I love picnics! I would picnic all the time in the summer, but I am way too lazy to put together a basket of provisions, blankets, utensils, drinks, and a million other things you need for an outdoorsy meal. Well, earlier this summer Grey Goose made my most exquisite picnic dreams come true and more!
The brand’s annual summer party was held at a Bridle Path mansion, its backyard set up with chic blue blankets and picnic baskets stuffed with a delicious meal prepared by Chef Justin Kent, along with an iced bucket of Grey Goose Rouge au Vin cocktail at the ready. With three lovely blanketmates, I enjoyed every moment of our picnic, sipping those refreshing cocktails, and devouring the incredible Poulet au Moutard, and other French-inspired nibbles.
After dinner, the guests spread around the grounds to enjoy the rest of the fun activations like a game of petanque, live music, a dove/goose balloon release, and Grey Goose Esspresso Martinis. There was even an artist on hand to sketch everyone’s stylish outfits! As afternoon stretched into late evening, the backyard was still abuzz with excitement – people dancing, mingling, and enjoying the free-flowing Grey Goose cocktails. And if that’s not a sign of a great summer party, then I don’t know what is.
If you’re planning on hosting your own al fresco soiree this summer, I highly recommend the Grey Goose Le Grand Fizz cocktail collection – these delicious concoctions will impress even the pickiest guest, and require only a few ingredients to whip up. I am also including Chef Kent’s recipe for Poulet au Moutard, because it was just too good not to recreate.
Happy picnicking!
More photos and recipes after the jump!
GREY GOOSE Le Grand Fizz
1 ½ Parts GREY GOOSE vodka
1 Part ST-GERMAIN elderflower liqueur
2 Parts chilled soda water
½ Part freshly squeezed lime (Approx 2 wedges to taste)
Build ice into an oversized cabernet wine glass with lots of ice. Add GREY GOOSE vodka, then squeeze fresh lime and discard. Top with ST-GERMAIN and chilled soda water. Garnish with fresh lime wedges and a GREY GOOSE Stirrer.
GREY GOOSE L’Orange Grand Fizz
1 ½ parts GREY GOOSE L’Orange
1 part ST-GERMAIN elderflower liqueur
2 parts chilled soda water
½ part freshly squeezed orange (approx. 2 wedges, to taste).
Garnish with fresh orange wedges and a GREY GOOSE stirrer
GREY GOOSE Le Citron Grand Fizz
1 ½ parts GREY GOOSE Le Citron
1 part ST-GERMAIN elderflower liqueur
2 parts chilled soda water
½ part freshly squeezed lemon (approx. 2 wedges, to taste)
Garnish with fresh lemon wedges and a GREY GOOSE stirrer
GREY GOOSE Cherry Noir Grand Fizz
1 ½ parts GREY GOOSE Cherry Noir
1 part ST-GERMAIN elderflower liqueur
½ part freshly squeezed lemon (approx. 2 wedges, to taste)
2 parts chilled soda water
Garnish with fresh black cherries and a GREY GOOSE stirrer
GREY GOOSE Espresso Martini:
1 1/2 parts Grey Goose Vodka
1 part Single Origin Espresso
3/4 parts Premium Coffee Liqueur
Shake hard and long, then double strain. Garnish with three single origin espresso beans.
POULET AU MOUTARD by Chef Justin Kent
•10 chicken thighs(skin on, deboned)
•1 cup white wine
•1 cup cream
•150g grain mustard
•150g lardons
•½ banana shallot (diced)
•½ teaspoon smoked paprika
•1 ½ teaspoons fresh thyme
•Fresh parsley (chopped for garnish)
•Salt & pepper (to season)
1. Season chicken thighs with salt and pepper.
2. In a pan on medium-high heat, sear the chicken thighs, skin side down in oil until crisp and golden brown. Flip and sear on the other side until lightly caramelized.
3. Remove the chicken thighs from the pan and set aside on a plate.
4. Add lardons to the pan and cook until crisp.
5. Add shallots to the pan and cook until translucent.
6. Add the grain mustard and stir for 30 seconds being careful not to let it burn.
7. Deglaze the pan with white wine, bring to a simmer and reduce by half.
8. Add cream and bring to a simmer.
9. Add the smoked paprika.
10. Place the chicken thighs back in the sauce and cook on medium to medium-low heat, covered, until fork tender.
11. Remove from the sauce and place onto the plate to serve.
12. Spoon sauce over the top of the chicken and garnish with chopped parsley.
Makes 5 servings.
Photo Credits: Ryan Emberley
