Grey Goose takes top bartenders to Cognac

Cihan AnadologluNathan O’Neill from Milk & Honey in London was among 13 bartenders from around the world rewarded with a visit to Cognac with Grey Goose vodka, culminating in an international cocktail competition.

As part of the Grey Goose 10 programme, the bartenders spent three days visiting the French birthplace of the vodka with cellar master François Thibault, the creator of Grey Goose.

It included a competition where they were challenged to create their own interpretation of a Grey Goose Dry Martini and an original creation inspired by the story of Grey Goose’s production.

Nathan won his place at the international event by winning the UK’s Grey Goose Le Rendez-Vous cocktail competition at The Gilbert Scott at London’s St Pancras Renaissance Hotel. Click here for a full report

The winner of The Grey Goose 10 competition in Cognac was Cihan Anadologlu (pictured), head bartender at Schumann’s in Munich. He not only received an engraved titanium cocktail shaker but he will travel to Los Angeles in March 2014 to see one of his cocktails served at a Grey Goose Oscars party.

It was judged by François with Grey Goose global ambassador Ludovic Miazga and last year’s winner Richard Woods from the UK, who is now head of spirit and cocktail development for SushiSamba.

The competition was held beside the pool at Le Logis Grey Goose, the new home of the brand in Cognac which is currently undergoing renovation before its opening in 2014.

Cihan said: “I used all of my 13 years of bartending experience, and everything I learned here over the last three days, to create a final cocktail that added an extra chapter to François Thibault’s ‘field to bottle’ story to make it ‘field to glass’.”

François added: “Congratulations to Cihan who wowed me and my fellow judges with his flair, creativity and two great cocktails. The Grey Goose 10 is a wonderful event as there is nothing like visiting Cognac to truly appreciate what makes Grey Goose so special.

“It was a real pleasure for me to welcome these great bartenders to my home and to spend three wonderful days with them.”

The other bartenders taking part were Jean Poncé from São Paulo, Gabrielle Panaccio from Montreal, Daniel An from Shanghai, Yves Vitrant from Courchevel in France, Vaibhav Singh from New Delhi, Bar Shira from Tel Aviv, Philippe Zaigue from Mexico City, Angel Morales from Puerto Rico, Andrey Zastavnyuk from Moscow, Jack Rackham from Dubai and Elad Zvi from Miami.

Nathan created two new cocktails for the global final.

Two Sides To Every Story by Nathan O’Neill

2 dashes Absinthe
5ml Crème de cassis
10ml Dry vermouth
40ml Grey Goose vodka

Stir and serve in a coupette. Garnish with a lemon twist.

Fly Beyond by Nathan O’Neill

35ml Grey Goose La Poire
20ml Grey Goose Le Citron
15ml Sugar
15ml Lemon juice
7 pieces of tarragon

Shake all ingredients and strain over cubed ice into a tumbler. Garnish with a lemon wheel and sprig of tarragon.

Click here for previous story: Milk & Honey’s Nathan wins place in global final

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