The nights are drawing in a little now and the clocks will soon be changed and we feel this is the perfect opportunity to invite some friends around have some good old catch ups and most importantly fuel the fun with a mean punch (the alcoholic kind!).
Grey Goose has launched a Punch series in Los Angeles, Chicago, The Hamptons and Miami and we think that we’re going to be bringing a punch series of our own to our Who’s Jack office after seeing the recipes!
Grey Goose believe that there are three key things that make a good party, good friends, good food and good drinks and we would agree with them whole heartedly. This is where the punch comes in as surely a large bowl of punch complete with ladle is the best center for any sociable table?
Grey Goose has been travelling around America sharing their new punch series and now we can share them with you too.
If you need any inspiration then look no further than the films that were made of the that include chef Jon Shook, mixologist Revae Schnelder, top American polo plater Nic Roldan, farm to table chef John Wayne Fornica and DJ A-Trak.
You can see the first of the series of four below:
If you want a little food suggestion for your Grey Goose vodka punch evening then how about Jon Shooks suggestion of shrimp, blackened rock fish, salsa verde and balsamic pork ribs!
Excuse us now whilst we go to the supermarket.
WEST HOLLYWOOD PUNCH
5 parts Grey Goose Original
4 parts of freshly pressed red grape Juice (freshly pressed if possible)
3 parts fresh blueberries & grapes
2 parts fresh squeeze lemon juice
1 part water
1 whole orange and a handful of star anis
1 lump of ice
Method
- Press the orange and then add the juice to the Punch vessel
- Cut the skin into sections and add to the Punch vessel
- Add all remaining ingredients (including five star anis)
- Leave to macerate in the fridge for 2 hours
- Add 1 lump of ice and stir well for 1 min
- Serve in glasses filled with ice and garnish with fresh blueberries, grapes, star anis and orange peel from the punch.
HAMPTONS PUNCH
5 parts Grey Goose Cherry Noir
4 parts white grapefruit juice (freshly pressed if possible)
3 parts Fresh seasonal strawberries
1 part Homemade basil simple syrup
1 part water
1 lump of Ice
Method
- Homemade Basil simple syrup: In a glass bottle, fill ½ with caster sugar + ½ with hot water, add 10 fresh basil leaves and leave to macerate overnight
- Cut all strawberries into thin slices
- Add all ingredients to the punch vessel
- Leave to macerate in the fridge for 2 hours
- Add 1 lump of ice and stir well for 1 min
- Serve in glasses filled with ice and garnish with strawberries from the Punch and fresh basil leaves.
LAKESHORE PUNCH
5 parts Grey Goose La Poire
4 parts pear Nectar ( Pear nectar in bottle is fine, no need to juice up)
3 parts elderflower Liqueur (St Germain)
2 parts freshly squeezed Lime Juice
1 whole large Cucumber + 1 whole bunch of Mint
Method
- Little mint water: 2 parts hot water + ½ of the whole bunch of mint. Leave to macerate for 10 min. Strain and leave to cool down
- Cut the cucumber into thin slices
- Add all remaining ingredients into the Punch recipient
- Leave to macerate in the fridge for 2 hours
- Serve into glasses filled with ice and garnish with the cucumber slices from the punch recipient and fresh mint
THE SOUTH BEACH PUNCH
5 parts Grey Goose L’Orange
4 parts ruby red grapefruit juice (freshly pressed if possible)
3 parts little red chilli water
1 part agave nectar
1 lump of Ice
Method
- Little Red chilli water: Cut 3 chillies in half, and leave in one cup of hot water with seeds for 10 min, strain then allow to cool down
- Add all ingredients to the punch vessel
- Garnish with fresh red chillies (seeds removed) and one whole ruby red grapefruit quartered into wedges
- Leave to macerate in the fridge for two hours
- Add 1 lump of ice and stir well for one minute
- Serve in glasses filled with ice and garnish with fresh ruby grapefruit and chillies from the Punch
