They've slipped something in my drink

FORGET FRUIT-FLAVOURED vodka because now there’s cognac-infused vodka. French brand Grey Goose has come up with a new “spirit drink” called Grey Goose VX – grainy vodka blended with 5 per cent cognac for a heavenly fragrance and a great drink to enjoy on the rocks or even neat.
Don’t bother puzzling over the Roman numerals that seem to say “five-10”. Just say “Vee Ex”.
And don’t dawdle. Speaking of numbers, only 1,600 bottles are available in Thailand, selling for Bt3,999 each at Siam Paragon and God Father at Central Embassy.
“In response to a changing global nightlife scene, where consumers are looking to create exceptional, shared moments, Grey Goose VX is a new liquid designed as a disruptive alternative for late-night occasions,” brand ambassador Kasinsuk Maklamthong enthused at a launch luncheon last week at the St Regis Bangkok.
“It’s the unexpected collision of vodka and cognac that makes this a modern, sophisticated but dynamic choice when enjoying a night out with friends.”
The premium cognac used is made from grand cru Champagne ugni blanc, considered one of France’s best white-grape varietals. Grey Goose maitre de chai Fracois Thibault has ingeniously married smooth, harmoniously balanced Grey Goose to the delicate floral and peachy cognac. The result is a clear liquid packed with the subtle fragrances of orchard fruits, honey, jasmine, acacia and white grape. There’s a lingering, warm and mouthful finish. It’s great for sipping, with or without ice, and needs no mixer, which would only spoil the sensational taste.

Kasinsuk thinks the best way to enjoy Grey Goose VX is with ice. Fill the glass with a big chunk, pour in the spirit drink and garnish with a skewer of one or two white grapes and, voila, you have a drink to really unwind with. If it’s been a really rough day and you’re just too tired to break out the ice, Grey Goose VX is enjoyable neat, but make sure it’s at least chilled first.
And, because it’s partially cognac, Grey Goose VX is also terrific with a meal – you can turn it into a delicious cocktail or drink it on its own just as you would a cognac.
The kitchen at the St Regis pub Decanter cooked up a few examples, such as Chicken-liver Pate and Brioche, which was served with Grey Goose Anjou, a cocktail with limoncello and orange.
A more flavourful dish like Shellfish Bisque and Rosemary was washed down with Grey Goose de La Mer, which freshened and delighted the palate with its pear puree and lavender syrup.
The main course, a heavily seasoned Braised Wagyu Beef Cheek, needed nothing more than Grey Goose VX on the rocks, whose hints of light caramel and honey went wonderfully well with the herbaceous sauce and the slightly creamy baked polenta on the side. In place of white grapes on the skewer, a red olive matched the earthiness and savoury tone of the beef.