TIFF 2017: How to Get Boozy Like the Stars

The Toronto International Film Festival is mostly about cinema (obviously). But TIFF isn’t only about films. There are parties to attend, stars to spot on the street, and brand activations everywhere. It’s high time for all aspects of TIFF to get the same critical attention as the films.
 
Welcome to FASHION Reviews Everything TIFF-related. While this might not be an entirely comprehensive appraisal—it’s as impossible to be at every party as it is to see every film— if we attend anything linked to the Toronto International Film Festival in anyway, we’ll review it here. 

After a long week at the office, nothing tastes sweeter than a cold, frosty drink. Save for, perhaps, a free drink. Served in the proximity of Idris Elba. You know what, that sounds pretty dreamy (and far superior to my typical Friday 5 o’clock glass of $10 wine in bed.)

And it was! It really was a dream! At last night’s post-premiere party for Molly’s Game, Grey Goose served up great drinks (and stellar celeb spotting) to an exclusive guest list of industry insiders. The screening must have been a success, because everyone — Jessica Chastain, Idris Elba, Amy Pascal, Mark Gordon and Aaron Sorkin — seemed to be in good spirits as they arrived at The Citizen. I can’t imagine being sad, looking that beautiful and being that talented.

The intimate event was followed by Entertainment One’s annual late night after-party. Which was, one might say, less than intimate. There was a 500-person guest list, a great DJ (Ryan Playground), semi-edible sliders, and girls walking around with old school concession trays, filled with pink donuts, cupcakes, and popcorn. Can’t complain.

And most importantly, the film festival inspired drink menu from both Grey Goose sponsored parties was a 10/10. Because I’m a professional, I tried everyone. Their selection of bespoke cocktails, each created by a talented Toronto bartenders, taste like being on the A-List. But if you prefer to enjoy your movies a-la-Netflix—or you couldn’t score an invite to a hush, hush Grey Goose TIFF event —here’s how to enjoy the taste of Hollywood’s elite at home.

Created by: Joe McCanta, Grey Goose Global Brand Ambassador

Created by: Chris Rail, Shangri La

Created by: Isaac Viner, Byblos

Created by: Chris Hudnell, Soho House

Created by: Jon Neill, Ritz Carlton

1/5

Grey Goose Le Fizz

1 ½ parts Grey Goose Vodka
1 part St-Germain Elderflower Liqueur
¾ parts fresh lime juice
2 parts soda water

Method: Pour first 3 ingredients into a shaker with ice. Shake and fine strain into a chilled
flute glass. Top with ice cold soda water.

2/5

Femme Fatale

2 parts Grey Goose Vodka
1 parts lavender/raspberry/lemon simple syrup
¾ parts fresh lemon juice
½ part Orange blossom water

Lavender/Raspberry/Lemon Syrup: Boil 1 cup of water and then remove from heat.
Add 1 cup of sugar and stir until dissolved. Muddle 1/2 pint of fresh raspberries to purée
and add to water along with entire zest (no pith) of 2 lemons and 1 tablespoon of organic
Lavender tea. Let steep over night then fine strain to remove solids and bottle for later
use.

Method: Add all ingredients to a shaker with ice. Shake and fine strain into a coupette
glass. Garnish with edible flowers and lavender sprig.

3/5

French 96

1 ½ parts Grey Goose Vodka
½ part Domaine du Canton Ginger Liqueur
¼ part fresh lemon juice
¼ part simple syrup
2 parts Champagne
Candied lemon zest

Method: Add all ingredients except champagne into a shaker with ice. Shake and stain
into a martini cocktail glass. Add champagne and candied lemon zest (Candied lemon
zest is lemon rind baked and cooled covered in sugar).

4/5

Lever De Soleil

1 parts Grey Goose Vodka
½ part Raspberry Liqueur
¼ part Aperol Aperitif
3 parts soda water
1 part Prosecco

Method: Build ingredients into a wine glass without ice. Add cubed ice halfway up the
glass, add straw and then add crushed ice cap. Squeeze lemon wedge over crushed ice
and garnish with a mint sprig

5/5

The Directors Cut

1 ½ parts Grey Goose Le Citron
½ part St-Germain Elderflower Liqueur
¾ parts fresh lemon juice
¾ parts blueberry syrup
3 dashes of Angostura bitters

Blueberry Syrup: Equal parts of water and sugar. Then add an additional 1/3 part of the
total volume in fresh muddled blueberries. Mix everything together and bring to a boil.
Allow to cool. Fine strain into a container and refrigerate.

Method: Pour all ingredients into a shaker with ice. Shake and empty contents into a rocks
glass. Serve on the rocks and garnish with skewered blueberries and a lemon wheel.

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