Grey Goose Such is Mango
(Dan Sabo, Beverage Manager and Bartender at the Ace Hotel)
- 1.5 oz Grey Goose le poire
- .75 oz Mango puree
- .5 oz Ginger Syrup
- .5 oz Lime juice
- .25 oz Benedictine
- 2 Dashes Brother’s Aztec Chocolate Bitters
- 5 Drops Sriracha
Method: Add ingredients to mixing tin with cube ice and shake. Double strain into a cocktail coupe. Garnish with a lime and ginger slice.
Related: Blue Tooth Enabled Vodka: What Hath God Wrought?
Grey Goose High Five
(Created by Guillaume Jubien for the 2015 ESPY Awards)
- 1.5 oz Grey Goose
- 1 oz Watermelon juice (cold press)
- 2 oz Coconut water (cracked open)
- .5 oz Fresh squeezed lime juice
- .5 oz Habanero pepper syrup*
Method: Combine all ingredients in a shaker and shake with ice and strain over fresh ice in a long glass and garnish with a red-hot chili pepper.
*Habanero Pepper Syrup:
- 32 oz water
- 1 lb. sugar
Method: Heat up on a pan and dissolve sugar until it become a syrup. Slice 1 habanero pepper without seed and infuse cooling down syrup. Strain.
Kings’ Highway
(Jeff Bell collaborating with fashion company Ovadia & Sons)
- 2 oz Grey Goose® VX
- .25 oz Belle de Brillet Pear Liqueur
- Barspoon Honey Syrup
- Lemon Twist
- Rocks 2″ cube
Method: Stir
Grey Goose VX Martini Exceptionelle
- 5 oz. Grey Goose ® VX
- Absinthe rinse
- Spray of honey water
- Garnish or skewer of frozen grapes
Method: Rinse absinthe in glass. Stir VX over ice and strain in martini glass. Spray honey water into glass. Garnish with frozen grapes, a peach slice, or no garnish at all.
(“Such is Mango” pictured above)
