Fresh tomato juice and a rich combination of spices are a zesty complement to the Menton lemon flavour of GREY GOOSE® Le Citron.
- 50 ml Grey Goose® Le Citron
- 100 ml Premium Organic Tomato Juice
- 25 ml fresh lemon juice
- 5 ml Worcestershire Sauce
- 5 ml Dashes of hot sauce
- Pinch Fleur De Sel
- Pinch Cracked Black Pepper
HOW TO MAKE THE 'LE CITRON BLOODY MARY' COCKTAIL
- Build ingredients in a Boston glass.
- Top with cubed ice.
- Roll the cocktail by pouring it back and forth between Boston glass and tin.
- Strain into a highball glass and garnish with fresh cut celery, cracked black pepper and sprigs of aromatic herbs.
The Grey Goose Martini Cocktail is probably one of the best summer cocktails out there. Summery, fresh and elegant will be your partner in crime during summer nights on the islands.
- 50 ml GREY GOOSE VODKA
- 10 ml NOILLY PRAT® Original French Dry Vermouth
- Dash orange bitters
HOW TO MAKE THE VODKA MARTINI COCKTAIL
Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a Martini glass.
Use rocks glasses when you want to muddle ingredients in the serving glass, and as a general rule for drinks served over ice balls or cubes. Aim for 6 to 8 fl. oz. If you think you need a double, it means you're drinking two cocktails at a time. Ice melts too quickly for that and dilutes the drink beyond what recipes intend, so buy a single and make the second drink when number one is gone. Cocktails are meant to be enjoyed quickly, after all. Example drinks: Old-Fashioned, Bramble, Negroni.
The Collins glass is so closely related to the Highball glass, which is slightly wider and squatter, that you only need one or the other. Because drinks fit for a Collins or Highball glass are served with lots of crushed ice, these should hold 10 to 12 fl. oz.
Sometimes used as a measurement for syrupy ingredients–e.g. “one bar spoon of pomegranate syrup”–its main purpose is to stir drinks; 30 cm is the standard length for your standard-sized mixing glass. Too short and your sleeve cuffs will be taking alcohol baths, too long and you'll look like Pee-wee Herman mixing a drink.
Unless you're using a mallet and ice pick to chip your own cubes, spring for the ice trays. The 1.25-inch option is standard for ice used in mixing a cocktail.
At least a half-liter mixing glass is suitable. A decent glass will be thick enough that a metal bar spoon banging around inside won't shatter it. Just make sure it has a pour spout so that when you serve the drink, you empty it all into a glass and not onto the rug.
Buy the Boston type, in which you hold together two parts that look like metal pint glasses. You can make all shaken drinks in these. Skip the cobbler-type with the built-in strainer and cap. It can't do anything better than the Boston shaker, except look cooler.
The Hawthorne is your go-to tool for separating cocktails from extraneous ice and ingredient remnants as you pour from a mixing glass. It fits against the rim of the mixing glass like a lid.
FINE MESH STRAINER
Occasionally you need to filter out certain ingredient debris that slips past an ordinary strainer, like fruit shards and egg. The fine mesh strainer is held over the serving glass, and the ingredients are poured through. You won't use it often, but when you need to, it'll be the only thing that works.,
Japanese jiggers weren't originally Japanese, but when Western bartenders rediscovered their Japanese counterparts using them in the 2000s, they fell back in love with the two-sided measuring tools. They have different capacities on each end, so you can buy half as many as you'd otherwise need. First get a ½ fl. oz. / ¾ fl. oz. jigger.
The world's best bars use expensive base spirits. They use Rume, Whiskey and Grey Goose Vodka. Do not forget to grab one Grey Goose limited edition 2018.
Le Grand Fizz
- 1 1/2 oz. Grey Goose® vodka
- 1 oz. St-Germain® elderflower liqueur
- 1/2 oz. freshly squeezed lime juice
- 3 wedges of fresh lime
- 2 oz. chilled Perrier
Build in an oversized cabernet wine glass with lots of ice. Add Grey Goose vodka and St-Germain. Then squeeze fresh lime and discard. Top with chilled soda water. Stir and garnish with fresh lime wedges and a Grey Goose stirrer.
Le Grand Fizz Français
- 1 oz. Grey Goose® vodka
- 2 oz. Perrier
- 1/2 oz. lemon juice
- 1 oz. lavender honey syrup
- 3 lemon wedges
- 1 sprig lavender
Build in an oversized cabernet wine glass with lots of ice. Add Grey Goose vodka, Perrier, lemon juice, and lavender honey syrup. Top with Perrier. Stir and garnish with fresh lemon wedges, lavender sprig, and a Grey Goose stirrer.
Le Grand Fizz Croisette
- 1 oz. Grey Goose® vodka
- 1/2 oz. fresh lime juice
- 3/4 oz. Côtes de Provence rosé syrup
Build in a shaker with lots of ice. Add Grey Goose vodka, fresh lime juice and rose syrup. Shake and strain over a wine glass. Garnish with a Cinsault grape on a Grey Goose cocktail pick.
Yesterday I found myself leaving the island of Spetses, after an amazing 2 days trip with Grey Goose. I felt really sad even though I really wanted to go back at my house and have some rest.
Scrolling down my camera roll I found those amazing photos that I tool during the Classic Yacht Regatta race with Grey Goose and I though it would be nice to share them with you.
For those who don't know The Spetses Classic Yacht Regatta is a unique 4-day event organised by the Yacht Club of Greece and Grey Goose is one of the gold sponsors. Staged to the amazing backdrop of the Poseidonion hotel and the Argosaronic Gulf, a series of classic yachts (Classic Boats, Traditional Caiques, Traditional Lateens, Dragons) form an exquisite parade, with crews from Greece and around the world.
I felt really lucky for having the opportunity to live again that experience for the second time and I want to thank my Grey Goose family for having me. Until the next one! Cheers with Grey Goose only!
Recently, together with other bloggers, journalists as well as some of the best cook and barmen from Greece, I was invited to the island of Spetses. Grey Goose was the gold sponsor of the Spetses Classic Yacht Regatta 2018. The Grey Goose team created the Atelier of Taste, a foodpairing experience in a beautiful villa at the center of the town.
We spent 2 days in that fabulous villa, all on the colours of Grey Goose where we had the opportunity to learn more about the origins of the Grey Goose Vodka. We also tasted some drinks and food creations made by the best barmen and chefs.
I totally fell in love with this mansion so thats why I am sharing this video with you. Soon enough more containt will be online.