amanda mcclements

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.

I'm bidding a reluctant adieu to summer on this first day of fall and looking back with fond memories on one of the season's highlights — our Summer Salt Fest at the Gordy's Pickle Jar headquarters. Ever since opening Salt & Sundry three years ago, I've been dreaming of a down-home party that celebrates all things salty. With the perfect partners in crime, Sarah and Sheila of Gordy's, and my phenomenal team at Salt & Sundry, we hosted a gathering of good friends and toasted our shared love of salt. The feast included fried chicken, boiled peanuts ( made by my husband !), Rappahannock' s Olde Salt oysters, deviled eggs topped with Gordy's Sweet Pepper Relish, and probably the best fried pickles I've ever eaten (yes, I've eaten a lot) ... Gordy's Sweet Chips and Cajun Okra dipped in roasted garlic aioli. There was crisp Virginia rosé from Early Mountain Vineyards , local brews from 3 Stars and DC Brau , and a watermelon cooler tha...

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 .

This simple stew, inspired by cioppino, is one of my favorite summer seafood recipes. It's a go-to on family beach trips, when I feel the need to pack in as much seafood as possible, as if I'll never have access to it again. To the contrary, I eat seafood wherever I am, but there's something about the salty humid air of the coast that I swear makes it taste even better. And when you're city-bound, a bowl nearly conjures that same seaside vibe. Many recipes for fish stew call for a long ingredient list of pricey seafood and homemade fish stock. But you can coax a lot of flavor out of a few ingredients in little time. And what seafood you toss in is really up to you. Crab legs, scallops and mussels are all great additions not included here. (We tossed in mussels last time, pictured above!) Serve as a light supper with a salad and French bread, or as a first course for a dinner party. Simple Seafood Stew serves 6 1/4 cup olive oil 2 large onions, sliced 6 g...

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...

You've probably heard me say it before, but you can never go wrong gifting really good food. With that in mind, we've created three Valentine's gift boxes — the LOVE, LOCAL and LUSH — filled with fabulous cocktail/food items, available for preorder and pick up at Salt & Sundry . Pictured above, the LOCAL box rounds up some of my favorite DC-made goodies, including Langdon Wood Barrel-Aged Maple Syrup, Gordy's Cherry Pepper Spread, Mango 'Chups and Capital Honey Co.'s raw urban honey. For details on the LOVE and LUSH box, and how to place an order, head to Salt & Sundry's Instagram .

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...

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

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.

It just seemed a shame not to repost this, from last summer ... Down South, it's a regular custom to shower your ripe, red watermelon slices with a sprinkling of salt. The juicy sweetness is enhanced, making a perfect thirst quencher on hot summer days. The simplest way to enjoy this match made in heaven is, of course, simply salting a slice of watermelon. Kosher salt works best. And while we're talking about maximizing flavor, not all watermelons are created equal. I find the big seedless versions less flavorful than other varieties. Sugar Babies, Yellow Dolls, Georgia Rattlesnakes — there are  so many great names and flavor profiles  to choose from. After you've devoured your salted slice, there are plenty of other ways to play with the flavor combo. Behold, the amazing things that happen when watermelon meets salt: top: Spicy Pickled Watermelon Rind ,  from right here Watermelon, Salt and Chile Granita ,  What Katie Ate (And oh, those gorgeous...

How sweet are the words "pie party"? So very sweet that I jumped at the chance to host one with Jenna Huntsberger of  Whisked!  (above left) and Emily Robins of  Goldilocks Goodies  (above right) at  Salt & Sundry . The talented bakers filled the shop with sweet and savory treats for our Red, White & Blueberry party on Sunday. Here's a peek ... Goldilocks Goodies gluten-free cherry tarts Whisked! blueberry handpies Red, White & Blue punch (recipe right here )

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!

An artisanal take on a childhood treat: s'mores with Polly Style grahams and Buzz Bakery marshmallows. (a little treat from the blog archives...) Last year on Valentine's Day, I lit a roaring fire in the backyard, ladled out cups of punch and armed friends with metal sticks to toast heart-shaped marshmallows. We stacked up dozens of delicious s'mores using fresh mallows in peppermint, vanilla and cherry lambic flavors made by the talented Tiffany MacIsaac at Buzz Bakery and locally made grahams crackers from artisan baker Polly Brown of Polly Style . It was a fun, nostalgic way to spend an evening, swapping preferred toasting methods and memories about childhood camp fires. And sacrificing a few over-toasted marshmallows to the greedy flames. I'm thinking it needs to be annual tradition. No access to actual fire? No problem. Here's how to bring the s'mores operation indoors:

Sliced kumquats: a midwinter pick-me-up Happy new year! I can't believe how quickly 2012 flew by and how quickly Salt & Sundry came to be. Feels like just the other day I was pondering what a crazy idea it would be to open a store. Once I get the hang of this whole new world of shop life, I hope to be back here with updates more often. As a winter refresher, I've been eagerly eating up all the winter citrus coming into season down south. One of my favorite products in the shop right now is Liber & Co.'s Texas Grapefruit Shrub.

It's been a great few weeks at my new shop Salt & Sundry .  Thanks to everyone who stopped in and said hello! And if you haven't made it over to Union Market yet, come on over for seriously good eats and shopping. The market is now open Wednesday through Sunday. I joined News Channel 8's Let's Talk Live today to give some creative ideas for host gifts that go beyond the standard issue bottle of wine. For even more ideas, Best Bites also has a nice round-up , including our small-batch tonic collection from Salt & Sundry. What's your go-to gift when someone has you over?

After an amazing weekend previewing my new shop Salt & Sundry at Union Market , I had the chance to style a table for Mosaic District' s Fashion Night. The kind folks at the fab new  Langford Market hosted us to display some fun Thanksgiving inspiration. Longtime readers know I'm a bit contrarian when it comes to sticking to traditional holiday motifs for the table. Think outside the box and you're more likely to create a memorable meal for your guests. For this Southern bohemian-inspired table, I pulled together colorful handpainted plates, gorgeous amber-toned wine glasses, a striped Turkish towel, indigo blue linen napkins and vintage silverplate flatware. I love the unexpected mix of red, blue and amber. (Those wine glasses just make a fall table.) And since I'm a newly minted small-business owner, I gotta promote! You can find all these lovely tabletop pieces at Salt & Sundry this weekend. We're open Saturday and Sunday, 11 ...