GREY GOOSE® Cherry Noir

Bossanova Punch

IDEAL FOR: Brunch, Celebration, Special Occasion, Toast
MIXING SKIll: Intermediate
FLAVOR PROFILE: Citrus, Herbal, Savory

A bold and brassy combination of GREY GOOSE Cherry Noir Flavored Vodka, DEWAR’S® WHITE LABEL® Blended Scotch Whisky, sweet vermouth, citrus, soda water and homemade oleo-saccharum.

Our materials are intended only for individuals of legal drinking age in your country of residence. Please do not forward to anyone under the legal drinking age.

Ingredients

GREY GOOSE® Cherry Noir
3
Parts
DEWAR’S® WHITE LABEL® Blended Scotch Whisky
3
Parts
Sweet Vermouth
3
Parts
Grenadine
¾
Parts
Orange Juice
3
Parts
Lemon Juice
2
Parts
Oleo-Sacchcarum
2
Parts
GREY GOOSE® Cherry Noir
3
Parts
Soda Water
3
Parts
DEWAR’S® WHITE LABEL® Blended Scotch Whisky
3
Parts
Sweet Vermouth
3
Parts
Grenadine
¾
Parts
Orange Juice
3
Parts
Lemon Juice
2
Parts
Oleo-Sacchcarum
2
Parts
Soda Water
3
Parts
Oleo-saccharum Ingredients

Place oleo-saccharum in the bottom of a large bowl, and add first six ingredients. Strain mixture into a punch vessel over large block of ice. For added effect, freeze sliced lemon and raspberries into the ice block. Serves 12

Preparation

  1. Begin by adding 1 cup of white granulated sugar to large cambro container, and using a vegetable peeler add the peels of two oranges and one lemon, muddling the peels to impregnate the sugar with their oils.
  2. Refrigerate for at least 30 min. 
  3. Add all liquid ingredients except for soda water. 
  4. Strain punch through fine mesh strainer into punch bowl over large block of ice.
  5. For added effect freeze sliced lemon and raspberries into the large ice block.
Oleo-saccharum Preparation
  1. Combine 1 cup of granulated sugar and the peels of 2 oranges and 1 lemon.
  2. Muddle thoroughly to impregnate the sugar with citrus oils.
  3. Chill for at least 30 minutes.