Grey Goose Showcases Cocktails at Saveur Magazine

Lana Bortolot

The test kitchen at Saveur magazine in New York City was the site for a Grey Goose cocktail and food pairing dinner.

The Grey Goose portfolio proved the perfect match for spicy cocktails. Working in the background is Ben Mims, Associate Food Editor at Saveur.


As the magazine's offices are on the edge of Korea Town, kitchen director Kellie Evans chose a Korean-themed dinner and challenged Grey Goose to create cocktails to complement the menu, which featured pickled vegetables and complex spices-no easy pairing partners. Fresh ingredients sourced from local green grocers provided the tools for an interactive cocktail mixing session led by Grey Goose Mixologist Edixon Cardidad.

Nick Mautone, Grey Goose Brand Ambassador (center), and Grey Goose Mixologist Edixon Cardidad (right) with a guest at the event.

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