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3Sixteen’s Singularities

3sixteen singularities

A screenshot from 3sixteen’s “Singularities” video

A few weeks ago I waxed lyrical about a drool inducing video clip from a project called Singularities by clothing brand 3sixteen. Singularities highlights some of the unique and creative individuals who wear 3Sixteen clothing and have rather nifty endeavours of their own.

My favourite video by far features an interview with Norman Mui and Wilson Park, roasters and purveyors of *The Coffee Foundry located in the West Village. These guys clearly have a passion for coffee and have created a business that reflects their coffee ethic. A great video, with some seriously delicious coffee shots. Check out the full three minute, twenty-two second video here.

* I couldn’t help but pop into The Coffee Foundry today..the pour over Bolivian coffee was rather nifty and the music…absolutely wicked.

screengrab from 3sixteen

3Sixteen’s Singularities video clip totally feeds into my coffee addiction

3sixteen singularities

A screenshot from 3sixteen’s “Singularities” video

Who doesn’t love coffee? I used to be an ‘addict’ { 5-6 espresso’s a day } but since i’ve recovered I am down to 1-2 good cups of the high octane brew. That being said, of late i’ve been talking about and looking into making my morning coffee experience that much more rewarding. The search for the perfect bean, grind and brew method is hence in progress.

Menswear clothing label 3sixteen added fuel to my addiction via the promo clip of their new video project ‘Singularities’. Singularities is a new series of videos that highlight some of the unique and creative individuals who wear 3Sixteen clothing. It goes without saying that anyone who wears such a dapper indie brand would have a personal aesthetic that exudes attention to detail and a commitment to quality when it comes to what they do.

The video shows clips of several creatives such as a tattoo artist and a drummer but it is the guy talking with a passion about the way to experience a good cup of coffee that piqued my interest. Who is he and why do I love him already? Only time will tell. Singularities is set to debut in early 2011 – keep your eyes peeled here.

screengrab from 3sixteen

Food to Fragrance: Marc Jacobs Pear Splash meets Pear Infused Gin

mj pear splash gin accord and peargin / pear

What I love most about the seasons is how it affects people’s attitude towards food. Lately, I have seen so many { non foodies } asking for recipes, trying new ingredients and making the most of this current season that forces us to hunker down in our homes and keep warm.

However, no meal would be complete without a good libation. Alcohol not only warms the cockles, it provides us with a compliment to our meal and relaxes us. A good fragrance can do the same: compliment our attire, our mood and create in us a relaxed and inviting attitude.

A few years ago the Marc Jacobs brand started releasing a series of ‘splashes’. A limited edition fragrance in a 10oz bottle reminiscent of the after bath splashes of yesteryear with a trendy twist that smacks of ‘Marc’. One of my most favourite was the complex Pear splash released in 2007 for the summer sorbet inspired collection.

The fragrance has a very fresh fruity note to it – in large part due to the pear ingredient, the freshness though, can also be attributed to a lovely gin accord that runs through the heart of the fragrance. This gin accord gives a sophisticated alcoholic headiness to the fragrance without a boozy feel. The fragrance is then grounded and given a sensual air and longevity through the amber and musk notes that linger longer on your skin.

mj splash and pear gin cocktail

The Fragrance: Marc Jacobs Pear Splash, a unisex scent with notes of ripe pear, bergamot and lemon zest. A heart of juniper, gin accord, and freesia, finished with Musk, teakwood, and soft amber. Don’t let those warm sensual notes of amber, musk and teakwood deceive you into thinking this is a sultry evening fragrance; the scales tip in favour of the pear note and gin accord making this a very reliable light and breezy day to day fragrance especially on a bright summers day.

The Dish: Actually…the drink! A literal translation of pear infused gin is a very fitting replica of this fragrance. I paticularly liked this ‘Pearfect Times‘ pear/gin cocktail by your bella wedding.

Why it works: The fragrance has a pear-like alcohol freshness to it that gives it a distinct gender ambiguous signature that is unlike most fruity fragrances you will smell. The gin-accord note creates in me an emotional response – the feel of being in a bar, dimly lit, very New York and with plush fixtures.

The pear infused gin cocktail suits this perfectly. Not only are both the key ingredients very prevalent in this libation as they are in the fragrance, but one can imagine the environment in which you would drink this. The drink in a martini glass – chilled to the point of condensation on the outside of the glass, forcing you to hold the rim carefully for fear of it slipping out of your hand. The coolness chilling the tips of your fingers. The idea of a bar is a fitting translation of the soft amber note that is sensual and a bit dark.

Fragrance Tip: Not many people wear watches nowadays, but if you do or if you have a favourite bracelet or wristband that you wear daily it WILL affect the way your skin smells in that area. Remove it and see how your skin looks different under there from your ‘exposed’ skin. Now sniff…smells different right? Spraying fragrance on there will also make it smell ‘different’ and not necessarily in a good way. My advice, if you have to wear a watch or bracelet every day remove it as soon as you get home and don’t put it on until you are about to step out. Or better still, don’t wear it at all. Not if you want all of your skin to smell it’s best that is!

Food tip: I can be a bit of a fuss pot when it comes to choosing what I like. Brands of alcohol are no exception. There are a plethora of gin’s out there. Tanqueray, Bombay Sapphire,Hendricks to name but a few. Before you commit to a bottle for your home liquor cabinet, find a great bar and try them all on for size. Ask the bartender for brand recommendations, it’s a great social excuse to ‘try a brand on for size’, your home bar will thank you for doing so.

mj splash image via conde nast, pear gin image by andre doyon.
hendricks image via esper magazine and pear image via here.

Hot Apple Toddy

Apple Toddy

I have it on good authority that it’s started snowing today in London. As a kid I remember it snowing every year before things changed. Now in New York, you are guaranteed epic snowfalls on an annual basis; where epic = housebound blizzard.

While hot chocolate sufficed when I was a kid, as a grown up I’m all about the hot toddy. Any pub worth half it’s salt can make you a decent hot toddy – I remember one place actually sent their waiter out to buy some honey to make it right. But if you decide to make it at home, check out this recipe from readymade magazine for Spiced Apple Toddy.


* 1 baked apple
* 1.5 oz. Calvados Pays d’Auge (Busnel VSOP)
* 2 tsp. sugar { or honey }
* 3 oz. boiling water
* nutmeg


* Foil
* Muddler (or spoon)


1. To make the baked apple, peel, quarter, and core an apple (Braeburn or other seasonally appropriate variety). Dust apple quarters lightly with ground cinnamon and allspice. Wrap each quarter separately in foil and bake at 350°F for 30 minutes. (To make slices to garnish glasses, cut another apple into ¼-inch slices and bake until just softened.)

2. Combine Calvados, apple, and sugar in a hot mug. Muddle apple (or mash it with a spoon), add boiling water, and stir until pulp dissolves. Lightly grate nutmeg on top.

Hope you enjoy!

image and recipe from readymade magazine

Mad Men Poker Night

Those of you who follow me on twitter, would know that I am going to a Mad Men themed dinner/poker night tomorrow, and although I haven’t seen an entire episode of the show through and through, the vintage lover in me is super stoked.

For those who don’t know, the show is set in a 1960’s New York Ad agency. A line skirts and little waists flount the set, men with serious expressions, slick hair and great suits abound. Ahhh bliss. I was totally born in the wrong decade. Fashion wise at least.

While we won’t be dressing up (who am I kidding, I know I can rock the skinny tapered jeans 60’s stylee), the menu will be a la 1960’s Americana. Julia Child and Jackie Kennedy were definitely an influence at this time in food and otherwise… So while I haven’t fully decided what I am going to make the following are on my list:

Old FashionedOld Fashioned

Traditionally served in a short, round, 8–12 ounce tumbler-like glass, called an Old-Fashioned glass, named after the drink.


* 2 oz bourbon whiskey
* 2 dashes Angostura® bitters
* 1 splash water
* 1 tsp sugar
* 1 maraschino cherry
* 1 orange wedge


Mix sugar, water and angostura bitters in an old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, fill with ice cubes, and stir. Recipe from here.

whiskey sourWhiskey Sour


* 1 1/2 ounces whiskey (or bourbon, Scotch, Canadian whiskey, or Irish whiskey)
* 4 ounces sour mix, recipe follows
* Crushed ice
* 1 maraschino cherry


Combine the whiskey and sour mix in a large old-fashioned glass with ice. Stir, garnish with cherry, and serve.

Sour Mix:

1-ounce lemon juice

1-ounce sugar

2 ounces water

Combine lemon juice and sugar, then dilute with water and stir to dissolve sugar. Decorate glass with a sugared rim and or citrus as desired. Recipe from Emeril.

mint julepMint Julep


* 2 cups water
* 2 cups white sugar
* 1/2 cup roughly chopped fresh mint leaves
* 32 fluid ounces Kentucky bourbon
* 8 sprigs fresh mint leaves for garnish


1. Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
2. Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person’s sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.
Recipe from All Recipes.

And that’s just the drinks!!! Hmm..I am toying with making some eats too…keep your eyes peeled for another post methinks..

images from awesome drinks, ezra poundcake and the examiner.

Drinks that make the summer say “ahhhh…”

ice mint tea

Oh summer. How I’ve learned to love thee.

I used to hate summer, until I moved to New York and was ‘schooled’ on what Winter is really all about. It made me long for the break of 3 months or so where the sun washed over my skin and engulfed me in its reassuring warmth. Now it’s crawling up my list of favourite seasons,(beaten out only by Autumn because I LOVE to layer my clothing in Autumn..best fashion season EVER!).

Another reason I love summer, is that it’s the time I experiment with home made libations. This summer I just can’t stop making Ginger Mint tea – bottling it in an ikea SLOM bottle, and serving it to my friends or self when thirsty.

It’s very simple to make:


30 fl oz of water
1/4 of ginger root ( About 2 oz )
4 tablespoons of homemade simple syrup
a handful of mint leaves
a tetley tea bag


1. Bring the water to the boil while you peel and chop the ginger.
2. Add the ginger to the hot water and boil for about 5-10 minutes..depending on how gingery you want this brew to be.
3. In the last five minutes turn the heat down to a gentle simmer and add the mint leaves.
4. In the last two minutes add the *tea bag.
4. Turn of the heat, remove the tea bag and add simple syrup one spoon at a time while stirring the mixture. (I don’t like my drinks very sweet, if you do – just add more syrup..but it will lose that ‘refreshing’ quality).
5. Add a couple handfuls of ice and allow the mixture to cool (about 20 minutes).
6. Strain the mixture to get rid of the ginger chunks and mint leaves and then using a funnel, pour the tea mix into your bottle and store in the fridge to cool completely.
7. When chilled serve with lots of ice and fresh mint leaves.

* the tea bag step is OPTIONAL. Sometimes I omit it if I am laying off the caffine..if you like looseleaf tea you can substitute with a teaspoon of that at this point.

The sharpness of the ginger is breathtaking not to mention the menthol of the mint. Yum!

Have a great weekend dear hearts!

image via real simple

Have a Jameson weekend!

It’s Friday folks and that means only one thing – prepping for the dishes one will cook over the weekend. (ok, so maybe it means MORE than one thing..). I picked up a few yummy looking recipes during my visit to the Jameson factory this week.

If you are so inclined, have a crack at making them and let me know how they come out! See you soon, from another time zone…

Jameson Sea Breeze
Jameson Sea Breeze
50ml Jameson
50ml Cranberry Juice
50ml Apple Juice

Jameson Mule
Jameson Irish Mule
50ml Jameson
25ml Lime Juice
12.5ml Vanilla Syrup
Top with Ginger Beer

Jameson Sour
Jameson Whiskey Sour
50ml Jameson
25ml Lemon Juice
12.5ml Sugar Syrup

Jameson Macree
Jameson Macree
37.5ml Jameson
4 Fresh Raspberries
20ml Raspberry Puree
12.5ml Lemon Juice
12.5ml Sugar Syrup
12.5ml DuKuyper Raspberry Liqueur
25ml Cranberry Juice