Global Brand Ambassador for Grey Goose.
The Dry Cocktail
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)
Combine all ingredients in a cocktail shaker with ice. Shake and strain into an art deco coupette. Garnish with a white grapefruit twist.
Read more: http://life.nationalpost.com/2010/10/08/happy-hour-masters-of-vodka-diplomacy/#ixzz11qHgHIKC
French Diplomacy (note: created for OK Magazine in 2003)
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
Method: Stir and finely strain into a coupette (or martini glass). Garnish with (edible) gold-plated cherry.
Read more: http://life.nationalpost.com/2010/10/08/happy-hour-masters-of-vodka-diplomacy/#ixzz11qI14rbf
Videos of Dimi:
Grey Goose Peartini