As many have become well acquainted with repurposing summer plans, Independence Day weekend presents us with another opportunity to reinvent the holiday spirit from home. Dive into the weekend by researching your next trip, checking out the latest in arts and culture and organizing the perfect socially-distanced picnic. Oh, and don’t forget to enjoy a DIY summer cocktail!
What We're Doing
Architectural Digest
Ahead of her solo show with Voltz Clarke Gallery, take a look at Heather Chontos’ paintings in Architectural Digest and see what she had to say in Harper's Bazaar about “The Power of Creativity.”
Treat yourself to a little R&R with The Well’s ‘Well-Vetted’ Skin Care and Bath Products.
Visit Spin to Discover, brought to you by Artmuse Selects, for virtual viewing rooms where you can engage with art in a new way.
Experience the Glass House from home with visual tours of Philip Johnson’s Glass House.
Read Travel Curator’s hotel cookbook selections for travel-infused recipes that will make you feel like you’re on vacation.
Missing the gallery scene? Discover Perrotin’s viewing salon, which features artworks by Yale University’s Painting and Printmaking MFA class, on view through July 16.
Where We're Going
Plan your next vacation and book a stay at Matachica Resort and GAÏA Riverlodge in Belize as their airports are set to reopen to international visitors on August 15th.
And while you wait for destinations to open / feel ready to travel again, take a trip from home:
Join a digital, travel community with Desa Potato Head’s: Good Times At Home. Virtual guests can tune in for daily rituals reimagined for the modern world: explorative films, immersive reads, playlists from their favorite selectors and sustainable hacks for a better planet, virtual art exhibitions, morning music rituals as well as workouts and yoga sessions.
What We're Eating
Organize a socially-distanced summer picnic complete with the following:
Provenance Butcher’s 4th of July Box, complete with an assortment of meat options and Prairie Fire BBQ Sauce
A DIY summer dish from Spring Place, because how could you go wrong with skillet spinach-artichoke dip or sea bass & corn?
The perfect charcuterie board with Veroni Salumi as seen on That Cheese Plate
Last but not least, Schaffer’s newly-launched Shindig delivery service offers delicious, packaged meals which are sure to wow your guests!
What We're Drinking
Volcan de mi Tierra Jalisco Smoky Citrus
Ingredients
1.5 ounces of Volcán De Mi Tierra Tequila Blanco
¾ ounce of lime juice
½ ounce of grapefruit juice
½ ounce of blood orange juice
½ ounce of agave syrup
pinch of salt
Method: Add all ingredients to a shaker. Shake then fine strain into coupe glass. Garnish with smoked rosemary.
Zacapa Mojito
Ingredients
1 1/2 Zacapa 23 Rum
1 oz. lime juice
6-8 mint leaves
1 tbsp. simple syrup or sugar
Mint sprig (garnish)
Club soda
Method: Combine lime juice, simple syrup, and 3-4 mint leaves in a cocktail shaker. Use a muddler to muddle the mint, juice and syrup combination. Add Zacapa 23 Rum and shake. Pour mixture into a glass and add ice. Top with club soda. Garnish with mint sprig.
Mai Tai with Bacardí Añejo Cuatro
Ingredients
75 ml BACARDÍ Añejo Cuatro rum
25 ml Cointreau
5 ml Orgeat
5 ml part sugar syrup
2 dashes Orange Bitters
30 ml lime juice
Method: Shake and strain ingredients into a rocks glass filled with cubed ice. Garnish with mint sprig plus orange slice and lime wedge.
Pale Ale Papa
Ingredients
Don Papa 7
Blood Orange Juice
Lemon Juice
Honey Syrup
Pale Ale Beer
Nutmeg
Calamansi
Method: Pour 40ml Don Papa 7, 20ml blood orange juice, 10ml lemon juice, 15ml honey syrup into a shaker filled with ice. Shake well and strain into glass. Top up with pale ale beer. Garnish with grated nutmeg and a slice of calamansi.
