GREY GOOSE® LE CITRON BOSTON TEA PUNCH
Ingredients:
5 parts GREY GOOSE® Le Citron Flavored Vodka
4 parts Earl Grey tea
3 whole lemons
1 part raw sugar
Preparation:
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.
GREY GOOSE® CHERRY NOIR HAMPTONS PUNCH
Ingredients:
5 parts GREY GOOSE® Cherry Noir Flavored Vodka
4 parts fresh-squeezed white grapefruit juice
3 parts strawberries
1 part basil simple syrup
Preparation:
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® L’ORANGE SOUTH BEACH PUNCH
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
Preparation:
Add all ingredients into a punch vessel, and stir. Chill for two hours. Serve over ice, and present with grapefruit slices.
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.
GREY GOOSE® WEST HOLLYWOOD PUNCH
Ingredients:
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
Preparation:
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® LA POIRE LAKESHORE PUNCH
Ingredients:
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
Preparation:
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.
Recipes serve 22 when equating parts to cups.
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