Punch Film Series at Juvia Miami Beach Hosted by GREY GOOSE

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Anamelina Rios, Baisy De La Torre, Thibaut Zesbazeille, Arna

Miami – On Sunday, GREY GOOSE Vodka hosted part five of the Punch Film Series at Juvia overlooking Miami Beach. Over 150 of Miami’s influencers, image-makers and press enjoyed an afternoon of sun, fun and sounds by DJ A-Trak.  As the sun set over the Miami skyline, the crowd danced and sipped on the featured GREY GOOSE South Beach Punch.  (For those that wanted to try another version of the punch, the GREY GOOSE Hamptons Punch was also available).  The evening marked the conclusion of the Punch film series, which was held in the locations of the each of the punch namesakes including Hollywood, Boston, Chicago, Hamptons, and South Beach.  Each local event successfully featured a signature cocktail of GREY GOOSE Vodka combined with fresh, locally sourced, farm-to-table ingredients and was filmed to further amplify the message that GREY GOOSE only uses the finest ingredients.

Earlier in the day, local farmer, Dylan Terry of Ready-to-Grow farms, who is also involved with the Slow Food movement, was filmed picking shiso at a local public garden which was later used as the finishing touch garnish for the South Beach punch cocktail featured at the Juvia rooftop party.  Inspired by the culture and lifestyle of the “spicy” beach city, the Protein film crew was able to capture the South Beach Punch reveal from when the ingredients were picked from the garden to its creation by mixologist, Chad Simpson, through the time the cocktails were served and tray passed by lovely GREY GOOSE spokesmodels to an energized crowd of 25 – 34 year old guests at the event.

In case you’d like to try a hand at making the GREY GOOSE South Beach Punch at home, here is the recipe! ~

Ingredients

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

Shiso leaves (optional for garnish)

Method

Add all ingredients into a punch vessel, and stir. Chill for two hours.

Serve over ice, and present with grapefruit slices (and optional shiso leaves.)

To make red chili water, cut 3 chilies in half, and steep in 3 parts hot water with seeds for ten minutes.

Strain and cool.

Carissa Chesanek & Melissa Eiben
Emmanuelle Roger & Eve Chabrand
Bart Tarnier, Arnaud Boue, Arnaud Rousset, & Thibaut Zesba

 

 

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