Food & Drink

To celebrate the refreshing new boutique sodas (pops, if you prefer) that we’re carrying at selected Nordstrom stores, we’re experimenting by adding our favorite adult ingredients (clear, brown or bubbly) to these distinct flavors.

When we heard there was a fluorescent blue soda made by Jeff’s brother, we knew we had a winner on our hands. Who is Jeff or his brother? No clue, but he put his name on it—or his sibling’s—so it had to be good.

Beach Mojito

Photo and recipe by Tom Burritt

You’d expect peach soda to be pink, but Redondo Peach shatters all the norms. And so will this delectable mojito that pairs perfectly with an endless supply of sun and sand—even if the beach is really just a figment of your imagination. Our concoction is like drinking in the ocean air on a coast lined with peach trees, coconut groves and blueberry bushes. So soak up the deep blue with a little rum for a vicarious vacation that’ll be peachy.

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To celebrate the refreshing new boutique sodas (pops, if you prefer) that we’re carrying at selected Nordstrom stores, we’re experimenting by adding our favorite adult ingredients (clear, brown or bubbly) to these distinct flavors.

Next in our series is a beverage with an Australian twist: the Kanga Mule uses Buderim Ginger Brew plus some fruit accoutrements for a refreshing drink to nurse while you’re sitting Outback.

Kanga Mule cocktail

Photo and recipe by Tom Burritt

Variations of the classic mule aren’t hard to come by, but the Aussie-style ginger brew from Buderim makes this a cocktail with an exotic kick. The typical ginger “beer” has a certain amount of spice that we’ve all come to expect, but Buderim’s has a sweet and tangy balance that makes it one of the smoothest we’ve tasted. Drawing out the sweet with tones of blackcurrant, lemon and berries makes this the one your mates will remember.

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To celebrate the refreshing new boutique sodas (pops, if you prefer) that we’re carrying at selected Nordstrom stores, we’re experimenting by adding our favorite adult ingredients (clear, brown or bubbly) to these distinct flavors.

Next in our series is a delightful drink reminiscent of our childhood literary canon, the Wilder Wonka, made with Batch Craft Soda’s snozzberry-flavored soft drink.

Snozzberry Soda

Photo and recipe by Tom Burritt

What once was available only in a wallpaper-based medium for in-home consumption (if you were a candy tycoon, at least), that great “snozzberry” flavor is now the backbone of your favorite cocktail. The mysterious fruit won’t be adorning your garden any time soon, but the combined berry flavors in this soda make a fizzy mixture that’s a golden ticket to party popularity. Make Willy proud. Because Mr. Wonka was right when quoth he, “Candy is dandy, but liquor is quicker.”

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To celebrate the refreshing new non-alcoholic boutique sodas (pops, if you prefer) that we’re carrying at selected Nordstrom stores, we’re experimenting by adding a few of our favorite adult ingredients (clear, brown or bubbly) to these distinct flavors.

The series kicks off with a favorite that uses Saiteaux Absinthe Botanical Soda. Alone, the soda has a pleasant, effervescent taste.

Saiteaux Absinth Soda Cocktail

Photo and recipe by Tom Burritt

While botanical-flavored beverages are striving to gain a foothold on mainstream menus, everybody has a story about their first (or last) sip of absinthe.

You won’t be “tripping” from this cocktail made with Saiteaux’s Absinthe Botanical Soda, but the sparkling beverage is a highly refreshing brunch-class concoction. Gin and grapefruit highlight the underplayed herbal flavors of the anise-heavy soda, adding to the freshness of the carbonation. Lemon, bitters and mint give a glistening finish that will carry down to your toes.

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Just in time for your Thanksgiving plans—whether they be getting together with family and friends or eating turkey in front of the TV—the geniuses at Tastemade have gifted us some yummy holiday dishes that you’ll want to keep in your recipe repertoire.

Butternut Squash and Sausage Stuffing Recipe from Tastemade

Whip up Megan Mitchell’s scrumptious side for your holiday meal this season—and hold on to the recipe for anytime fall is in the air. This hearty and flavorful autumn dish will have dinner guests coming back for scoops of seconds. Turns out nutty squash is the perfect complement to spicy sausage.

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Just in time for your Thanksgiving plans—whether they be getting together with family and friends or eating turkey in front of the TV—the geniuses at Tastemade have gifted us some yummy holiday dishes that you’ll want to keep in your recipe repertoire.

Masala Roast Potatoes from Tastemade

We started with dessert first, so be sure to check out these delicious nibbles if you missed Amy Lee’s Vegan Pumpkin Cheesecake Bites. Now we’re on to the meat and potatoes portion of our holiday feast—or at least the potatoes part here.

Vijaya’s savory tubers add a spicy eastern flavor to your dinner. This easy-to-make side dish is a Thanksgiving staple with a twist that’s sure to please your dining companions.

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Each month we take a lady we admire and give her the model treatment in our photo shoot, The Realest. We bring the wardrobe, stylist, photographer and makeup artist; she brings her anything-but-one-size-fits-all personality and style. Then we all head out on location for a professional shoot that showcases this month’s cocktail and party looks.

Jessica Tousignant at Sun Liquor, The RealestAdrianna Papell beaded crop top and tulle midi skirt | Topshop ball stop hinge bangle and mirror statement ring | Charles David Ivette sandal | Glint lattice beaded minaudière 

Sun Liquor’s Jessica Tousignant can teach you something about spirits, style and enjoying life. In fact, she taught us how to saber a Champagne bottle and mix a Spanish G&T—more on that later. The sales and marketing professional for Seattle-based boutique distillery Sun Liquor has the enviable job of evangelizing the company’s quality gins, vodkas and rums around the globe. Naturally, that brings her in contact with many fascinating industry folks, among whom she easily holds court, at international bars and restaurants.

We had the chance to talk with the energetic traveler and food-and-drink enthusiast over an equally effervescent cocktail. Here’s what she told us about her personal style, beverage predilections and what to do in Cuba, her most recent, favorite destination.

Jessica Tousignant at Sun Liquor, The RealestTell us about what you do at Sun Liquor. 

I’m the vice president of sales. In short, I’m in charge of everything related to sales and education, and I have a hand in marketing as well. I find and establish new markets and support existing ones, which means that I’m out travelling all over the place for roughly half of every year. It’s a quickly growing company, so I really wear a lot of hats, but I wouldn’t have it any other way. A lot of people think I party for a living, but really it’s a lot of behind-the-scenes heavy lifting in order to make that part possible.

What and where are the liquors currently available for purchase? 

We have a lot! Everything we make is organic. We have UNXLD Vodka, Hedge Trimmer Gin, Gun Club Gin, Silver and aged agricole (cane juice) style rums, as well as a line of bitters and our eggnog, which has an astounding cult following. We also have a few special releases coming up that everyone should keep their eyes peeled for: we got our hands on some of the raw honey that comes from the beehives kept on the rooftop of the Fairmont Olympic hotel—very exciting! Nationally, everything can be found at Total Wine & More, and also on all Alaska Airlines flights.

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As discussed last season, Olivia Kim is a lunch person. Today I suggested that I had been with her a time or two when we didn’t quite have time to stop for lunch and both she and SPACE buyer Raul Becerra looked at me like my hair was on fire.

“Oh no, we always stop for lunch,” she insisted, serious as a heart attack.

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All images by Jessa Carter

It’s hard to explain just how much of a luxury that actually is. Most days are back-to-back-to-back, stacked with shows and appointments, but Olivia and her team avoid skipping the midday meal by putting lunch on the schedule every day—as if it were as important as meeting with a top designer. Because it is.

Her go-to cuisine in Paris? Not croissants, not sidewalk cafe fare, but Asian. On Thursday we put a spin on it by stopping in at a vegan joint in the Bastille neighborhood. Olivia had vegan sushi and gave us her download on the best spots for Korean, Vietnamese and more in the City of Light. 

GET YOUR NOTEPAD READY AND CLICK IN

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Tony Awards watching party: easy party appetizer and cocktail recipes for entertaining a crowd from Nordstrom.

We’re excited to again be the official red-carpet sponsor for the Tony Awards on Sunday, June 11. While you’re watching all the style and excitement at Broadway’s biggest night, why not  invite some friends over and enjoy all the action while imbibing and snacking on some delicious nibbles from our cookbooks and restaurants?

We’ve got four simple recipes for entertaining a crowd: an easy, creamy artichoke dip with Parmesan cheese; a gourmet popcorn bar with three flavor-packed seasoning salts; a wine-spritzer-meets-sangria cocktail; and our version of a French 75 champagne cocktail made with orange liqueur and real gold flakes—so fancy.

Tony Awards watching party: easy party appetizer and cocktail recipes for entertaining a crowd from Nordstrom.

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Party punch idea: Sparkling Hibiscus Lemonade from Nordstrom. A fresh, homemade lemonade from real lemons with hibiscus tea concentrate and club soda. Recipe from Nordstrom; photo by Jeff Powell.

Our recipe for freshly squeezed homemade lemonade—with the perfect tart-to-sweet balance—gets friendly with the concentrated flavors of tropical hibiscus for a refreshing summer party drink that effervesces with a top-off of club soda. (Though we won’t tell if you swap out the club soda for champagne, or tip in a bit of quality vodka to take this kid-friendly party punch into adults-only territory.)

Like with our recipe for Sparkling Pomegranate Lemonade, this makes two gallons for a big crowd. You can halve the recipe for a smaller gathering, or, as I did, use up any extra to make a super-delicious granita in your freezer—a dessert perfectly suited for a warm summer night.

Dried loose-leaf hibiscus tea leaves.

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