Apparently GREY GOOSE had an event last night in New York City and forgot to fly me in. Not cool, guys, not cool.
GREY GOOSE kicked-off the launch of their global summer pop up experience by taking over Le District in Battery Park (NYC). GREY GOOSE Boulangerie Bleue transported private guests to the French Riviera in a mysterious entrance through a French bakery, where they were presented with the crucial ingredients for a phenomenal summer.
Guests were treated to music through GREY GOOSE’s collaboration with French music label, Kitsuné, featuring performances by Rüfüs du Sol, and DJ sets by Zimmer and Olugbenga (Metronome). Baking prodigy Adam Leonti of Brooklyn Bread Lab created artisan breads inspired by the finest French ingredients that comprise GREY GOOSE vodka, while a selection of New York’s best bartenders crafted unforgettable cocktails.
Adam Leonti kicked off the evening not only as host, but as teacher during his private bread making class. He’s best known for his farm-to-table approach, creating delicious artisan, whole grain breads that echo the quality and ingredients seen in GREY GOOSE’s approach.
After the class, guests were treated to an outdoor cocktail reception that overlooked the Brookfield Place marina, and seated for a three-course dinner provided by Le District’s Chef de Cuisine, Nicolas Abello.
GREY GOOSE Le Grand Fizz Cocktail Recipe
Master mixologist Joe McCanta created the evening’s cocktails. The featured serve was the GREY GOOSE Le Grand Fizz, a refreshing cocktail to welcome in the summer months. Find the recipe below:
- 1 ½ parts GREY GOOSE® vodka
- 1 parts ST-GERMAIN® elderflower liqueur
- ½ part freshly squeezed lime (approx. half a lime)
- 2 parts chilled soda water
- Build ice into an oversized cabernet wine glass.
- Add GREY GOOSE vodka and freshly squeezed lime juice.
- Top with ST-GERMAIN elderflower liqueur and chilled soda water.
- Garnish with two lime wedges and a GREY GOOSE stirrer.
The GREY GOOSE Boulangerie Bleue will be making its next stop in Chicago next month.