What to drink now: Grey Goose

As we approach Bastille Day, we have some great French-inspired cocktail recipes using our fav vodka – Grey Goose.


Grey Goose Paris to Pamplelonne

The cocktail is a refreshing twist on Le Grand Fizz, taking inspiration from the gastronomy of the French Riviera. It follows a culinary journey from Paris to Pampelonne, incorporating lemons from Menton – the same used to create Grey Goose Le Citron – and extra virgin olive oil.


  • 35ml Grey Goose vodka
  • 15ml St-Germain elderflower liqueur
  • 15ml Lemon juice
  • 60ml Soda water
  • Splash of extra virgin olive oil
  • Lemon zest


  1. Shake ingredients together in a cocktail shaker
  2. Serve over ice in a wine glass
  3. Garnish with a lemon twist


Grey Goose Le Grand Fizz Croisette

A twist on the classic Le Grand Fizz but with a touch of Côtes de Provence rosé syrup, the ultimate spritz to enjoy this summer.


  • 30ml Grey Goose® Vodka
  • 15ml Fresh Lime Juice
  • 20ml Côtes de Provence rosé syrup


  1. Build in a shaker with lots of ice.
  2. Add Grey Goose vodka, fresh lime juice and rose syrup.
  3. Shake and strain over a wine glass.
  4. Garnish with a Cinsault grape on a Grey Goose cocktail pick.


Grey Goose Magnifique 

A refreshingly enticing blend of GREY GOOSE® and coconut with warm orange blossom notes, GREY GOOSE® Magnifique is everything you’d want in an aperitif.


  • 35ml Grey Goose® Vodka
  • 125ml Coconut Water
  • + Pinch of Sea Salt
  • + Dash Orange Blossom Water


  1. Add ingredients to a highball glass with cubed ice.
  2. Garnish with a lime wedge.


Grey Goose Jardin Vert

A delicious mix of GREY GOOSE® Le Citron Vodka, freshly squeezed lime juice, simple syrup and celery stalks spiced up with a touch of coriander.


  • 50ml GREY GOOSE® Le Citron
  • 20ml Freshly Squeeze Lime Juice
  • 20ml Simple Syrup
  • + Celery Stalks
  • + Coriander


  1. In the bottom of a cocktail shaker, place celery and coriander and muddle well. Add remaining ingredients and shake vigorously.
  2. Double strain into a rocks glass with one large ice cube.
  3. Serve with a celery straw.


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