New Year's resolution, but you're going to need carbs and fatty sauces to cope with the emotional rollercoaster of it all. You do you: Nobody is here to judge (except the people picking the winners.)

Photo credit: Aliza J. Sokolow for Moët & Chandon.

For the Cauliflower Tots:

1 large cauliflower, cut into bite sized florets

1/2 cup flour

2 eggs, lightly beaten

1 cup panko breadcrumbs

1/2 cup Parmigiano Reggiano, grated

1 tablespoon Creole seasoning (paprika, dried thyme, dried oregano, onion powder, garlic powder, salt, black pepper, cayenne pepper)

Vegetable oil for frying

Working in batches dredge the cauliflower florets in the flour, dip into the eggs, and coat in the mixture of the breadcrumbs, parmesan and creole seasoning before frying them in oil heated to medium-high (~350F) until golden brown and setting them aside on paper towels to drain.

For the Buttermilk Ranch Dipping Sauce:

1/2 - 3/4 cup well-shaken buttermilk

2-3 tablespoons sour cream

1-2 tablespoons mayonnaise

1 teaspoon finely chopped fresh tarragon, dill, parsley, chives or celery leaves (or a combination)

1 clove garlic, finely minced with a microplane grater

1/2 teaspoon dijon mustard

Few dashes Tabasco sauce or hot sauce of your choice

Whisk until smooth.

For the Honey Mustard Dipping Sauce:

¼ cup honey

¼ cup mayonnaise

¼ cup Dijon mustard

1 tablespoon white distilled vinegar

¼ teaspoon cayenne pepper

Whisk until smooth.

For the Creamy Sriracha Dipping Sauce:

1 garlic clove, finely grated

1 cup mayonnaise

3 tablespoons Sriracha

2 tablespoons fresh lemon juice

Kosher salt

Whisk until smooth.

Mini Fried Chicken Biscuit Sliders Recipe

This could go all night, so you're clearly going to need a solid source of protein like these chicken biscuit sliders. They're finger foods, so you can hold one with your left hand and live-Tweet all the ups and downs of the Globes with your right. In the event you end up feeling pretty down or overly emotional from acceptance speeches, don't worry: Carbs will always be there for you.

Photo credit: Aliza J. Sokolow for Moët & Chandon.

For the Biscuits:

2 cups all-purpose flour

1 tbsp baking powder

1/4 tsp baking soda

1 1/2 tsp sugar

1/2 tsp salt

6 tbsp salted butter, salted margarine or buttery flavored shortening, frozen (use margarine or shortening for kosher)

1 cup milk OR unsweetened non-dairy milk (use non-dairy milk for kosher - almond, cashew and soy milk work well)

2 tbsp freshly squeezed lemon juice

2 tbsp additional salted butter or margarine (use margarine for kosher)

Preheat oven to 450 degrees F. Sift together flour, baking powder, baking soda, sugar and salt in a large bowl. Chill dry ingredients in the refrigerator for 20 minutes before proceeding and freeze butter. Add frozen butter, margarine or shortening to the bowl cut into small pieces. Use a pastry cutter or fork to combine the dry ingredients with the fat until only small pieces remain and it looks like sand.

In a separate bowl whisk together milk with lemon juice. Make a well in the dry ingredients. Stir gently while pouring in the milk mixture 1/3 cup at a time. You may not need all of the liquid. Stir until just slightly combined, the mixture will be sticky.

Turn onto a lightly floured surface, dust the top with a bit of flour and then fold the dough over on itself 4-5 times. Take care not to knead the dough. Form into a 1-inch thick disc, handling as little as possible. Use a 2-inch biscuit or cookie cutter and push straight down through the dough, then slightly twist to cut out as many biscuits as possible.

Place biscuits on a greased baking sheet in two rows, making sure they just touch along the edges. This will help them rise uniformly. Gently reform the remaining dough and cut out one or two more biscuits. You should end up with 8 biscuits total. Gently press a small divot in the center of each biscuit with your thumb. Brush biscuits with the 2 T. melted butter or margarine. Bake for 20 minutes or until fluffy and golden, rotating the pan halfway through baking.

For the Fried Chicken:

1 lb. boneless skinless chicken thighs (4 thighs)

1 cup self rising flour

1/2 tsp black pepper

2 eggs

1/3 cup hot sauce

2 tbsp water

1/4 tsp garlic powder

3 pints peanut oil

Pickle slices and honey, for topping

In a medium bowl, beat the eggs, water, and hot sauce together. Reserve. In another medium bowl, combine the self-rising flour and black pepper. Trim excess fat from thighs and split in half. Sprinkle chicken pieces generously with salt, then lightly sprinkle with garlic powder.

Dip seasoned chicken in hot sauce mixture, then coat with seasoned flour. Pour oil in a large sauce pot and heat to 350 using a candy thermometer. Carefully submerge the chicken pieces into the hot oil. Fry the chicken until crispy (4-5 minutes), it should begin to float in the oil.

Serve hot fried chicken thighs on fresh split biscuits. Top with pickle slices and drizzle with honey.

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