Paris to Pampelonne
Rankin pairs Ortiz tuna or secret smokehouse salmon on sourdough toast with lemon zest, basil and Brillat-Savarin cheese with a Grey Goose Paris to Pampelonne cocktail:
2 parts Grey Goose Vodka
1 part St-Germain elderflower liqueur
1 part fresh lemon juice
3 parts soda water
1 splash extra virgin olive oil
La Vanille
Rankin’s combination of grilled poulet de bresse, Italian white peach, bull’s heart tomato and marjoram, cucumber and dukkah is perfectly complemented by the Grey Goose La Vanille cocktail:
50ml Grey Goose La Vanille Vodka
15ml fresh lemon juice
150 ml premium ginger ale
1. Add Grey Goose La Vanille and lemon juice to an oversized cabernet wine glass with ice.
2. Top with premium ginger ale, then stir.
3. Garnish with a lemon twist and a Grey Goose stirrer.
Espresso Martini
For dessert, Rankin suggests Valrhona chocolate mousse, rainier cherries, fresh mint and honeycomb, rounded off with the delightfully dark twist of a Grey Goose Espresso Martini cocktail:
1.5 parts Grey Goose La Vanille Vodka
1 part single origin espresso
0.75 parts premium coffee liqueur
A pinch of salt
Coffee beans to garnish
1. Add all ingredients to a shaker and shake vigorously.
2. Strain into a martini glass.
3. Garnish with coffee beans, and salted dark chocolate powder.