We were thrilled and honored to host an event last week at Christofle’s beautiful new boutique in Dallas’ Highland Park Village. Christofle’s tableware is something we’ve always admired from afar so hosting this evening was nothing short of a dream come true for us. Last week we rounded up a few of our friends to join us as we toasted to Christofle’s opening and enjoyed an evening of cheese and champagne.
The 300 square foot store is lined from top to bottom with beautiful displays of flatware, crystal, and gifts for every occasion, including their most iconic signature pieces. Jeff and I are swooning over the silver plated Christofle Mood, a 24-piece silver plated flatware set with egg-shaped storage capsule – for six people.
We love the juxtaposition of such classic flatware in such an artistic modern utensil holder! I would so love to have one of these on the table next time we have our friends over for brunch. We may have to make this a pre-holiday gift to ourselves!
We also fell in love with their stunning selection of barware offered in both crystal and glass. Jeff was immediately drawn towards the Iriana Double Old Fashioned Glasses. So much, that we were inspired to bring a couple home and serve up a few Old Fashioneds of our own to test them out. Check out the recipe at the bottom of this post for our Gingered Old Fashioneds featuring a ginger, rosemary, and black pepper infused simple syrup.
We are so grateful to Christofle and their amazing staff for this wonderful evening. It was so special to us and our guests. Now through Thanksgiving, stop by Christofle’s new boutique at 67 Highland Park Village and mention Thyme and Temp to receive a special gift* with your first purchase.
*while supplies last.
THYME & TEMP GINGERED OLD FASHIONED
The upcoming holiday season has us in full cocktail party planning mode. We can’t wait to decorate the house and have our friends over to celebrate the best time of the year. As usual, we love to channel some of that excitement towards new ways to serve some of our favorite party drinks and snacks.
Lately, we’ve been making a lot of infused syrups that can add a little flavor to our cocktails. In this case, we wanted to bring a few flavors from both the fall and winter that give an aromatic boost but also a little spiciness. This is a totally versatile simple syrup…sub it in for regular simple syrup when you make gin gimlets for a refreshing 5 o clock pick-me-up!
1 cup sugar
1 cup water
1/4 lb fresh ginger, peeled and sliced
2 sprigs fresh rosemary
10 pink peppercorns
1/2 teaspoon orange zest
2 oz quality bourbon
1/2 oz ginger syrup
2 dashes of angostura bitters
orange peel & rosemary sprig for garnish
Bring sugar, water, ginger and rosemary to a simmer over medium-low heat in a small heavy bottom sauce pan. Stir until sugar is dissolved. Add peppercorns and simmer for 15 minutes.
Once 15 minutes has expired, remove from heat, add orange zest and allow to cool in the pan for another 15 minutes. Strain into a jar or bowl that can be stored in the refrigerator. This can keep for up to one week.
Add syrup, bourbon, and bitters to a mixing glass with ice. Stir and strain into a rocks glass. Garnish with orange peel and rosemary sprig.
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