HAPPY HOUR
Triple threat tipple
December 5, 2009
Linda Barnard
TORONTO STAR
We drink with our eyes and our nose as well as our taste buds, explains Dimi Lezinska, Global Brand Ambassador for Grey Goose vodka.
The London-based mixologist was in town for the Toronto International Film Festival last fall. He helped create a menu of seriously sophisticated cocktails for the chic opening night party for Harry Brown, starring Michael Caine, held in the hidden Lower Bay subway station.
"I've always said you have three contacts with a drink," say Lezinska over the phone from his London office.
"Drinking is the last one. The first contact is visual. That's why do many bartenders do speciality garnishes.
"Next is smell, as it contacts your nose, like when you walk into a wonderful restaurant."
Sometimes he sprays aromatic liquor across the top of the drink, as he's done with today's cocktail, the Starstruck Goose. A spritz of absinthe adds a hint of liquorice scent to the glass.
And by using a vintage atomizer, as Lezinska does, you get a glamorous visual treat as well.
I used a small plastic spritz bottle from a drugstore travel kit to make this drink at home. It may not be as fancy, but it did the trick. And I also substituted a chunk of mashed fresh ginger for ginger syrup called for in the original drink.
Fresh and flavourful, the Starstruck Goose will be a welcome guest on your holiday entertaining bar. It looks beautiful, smells good and tastes delicious – three for three on the bartender's hit parade.
Starstruck Goose
Strawberry syrup is sold at most grocery stores. To make it yourself, put 1/4 cup thawed frozen strawberries, 1/4 cup granulated sugar and 1/4 cup water in a saucepan and bring to a boil over high heat. Cook 5 minutes. Let cool. Press through fine mesh strainer.
Fresh ice
1-1/2 oz orange vodka (this recipe calls for Grey Goose L'Orange)
2 oz freshly squeezed pink grapefruit juice
1/2-inch piece fresh ginger, well mashed
1/2 oz strawberry syrup
Spray absinthe
Add ice to shaker. Add vodka, grapefruit juice, ginger and strawberry syrup. Shake well and strain into a champagne flute. Spray the top of the finished drink with a spritz of absinthe.
Makes 1 drink.
Star-tested by Linda Barnard
lbarnard@thestar.ca
Toronto Star