Grey Goose presents cocktails with edible art and insects

Grey Goose OpheliaCocktails have been created at two top London bars to tie in with the Iconoclasts of Taste project run for Grey Goose vodka.

The brand has been working with its “Emerging Iconoclasts” who were selected by judges seeking people pioneering a new and visionary movement, product or concept in food and drink.

The three iconoclasts are Tasha Marks, who seeks to challenge the way we perceive food by presenting it as art, Dr Rachel Edwards-Stuart, who explores the science of flavour, and Ento, which champions edible insects in food and drink.

The latest activity will see the cocktail, Grey Goose Ophelia (pictured top), added to the list at The Gilbert Scott bar at the St Pancras Renaissance London Hotel from September 16 to 25, priced £12.50.

It was developed by Grey Goose’s UK brand ambassador Oli Blackburn with Tasha Marks and will be served with one of her pieces of edible art, inspired by John Everett Millais’ pre-Raphaelite painting of Ophelia drowned in a river.

Grey Goose Ophelia

35ml Grey Goose La Poire
15ml Somerset Royal cider brandy
15ml Jasmine tea
10ml Lemon juice
20ml Egg white
5ml violette syrup

Shake hard and strain into goblet. Garnish with crystallised violettes.

grey goose entomology

At Covent Garden Cocktail Club near Leicester Square in London, the Grey Goose Entomology cocktail (pictured) will be available from September 16 to 25, priced £9. It is inspired by edible insect specialist Ento, which was set up by Jonathan Fraser, Aran Dasan, Jacky Chung and Julene Aguirre-Bielschowsky.

The drink also featured at the Eat Ento fine-dining pop-up in London in August, where it was served up alongside dishes such as a grasshopper and honey caterpillar medallion with wild mushroom ravioli.

Grey Goose Entomology

35ml Grey Goose Le Citron
15ml Cricket, cayenne and paprika syrup
30ml Fresh pink grapefruit juice
100ml Tonic water

Build all ingredients except the tonic over ice and then top up with tonic water. Garnish with a stirrer and fresh coriander sprig aromatised with cricket syrup.

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