GREY GOOSE collaborates with Celebrated Mixologist Yangdup Lama to
Delhi, 9th August: GREY GOOSE is proud to announce a collaboration with celebrated mixologist Yangdup Lama to unveil a limited edition of martini’s that celebrates the French legacy of good times, simple luxuries, and sensorial experiences.
GREY GOOSE X YANGDUP LAMA
Martinis by renowned mixologist Yangdup Lama offer a harmonious blend of global influences. His creations, including Martini de l’Est, Le Sommet Martini, Pinnacle Martini, and Éclat d’Or Martini, draw inspiration from diverse ingredients such as saffron, Darjeeling tea, Ayurvedic wisdom, camphor, and Himalayan rhododendron nectar. “I’m really excited to see the response to this limited edition martini menu. I’ve worked with truly unique Indian ingredients, blending them with the sophisticated flavors of GREY GOOSE to create tastes that are simple yet carry a refreshing element of surprise. This menu offers an artful homage to both traditional Eastern and Western flavors, bringing together the best of both worlds in every martini.”
The GREY GOOSE x Yangdup Lama martini menu can be seen at select venues across the country.
About Yangdup Lama:
Yangdup Lama, a renowned bar owner, entrepreneur, and author, has been a trailblazer in India’s cocktail culture for 25 years. Celebrated as one of India’s top bar professionals, Yangdup’s contributions include training, mentoring, and leading the industry. Early in his career, he won “Indian Bartender of the Year 1996” and the Asia Pacific 30 Under 30 Award in 1997. He was named Industry Legend at India’s 30 Best Bars Award in 2021 and Indian Mixologist of the Year by Travel + Leisure Asia in 2022. He made the Bar World 100 list in 2020, 2021, and 2023 and was honored as “Keeper of the Quaich” in 2023. Recently, he received the “ROKU INDUSTRY ICON” award at Asia’s 50 Best Bars. His bar, Sidecar, has been in the World’s 50 Best Bars since 2021 and topped India’s best bars list in Asia’s 50 Best Bars from 2020 to 2023. Despite his accolades, Yangdup prefers to be known as a bartender, believing his craft is best expressed behind the bar.
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