Cocktail Food Pairing of the Month: Grey Goose Pear and Fennel Martini

50ml Grey Goose La Poire
30ml fresh lime
20ml homemade fennel syrup
dash of green Chartreuse
1/2 tsp cracked black pepper
4 fresh mint leaves

Shake all ingredients and double strain into a chilled coupe or martini glass. Garnish with some fresh mint leaves and a twist of black pepper.

The delicate flavours and subtle sweetness of this cocktail are really well suited to steamed fish, you don’t want anything too overwhelming. You could even stuff a whole fish with a handful of fresh fennel before steaming it. Go for line-caught wild seabass (a sustainable option at this time of year). Alternatively, try it with a salad of goat’s cheese, pea shoots and broad beans.