Grey Goose is the darling of the nightclub, the belle of the disco ball, the life of every bottle service ritual. But don’t dismiss her from the mixology party. The brand’s latest campaign asks you to “Fly Beyond,” to look past the pop-song name drops and sparkler parades. Beset by bartenders who insist that the French vodka’s gentle sweetness must come from additives, Grey Goose is taking it back to the basics, focusing on François Thibault (the Cognac maker who realized founder Sidney Frank’s vision) and the ingredients: just soft Picardy winter wheat, limestone-filtered spring water and fresh fruit.
The brand went so far as to invite San Francisco mixologists the Bon Vivants to witness Grey Goose’s provenance firsthand. In addition to all those VIP tables and booths, you can find Grey Goose and its four flavors (Le Citron, L’Orange, La Poire and Cherry Noir) in sophisticated, mixology-minded bars up and down the Strip. At SHe by Morton’s in Crystals, bartenders combine Grey Goose L’Orange with Fruit Lab hibiscus liquor for the simple, delicious Orange Hibiscus She-Tini. The price is $15, but drops to $9 during happy hour, 5-7 p.m. daily. You know, in case you want to fly beyond paying full price, too.
Orange Hibiscus SHe-Tini
As served at SHe by Morton’s in Crystals, $15
In a cocktail shaker, combine 2 ounces Grey Goose L’Orange, 1 ounce house-made lemon sour and 1 ounce Fruit Lab hibiscus liqueur. Add ice, cover, shake and strain into a chilled cocktail glass. Garnish with an orange slice.