In Vancouver, we’re lucky enough that we don’t need to go too far to get a great cocktail. To that end, it’s no surprise that Grey Goose makes a stop in Vancouver for their annual Grey Goose Pourmasters competition. This year, the aptly named Robyn Gray of Pidgin (yes, Gray) won the local honours and will be representing our city in the national competition. The name of his winning cocktail? Duck Duck Goose – sheer genius.
The ingredients? Duck Duck Goose had Grey Goose Cherry Noir, duck-infused cognac, Noilly Prat French Vermouth and three dashes of orange bitters. He added some extra oomph with a literal cherry on top – stuffed with Foie Gras (yum).
Sounds fancy, right? If you’re inspired for summer cocktails but need something that is a bit easier to execute, see the recipe below offered by Grey Goose’s Global Ambassador Ludo Miazga.
Ingredients:
- 1 ½ oz GREY GOOSE Cherry Noir
- ½ oz Freshly squeezed lemon juice
- ¾ oz Simple syrup*
- Top with club soda
Preparation:
Fill the glass slightly above the rim with cubed ice. Pour the first three ingredients in the order listed, to ½ inch from the top of the highball glass and stir. Top with soda. Garnish with a fresh black cherry.
* Dissolve ½ cup of sugar into ½ cup of boiling water and then let cool.
Written by Crystal Kwon, Managing Editor of Vancity Buzz. Lifestyle, travel, and beauty. Connect with Crystal on Twitter at @cwistal.
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