New York – On Saturday afternoon, GREY GOOSE officially kicked off summer with an exclusive Punch Brunch at recently opened Meatpacking hotspot, TOY. Hosted by Daniel Koch, owner of TOY and one half of the duo, the big New York brunch hit Day & Night, the event featured summertime punches prepared by GREY GOOSE. Each of the punches was made with a different GREY GOOSE flavor and incorporated fresh fruit; the perfect remedy for the hot and sunny Saturday weather.
Following the lively cocktail reception, guests were treated to the musical stylings of DJ Cassidy while they enjoyed their seated brunch. The decadent menu consisted of French toast stuffed with vanilla mascarpone, Chinese chicken salad, Napa cabbage and crispy wontons with citrus vinaigrette, poached eggs and short rib Hash with Béarnaise sauce, and cheesecake lollipops. Also during the seated portion of the afternoon, GREY GOOSE mixologists were on hand with custom drink carts, providing guests with a curated cocktail experience, creating tableside bespoke punches, made to order with fresh, local ingredients.
GREY GOOSE® WEST HOLLYWOOD PUNCH
5 parts GREY GOOSE® Vodka
4 parts red grape juice
2 parts fresh-squeezed lemon juice
5 whole star anise
3 parts fresh blueberries and grapes
1 whole orange
1 part water
Peel the orange and juice it into a punch vessel. Add
orange peel and all remaining ingredients, and stir. Chill
for two hours. Serve over ice, and present with blueberries.
GREY GOOSE® CHERRY NOIR HAMPTONS PUNCH
5 parts GREY GOOSE® Cherry Noir Flavored Vodka
4 parts fresh-squeezed white grapefruit juice
3 parts strawberries
1 part basil simple syrup
Thinly slice strawberries and place in a punch vessel.
Add remaining ingredients and chill for two hours.
Serve over ice, and present with strawberries.
To make basil simple syrup, combine equal parts sugar
and hot water with 10 fresh basil leaves. Steep until
dissolved and cool.
GREY GOOSE® LA POIRE LAKESHORE PUNCH
5 parts GREY GOOSE® La Poire Flavored Vodka
4 parts pear nectar
3 parts elderflower liqueur
2 parts fresh-squeezed lime juice
2 parts mint water
1 whole large cucumber
Thinly slice cucumber, and place in a punch vessel.
Add remaining ingredients and stir. Chill for two hours.
Serve over ice, and present with cucumber slices.
To make mint water, steep ½ bunch mint in 2 parts hot
water for ten minutes, then strain and cool.
GREY GOOSE® L’ORANGE SOUTH BEACH PUNCH
5 parts GREY GOOSE® L’Orange Flavored Vodka
4 parts fresh-squeezed ruby red grapefruit juice
3 parts red chili water
1 part agave nectar
Add all ingredients into a punch vessel, and stir. Chill
for two hours. Serve over ice, and present with
To make red chili water, cut 3 chilies in half, and steep
in 3 parts hot water with seeds for ten minutes. Strain
GREY GOOSE® LE CITRON BOSTON TEA PUNCH
5 parts GREY GOOSE® Le Citron Flavored Vodka
4 parts Earl Grey tea
3 whole lemons
1 part raw sugar
Place raw sugar into a punch vessel. Add warm Earl
Grey tea to dilute. Thinly slice the lemons, and add to
the vessel, along with all remaining ingredients. Chill for
two hours. Serve over ice, and present with lemon wheels.