Christmas cocktails

Indulge in some very festive tipple with these great cocktail recipes from Grey Goose vodka.

Developed by global brand ambassador Dimitri Lezinska, these cocktails use seasonal produce and winter store ingredients to create the world’s best tasting winter cocktails. From a classic punch to cocktails using advanced mixology techniques and luxury ingredients there is a cocktail to suit all occasions when entertaining this winter.

For a warming aperitif, Dmitri has created the Evening Nectar cocktail, which fuses warm honey with Grey Goose vodka, premium orange brandy, honey, lemon and orange juice, and hot water. This is the perfect choice for those cold rainy evenings to warm you from the inside out!

A very sociable cocktail this winter and one perfect for parties is the Punch David. This drink combines luxurious ingredients such as Grey Goose L’Orange vodka, French bitter aperitif, pomegranate juice and raspberry balsamic vinegar to create a bitter sweet and citrus flavoured drink.

Les Folies De Napoleon is a great way to enjoy a little sweetness after a meal and saves on preparation time as it can be used as an original dessert giving guests a taste of something different.

For the more sophisticated occasion, the Black Truffle Cocktail, Le Magnifique, and Twilight Chocolat provide a range of flavours to suit all tastes. The Black Truffle Cocktail is infused with one of the world’s greatest delicacies, truffle, and offers guests the opportunity to immerse themselves in luxury. Le Magnifique merges vanilla liqueur, Grey Goose Le Citron vodka, cinnamon, and other specially selected ingredients to create a tempting aroma and taste that is both rich and warm. The Twilight Chocolat is designed to be enjoyed under the romantic twilight sky, enriching fresh fruit flavours with the decadence of chocolate.

Les Folies de Napoleon


1 1/2 parts Grey Goose vodka

One third part single cream

Quarter part sugar syrup

6 fresh raspberries

Grated chocolate


Pour all ingredients into a cocktail shaker filled with ice. Shake hard and fine strain into a chilled martini cocktail glass.

Foam recipe:


6 parts raspberry liqueur

2 parts chocolate liqueur

4 grams metil (gelatine )

2 parts low calcium mineral water


Hand mix until combined and pour into a cream siphon. Garnish with grated chocolate or hard raspberry sugar on the rim and top with the raspberry and chocolate foam.

Punch David


30 cloves

15 vanilla beans

20 parts Grey Goose L’Orange vodka

10 parts Noilly Prat® Dry

5 parts fresh orange juice

1 part raspberry balsamic vinegar

5 parts French bitter aperitif

20 parts fresh pomegranate juice

2 1/2 parts full bodied red wine

5 parts maple syrup


Pour all ingredients into a large bowl and gently warm. Stir for 10 minutes. Reheat as desired. Serve in a punch bowl and garnish with pineapple and orange slices.

Twilight Chocolat


1 1/2 parts Grey Goose La Poire (or original Grey Goose vodka )

1/2 part cherry liqueur

4 strawberries

1 squeeze of fresh lime juice

1/3 part sugar syrup

Garnish with chocolate oyster (dark liquid chocolate/Algin/Gluco/Xantan )


Pour all ingredients into a cocktail shaker and muddle. Add cubed ice and shake vigorously. Finely strain into a chilled martini cocktail glass. A molecular mixology technique is used to create the texture for the chocolate oyster, an extra touch of indulgence. Serve on a teaspoon.

Black Truffle Cocktail


2 parts Grey Goose vodka

8 black truffles

1 part pear nectar

half part pear brandy

1 spray truffle essence


Infuse the Grey Goose vodka by inserting sliced black truffle into a bottle of Grey Goose vodka and allow it to sit for one week at room temperature.

Pour all ingredients into a cocktail shaker filled with ice. Shake well and strain into a chilled martini cocktail glass. Add a finishing touch with a spray of truffle essence.

Le Magnifique


1 1/2 parts Grey Goose Le Citron vodka

1 teaspoon liquid honey

Half part vanilla liqueur

1 pineapple chunk

1 squeeze fresh lemon juice

A few drops of bitters

Cinnamon dusting

Orange peel


Pour all ingredients into a cocktail shaker and muddle. Add cubed ice and shake vigorously. Finely strain into a chilled coupette. Garnish with a dusting of cinnamon and an orange zest.

Evening Nectar


1 part Grey Goose vodka

half part premium orange brandy

half part honey

three quarters part hot water

half part fresh lemon juice

half part fresh orange juice

Pinch star anise powder


Add the honey and hot water to a cocktail shaker and stir to dissolve. Add remaining ingredients and ice, shake well. Strain into a glass with a handle. Garnish with star anise.



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