The Goose Speaks

No Grey Goose in the cupboard!
No Grey Goose in the cupboard!

Had a conversation with Dimi Lezinska, Grey Goose’s mixologist and brand ambassador, this morning. The most surprising insight he offered is the rise of sherry as a cocktail ingredient. Both dry and Amontillado apparently.


Here’s the trendy drink du jour:
– 1.25 oz Grey Goose l’Orange
– 0.25 oz Grand Marnier
– 0.50 oz Amontillado
– an oz or so saffron infused simple syrup
– a couple of drops of orange bitters.

All the ingredients are pictured above. I’d use way less simple syrup and infuse tons more saffron next time. For my taste it needed more aciditiy. Maybe a slice of lemon instead of a twist. I cut the finished product with soda water, to lower the apparent sugar.

If all this sounds too complex, he also gave me the recipe for the Odessa.
– 2 parts Grey Goose L’Orange
– 1/2 part Martini Rosso
– 5 parts pink grapefruit juice.
Serve in a highball glass over ice.

He says it’s perfect for a hot summer day. After tasting I’d agree with him. And if you’re out of grapefruit juice, there’s always Fresca…

1 comment

  1. Dear James,

    Nice talking to you too. in the recipe for the trendy drink du jour as you call it, it is only 1 tsp of saffron syrup. Here is my recipe also:
    1 kg of sugar to 1/2 litre of water. Dissolve the sugar in hot water. Add 6 grams of saffron syrup and let infuse over night. Strain the saffron the following day.
    If you put an ounce, the cocktail will be too sweet. Let me know what you think from there.
    Sante Bonheur!
    Best regards,

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