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.



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)
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.



Read more: http://life.nationalpost.com/2010/10/08/happy-hour-masters-of-vodka-diplomacy/#ixzz11qI14rbf
 
 
Videos of Dimi:

Grey Goose Peartini
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