I was in Sydney last week for some exciting projects and beautiful social events for the end of summer! I was thrilled to attend Mr Thomas Hamel’s soiree aboard his client's stunning yacht. We were graced with the attendance of Mr Martyn Lawrence Bullard a celebrated decorator and recently published author. He has been notably voted one of the worlds top 100 interior designers by Architectural Digest and is a personal inspiration of mine!
I had recently seen Mr Bullard talk at a trade show. It was particularly inspiring to be in the grace of so many creative and ambitious minds! Below are some photo’s from the event.
In the spirit of delightful gatherings and Valentines day I have chosen to present the recipe for the Royal Blush Cocktail, invented in New York City by Eben Freeman who was the bartender of Tailor Restaurant. It is Champagne based, and when transferred to a glass changes from green to pink! You will need to prepare a cherry puree, else use a fruit spread. It is such a beautiful, refreshing and engaging cocktail to make for guests! If you have any suggestions on variations or serving ways, please let me know! Have a great weekend!
1 teaspoon cherry purée (note: recipe below makes 3/4 cup) 3 tablespoons (1 1/2 ounces) vodka 1 1/2 tablespoons (3/4 ounce) fresh lime juice 1 tablespoon (1/2 ounce) simple syrup 5 fresh mint leaves 1 cup ice cubes 1/4 cup (2 ounces) dry sparkling wine, such as brut Champagne, chilled.
Photo’s courtesy of friends and Mr Martyn Lawrence Bullard