I came into mixology via my background in wine. I worked as a sommelier in my hometown of New York before becoming enamoured with cocktails, and since then I’ve never looked back.
It was around the time that I started working as a bartender that the Cosmopolitan, due to its not infrequent appearances in Sex & the City, really helped bring cocktail culture into the mainstream. I still think the Cosmopolitan is such a fun drink. It’s got a real sense of theatre to it, the way you light the orange zest in front of the guests … there’s just something really sexy about it.
The thing I love most about cocktails, particularly vodka cocktails, is their versatility. There’s a vodka cocktail for every occasion, from noon till night.
Think about it: you’ve got a classic Bloody Mary to start the day off at brunch, then for the afternoon there’s a spritz, such as the Grey Goose Le Grand Fizz, which is perfect for the daytime, outdoor drinking and having an all-round good time of it. After that comes cocktail hour, when a pre-dinner aperitif is the order, and you can’t beat a Dry Martini for that. And finally, of course, there’s the Espresso Martini to savour at the end of your meal.
Cocktails not only bring people together – they’re also a great vehicle for expressing your personal taste. Look at a classic Dry Martini cocktail. It’s one of the most versatile drinks, with so many different ways of making it your own. Shaken or stirred – it’s up to you. Dry (which means less vermouth) or wet (which means more) – that’s your choice. Straight up in a cocktail glass or over ice, there are a multitude of options.
I make cocktails for a living and absolutely love entertaining – but when I have people over to mine for drinks, the last thing I want to be doing is stuck in the kitchen making drinks all night. I’d rather be talking to my friends and enjoying the party! So I’ve developed some nice tricks to help me do that.
When I host parties, I’ll put out various bottles of Grey Goose Vodka – from Grey Goose le Citron to Grey Goose le Poire – and then a few different citrus fruits, such as lemon, lime or grapefruit. And then some sweet things – maple syrup, agave, sugar or honey – plus bottles of tonic and soda.
Just by providing those four different options: spirituous, sweet, sour and a lengthener, you can make dozens of different drinks. I’ll tell my guests: “I’m not doing it tonight. Make your own cocktails. Choose your own adventure.”
Suddenly people start interacting with one another, and this fun, social cocktail station has become the focal point of the party. It’s a great icebreaker for people who don’t know each another, and it stops someone getting stuck in the kitchen making the same drink over and over again, missing the party.
And, contrary to what many people might think, you don’t need special glasses, strainers and shakers to whip up an impressive drink. A mason jar is a great cocktail shaker substitute for mixing drinks in, and for stirred drinks you can use a large jug or pitcher.
When it comes to serving them, there’s no substitute for a great cocktail glass – however you can find loads of beautiful ones at charity shops or car boot sales.
No muddler? How about trying the end of a rolling pin? There’s no need for special metal jiggers if you have measuring spoons or even a simple egg cup. I think the biggest barriers people have with making cocktails at home is thinking that they do not have the right equipment or the skills. But neither of these is necessarily true.
I always say you should “drink like you eat”, so if you’re able to prepare a simple meal at home, you definitely have everything you need – both equipment wise and skillswise – to make cocktails.
The most simple cocktails just need fresh citrus and ice – there are some simple preparations to do beforehand. Squeeze lemons and limes before people come over – some people even think that lime juice tastes better after overnight storage in the fridge. Always keep some simple syrup to hand, which is just one part hot water mixed with one part sugar, or a honey syrup with two parts honey to one part hot water.
Cocktails are all about simply balancing and tasting, and if you start with a simple base cocktail – I’d suggest a Grey Goose Pressé – you can create a multitude of different flavour combinations easily and quickly.
Once you’ve mastered this, the recipe can easily be adapted to make other cocktails, including an orange version – use Grey Goose L’Orange for extra taste, and orange juice as the citrus juice. Add 1-2 teaspoons of agave syrup and top with grapefruit soda. If you’re feeling adventurous, add in a dash of Martini Bitter.
This is the sort of drink that looks best served with generous amounts of clear ice – it looks impressive but is so easy to make.
Fill some plastic storage containers with filtered or boiled water and freeze overnight. Then empty the whole blocks out in one piece and smash them into ice chunks using a rolling pin or the back of a large spoon.
If you only put a few small pieces of ice in a cocktail it will become diluted, as these melt quickly – using larger chunks of ice will help the drink stay balanced for longer, as they take longer to melt.
With these simple tips, it’s easy to bring the drama of the cocktail bar and the social buzz of the cocktail hour into your home when you’re entertaining.
Prepare to celebrate moments big and small with Grey Goose Vodka
