WATCH: How to Make an Easy Vodka Cocktail for a Summer Afternoon
Keep it simple this summer.
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When you picture a summer cocktail, you'll often picture a big, colourful jug filled to the brim with summer fruit and citrus. But more often than not, this grand idea doesn't become a reality. It's hot in summer. Who can be bothered to devote time to complex cocktails? You want something simple — something light and refreshing, in a cold glass with condensation rolling down the sides.
At Grey Goose's Boulangerie Bleue waterside mansion party this summer, one of the summery drinks served was the Le Grand Fizz — a refreshing combination of vodka with soda water, elderflower liqueur and lime. We asked Grey Goose's lively global ambassador Joe McCanta to show us how to make this variation on the classic vodka soda combination we know and love — so we can whip it up the next time a cocktail craving strikes us on a summer afternoon.
It's simple to make. Just pop some ice into a glass, then add vodka and sweetness (in the form of St Germain elderflower liqueur). Top the drink with two wedges of fresh lime, and stir with freshly opened, fizzy soda water. The result is an easy, refreshing cocktail with citrus and floral flavours.
If you've never used elderflower in a cocktail before, St Germain has a bouquet of soft, sherbet lemon notes, with pear and passionfruit. It's a floral liqueur that easily spices up a simple drink.
Follow Joe, and learn to recreate the Le Grand Fizz for yourself this summer.
LE GRAND FIZZ
45ml Grey Goose Vodka
20ml St Germain Elderflower Liqueur
3 lime wedges
3 wedges of fresh lime
chilled soda water
- Build in an oversized cabernet wine glass with lots of ice.
- Add Grey Goose Vodka and St Germain.
- Squeeze two of the fresh lime wedges into the drink and discard.
- Top with chilled soda water.
- Stir and garnish with fresh lime wedge.
Grey Goose Vodka's 'discover' function will tell you what cocktail you're perfectly suited for — answer four simple questions and start stirring.
Image: Steve Woodburn.
Published on January 23, 2017 by Kelly Pigram