How to Make a Grey Goose Peartini

Julie: Welcome back to LeGourmet TV. I am here with Dimi from Grey Goose vodka and today you are going to mix us something with the new La Poire. Dimi Lezinska: La Poire. Julie: La Poire. Dimi Lezinska: Yes, you have to open and it comes from the back, La Poire. Julie: La Poire. Okay. Dimi Lezinska: Wonderful. Julie: Thank you. Dimi Lezinska: So, what are we going to definitely use, I’m going to do the Peartini with Grey Goose La Poire. So, this is a wonderful cocktail. You’ll always expect that, since we spoke with Francois and explained his inspiration for La Poire, with all the pastry, with the tart and when you look at the flavors within that, this was the greatest of inspiration for that cocktail. It’s just very, very easy to do. You can do that at home. So first of all, what you do, you take a cocktail glass. You put some ice in the glass and what you’re going to do is you’re going to chill it because it’s really important to have your cocktail really, really cold. Julie: Alright then, the glasses are being prepared. Dimi Lezinska: There we go, so now you’re going to take a fresh lemon. The quality of your lemon is really important because a very old button that is old one day, the quality of your cocktail will no longer be as good as the quality of the ingredients, right, which it should. Julie: Yes. Dimi Lezinska: So we take the juice of half lemon and we squeeze it. I will also suggest to always have fresh ingredients, very important. Now, what we have is Amaretto. Amaretto is a slightly almonds and this one is going to be the latter part of your cocktail because we’re going to have a fantastic expression of different of all these Peartinis. Julie: The pears in the front and with the almondy kind of flavor. Dimi Lezinska: Exactly, you don’t use it exactly. Julie: Very good. Dimi Lezinska: Yes. Julie: It sounds very good. Dimi Lezinska: This is exactly what we had, we try to use the La Poire, so just about half an ounce, and then we’re going to add an ounce and a half of a Grey Goose La Poire. Julie: Approximately. Dimi Lezinska: No. Julie: Exactly? Dimi Lezinska: That joke is made specifically on purpose. Now you’ve got exactly have an ounce and a half and that one I’m going to add about a third of an ounce of simple syrup. The word simple syrup is going to combine all the ingredients and it adds the flavors, so very simple. Four ingredients, it’s very easy to make. You can make it at home. You can have a fantastic cocktail party, you can even invite me. Julie: I certainly will. Dimi Lezinska: If you’re in the neighborhood. Julie: If you’re in the neighborhood. Dimi Lezinska: If you make a cocktail party, I should be in the neighborhood. Right, now you shake it. Julie: Do I get to shake it? You love making a mess. Dimi Lezinska: There we go. Okay, that’s good. The action of shaking you can see is to mix the ingredients is to chill the glass and also add slight amount of dilution. Julie: Your technique is much more impressive than mine. Dimi Lezinska: I’ve done it for 65 years. Julie: 65 years? Don’t you look fine? Dimi Lezinska: The Grey Goose keeps me young. Julie: Is that the secret? I think I could adhere to that program. Dimi Lezinska: And then we find the strain. Now, I personally always like to find the strain for this specific reason that when you shake, you always break some ice as you can see here and I don’t think that this is particularly pretty. You know when we have a cocktail; visually it’s used to be appealing. That’s just really important because that’s the first contact we have with the cocktail. Then the second contact is the nose. So, to enhance that just put a little bit of the lemon zest, the oils that go out of the lemon which are situated in the part of here. So, just from the smell and it smells great and then you would just nose. Julie: A little bit in here. Dimi Lezinska: So what would you do here, just a nice little pear slice. Put this on the side here. So as you can see, it’s not particularly difficult to do that. Julie: No? Dimi Lezinska: It looks pretty, there you go. And what I would suggest now before you have it is to just to smell it so you can get the lemon part of it. Lemon’s going to keep it very fresh, really, really interesting. Once you’ve grasp that and you’re already here, you will feel a little of Grey Goose La Poire and then when you have a sip while you have Grey Goose La Poire then the lemon juice is going to add its nice acidity to it and then eventually towards the back you’ll have the Amaretto that will come and finish in a very soft almondy finished. Julie: But it has a wonderful scent. Dimi Lezinska: How is that? Julie: It’s wonderful. It’s very light and refreshing and it’s got that little, and you’re right about that little bit of acidity. Dimi Lezinska: Just right. Julie: It just gives it a little quite a— Dimi Lezinska: It just keeps it fresh and then you get the Amaretto as well more towards the back. Julie: That’s right. They’re right in there. Dimi Lezinska: Yes, it’s very gentle. It gives you a nice, slow, soft finished. Julie: It’s quite lovely. I think I could attend the cocktail party. If these were being served, I think that would work nicely. Dimi Lezinska: But now you know how to make it, you just to have a party. Julie: I don’t even need the party. Dimi Lezinska: Au revoir. Julie: Au revoir. Thanks for stopping by.