Every March at The Pad, we throw a little party called the Black Tie Champagne Gala. It's a simple concept, really - let's get everyone together in formal attire for a ridiculously fabulous party in a little tiny space, and use it as an excuse to fill the bathtub with ice and bubbly. It works. This year we had a really nice addition to the space - Xander Hudson of Digital Ambiance did a gorgeous job of installing led lighting on the shelves of the bar, and bringing an even nicer level of soft illumination to the room. As much sparkling wine and champagne as you can stand, and this is what the party looks like (warning, gratuitous party pictures):
A glimpse of the bar, so beautifully lit by Xander Hudson:
Me, in an animated moment:
Paul, my co-host:
Revelry with Revelers:
Suzanne trying to see the world through James's eyes:
Chris, looking rather serious and discussing overseas affairs:
Paul in discussion with lighting designer (and our dear friend) Xander:
...and this one, just because:
The tub, (at the end of the evening, after most of the bottles were gone!!):
Of course, after such revelry, the morning after needs a little pick me up. So, for those remaining the next day, we served these. We call it, aptly, Breakfast.
BREAKFAST (By Suzanne Long)
2 oz St. George Terroir Gin
1 oz Del Maguey Mezcal Vida
Juice of 1/2 fresh lemon
5 dashes Organic Harvest Chipotle Habanero Pepper Sauce
1 dropperful Bittermens Hellfire Habanero Shrub
1 dash A-1 Steak Sauce
1 dash Angostura Bitters
1 dash dried Chipotle Powder
4 oz V-8 Vegetable Juice
As many pickled things as your glass will hold, and then a few more on top
Build all ingredients in a glass, and then roll back and forth from glass to shaker until mixed. Garnish with ALL the pickled things! Enjoy, and contemplate hiring someone else to clean up.
Happy Sunday, and I'll see YOU there!
--Suzanne
Gala photos by Gabriel Hurley of
http://zerocoordinate.com/.
Breakfast photo by Christopher Guiao
http://analogtraveler.com/.
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