Grey Goose Presents Scientific Food & Cocktail Flavour Pairings

Based on the perfect combination of Sauternes and blue cheese, clove infused GREY GOOSE vodka, maple syrup and pineapple juice are matched with blue cheese and toasted walnuts.

Food scientist and flavour expert, Dr Rachel Edwards-Stuart, believes that science can play a valuable role in explaining and developing exciting new flavour combinations in food and drink. To help bring Dr Rachel’s vision to life, GREY GOOSE has supported her scientific research into optimal flavour pairings between food and cocktails as part of the Iconoclasts of Taste project.

Head Bartender Jeremy Evans and Head Chef Kim Woodward have worked with Dr Rachel to create this unique food and GREY GOOSE cocktail pairing at York & Albany, available until the 3rd November 2013.

Drinks with a good balance of sweetness and acidity work well with fatty, salty cheeses. Dr Rachel Edwards-Stuart’s flavour matching research has used this concept to develop a cocktail base that provides the perfect match for blue cheese.