04 DEC 2014

Summer 2014/15 Lookbook

This Summer we're inspired by the playful, graphic elements of the mid 20th century.

We love summer - whether you're indoors or outdoors it's the perfect opportunity to lighten up and have some fun. To welcome in the season we've pulled together an inspired collection of classic mid century design. Pieces that will enliven any summer gathering and have you and your friends relaxing in style. Check out the full collection here. It seems like summer inspiration pictures always lead towards all things bright and delicious. Here are a few naughty and nice recipes we will be trying out over the holidays: - - - Mango Pineapple Coconut Smoothie From LA blogger Marlene Franco 1/2 cup frozen pineapple 1/2 cup frozen mango 2 medjool dates 1 1/2 cup coconut milk 1/2 cup of yogurt Blend all ingredients until smooth. Garnish with strawberries and shredded coconut. Enjoy! - - - Pear Sonata Cocktail From Honestly Yum 1 1/2 oz gin 1 oz St. Germain elderflower liqueur 1/2 oz lemon juice 1/2 oz dry vermouth 1/4 oz pear eau de vie Pear Foam Cinnamon for garnish Pear slice for garnish Pear Foam (enough for 10 cocktails): 7 oz pear nectar 3 oz St. Germain elderflower liqueur 2 1/2 oz egg whites whipped cream canister with 2 nitrous oxide cartridges Peel a couple ripe pears: (Honestly Yum used Red Anjou). Juice the pears, and measure out 7 ounces of pear nectar. If you don’t have a juicer you can use bottled pear nectar. However, I would recommend using a brand with as few artificial ingredients as possible. Add the pear nectar to the whipped cream canister, along with the egg whites and the St. Germain. Next, close the canister and give it a hard shake to combine the ingredients. Charge the canister with one nitrous oxide cartridge, give it another hard shake, and refrigerate for at least one hour. To make the cocktail: Add the gin, St. Germain, lemon juice, dry vermouth, and pear eau de vie to your shaker. Fill your shaker with ice and shake for a full 10 seconds. Double strain through a fine mesh strainer over new ice into a small Collins glass. Remove your pear foam from the fridge. Charge with the second nitrous oxide cartridge and give it another hard shake before topping the cocktail with foam. Garnish with a little freshly grated cinnamon. And a slice of fresh pear.

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