There's no doubt about it -- the new Grey Goose Cherry Noir vodka is becoming the must-have drink of the summer. Not only does it radiate with the aroma of delicious dark cherries, but it makes for the perfect addition to any summer cocktail. To celebrate its release, Grey Goose hosted a Pour Masters mixology competition, looking for the world's most innovative and talented mixologist. While the luxury brand was in Toronto for the Ontario leg of the competition in 2013, Trend Hunter TV met with two celebrity mixologist to discuss the delectable new flavor, as well as which drinks they're sipping this summer.
Ludo Miazga, Grey Goose Global Ambassador
1.Can you tell us a little bit about the competition? What can we expect to see today?
Basically we’re here to spread the love for Grey Goose Cherry Noir. Cherry Noir is the latest flavor of Grey Goose and is created by blending Grey Goose vodka with fine and rare black cherries, which are hand-picked by local farmers from the west region of France. We are here to celebrate this with the best local mixologists, which makes up our competition, called 'Pour Masters.' We have created two drinks for the occasion. One is called 'Cherry la Fizz,' which is made with freshly squeezed lemon juice, Cherry Noir, a little bit of sugar on top of this, and voila! It’s a very accessible and refreshing drink. Something a little more sophisticated perhaps is 'The Celebration,' which is made with pomegranate, Prosecco, Cherry Noir, and, of course, it is garnished with a cherry.
Marian Beke, celebrity mixologist from The Nightjar, London
2.Marian, you’re known for adding a lot of flair to your cocktail-making demonstrations. What inspired you to combine showmanship with the art of mixology?
I never really focused on it as an entertainment; it’s more to increase its value for the guest. We started to create a certain style, but it wasn’t meant to be entertainment. It was more to create an experience for people who came into the bar.
3.What would you say are some drink trends becoming popular within mixology these days?
There are a lot, but a lot of people are using unique ingredients as well as local, creating stuff that will surprise you, and that you haven’t had before. Garnishes are also becoming very popular, so a few years ago the style was very "speak-easy," so no garnishes, but now everybody over-garnishes their drinks.
4.How have you found the competition so far?
Ludo Miazga: We’ve been very impressed with the quality of the mixologists we’ve seen so far, both with their creations and with their techniques. They have a genuine passion, which is very important, because the people who will benefit from that are the consumers.
Photo Credit: Doug Palding Wine Picks | The Cocktail Lovers
Dark Cherry Cocktail Competitions (INTERVIEW)
More Stats +/-
Nourian Nadege, Chef at Nadege Patisserie (INTERVIEW)
Graham Wright, Keyboardist for Tokyo Police Club (INTERVIEW)
Ned and Rob, Founders of 360 Screenings (INTERVIEW)
Fashionable Airline Events (INTERVIEW)
Terry Coffin, Sales Director for Palladium Boots (INTERVIEW)