Each year, Grey Goose creates scene-stealing cocktails to toast the world’s best in film during the February Film Awards Season.

This year, for the first time, Grey Goose has collaborated with five of London’s leading bartenders from some of the world’s most respected bars to create a collection of exceptional cocktail serves – all of which embody the spirit of the film visionnaires being celebrated this month.

The participating bartenders are:

  • Xavier Landais, Bar Director of Sexy Fish. Cocktail name: Grey Goose Blindfold cocktail. Film inspiration: ‘Search for Justice’
  • Tom Kerr, Global Bar Manager of Café Monico, Soho House Group. Cocktail name: Grey Goose Mezzo E Mezzo #2. Film inspiration: ‘A Question of Heroism’
  • Erik Lorincz, Head Bartender of American Bar, Savoy Hotel. Cocktail name: Grey Goose City of Stars. Film inspiration: ‘Life’s Journey’
  • Andy Shannon, Head Bartender of London Edition Hotel. Cocktail name: Grey Goose Bear Necessities. Film inspiration: ‘Against All Odds’
  • Tony Pescatori, Head Bartender of Nightjar. Cocktail name: Grey Goose A Dream Has a Price. Film inspiration:       ‘Enterprenurial Spirit’

These five exclusive film themed cocktails were served to celebrities at the BAFTA’s after party hosted by Film Producer, Harvey Weinstein, along with  GREY GOOSE’s signature celebratory cocktail, the GREY GOOSE Le Fizz, plus the GREY GOOSE VX Martini Exceptionnelle cocktail featuring GREY GOOSE VX, a blend of GREY GOOSE vodka finished with a hint of precious cognac.

Celebrities attending included: Naomi Campbell, Dev Patel, Stephen Fry, Amy Adams, Viola Davis and Julius Tennon

The Cocktail Collection is now available for the public to enjoy at Harvey Nicholls Fifth Floor Bar in Knightsbridge as well as at each of the participating bars throughout the month of February.

Pictured top, clockwise from top left: Erik Lorincz; Dev Patel; Naomi Campbell, Julius Tennon, Viola Davis and Amy Adams; Stephen Fry; Tony Pescatori; Xavier Landais

And if you’d like to make your own here are the recipes:

GREY GOOSE BLINDFOLD


Xavier Landais, Sexy Fish


Inspiration for cocktail: ‘Search for Justice’

A rich and silky cocktail infused with warm, smoky notes, providing a perfectly balanced evening cocktail choice.

Ingredients:

  • 35ml GREY GOOSE® Vodka
  • 35ml Irish Stout (Guinness)
  • 20ml Perique Tobacco Liqueur
  • 3 Dash Chocolate bitters
  • 2.5ml Vanilla syrup

Method: Add all ingredients to a mixing glass and stir. Squeeze orange zest to release the aromas over the top of the drink (then discard). Finish with a white rose petal to garnish.

GREY GOOSE BEAR NECESSITIES

Andy Shannon, London Edition Hotel

Inspiration for cocktail: ‘Against All Odds’

Refreshingly sweet with spicy notes, this fragrant light serve would make an elegant guest at any soiree.

Ingredients:

  • 40ml GREY GOOSE® Vodka
  • 20ml Pine Needle Tea
  • 20ml Ginger syrup
  • 10ml Yellow Chartreuse
  • 25ml Lime juice

Method: Add ingredients to a cocktail shaker and double strain. Serve in a rocks glass with a sprig of pine needles and lime wheel to garnish.

GREY GOOSE CITY OF STARS


Erik Lorincz, American Bar at The Savoy Hotel

Inspiration for cocktail: ‘Life’s Journey’

A smooth, creamy and sour cocktail, with a smokey finish – dusted with a touch of matcha tea, designed to take your senses on an exotic journey.

Ingredients:

  • 45ml GREY GOOSE® Vodka
  • 15ml Roots Mastiha
  • 30ml Lemon juice
  • 15ml Roasted sunflower honey
  • Egg white
  • Matcha tea

Method: Add all ingredients to a cocktail shaker. Shake and strain into a martini cocktail glass. Dust with matcha tea.

GREY GOOSE MEZZO E MEZZO #2


Tom Kerr, Cafe Monico, Soho House & Co

Inspiration for cocktail: ‘A Question of Heroism’

The perfect alternative to a classic aperitivo, a long, dry, refreshing serve, with hints of grapefruit and a bitter finish.

Ingredients:

  • 50ml GREY GOOSE® Vodka
  • 35ml Mezzo E Mezzo
  • 15ml Lemon
  • 15ml Simple syrup
  • Top with sparkling water

Method: Add all ingredients (except sparkling water) with 1 ice cube into a cocktail shaker and shake. Serve in a highball glass over ice before topping with sparkling water. Pinch grapefruit zest to release the aromas over the top of the drink, then discard. Garnish with a grapefruit slice.

GREY GOOSE A DREAM HAS A PRICE


Tony Pescatori, Nightjar


Inspiration for cocktail: ‘Enterprenurial Spirit’

Wonderfully fruity and aromatic, created with a unique blend of infusions and flavours, including green szechuan-infused GREY GOOSE, this cocktail is perfect for those with an adventurous palate.

Ingredients:

  • 45ml GREY GOOSE®, Green szechuan infusion (add 2g of green szechuan per bottle and allow to infuse for three days)
  • 45ml aronia berry juice
  • 45ml Solerno liquer
  • 1/2 mandarin, freshly squeezed
  • Splash of tonic water

Method: Add all ingredients to a cocktail shaker with ice. Roll between shaker tins before serving in a highball over ice. Top with tonic and garnish with lemon balm, golden redcurrants and dry wheat, flamed for aroma.

GOOSE VX MARTINI EXCEPTIONNELLE COCKTAIL

An extraordinary twist on the classic martini cocktail, made with GREY GOOSE VX and a hint of absinthe and honey water. Garnished with a skewer of frozen grapes.

Ingredients:

  • 50ml GREY GOOSE® VX
  • Absinthe rinse

Method: Rinse the glass with Absinthe, Stir GREY GOOSE VX with ice, strain into a martini cocktail glass and spray with honey water.

GREY GOOSE LE FIZZ

GREY GOOSE signature celebratory cocktail for all occasions. Already an Awards Season favourite, the sparkling GREY GOOSE Le Fizz is the perfect cocktail for raising a toast to the world’s best in film. An elegant and refreshing combination of GREY GOOSE vodka, fresh limejuice and ST-GERMAIN elderflower liqueur, topped with chilled soda water.

Ingredients:

  • 35ml GREY GOOSE® vodka
  • 25ml ST-GERMAIN® elderflower liqueur
  • 20ml 
Fresh lime juice
  • 70ml Chilled soda

Method: Pour all ingredients except soda water into a cocktail shaker. Shake briefly over ice and double strain into a chilled flute. Top with soda water. Garnish with a stirrer.

Karen Sargeant

Karen Sargeant

Karen can usually be found glued to her computer or at the stables. Having edited several national magazines she co-founded Eclipse Magazine in 2008 after realising that many of her friends were nervous about going racing due to lack of information – what to wear, how to bet etc.

She absolutely loves her job (how many people can say that?!) and is truly grateful to all supporters of and contributors to Eclipse Magazine.

If you are reading this she would like to say THANK YOU! (And please spread the word about Eclipse...!!)
Karen Sargeant