Grey Goose Recipe

Prepare glass

Chill a coupe or martini glass by filling with ice water while you mix the cocktail.

Add 2 oz Grey Goose vodka, 0.75 oz fresh orange juice, 0.5 oz orange liqueur, 0.25 oz simple syrup and 0.25 oz fresh lemon juice into a cocktail shaker.

Fill the shaker with ice (about 6 large cubes). Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Discard ice water from the chilled glass. Double-strain the cocktail into the chilled glass using a Hawthorne strainer and a fine mesh strainer to remove any pulp or ice shards.

Express an orange twist over the drink to release oils, then drop it in or perch on the rim as garnish. Serve immediately.

Optional egg-white preparation

If using egg white for texture, add it first to a shaker and perform a dry shake (no ice) briefly to emulsify, then proceed to the next step.

Add 2 oz Grey Goose La Poire (or plain vodka), 0.75 oz pear purée, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup to the shaker. If using egg white, include the pre-shaken egg white or add it now for a second, wet shake.

Fill the shaker with ice and shake vigorously for 12–15 seconds (if egg white was used, shake longer to create a silky foam).

Double-strain into a chilled coupe or martini glass to remove ice and any large bits of pear. The double strain ensures a smooth texture.

Garnish with a thin pear slice or a lemon twist. Serve immediately.

Rim the glass (optional)

Rub a lemon wedge around the rim of a chilled martini glass, then dip the rim into superfine sugar to coat. Set aside.

In a shaker, combine 2 oz Grey Goose vodka, 0.75 oz fresh lemon juice, 0.5 oz triple sec, and 0.5 oz simple syrup.

Add ice to the shaker and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Double-strain into the prepared, chilled glass. Garnish with a lemon wheel or twist and serve.