Grey Goose has collaborated with some of London’s most iconic bars to serve their own interpretation on their signature cocktail, Le Grand Fizz, which is an elevated twist on the classic spritz.
Grey Goose has partnered with the bars at luxury dim-sum restaurant Yauatcha, Sea Containers at the Mondrian Hotel and The Ned in Bank to open summer terraces, giving Londoners the chance to enjoy their cocktails al-fresco during the warm summer nights.
Sea Containers Restaurant at Mondrian London
Experience a summer well-lived this year with the world’s best tasting vodka
Working alongside Grey Goose’s mixology team, The Ned, Sea Containers at The Mondrian London and Yauatcha City, have all customised Le Grand Fizz, a delicate mix of Grey Goose vodka, St Germain Elderflower liqueur and lime juice, topped with soda water and garnished with fresh lime.
The City’s hottest new opening, The Ned has given a salted edge to its twist on Le Grand Fizz with Head of Bars, Dan Berger creating the Atelier of Taste: Salt. Grey Goose Original is shaken with RinQuinQuin à la pêche, lemon juice, turmeric syrup and smoked salt solution before being topped with soda water and garnished with lemon to create a refreshing, fruit flavoured serve with a salty twist. The cocktail is available in the Nickel Bar, or members can enjoy on the hotel’s terrace area, which gives breath-taking views of St Paul’s Cathedral and beyond.
James Bennett, Bar Manager at Sea Containers at The Mondrian London, has concocted the deliciously refreshing Le Pomme Fizz, which marries Grey Goose Original with St Germain, freshly pressed apple juice, fresh ginger juice and ginger bitters. Garnished with a sprig of Rosemary, Le Pomme Fizz is the perfect fruity serve to savour overlooking the Thames on the Sea Containers Summer Terrace. The terrace’s nautical theme brings a touch of chic French Riviera style to central London with its white picket fences and blue and white design and is home to a chic Grey Goose boat, available to hire for get-togethers with up to 10 friends.
For those in The City, the cherry blossom terrace at Yauatcha will receive a chic blue makeover for the summer months; under a dappled blue canopy which echos the colours of the sky and sea in the French Riviera, drinkers will experience the feeling of enjoying their cocktails below waves. Taking inspiration from the restaurant’s oriental menu, Yauatcha’s cocktail is named the Osmanthus Fizz and is a mix of Osmanthus tea syrup, Grey Goose La Poire, lime juice and soda and a garnish of lemongrass, ginger and kaffir lime leaf.
FULL RECIPE LIST
ATELIER OF TASTE (THE NED)
- 35ml Grey Goose Original
- 25ml RinQuinQuin à la pêche
- 20ml Lemon juice
- 20ml Turmeric syrup
- 4 Dashes of smoked salt solution
Method: Shake all ingredients together and top with soda water
LE POMME FIZZ (SEA CONTAINERS AT MODRIAN LONDON)
- 35ml Grey Goose Original
- 15ml St Germain Elderflower Liqueur
- 50ml Fresh apple juice
- 3 Dash ginger bitters
- 3 Dash fresh ginger juice
- Dash of ginger ale
Method: Shake all ingredients and build in a glass. Serve over cubed ice and garnish with a sprig of rosemary
OSMANTHUS FIZZ (YAUATCHA CITY)
- 50ml Grey Goose La Poire
- 15ml Lime juice
- 15ml Osmanthus tea syrup
- 5ml Ginger
- 1 Lemongrass
- 50ml Soda water
Method: Shake ingredients, double strain into a glass over fresh ice and top up with soda water. Garnish with lemongrass, fried ginger and a kaffir lime leaf