Grey Goose Bloody Marys with the Rachels (McAdams and Weisz) et al.

Sebastián Lelio, Rachel Weisz, and Rachel McAdams at Grey Goose’s Cocktails and Conversation

It’s not everyday you get be within ten steps of some of Hollywood’s biggest names, like Rachel McAdams and Rachel Weisz, for instance. With glee and anxiety, Novella took up Grey Goose’s invitation to be a part of its inaugural edition of Cocktails and Conversation, set against the backdrop of Lavelle rooftop’s stunning views. Continuing its decade-old tradition of celebrating and supporting the film industry, Grey Goose invited directors and stars of four highly anticipated films that were shown at TIFF 2017 — Woman Walks Ahead, The Current War, Disobedienceand In the Fade. Though the attendees and the location were epitomes of glamour and grandeur, with limited press presence and Grey Goose’s Bloody Caesars and Marys flowing, the three mornings of Cocktails and Conversation were arguably the most intimate and therefore worthwhile press event this year at TIFF. Moderated by Deadline Hollywood’s Joe Utichi, the panel discussed their visions and creative processes.

Jessica Chastain

The first set of Bloody Marys were had with Susana White, Jessica Chastain, Michael Greyeyes, and Steven Knight, the cast of her latest film, Women Walks Ahead. The film, based on true events and friendship between Catherine Weldon and a leader of the Lakota in North Dakota in the 19th-century, delves into the relationship between two unlikely figures. “When I first read the script, it leapt off the page for me,” said White. “First of all, I’ve been looking for a film with a strong female lead. You know, I wanted to tell women’s stories. Catherine Weldon was such an extraordinary person to do what she did at that time. […] And then to see the other unheard voices of the western, the Native American voices…[Steven] turned them into real people, not cardboard cutouts who get shot. […] So it felt very special to me when I came across it and I knew it was a film I had to make.”

Me and Earl and the Dying Girl’s Alfonso Gomez-Rejon is coming back this year with a historical blockbuster, The Current War, which explores the relationship between Edison (Benedict Cumberbatch), Westinghouse (Michael Shannon), and Tesla (Nicholas Hoult), three creative geniuses of America’s burgeoning love affair with technology, science, and business. The conversation that begin with the actors’ descriptions of their characters soon became a discussion around the impact of personal greed and capitalism on the development and usage of technology and science. Though the film is ostensibly about three great men, the detailed and honest portrayal of them defy the Great Man theory of history and opens up questions about their/our inability see beyond the immediate future.

Alessandro Nivola, Sebastián Lelio (Writer/Director0, Rachel Weisz, and Rachel McAdams

Disobedience is Sebastián Lelio’s latest alongside his acclaimed A Fantastic Woman, which was also shown at TIFF this year. The movie revolves around the complex relationships between a hasidic couple, Esti (Rachel McAdams) and Dovid (Alessandro Nivola), in London and their childhood friend, Ronit (Rachel Weisz), who’s left the community for New York. As Lelio’s first film set outside of Chile and that delves into three narrative points of view simultaneously, Disobedience is a previously unseen look into Lelio’s style and creative capacity. On what attracted him the script, which is loosely based on Naomi Alderman’s novel of the same name, Lelio said, “On a human level, I just loved the characters and what they are going through. This idea of confused human beings— which are almost like synonyms — trying to do their best, doing the wrong things for the right reasons, and operating against background of more or less fixed ideas and conceptions of the world… so there’s something relatively static in the background but [the characters] are vibrating, are closer to us, because they are changing and are in flux and are complex. I could immediately relate to the three of them.”

Fatih Akin, writer, director, producer, and Diane Kruger

Grey Goose’s Cocktails and Conversation was a unique opportunity to talk in earnest about specific films, the film industry at large, and what those involved think of films’ place in today’s cultural climate. Not to mention that it was a chance to nonchalantly sip cocktails with those the likes of TMZ would die to chase around.

You can recreate the Grey Goose Bloody Marys of the Cocktails and Conversation by getting the right ingredients and following the recipe hereContinue following our fashion and lifestyle coverage on FacebookTwitter, and Instagram.

Parisian Picnic with Grey Goose’s Le Grand Fizz

Recently at Grey Goose’s beautiful Sunset Soirée, Novella had a chance to meet Chef Justin Kent, previously of Alain Passard’s 3-Michelin starred L’Arpègeand chat about French cuisine and its often overlooked adherence to simplicity and the quality of French produce. But more importantly and — and this is no jab at the chef’s personality — more memorably, we had a chance to eat his food. And I must say that Chef Kent’s Parisian picnic-style dishes were a testimony to Grey Goose’s ability to create and spot simple elegance and tastefulness. “Grey Goose approached me because the concept of what I do — farm-to-table — is much in line with their philosophy of field-to-bottle. I wanted to [make pairings] that touch on some of the key notes of Grey Goose and its terroir,” he said. Though those prone to hyperbole might suggest that the pairing of Grey Goose Le Grand Fizz — with which everyone was eventually awash — and Chef Kent’s farm salad and poulet au moutarde was indeed the culinary equivalent of being taken on a nice ride through France’s Picardy region in a 1950 Citroen 2cv — where Grey Goose’s wheat come from —, I myself will go only so far to say that the pairing was a form of alchemy in which scenes of Paris became food and drink.

Luckily for those of us who cannot make it to Paris or Picardy anytime soon, Grey Goose and Chef Kent were kind enough to share their recipes with us. Below are your gateway to effervescent Paris and Picardy and their French effervescence (with some personal notes from yours truly).

Grey Goose Le Grand Fizz

  • 1 & 1/2 parts Grey Goose vodka
  • 1 part St-Germain elderflower liqueur
  • 2 parts chilled soda water
  • 1/2 freshly squeezed lime juice (or approximately 2 wedges)

To switch things up a bit, maintain the ratios and replace Grey Goose with Grey Good L’Orange (or Le Citron) and the lime juice with freshly squeezed orange juice (or lemon juice). You can also try it with Grey Goose Cherry Noir — just replace the lime juice with lemon. The only rule here is to keep things simple. Use good quality ice — the clearer the better — and always use a jigger and let Grey Goose do its thing.

  1. Build ice into an oversized cabernet wine glass. More ice than you initially think seem appropriate.
  2. Add Grey Goose vodka and lime juice and top with St-Germain and soda water (in that order).
  3. Garnish with fresh lime wedges and a swanky Grey Goose stirrer if you have one.

Farm Salad with Goat Cheese & Champagne Vinaigrette

  • 1 fennel bulb (halved and cored)
  • 1 large carrot
  • 1 small Chioggia beet (blanched and peeled)
  • 3 large radishes
  • 1 endive
  • 1 granny smith apple (sliced)
  • 80g arugula
  • 1 tablespoon of tarragon leaves
  • 1 tablespoon of dill
  • 1 tablespoon flat-leaf parsley leaves
  • 1 tablespoon chives (chopped)
  • 1 tablespoon champagne wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 85g fresh goat cheese (crumbled)
  • This recipe makes 4 servings

The Chioggia beet is a variety straight out of the Beatles’s Sgt. Pepper’s. The candy pink and white striped beet is sweeter than the usual variety and does not bleed as much, which is great since red beets may very well overwhelm the rest of the salad with its colors. But if Chioggia is not available at your nearby farmers’ market or grocery store, you can of course replace it with a regular old beet. Or if you want the bright colors, try using watermelon radishes — just make sure to use a little less of the other radishes. Or, do like I did and take it out entirely. Nobody will notice if you don’t tell a soul. It’ll be your little secret that will tickle you when the guests get on your nerves, like, “Little did they know…” Do Mr. Burns’s evil fingers and move onto the other vegetables. Finally, near the end of the summer, try switching red radishes with black ones. They are more pungent and a bit spicier and the charcoal skin adds great color to the salad.

  1. Blanch the beets in simmering water with the skin on until easily able to be pierced with a knife.
  2. Let the beets cool. Once cool enough to handle, remove the skin of the beets with your hands. It should slide off.
  3. Using a mandolin, thinly slice the fennel, carrot, beet, and radishes and transfer to a large bowl. Add the endive, arugula, tarragon, dill, parsley, and chives.
  4. In a small bowl, whisk the champagne vinegar with the olive oil and season with salt and pepper. Add the dressing and half of the goat cheese, and toss gently.
  5. Transfer the salad to plates and garnish with the remaining goat cheese.

Poulet au Moutarde 

 

  • 10 chicken thighs (skin on, deboned)
  • 1 cup white wine
  • 1 cup cream
  • 150g grain mustard
  • 150g lardons
  • 1/2 banana shallot (diced)
  • 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoons fresh thyme
  • Fresh parsley (chopped for garnish)
  • Salt & pepper (to taste)
  • This recipe makes 5 servings

Use a thick bottomed pan. Cast iron skillet works well here. Some suggest oven roasting the chicken in the oven, but it’s hot in the summer and who has time for that. Poulet au moutarde (mustard chicken doesn’t sound as appetizing for some reason — the French really know how to make everything chic) is a classic and even if everything doesn’t go 100% right, it’s hard to muck up. Use good chicken (organic, kosher, air-chilled, because we are about that good life), good grain mustard (that Grey Poupon, though Canadian brand, Kozlik’s is also very good), and fresh vegetables, and you’re set. Because I’m a sucker for all things pickled, I like the poulet au moutarde avec pickled slaw. Smitten Kitchen has a great and easy recipe and you can get it here. Finally, though this may not really be that haute-cuisine in spirit, always have a loaf of sourdough or a baguette to soak up the sauce.

  1. Season chicken thighs with salt and pepper.
  2. In a pan on medium-high heat, sear the chicken thighs, skin side down in oil until crisp and golden brown. Flip and sear on the other side until lightly caramelized.
  3. Remove the chicken thighs from the pan and set aside on a plate.
  4. Add lardons to the pan and cook until crisp.
  5. Add shallots to the pan and cook until translucent.
  6. Add the grain mustard and stir for 30 seconds being careful not to let it burn.
  7. Deglaze the pan with white win, bring to a simmer and reduce by half.
  8. Add cream and bring to a simmer.
  9. Add the smoked paprika.
  10. Place the chicken thighs back in the sauce and cook on medium to medium-low heat, covered, until fork tender.
  11. Remove from the sauce and place on to the plate to serve.
  12. Spoon sauce over the top of the chicken and garnish with chopped parsley.

Riz au Lait with Caramel Beurre Salé

  • 1 liter whole milk
  • 200g risotto rice (carnaroli is best but arborio will do)
  • 200g sugar
  • Zest of 2 lemons
  • 200g heavy cream
  • 500g sugar (for the caramel beurre salé)
  • 400g heavy cream (for the caramel beurre salé)
  • 125g salted butter (for the caramel beurre salé)
  • This recipe makes 6~8 servings

Riz au lait is rice pudding. More or less. But instead of chocolate or cinnamon powder, here we have the caramel beurre salé, a fancier accoutrement to be sure. But, lucky for us, not that much more difficult nor time consuming! I recommend the carnaroli instead of the arborio because it is starchier and will give you a creamier result. I’m used to adding a bit of nutmeg to my rice pudding, and I’m sure it won’t harm the recipe here. In fact, I believe that the nutmeg may go very well with Grey Goose Espresso Martini.

  1. Bring milk, rice, and sugar to a simmer and cook for 20-25 minutes until the rice is cooked through.
  2. Add lemon zest and allow mixture to cool.
  3. Whip heavy cream and fold into the riz au lait, set aside.
  4. To make the caramel sauce, heat cream so that it is warm, just before simmering and set aside.
  5. In a small pot, caramelize sugar to a med-dark amber color.
  6. Slowly add in the cream to the caramel, whisking consistently, then remove from the heat once well blended.
  7. Add butter and stir well.
  8. To serve, pour cooled riz au lait into individual sized ramekins and top with caramel sauce.

Grey Goose Espresso Martini 

  • 1 &1/2 parts Grey Goose Vodka
  • 1 part single origin espresso
  • 3/4 parts premium coffee liqueur
  • Good chocolate

This is the finisher. Your guests had their salad and chicken and they’re just digging into the rich riz au lait, thinking something along the lines of I’m dead, and you come out with this concoction of smooth blow of elegance and power.This delicious cocktail wakes up the drinker and makes them happy at the same time. What more can one ask? Maybe a take-out box if there’s any of that salad left. But otherwise, nothing.

  1. Shake hard and long.
  2. Double strain and garnish with grated chocolate.

There you are, folks, the solution to your summer lunch, dinner, and picnic menu problem. Don’t mind the beautiful photo of the rock by the beach with perfectly photogenic charcuterie, cheese, and roast chicken, and absurd ratio between baguette and other foods. I put it there because it’s pretty and maybe it will inspire you to seek out a bit of the French-picnic chic this summer. When preparing the food seem a bit daunting, remember the perfect wood picnic basket. That the Grey Goose is the first on the list is by no means an accident — it’s meant to enliven and rejuvenate your mind, body, and soul as you spend the long summer day out in the sun. Keep the food and drinks simple, spend less time in the kitchen and more time with your friends and family. 

Grey Goose Le Grand Fizz Cocktail Recipes

A couple weeks back, we shared some of Chef Jamie Kennedy’s dishes that were presented during the Grey Goose Boulangerie Bleue event from last month. Along with the amazing recipes, Pomp & Circumstance PR also shared the cocktail recipes that was served throughout the night. There is no question that we wouldn’t want to share these with you. Cheers!

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GREY GOOSE LE GRAND FIZZ

RECIPE

  • 1 1⁄2 Parts GREY GOOSE vodka
  • 1 Part ST-GERMAIN elderflower liqueur
  • 2 Parts chilled soda water
  • 1⁄2 Part freshly squeezed lime (Approx 2 wedges to taste)

METHOD

  1. Build ice into an oversized cabernet wine glass with lots of ice.
  2. Add GREY GOOSE vodka, then squeeze fresh lime and discard.
  3. Top with ST-GERMAIN and chilled soda water.
  4. Garnish with fresh lime wedg.es and a GREY GOOSE stirrer.

TIP: For added aromatics, twist the zest of the squeezed lime wedge over the top of the drink

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GREY GOOSE LE GRAND FIZZ SUMMER COLLECTION

GREY GOOSE L’Orange Grand Fizz

  • 1 1⁄2 parts GREY GOOSE L’Orange
  • 1 part ST-GERMAIN elderflower liqueur
  • 2 parts chilled soda water
  • 1⁄2 part freshly squeezed orange (approx. 2 wedges, to taste).
  • Garnish with fresh orange wedges and a GREY GOOSE stirrer

GREY GOOSE Le Citron Grand Fizz

  • 1 1⁄2 parts GREY GOOSE Le Citron
  • 1 part ST-GERMAIN elderflower liqueur
  • 2 parts chilled soda water
  • 1⁄2 part freshly squeezed lemon (approx. 2 wedges, to taste)
  • Garnish with fresh lemon wedges and a GREY GOOSE stirrer
  • 1⁄2 part freshly squeezed lemon (approx. 2 wedges, to taste)
  • Garnish with fresh black cherries and a GREY GOOSE stirrer

GREY GOOSE Cherry Noir Grand Fizz

  • 1 1⁄2 parts GREY GOOSE Cherry Noir
  • 1 part ST-GERMAIN elderflower liqueur
  • 2 parts chilled soda water
  • 1⁄2 part freshly squeezed lemon (approx. 2 wedges, to taste)
  • 2 parts chilled soda water
  • Garnish with fresh black cherries and a GREY GOOSE stirrer

GREY GOOSE La Poire Grand Fizz

  • 1 1⁄2 parts GREY GOOSE La Poire
  • 1 part ST-GERMAIN elderflower liqueur
  • 2 parts chilled soda water
  • (Optional freshly squeezed lime, to taste).
  • Garnish with fresh slices of pear and a GREY GOOSE stirrer

Editor’s Note: GREY GOOSE La Poire is available in BC, Alberta and Quebec only.

Grey Goose Inspired Food Recipes By Chef Jamie Kennedy

Although the Grey Goose Boulangerie Bleue event happened last month, we still cannot get over the unforgettable dinner that was prepared by the amazing chef Jamie Kennedy. Pomp & Circumstance PR was generous enough to share chef Jamie Kennedy’s recipes with us. With that being, we figured to share it with you, so you can also have the perfect dinner recipes. Bon appetite! 

  Macedoine Salad of Young Squash with its blossom

Maçedoine Of Young Squash With Its Blossom (Recipe for 4)

Ingredients for salad:

  • 1/2 cup blanched young squash cut in large dice
  • 1/4 cup fresh strawberries, washes, hulled and quartered
  • 1/4 cup fresh raspberries
  • 1/4 cup watermelon cut in large dice
  • 2 tbsp homey
  • 2 tbsp side vinegar
  • salt and black pepper to taste

Ingredients for squash flower:

  • 4 zucchini blossoms
  • 1 cup ricotta cheese
  • 1/2 cup blanched sweet peas
  • 2 tbsp chopped fresh basil
  • 1/4 tsp ground nutmeg
  • 1 egg
  • salt and black pepper to taste

Ingredients for frying batter:

  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • salt
  • 1 1/2 cups soda water
  • 2 cups sunflower oil for frying

Method:

  1. Prepare the Filled Squash Blossoms. Mix together all of the squash flower ingredients except the flowers. Fill each of the blossoms with the ricotta filling and twist the end closed
  2. In a stainless steel bowl, mix together all the ingredients for the maçedoine salad
  3. Heat 2 cups sunflower oil to 350 degrees Fahrenheit
  4. Prepare the frying batter by gently mixing together all the ingredients for the batter in a stainless steel bowl
  5. Dip the filled squash blossoms in the frying batter and fry until golden brown on all sides
  6. Dress 4 plates with the sale mixture. Garnish with a fried Squash Blossom. Serve

Strawberry Aigre-Doux with Wild Marinated Salmon2Strawberry “Aigre Doux” With Wild Marinated Salmon (Recipe for 4)

Ingredients for “Aigre Doux”:

  • 1/4 cup washed, hulled and quartered strawberries
  • 1/4 cup fresh raspberries
  • 1/4 cup cantaloupe cut into large dice
  • 1 tbsp honey
  • 1 tbsp reduced apple cider
  • 1 tbsp cider vinegar
  • salt and black pepper to taste

Ingredients for salmon:

  • 1 fillet wild sockeye salmon
  • 1 cup white sugar
  • 1 cup salt
  • 1 cup chopped coriander and dill stems

Ingredients for coating:

  • 1 bunch fresh coriander
  • 1 bunch fresh dill
  • 2 tbsp coarsely ground black pepper

Method:

  1. Mix together all the ingredients for the salmon marinade. Submerge the salmon fillet in this mixture for
  2. approximately 12 hours. Rinse under cold water and let dry in the refrigerator for another day.
  3. Prepare the coating by chopping up the dill and coriander. Mix in the coarsely ground pepper
  4. Press this coating into the flesh side of the marinated fillet.
  5. Cover with a tea towel and place in the fridge for at least 2 days before use.
  6. Prepare and cut up all ingredients for the “aigre-doux”
  7. Divide the salad onto 4 plates.
  8. Slice 4 slices of salon onto each mound of salad. Serve

Hanger Steak, Grilled with Duxelles Vegetables

Grilled, Marinated Hanger Steak With Duxelles Roasted Vegetables (Recipe for 4)

Ingredients for steak:

  • 4, 5 oz hanger steaks
  • 2 cloves finely chopped garlic
  • 1 tbsp paprika
  • 1 tsp chopped oregano
  • 1 tsp chopped chillis
  • 2 tbsp sunflower oil
  •  2 tbsp coarsely ground black pepper

Ingredients for mushroom duxelles:

  • 1 lb white mushrooms, chopped into fine dice
  • 2 shallots chopped into fine dice.
  • 4 oz dry white wine
  • salt and ground black pepper
  • 1/2 cup 35% whipping cream
  • Ingredients for sauté of early summer vegetables:
  • 1/2 cup sliced young zucchinis
  • 1/4 cup roasted sweet potatoes cut into dice
  • 1/4 cup blanched spinach
  • 1 tsp dried oregano

Method:

  1. Mix all of the ingredients for the hanger steak marinade. Place steaks in the marinade, coating thoroughly, overnight.
  2. Prepare the duxelles by placing all of the prepared ingredients on a baking tray and placing in a 300 degree oven for approximately 1hour or until the mixture has reduced enough to resemble a loose paste.
  3. Prepare outside grill. Season the steaks with salt. Grill the steaks for 3 minutes on each side.
  4. Sauté the vegetables in sunflower oil until tender and golden. Add the duxelles mixture to the vegetables
  5. Place an equal measure of the vegetable mixture on each of 4 plates.
  6. Place 1 of the steaks on each of the vegetable plates. Add the steak and serve.

Spotlight: King Cocktail Dale Degroff

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A couple weeks back, a Grey Goose martini competition Pour Masters was hosted by the extraordinaire Dale Degroff in Toronto. Bartenders were challenged to use their creativity to re-image the classic vodka martini cocktail in a new way. The winner will move on to compete in the global finals in France at Le Logis, home of Grey Goose.

Thanks to Pomp & Circumstsance PR, Novella had the opportunity to meet with Dale Degroff, aka King Cocktail, who is known for developing extraordinary techniques and talent bartending at the legendary Rainbow Room in the 1980s. He’s a winner of the James Beard Awards for Wine & Spirits Professional, author of The Essential Cocktail and The Craft of the Cocktail, and also a leading trainer and founding partner of the award-winning training program Beverage Alcohol Resource (BAR).

Dale Degroff started from the bottom working as a dishwasher at a flagship restaurant in New York City, and eventually moved behind the main bar. He shared amazing stories that explained how his interest in cocktails started to and his love for the classic martini.

Joyce Li: How did your career of  “cocktailing” begin?

Dale Degroff: I moved to New York City in 1969, it took about 30 seconds to realize that the most interesting place to be in New York City were the neighbourhood bars. I was trying to be an actor, then I found myself waiting tables – actually, I was a dishwasher, then I got a fancy waiting job. I worked my way into the industry through the kitchen which was a really good way to see the insides of the whole process and eventually got a service bartending job and eventually moved behind the main bar.

Then I moved to LA for a few years, and lucked into one of the most outstanding jobs at Hotel Bel-Air as a bartender. Here and there I would take a couple of sneak sips of the alcohol that’s I’ve never heard before to find out what they were. 

J.L: Do you have a pivotal cocktail memory?

D.D: That’s a tough question – the memories are not about the cocktails but about the people, stories, things that happen over the years. But at the Rainbow Room, we did do something special with the cocktails, we had drinks that haven’t seen the light of day for sometimes a hundred years, my boss was a visionary guy. He wanted a 1890s classic cocktail program which I found kind of weird. There were no soda guns, no mixes, nothing you saw at an average bar at that time. My boss had a five-year plan, which was to sign the contract to run the world most famous supper club on top of the Rockefeller Centre called the Rainbow. Because they had dishes with tradition, recreating the dish from the original 20s and 30s menus, so he knew he had to do the same with the beverages. He assigned me on the project, to see if I would work it out – recreating drinks.

This was the primary story – to go back to the 19th century, look at old books, figure out how it was done back then and how I could do it now. Sometimes the products are missing, so I think of what I can substitute, how to balance using only fresh juices. Where are the originals recipes? Am I getting the right ones? So I had multiple books, finding out that they were not the same in each books. Some would be more prestigious than others. Then we would do tastings to find out which of the actual drinks tasted best. So that’s how I threw tastes, how I put them together, and that was my audition to getting the gig. That was my most significant cocktail story that changed my life.

J.L: Did you become interested in cocktails or spirits first?

D.D: I was actually interested beer because that’s all I could afford. Then as soon as I met some people who really educated me, I went to work in an advertising agency in the mail room and had the fallouts of all the clients. One of the clients were restaurant associates. The stunning company that exploded the scene in the 50s. and I’m pulling out this big beautiful menu with all these Mexican food and then there was this margarita section. I had no idea what they were at the time but I was interested in what they were.

J.L: What’s your favourite summer cocktail?

D.D: I would say the South Side. It’s tall, cool, and minty- Pretty much a vodka version of the mojito. Gin and tonic was a go to drink, and also margarita. I think margarita was the fastest growing drink in the market while tequila was the fastest growing spirit.

J.L: Where do you enjoy drinking when you’re not working?

D.D: Depends where I am. I’m the kind of person who liked to find out where I am, and what the interesting drink is there to try. I was just in Cuba so I just drank rum the whole time and multiple different kinds of cocktails. Wherever I am, I’m trying what they do best.

J.L: What do you think makes the martini so special?

D.D: It’s endlessly interesting. How many people have talked about the iconic shape of the glass, it really depends on the art of absence, it’s so simple. For most of its life it was just with 3 ingredients. It was an evolving drink because of the vessel it was served in, it was strong, significant and sophisticated. Why was the cosmopolitan called what it is? Because it was sophisticated both the name and the look – everything about it was sexy. So was the martini. It really is part of the experience in “cocktailing”.

Don’t think that because I said it’s simple, it’s easy. It’s really easy to get bad martinis everywhere – there are so many ways to screw up a martini. It’s also one single drink in the world that every bartender is required to follow exact instructions. When someone walks into the bar and says “I’ll have a dry martini, I’d like it in and out, keep the remainder of my drink under refrigeration and pour it a little bit at a time” you are required to fulfill the fantasy martini of that guest and in front of them if you can, because that’s part of the experience – the grace. If the bartender can perform all those requirements in front of you with confidence, you can guarantee the experience is going to be good.