amanda mcclements

  I've always been noncommittal when it come to putting anything on my walls. Art? Photos? Prints? But what if I change my mind? Add the hassle of framing something and voila, a growing pile of unframed prints and photos gathers dust on a shelf. So I much appreciated a recent gentle nudge from friends at  Framebridge , a DC-based company that's making it easier and less expensive to get those pretty-if-neglected pieces framed and on display. We hung out at my place, whipped up some Green Hat gin and tonics, and I shared tips for stocking and styling your bar at home. (Any old table will do!) And yes, I actually put a nail in the wall and hung a print. Head this way for my full interview with Framebridge . Cheers! all photos by  Laura Metzler Photography  for Framebridge

I had a blast hosting a Holiday Cocktail Lab recently at Rent the Runway 's beautiful Georgetown shop. Getting to wear a fabulous Missoni for the evening was icing on the cake. Scroll on for a few photos, and of course, the recipes, including the classic Adonis, my spin on a Jack Rose, and a punch from my friend Dan Searing.

District Doughnut 's brown butter doughnut at Union Market,  with a little urban astroturf pumpkin patch in the background. Where did October go? I was just beginning to embrace these crisp, cool days dotted with pumpkin sightings and now the calendar rolls over into November. But I'll be keeping the pumpkins around post jack o' lantern with favorite fall recipes from the archives (plus a few other goodies you should be making now): • Cream of Pumpkin Soup : From master chef Alain Ducasse but super simple. • Pumpkin Spice Pancakes : An October favorite. • Rustic Fig Crostata : An elegant and not too sweet finish to a meal. • Pumpkin Pecan Crunch Muffins • Hot Buttered Apple Cider with Rum : A delightful mash-up of hot buttered rum and cider. • Aperol Bourbon Sour : The perfect cocktail to bridge summer and fall.

I know I'm not the only one who often makes it to a point in the (late) afternoon only to realize that I've been chugging coffee without so much as a thought to hydration. On the hottest summer days, when I'm over-caffeinated and plenty parched, I crave this pleasantly tart thirst quencher from  Rappahannock Oyster Bar . It's a grown-up — but still booze-free — take on a childhood favorite. Sherry Temple makes 1 drink 1 oz lemon juice 3/4 oz grenadine* 1/4 oz simple syrup 1 bar spoon sherry vinegar Shake with ice, strain over fresh ice and finish with sparkling water and a lemon wedge. Enjoy! * For the grenadine, I love DC-made True Syrup' s version or the slightly earthier Jack Rudy Cocktail Co. version, both available at Salt & Sundry .

Faribault Woolen Mill , t he maker of this beautiful blanket, celebrates its 150th birthday this year. A wonderful American goods revival story, Faribault is one of the lines I love stocking at Salt & Sundry . The Minnesota-born mill was founded in 1856, at the close of the Civil War, and provided military blankets for two World Wars. We have a few of the wool flag blankets at the shops, along with several other styles. From favorite blankets to favorite cocktails ... Toast the July 4th holiday with one of my favorite summer sips: El Presidente makes 1 drink 1.5 oz white rum 1.5 oz Dolin Blanc 1 barspoon Grand Marnier 1 barspoon Jack Rudy Grenadine Stir well over ice and strain into a chilled coupe. Garnish with a Luxardo maraschino cherry and orange twist. Enjoy!

The cold shows no sign of surrender here in DC, and my kitchen pipes just burst. While we wait for water to return and snow to melt, I'm taking a cue from the folks celebrating Mardi Gras today and mixing an updated version of a New Orleans classic — the Hurricane. Drawing from Salt & Sundry 's bar section, I've subbed P&H Soda Co. 's delicious hibiscus syrup for the traditional passion fruit. Match that with Jack Rudy 's grenadine and fresh citrus, and you have a little tropical escape in a glass. For another accessible tropical escape, head to the wonderfully humid US Botanic Garden jungle (pictured below). It may be the best place to ride out the cold snap in DC. If only they had a tiki bar ... Snow Day Hurricane 2 oz dark rum 1/2 oz fresh orange juice 3/4 oz fresh lime juice 1/2 oz P&H Soda Co. Hibiscus Syrup 1/4 oz Jack Rudy Cocktail Co. Grenadine Shake and strain into a glass with ice. Garnish with fruit and a paper umbrella. Ada...

After stocking their excellent cocktail mixers at Salt & Sundry for some time, I finally had the chance to meet the delightful creators of Bittermilk when they made the trip from SC to DC for Emporiyum . They're one of those impressive pairs who make you wonder if they have more than 24 hours in the day. Between running a popular Charleston bar , raising kids and selling their growing Bittermilk line, husband-and-wife team Joe and MariElena Raya are still cooking up new flavors. The latest is the Bittermilk No. 6 Oaxacan Old Fashioned. In the dead of winter, it delivers a welcome dose of spicy warmth. Inspired by the flavors of Mexico and mezcal, this craft mixer blends dried Mexican chilies, cocoa nibs and spices. It's sweetened with raisins and — you know I love an NC connection — aged with cocoa husks from French Broad Chocolates in Asheville. Mixing one up couldn't be easier, as Joe demonstrates below: Stir 1 part mixer with 4 parts mezcal and ice. G...

Stop reading if you're a friend or family member because you'll ruin your holiday gift surprise. ... For the rest of you, this spiced vodka infusion is a perfect DIY gift. I fell for this during  Salt & Sundry 's most recent  Drink Lab  class, hosted with our Union Market neighbors Cordial Fine Wine & Spirits . Barman Dan Searing, who's graciously hosting the series, provided the recipe. Make a few batches and divide into small bottles. Or create a spice kit for your friends and give it with instructions and a bottle of good vodka. The infusion is delicious in cocktails or to spike hot cider.   Warm Spiced Cocktail Infusion makes 1 750 ml bottle adapted from Boyd & Blair Vodka 375 ml high-proof vodka, such as Boyd & Blair 151 from PA 1 whole nutmeg, crushed into several pieces 1 cinnamon stick 1 vanilla bean, split lengthwise 2 whole cloves 2 whole cardamom pods 4 black peppercorns 1 star anise 3 allspice berries peel of 1 ora...

October has to be my favorite month, and this year, it's shaping up to be an exciting one. I'm looking forward to ... • Opening the second  Salt & Sundry  (fingers crossed)! • Making pumpkin pancakes  • Finding time for apple picking • Warming up with hot buttered apple cider spiked with rum

The fine folks over at Mutiny  recently whipped up a few summer-perfect spins on the Rickey ( the official cocktail of DC ), styled up with some pretty pieces from Salt & Sundry . Here are the gorgeous photos by Justin Gellerson to inspire your weekend drinking. Check out Mutiny's full post for drink recipes and a little Rickey lore . Bourbon Rickey with Mint Gin Rickey with Royal Rose Strawberry Fennel Syrup

Last week, the Salt & Sundry team joined author Phil Greene and our friends at Mockingbird Hill to toast Ernest Hemingway's 115th birthday. Phil signed copies of his Hemingway cocktail companion " To Have and Have Another ," and we sipped classic daiquiris. Mix one up this weekend:  Hemingway Daiquiri  courtesy of Phil Greene  1 1/2 oz white rum  1/2 oz lime juice  1/3 oz grapefruit juice  1 teaspoon maraschino liqueur  Shake with ice and strain into a glass. 

I'm in the midst of my annual infatuation with rhubarb. I've been snapping up the hot pink stalks to make rhubarb crisp, rhubarb quick jam  and  mini rhubarb puff tarts . We're also stocking Fee Brothers Rhubarb Bitters at Salt & Sundry , and for our weekly cocktail hour, we were recently sipping on these: Bitter Barb makes 1 drink 1.5 oz blanco tequila .5 oz cocchi vermouth di torino .25 oz agave nectar (or sugar cane syrup) 3 dashes Fee Bros rhubarb bitters Stir well with ice and garnish with a grapefruit peel. Thanks to Eamonn at Rappahannock Oyster Bar for the recipe! Also make:  mini rhubarb puff tarts

A favorite from last fall for bridging the seasons, click here for the recipe and full post .

Clinging to the last bits of summer, I've been regularly mixing up this cocktail, a spin on a classic drink from the Hotel Nacional de Cuba. This recipe, from  Small Hand Foods  creator Jennifer Colliau, mixes her pineapple gum syrup with rum, apricot brandy and lime for a well-balanced tropical tribute. We started stocking Small Hands' incredible bar syrups at Salt & Sundry after a customer recommended them. (Don't miss the orgeat, either.) I'll probably turn to this cocktail again come January, when Caribbean climes are right where I want my mind to be ... if not my body. Hotel Nacional Speciale Adapted by Small Hand Foods' Jennifer Colliau from the Hotel Nacional, Havana, Cuba 1.5 oz rum (white or aged) .75 oz fresh lime juice .75 oz Small Hand Foods Pineapple Gum Syrup .5 oz apricot brandy Shake vigorously and strain into a chilled coupe glass. Garnish with a lime twist.

This weekend at Salt & Sundry , we're hosting two fantastic book signings. First up, Washington Post Food and Travel editor Joe Yonan joins us Saturday, August 10 at 1 p.m. to sign copies of his brand new cookbook "Eat Your Vegetables: Bold Recipes for the Single Cook." With stunning photographs and 80 recipes, the book promises to expand your vegetable cooking repertoire. Sign me up. On Sunday at 2 p.m., Wine Enthusiast spirits editor Kara Newman will sign copies of "Cocktails for a Crowd." The book offers 42 recipes for making great cocktails in batches, "proving that no host need ever spend the evening trapped behind the bar." And bonus ... The Red Hen will provide complimentary bites and sips, using recipes from the book. See you there!

These tiny jewels were beckoning to me from a stall the new FreshFarm Market at Union Market this Sunday. Fresh currants are now in season, and I'm brainstorming ways to use them. They'd look stunning on a cheese plate, and they're deliciously tart alone (notice the empty stems above from my snacking). Here's what else I'm eying: • Red currant Champagne cocktail , Martha Stewart • Sugar plum and currant crumb tart , Canelle et Vanillle • Strawberry pie with currant glaze , Bon Appetit • Red currant jam , David Lebovitz • Red Riding Hood cocktail , Saveur

Well, hello, July. Where did you sneak up from? Somehow nearly eight months of shopkeeping have blown by. One of the best parts of this new adventure? The chance to collaborate with passionate, talented folks. Enter the ladies behind Whisked! and Goldilocks Goodies , two of my favorite bakers. We joined forces for a splendid little pie party at Salt & Sundry this weekend. (More party pics on the way!) Our friends from Cordial poured crisp Riccardo Prosecco, and we mixed up a batch of Red, White & Blue punch, a simple summer cocktail created by another of my favorite collaborators, Room 11's Dan Searing. Red, White and Blue Punch makes 1 drink 1.5 oz Small's American Dry Gin 1 oz Jack Rudy Small Batch Grenadine 0.5 oz lemon juice 2 oz sparkling water Build over ice in a tall glass. Stir well to mix. Garnish with blueberries on a toothpick. makes 17 servings 750 ml bottle Small's American Dry Gin 17 oz bottle Jack Rudy Small Batch Grenadi...

Following up on their delightful small-batch tonic, Jack Rudy Cocktail Co. just released its second product, grenadine handcrafted from fresh California pomegranates. I scored a few cases of the first batch released for Salt & Sundry . A far cry from the corn syrup and red dye varieties that are widely available, Jack Rudy's grenadine gets back to the bar syrup's origins with pomegranate juice, orange flower water, cane sugar and citric acid. Pick up a bottle ($18) to mix up booze-free Shirley Temples, a Tequila Sunrise or the classic Jack Rose cocktail, pictured above (cocktail shaken by Rachel Sergi). Jack Rose makes 1 cocktail 1.5 ounces of applejack .5 ounce of Jack Rudy Grenadine .5 ounce of lime juice Combine ingredients in a shaker with ice. Shake, strain and enjoy!

Some ideas for keeping it stylish and subtle for a Halloween gathering ... 1. I love these gorgeous iced bird cookies from Camille Styles . Very Hitchcock. 2. A fat, matte black pumpkin. So simple. So chic. From Sweet Paul . 3. Orange icing never looked so enticing. From Country Living . 4. Not only is this punch's color perfect, so is the ominous name: Mother's Ruin Punch. From Food & Wine. There's plenty more inspiration over on my Pinterest board .

I've never been a big fan of rules that dictate what to wear or what to drink by the season. No white after Labor Day? Please. Rosé wine only in summer? Come on. But I do have some deep-seated preferences when it comes to booze. Bourbon feels very fall to me. Bitter aperitifs like Campari and Aperol just seem very summer. Which is why this drink is so perfect for these early fall days when the thermostat still climbs into the 80s. It's like the cocktail equivalent of a summer sundress paired with a woolly sweater and boots. This recipe comes from my friends Mac and Chris, two of my favorite home mixologists. Mac makes a mean Sazerac and Chris served me this drink on their roofdeck earlier this summer. She got it from a friend, so it's origin is murky. All ingredients are equal parts so it's simple to commit to memory. It's also easy to batch. Just mix the ingredients in a pitcher and shake a few at a time. Aperol Bourbon Sour makes 1 drink 1 ounce b...