Dimi Lezinska

Global Brand Ambassador for Grey Goose.

The Dry Cocktail

25 ml Grey Goose

5 ml Grand Marnier

20 ml Dry Sherry

5 ml Saffron syrup

Dash Scrappy’s orange bitters

Method: Combine all ingredients in a cocktail shaker with ice. Shake and strain into a coupette.

For the saffron syrup: Boil ½ litre of water and add 1kg of sugar and let dissolve. Once dissolved, remove from the stove and let cool. Add 6 grams of saffron and let rest overnight. In the morning, strain the saffron out.

Miami Martini Cocktail (note: created for the opening of Soho Beach House Miami, October 8/9th 2010)

35 ml GREY GOOSE® L’Orange

50 ml Freshly squeezed white grapefruit juice

7.5 ml Organic agave syrup

1 dash Orange bitters

Combine all ingredients in a cocktail shaker with ice. Shake and strain into an art deco coupette. Garnish with a white grapefruit twist.

French Diplomacy (note: created for OK Magazine in 2003)

30ml Grey Goose L’Orange

15 ml Pineau de Charentes Rose

15ml Carpano Antica Formula

25 ml pink grapefruit

Method: Pour all ingredients into a cocktail shaker and fill with cubed ice. Shake vigorously and strain into a chilled coupette and garnish with a grapefruit zest.

Graduated to Culture

1 1/2 parts Grey Goose La Poire

1 part Cardinale Cherry wine

1/2 part Noilly Ambre

1/2 part Martini Bitter [Can substitute with Campari]

Dash lavender bitters

Method: Stir and finely strain into a coupette (or martini glass). Garnish with (edible) gold-plated cherry.

Videos of Dimi:

Grey Goose Peartini