We recently co-hosted a Holiday Sip & Shop with our BFF's Beth Riesgraf and Marissa Ribisi, to benefit our local women's shelter in Downtown LA. I am so excited to share images of the event with you today! We teamed up with so many amazing artists and vendors for this event. It was truly a magical day.
Sis & I created a girly & whimsical holiday wonderland table filled with delicious treats by our fave, Whisk & Whittle. And we are truly still gasping from the beauty of the garland MV Florals created for us.
Our guests enjoyed their bite-sized treats and handcrafted holiday cocktails from Pharmacie, while shopping from so many incredible artisans and companies including Bare Collection, Beautycounter, Entertaining Elephants, Jen’s Pirate Booty, Lovelybird, Makers Mess, MB Surplus, Mariah O’Brien interiors, Michele Miskovich Photography, Odd Bird Company, Pade Vavra, Red Car Wine, SKJ Sunkissed by Jenni, Sweet Mary’s, Tracee Nichols, Tysa Designs and 901too.
Pharmacie served three gorgeous seasonal cocktails and I was particularly obsessed with their "St. Nick's Tonic" -- which I have lovingly renamed "THE MOST DELICIOUS HOLIDAY COCKTAIL. EVER." Founder, Talmadge Lowe, was kind enough to share his recipe for the drink with us today! Read on for all of the details...
We went super feminine with the copper, pinks, red and white palette. The fresh greens brought in that Christmas tree vibe that we all love. We went crazy with bottle brush trees, in a mix of metal colors, and glittery birds to amp up the "glamorous wonderland" feel.
PHARMACIE'S ST. NICK'S TONIC
Gin - 2 oz
Cinnamon Syrup** - 1.5 oz
Lime - 3/4 oz
Muddle a handful of cranberries in the cinnamon syrup. Add this mixture with the gin and lime and ice in a cocktail shaker.
Shake vigorously. Pour the entire mixture into a hi ball glass. No garnish. Let the muddled cranberries float in the gorgeous pink drink. OR, maybe put a tiny branch of fir in it!
**Combine equal parts water and sugar (I cup of each) in a small pot and heat until the sugar dissolves. Add 8-10 cinnamon sticks to the syrup while hot and let steep for 2-3 hours. Always let it cool to room temperature before using. Refrigerating over night is preferred.