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Cocktail of the Month: GREY GOOSE® Fall Martini

"Shaken, not stirred."

by Jessica Toscano Oct 1, 2020

Vodka martini

Hard ciders and autumn ales steal the spotlight every year post-Labor Day, and hey, we get it: Seasonal cocktails are pretty tasty, especially because they're offered for only a limited time. But we're often so consumed by their momentary appearance that we neglect the appeal of classics—which, needless to say, are classic for a reason.

One particular is the vodka martini, which grew in popularity in the '50s, partly thanks to the publication of Ted Saucier's, "Bottoms Up," which featured over 200 cocktail originals. The remanence of the drink's long-lasting history belongs to Ian Fleming, whose 1956 novel "Diamonds Are Forever" encouraged the three-ingredient classic to be "shaken, not stirred." One can argue it was this quote that eventually led to the existence of the three-martini lunch, a mid-day vodka martini trend in the '50s and '60s amongst those in business, although the martini's simple switch from gin to vodka comes as no surprise to anyone who's familiar with vodka's post-prohibition rise in popularity.

With most classics follows twists, and this GREY GOOSE® Fall Martini is one cool-weather cocktail you'll want to sip in place of your go-to ciders and ales. Between its splash of pomegranate juice, which offers just the right amount of tartness, and flavors of fig, which add a balanced sweetness, this martini variation is the perfect blend of autumn favorites. Like the preference of Fleming's character James Bond, this recipe is shaken to perfection, and definitely not stirred. Cheers to that!


In a shaker, mix 1 part GREY GOOSE® Vodka, .75 parts fig purée, .75 parts fresh pomegranate juice, .5 parts maple syrup, .25 parts lemon juice and 1 bar spoon balsamic vinegar. Give it a hard shake, then strain into a martini glass, and garnish with a fresh fig slice.


Jessica Toscano

Jessica Toscano is the founder of IntrigueMag, covering health and fitness, sex and relationships, and more.

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