“Cocktail of the Week” is now the Anjou Cocktail:

 

 

What’s in it:

2 parts Grey Goose Poire

1 part St. Germain Elderflower Liqueur

1 part fresh Squeezed Lemon Juice

2 part Moscato d’Asti
 
How to make it:

Using a 1 oz jigger, measure out the first 3 ingredients into a shaker glass filled with ice.  

Top the shaker glass with a Boston shaker and shake hard. Strain into a chilled Martini Glass. Float ∏ part of the Moscato d’Asti in the drink. Hold a whole lemon over the cocktail and use channel knife to create a lemon twist.
 
Where to drink it:
Grey Goose has partnered with Legal Sea Foods to donate $1 for every guest who goes to their 18 various Boston located restaurants Tuesday night to The Greater Boston Food Bank.