A bottle of vodka and a three Michelin-Starred chef may sound like the wildest night out of your life. But really it’s the latest offering from Alain Ducasse and Grey Goose. Working together on a new recipe of vodka entitled Grey Goose Interpreted by Ducasse, the vodka is made from toasted wheat as opposed to standard bread-making wheat. This gives the vodka an even smoother taste that allows it to be easily paired with food.
To accompany the limited edition bottle of spirit, the pair have also developed their own signature cocktail, coming in the form of the Grey Goose Dans Le Noir. A combination of the Ducasse Grey Goose and artisinal cold brew coffee, the drink is served over ice in a tumbler and is loosely based on the espresso martini.
To keep in line with the idea of this vodka being one that works best when paired with food, Grey Goose will be flying their new recipe bottles out to a select number of late night drinking establishments and high-end restaurants, including the likes of Duck & Waffle, Rivea and Lyle’s. The idea behind serving the drink at such venues is to tag onto the increasingly popular trend of late-night dining and ever later-night cocktails.
Grey Goose Interpreted by Ducasse will be available to buy exclusively from the Charles De Gaulle airport from July, before rolling out to a select number of bars and restaurants in September.
How to make your own Grey Goose Dans Le Noir
- Grind your fresh coffee beans to produce 12g of finely ground coffee
- Wet the filter paper to remove the taste of the paper
- Load coffee into the filter and put the five ice cubes into the reciprocal below
- Steadily pour the water over the coffee
- Once brewing is finished, mix 50ml of Grey Goose Interpreted by Ducasse into a separate tumbler with ice
- Pour your freshly made cold brew coffee over the iced vodka, stirring gently once combined