Hive Life

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [video_header] => 0 [_video_header] => field_5ab01b7a3e543 [_yoast_wpseo_primary_category] => [ha_post_views_count] => 398 [_thumbnail_id] => 9619 [_edit_lock] => 1568847572:1 [show_author] => 0 [_show_author] => field_5d07fee9f1439 ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/chianti-italians-and-the-art-of-breaking-rules/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 9588 [ID] => 9588 [post_author] => 1 [post_content] => Typically, my favorite way to land on a bottle of wine is to walk into the grocery store, walk up to someone who knows a thousand times more than me, hold up my basket of food I'm buying and say “I have $15 for a bottle—what am I drinking?” It’s foolproof: if I bring home something great, I’m a hero of humility that knows how to trust an expert; if it’s not great, it’s not my fault. Lately my wife and I have been making tons of pizza, so more often than not I hold up a basket of mozzarella and crushed tomatoes and for a slick $15 the wine rep hands me a bottle of Chianti. Here’s the thing. I have an interesting relationship with Chianti. It all comes to a head in the bottles we opened up in the office the other day. My bucket list has a lot to do with things that I want to make one day: wooden canoes, beer, there’s something about fermenting pickles in a gourd on there (what?), and one of them is making my own Chianti. A few years back I took a trip with my girlfriend, now wife, to upstate New York to visit her grandmother in Auburn, NY and they were showing me around her grandfather’s basement. We were leafing through old things he worked and tinkered on (he was a crafty, salt-of-the-earth, tobacco-pipe-smoking, built-the-house-that-the-basement-was-under kind of guy) and amongst old farmers almanacs and garden tools we found a bunch of bottles with “Chianti From The Brewer Cellar” (his last name was brewer) and I immediately wanted to grow my own Chianti grapes. Took a while for me to understand that there’s no such thing as a Chianti “grape,” but that it’s a place in Italy and the wine they make is generally made up of Sangiovese grapes. I’m still going to call it Chianti. So, back to the grocery store. I hate to say this; but the last five times I’ve walked in, held up my mozzarella and tomatoes (sometimes pepperoni if we’re feeling fancy) and walked out with a bottle of Chianti it’s been hot garbage. It’s always had this weird taste like what I thought wine probably tasted like when I was younger and generally left me bummed that I didn’t pick up a bottle of Beaujolais. I felt like I was getting played. “Chianti is the perfect food wine,” they told me, “It’s acidity and balance are the only thing that levels well with the acidity and fat on a pizza,” said the internet. Liars. It was a hateful, vinegary mess that demanded your attention, nothing about it was “balanced.” I wasn’t excited to open the three bottles we had in the wine fridge—I was worried I’d get no detailed notes or interesting flavors. I was prepared to write something even longer than the past few paragraphs to fill this post up and feel like these posts aren’t the veiled attempt to get everyone in the office to hang out and drink a few bottles that I know them to be. To my pleasant surprise, these were different! We even had some homemade foot-crushed wine to boot. Redemption and hope, ladies and gentlemen, redemption and hope.

Chianti, Italians, and the art of breaking rules

First: a primer. Chianti is an Italian wine — specifically in Northern Tuscany, and it’s a red wine blend that mainly features Sangiovese1 grapes. If you haven’t tried Chianti, you’ve definitely seen a bottle of it in a traditional “fiasco,” which is a perfectly ironic word in plain-english for what Chianti was 40-50 years ago. Italy had always grown wine with an attitude that focused on quantity over quality, which was great for a commodity good and the price-conscious, but didn’t really elevate the region or the grape. Eventually (mid 1800’s), a handful of blights decimated vineyards across Europe and left ruined Italian vineyards that would eventually be replanted with high-yield varieties. Sometime after the Second World War, this positioned Chianti to fill the bellies of a burgeoning market struck by economic depression obsessed with quantity over quality. As a result Chianti gained a reputation of being a low-quality utilitarian workhorse—eventually the rules around the DOC (Denominazione di Origine Controllata [Denomination of Controlled Origin] — rules on how to make a specific wine, guaranteed for quality) prioritized making more, cost-friendly wine. This left Chianti (and Sangiovese in the states) no real standing against nuanced, focused French wines while the wine market was becoming interested in craft and terroir. There might’ve been a more welcome palette to the Sangiovese grape coming out of California wineries, but after the `76 Judgement of Paris where a few California wines beat out French wines in their own categories, winemakers started ripping up Italian vines and leaned into the homogenized monsters derived from traditional French grapes and techniques. So, no sangio’ palette to speak of. Luckily there were a bunch of Italian rebels. Instead of following the strict (but safe) DOC regulations set by the Italian government, a handful of Chianti producers broke out of the traditional mold and started making what they wanted to make, and the market really liked it. They started moving away from the “recipe” required by DOC and made wines that blended in some of the Cabernet and Merlot featured in the french Bordeaux’s, calling them “Super Tuscans,” eventually eating DOC Chianti’s lunch. The Italian government let up some of the stricter regulations and Chianti turned a corner.

What We Ate

Just going to slip this in here: some friends are good friends, and those are the friends you give a key to your house. Others—the great friends—show up to your house with that key and leave a loaf of bread on your counter. Andrew Hopper is the latter. You’ll see bread speckled throughout the pictures here, he “just happened to be making” some naturally-leavened sprouted Khorasan sourdough with carrot. When I told him I’d use it for a Chianti tasting in the office, he threw in some home-made whipped cultured butter with sea salt, because Andrew is incredible.

What We Drank

We had four wines in all — one DOC Chianti, two DOCG Chiantis, and one Sierra foothills Sangiovese (Meghan’s. homemade. wine. from. 2004.). DOCG stands for “Denominazione di Origine Controllata e Garantita“ and is supposed to be a “guarantee” of quality. They set it up because too many people were getting wines through DOC, but it sounds a lot like the same problem happens with DOCG. There’s a lot of controversy over who gets the certification and why—but it breaks down to neither being directly correlated to a “great wine,” but it does mean that they stick to a standard. A certified organic apple is organic, doesn’t mean it’s the best apple you’ve had in your life; they’re certifications not guarantees. Alright, the wines.

Borgo Scopeto Chianti Classico 2014

This is the perfect balance of the old-world Chianti with the modern approach to quality; how a vacation destination such as this estate can produce a $15 bottle that has nuance and character is beyond me. This was the highest-acid of the four; a few of us got strawberry and tobacco on the nose and a soft vanilla note at the end of the wine.

Cecchi Riserva di Famiglia, Chianti Classico DOCG - 2013

Out of the Chianti’s this was the favorite by far. At 90% Sangiovese it was the highest ration of Sangiovese grapes out of the three. Apparently, it’s produced “only during vintages deemed to meet the high standards,” which is a level of quality control that shines through the wine—it’s balanced, expressive, and has so much freaking character.

Barone Ricasolio Brolio Chianti Classico DOCG

This was next-up after the second wine, somewhat more subdued and featured less pepper; it felt like more of a nod towards Bordeaux: smoother and had a lot of darker red fruits and subtle spiciness at the finish.

Shady Porch

While she was working in Sonoma, Meghan and her husband Chris were living in a little house on a vineyard with a back-porch they spent time drinking cheap wine and enjoying some of the best weather California has to offer. Chris drew the labels and they made enough wine to imbibe all the guests at their wedding and have some left over. We coerced her into opening a bottle for the first time since her wedding! This was such a fun bottle to drink; spice and cherry with leftover vanilla and clove, older wines (even those that are just 10-15 years old) are fun to drink, I don’t really have a better word for it. They’re exiting and unknown, remarkably honed or completely lost. There’s a great deal of objectivity in wine: growing, pruning, the chemistry in properly fermenting and aging, storing and waiting. But it’s something we consume, there’s subjectivity: sourcing low-cost grapes in the foothills, stomping them with your feet, fermenting the juice, and putting it in a bottle for 14 years speaks to the whimsy behind making something for yourself and seeing it through to the finish. You only share that kind of stuff with people who are special, and that trust you won’t poison them.
  1. Side-note I learned skimming around on wikipedia: Sangiovese is derived from latin and means “The Blood of Jupiter,” so it’s got some serious street cred. ↩︎
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Chianti, Italians, and the Art of Breaking Rules

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Foraging at Manseena Orchards

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_yoast_wpseo_primary_category] => 114 [ha_post_views_count] => 677 [_thumbnail_id] => 8055 [_yoast_wpseo_metadesc] => Honey Agency is approaching its 10th year (this 9th has proven to be hugely transformative). It's the perfect time to pause, refocus, and strategize on bettering our clients and ourselves. ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/pinecrest-retreat/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 7880 [ID] => 7880 [post_author] => 3 [post_content] => Honey Agency is quickly approaching its 10th year (this ninth has proven to be hugely transformative). I felt it was the perfect time to pause, refocus, and strategize on bettering our clients and ourselves. Where better than to take the team to my most special of places, a place that has been in my family for almost 60 years, an adorable little cabin in the woods of Pinecrest, California. It is my safe place, and one I very rarely share, and I couldn’t have asked for a better 48 hours with a team that inspires me daily and who I call friends. We shared personal vision boards to keep each of us accountable to our dreams, shared 10 things none of us knew about each other, got caught in a Sierra Nevada rainstorm (amazing!), had every meal meticulously and deliciously prepared by Josh (he's an underground gastronomist), and most importantly we planned our strategy for the next few years. We focused on our values, our strengths, and the clients who trust us most. I leave you with this, Honey Agency empowers passion in our clients, in their crafts, in our community, and in each other.
Grady Josh and Meghan Walking down the street Grady Josh and Meghan at the shoreMeghan Phillips at the shore of Pinecrest Lake View from the shore at Pinecrest Lake Ashley Rodseth, Josh Reeder-Esparza, and Meghan Phillips walking near the shore Josh Reeder-Esparza on the trail A signpost along the trailA pinecone and some moss pictured in someone's hand Meghan Phillips' family cabin with Grady Fike's tent pitched out front Some shelled beans, baby carrots and garlic being prepared by Josh Reeder-Esparza for breakfast Some shelled beans, baby carrots and garlic being cooked over the stove by Josh Reeder-Esparza for breakfast A picture a Cribbage game Josh Reeder-Esparza in the kitchenField Notes for our meetingMeghan Phillips working with the teamSamantha Wallace, Maggie Giordanengo, and Grady Fike pictured during a meetingAshley Rodseth, Samantha Wallace, Maggie Giordanengo, and Grady Fike pictured during a meetingFreshly-pressed tortillas for tacosTaco LineJosh Reeder-Esparza at the shoreJosh Reeder-Esparza, Ashley Rodseth, and Meghan Phillips at the shoreThe shore at Pinecrest LakeGrady Fike presenting to the teamVision boards in the sand at the shorePhoto of the Honey Agency teamJosh Reeder-Esparza cooking potatoes over the fire Josh Reeder-Esparza cutting brisket Potatoes and breakfast hashAshley Rodseth hikingField Notes at the shoreMarkings for the helipad at the damMeghan Phillips at the shoreThe team crossing a bridgeThe team at the swimming holePinecrest Lake
[post_date] => 2017-09-27 12:00:17 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Pinecrest Retreat [post_type] => post [slug] => pinecrest-retreat [__type:protected] => [_edit_last] => 1 [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_yoast_wpseo_primary_category] => 114 [ha_post_views_count] => 677 [_thumbnail_id] => 8055 [_yoast_wpseo_metadesc] => Honey Agency is approaching its 10th year (this 9th has proven to be hugely transformative). It's the perfect time to pause, refocus, and strategize on bettering our clients and ourselves. [post_date_gmt] => 2017-09-27 19:00:17 [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => pinecrest-retreat [to_ping] => [pinged] => [post_modified] => 2017-09-27 12:00:17 [post_modified_gmt] => 2017-09-27 19:00:17 [post_content_filtered] => [guid] => https://workbyhoney.com/?p=7880 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Pinecrest Retreat

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_yoast_wpseo_primary_category] => 100 [ha_post_views_count] => 2586 [_thumbnail_id] => 7570 ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/new-beginnings/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 7541 [ID] => 7541 [post_author] => 2 [post_content] => Writing this announcement has been weighing heavily on me, but it's finally time to share what’s been going on behind the scenes the last couple months. I’ve decided to take a new path, and my time at Honey Agency has come to an end. Nothing else is changing, the agency is still going strong, and Meghan Phillips will take over complete ownership, effective August 1. This may come as a surprise–believe me, I surprised myself when I realized this was the decision I wanted to make–but I’ve been around long enough to know doing the right thing doesn’t always (ever?) mean doing the easy thing. When we started Honey in 2009, I had no idea where this company and partnership would take me. We started with nothing but laptops and business cards and grew into a highly talented team with an office on the best block in midtown. I became a wife and mother while here, worked on tons of amazing projects and have filled many, many Moleskins with what I’ve learned from our clients, staff and Meghan. Together she and I have traveled the world, made money, lost money, cried together, shared birthdays, started a girl gang, exchanged gigabytes of text messages and popped cases of prosecco celebrating life events. We’ve seen each other at our best and absolute worst, but we’ve always made each other laugh. So, what’s next? I’m taking the next few months to follow my curiosity and find a new creative challenge that may even take me into a new industry. I’ve been lucky enough to discover an ever-growing community and will continue to serve as the host of CreativeMornings Sacramento. It started as a way to bring creatives in our city together, but I’ve personally learned so much from our speakers. In April, Adam Federico talked about how sometimes “it's ok to press the reset button” - and he had no idea how impactful that idea was on me. I couldn’t do this if I were not sure that Honey would be in excellent hands. If you know Meghan, you know that she is the hardest working, problem-solver out there. She lights up every room she walks into and her “we can do it” attitude is infectious. Thank you, Meghan, for encouraging me to take the leap into Honey 8.5 years ago and rooting for me now as I start a new chapter. She will continue to lead Honey with creativity and strength and has the #BestTeamEver to support her. The designers are the best in town and will ensure that the work maintains the quality and inspiration Honey is known for. And at the risk of getting a Sarah Mclachlan song stuck in your head, I wanted to take a somewhat embarrassing trip down memory lane. I will always love Honey Agency, the team (past and present), and the people I’ve been lucky to meet because of it. Thank you all for your continued support, none of this would have happened without you. KIT with me through Instagram @parkerjoy.       Cheers, friends. XO, RP       SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave [post_date] => 2017-07-31 17:00:53 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => New Beginnings [post_type] => post [slug] => new-beginnings [__type:protected] => [_edit_last] => 1 [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_yoast_wpseo_primary_category] => 100 [ha_post_views_count] => 2586 [_thumbnail_id] => 7570 [post_date_gmt] => 2017-08-01 00:00:53 [comment_status] => open [ping_status] => open [post_password] => [post_name] => new-beginnings [to_ping] => [pinged] => [post_modified] => 2017-07-31 17:00:53 [post_modified_gmt] => 2017-08-01 00:00:53 [post_content_filtered] => [guid] => https://workbyhoney.com/?p=7541 [menu_order] => 0 [post_mime_type] => [comment_count] => 1 [filter] => raw [status] => publish [image] => )

New Beginnings

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_yoast_wpseo_is_cornerstone] => [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => 100 [ha_post_views_count] => 1066 [_thumbnail_id] => 7140 [_wp_old_slug] => late-lunching-cantina-alley [_yoast_wpseo_metadesc] => Tucked away in the alley off 24th and J streets, sits Sacramento's new Cantina Alley stocked with a selection of mezcals, tequilas, and Mexican Craft Beers. ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/late-lunching-cantina-alley-in-sacramento/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 7113 [ID] => 7113 [post_author] => 4 [post_content] => The alley-way entrance to Cantina Alley Unassumingly tucked away in the alley off 24th and J streets, sits Sacramento's new Cantina Alley. Every bit as charming as it sounds, it whisks you into the very heart of Mexico. The bar is stocked with a huge selection of mezcals, tequilas, and even craft beers imported from Mexico (the only bar with craft Mexican beers in Northern California). The gracious bartenders were exciting to talk with, as they chatted about the food and drinks on and off the menu. The michelada, with its pork rind garnish was both gorgeous and tasty. The mezcalita, delicious. The margarita, also delicious (and hey, some of us are margarita connoisseurs). The stand-out food was the veggie taco with sweet potato (don't even get me started on how many we devoured), but the elote was what sealed the deal, one bite and you'll be craving this grilled corn all summer. A short walk over from our office, we are already anticipating our next visit.   A table at Cantina Alley Mescalita & Spicy Margarita on the bar A table at Cantina Alley The bar at Cantina Alley Sign for Paletas A few craft beers from Mexico Tacos at Cantina Alley Cantina Alley's sign Hand-written sign A few mezcal bottles Mezcalita & a Spicy Margarita [post_date] => 2017-05-10 22:28:37 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Late Lunching at Cantina Alley [post_type] => post [slug] => late-lunching-cantina-alley-in-sacramento [__type:protected] => [_yoast_wpseo_is_cornerstone] => [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => 100 [ha_post_views_count] => 1066 [_thumbnail_id] => 7140 [_wp_old_slug] => late-lunching-cantina-alley [_yoast_wpseo_metadesc] => Tucked away in the alley off 24th and J streets, sits Sacramento's new Cantina Alley stocked with a selection of mezcals, tequilas, and Mexican Craft Beers. [post_date_gmt] => 2017-05-10 22:28:37 [comment_status] => open [ping_status] => open [post_password] => [post_name] => late-lunching-cantina-alley-in-sacramento [to_ping] => [pinged] => [post_modified] => 2017-05-10 22:28:37 [post_modified_gmt] => 2017-05-10 22:28:37 [post_content_filtered] => [guid] => http://workbyhoney.com/?p=7113 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Late Lunching at Cantina Alley

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [ha_post_views_count] => 1318 [_jetpack_dont_email_post_to_subs] => 1 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => [_yoast_wpseo_metadesc] => The perfect martini. What is the perfect martini? Does perfect mean classic? Does it mean shaken? Or could it mean stirred? The Perfect Gin Martini Recipe [_yoast_wpseo_content_score] => 60 [_yoast_wpseo_focuskw_text_input] => Martini [_yoast_wpseo_focuskw] => Martini [_yoast_wpseo_linkdex] => 90 [_wp_old_slug] => our-type-of-honey-the-perfect-martini [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [_thumbnail_id] => 6850 ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/our-type-of-honey-the-perfect-martini-cocktail/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 6796 [ID] => 6796 [post_author] => 2 [post_content] => The perfect martini. What is the perfect martini? Does perfect mean classic? Does it mean shaken? Or could it mean stirred? Solving the mystery of this basic, yet refined cocktail proved to be a larger feat than we initially anticipated. As many know, much controversy exists in regards to one of the most classic cocktails of all time. Dolin Dry Vermouth, Martini Glass, Bitters Bottle, Jigger, Corbin Gin You may be disappointed to know we never settled on a recipe. We did, however, conclude that the perfect martini is imperfect. We all take ours a little different around here: Grady swirls his glass with vermouth instead of dumping it into the mix. Meghan insists on freezing her coupes. Josh makes his with a lemon ribbon. Steph swears by blue-cheese stuffed olives and Rebecca is all for the vodka over gin. Martini Illustration Dolin Dry Vermouth, Martini Glass, Bitters Bottle, Jigger, Corbin Gin, in a shaker First, decide on your spirit - preferably a premium spirit, one that stands superbly on its own. We used Corbin Cash's sweet potato gin, as we are big fans of a) old style gins b) sustainable practices and c) local farmers + purveyors. A little about Corbin Cash: Fifth generation farmers since 1917, Corbin Cash has a complete line of truly farm-to-bottle spirits - rye, vodka, whiskey and more. They use their sweet potatoes to create each bottle and are a 100% vertically integrated operation. Absolutely everything is done, and sustainably so, on their property; even the spring water used in production is recycled back to the farm for irrigation and the spent mash is used as fertilizer or cattle feed. Next: Glassware.  Brace yourself for a pro-tip: chill your glassware. All of it! From there, add bitters to your chilled mixing glass. Next up, the gin. Pour 2.5 oz into your mixing glass, followed by 3/4 oz vermouth. Finally, add ice and stir your mixture for ~ 20 seconds. Simple, right? Garnish as you wish, be it a lemon twist or stuffed olives. Dolin Dry Vermouth, Martini Glass, Bitters Bottle, Jigger, Corbin GinPeeling a lemon One thing is for sure: there are a few pro-tips you can practice in attempt to achieve martini perfection. Below are a list of our in-house cocktail geek's recommended tips.

Josh's Pro Tips

  • I always add ingredients from least-expensive-by-volume to most-expensive-by-volume; that way when I inevitably screw up I can minimize the cost.
  • Do yourself a favor and buy a bar mat—they make for quick cleanup and they're cheap online. They also make great drying mats for dishes and can be rolled up for storage.
  • Stir for ~ 20 seconds. Got an instant read thermometer? Take a look and stop somewhere between 21º F and 27º F (-6ºC and -3ºC).
  • If you're dropping Olives into your martini, toss them (and their brine) into the fridge a couple hours before you start making drinks. Mixed drinks are a tug-of-war between enthalpy and entropy that brings a drink to -6º  below the freezing point of water,  and it's an abomination to the work you've done to toss in 20 or 30 grams of 68º F stuff — that changes the way you taste the drink (the taste of the vermouth in the drink, most dramatically) and the life of the cocktail.
  • On that note - store your gin in the freezer and the Vermouth in the fridge. It's going to give you far more control over dilution (ice melting while it cools) as well as the final temperature of the drink.
  • Freeze everything—serving glasses, mixing glasses, all the booze.
  • Store a few pint glasses (beer glasses) in the freezer, no-one has the cash to throw down for multiple fancy mixing glasses and you're usually making a few drinks in an evening. Use the mixing glass to impress your guests, and use the pint glass for your own drink while they're chatting in the other room. Plus it's always good to have a few pint glasses chilled for beer or seltzer water, it's a nice touch.
Bitters dasher bottlePouring Gin into a JiggerAdding a dash of bittersPouring vermouthPouring VermouthJigger with vermouthPouring Gin into a JiggerAdding gin to mixing glassStraining out iceStirring the martiniCorbin GinPouring the martiniPrepping olives for garnishPrepping olives for garnishVermouth Martini, Bitters, Corbin GinMartini with Vermouth, Gin, BittersPouring Gin into Mixing GlassPeeling a lemonFinished MartiniFinished MartiniSarah Barkawi and Ashley Rodseth Drinking MartinisSarah Barkawi and Ashley Rodseth Drinking MartinisJosh Reeder-Esparza drinking a MartiniGrady Fike and Ashley Rodseth Drinking Martinis [post_date] => 2017-02-24 21:39:34 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Our Type of Honey: The Perfect Martini Recipe [post_type] => post [slug] => our-type-of-honey-the-perfect-martini-cocktail [__type:protected] => [_edit_last] => 1 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [ha_post_views_count] => 1318 [_jetpack_dont_email_post_to_subs] => 1 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => [_yoast_wpseo_metadesc] => The perfect martini. What is the perfect martini? Does perfect mean classic? Does it mean shaken? Or could it mean stirred? The Perfect Gin Martini Recipe [_yoast_wpseo_content_score] => 60 [_yoast_wpseo_focuskw_text_input] => Martini [_yoast_wpseo_focuskw] => Martini [_yoast_wpseo_linkdex] => 90 [_wp_old_slug] => our-type-of-honey-the-perfect-martini [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [_thumbnail_id] => 6850 [post_date_gmt] => 2017-02-24 21:39:34 [comment_status] => open [ping_status] => open [post_password] => [post_name] => our-type-of-honey-the-perfect-martini-cocktail [to_ping] => [pinged] => [post_modified] => 2017-02-24 21:39:34 [post_modified_gmt] => 2017-02-24 21:39:34 [post_content_filtered] => [guid] => http://workbyhoney.com/?p=6796 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Our Type of Honey: The Perfect Martini Recipe

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [_thumbnail_id] => 6147 [ha_post_views_count] => 832 [_yoast_wpseo_content_score] => 60 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [_yoast_wpseo_primary_category] => ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/delta-king/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 6142 [ID] => 6142 [post_author] => 2 [post_content] => Sometimes, we have meetings over cold cans of La Croix in our office. Other times, we have meetings over mimosas and Blood Mary's on the Delta King. You can guess what kind of meeting this was. Many of us have lived in Sacramento for quite some time, if not most of our lives. But several of us had never been aboard the historical boat that floats, poised upon our city's river. Curiosity was starting to get the best of us and when rumblings of an $11 bottomless mimosa made it to our office...there was no stopping us. We recently climbed aboard and discovered there was more to the vessel than meets the eye, including a haunted theater, incredible history and some of the best views. b83b6118b83b5978b83b6106b83b6002 b83b6007 b83b6039b83b6011b83b6113b83b6048 b83b6073 b83b6102b83b6107    b83b6126 [post_date] => 2016-12-11 21:25:15 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Brunch on the Delta King [post_type] => post [slug] => delta-king [__type:protected] => [_edit_last] => 1 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [_thumbnail_id] => 6147 [ha_post_views_count] => 832 [_yoast_wpseo_content_score] => 60 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [_yoast_wpseo_primary_category] => [post_date_gmt] => 2016-12-11 21:25:15 [comment_status] => open [ping_status] => open [post_password] => [post_name] => delta-king [to_ping] => [pinged] => [post_modified] => 2016-12-11 21:25:15 [post_modified_gmt] => 2016-12-11 21:25:15 [post_content_filtered] => [guid] => http://workbyhoney.com/?p=6142 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Brunch on the Delta King

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [_thumbnail_id] => 6123 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [recipe_image] => 6128 [_recipe_image] => field_57ebf5a5563e3 [recipe_title] => Old Dutch [_recipe_title] => field_57ebf5b8563e4 [recipe_ingredients_0_ingredient_quantity] => 2 [_recipe_ingredients_0_ingredient_quantity] => field_57ebf5d5022af [recipe_ingredients_0_ingredient_unit] => Oz [_recipe_ingredients_0_ingredient_unit] => field_57ebf632022b0 [recipe_ingredients_0_ingredient_name] => Coppersea Corn Whisky [_recipe_ingredients_0_ingredient_name] => field_57ebf695022b1 [recipe_ingredients_1_ingredient_quantity] => 3 [_recipe_ingredients_1_ingredient_quantity] => field_57ebf5d5022af [recipe_ingredients_1_ingredient_unit] => Other [_recipe_ingredients_1_ingredient_unit] => field_57ebf632022b0 [recipe_ingredients_1_ingredient_name] => 3 Thin Slices Fresh Ginger [_recipe_ingredients_1_ingredient_name] => field_57ebf695022b1 [recipe_ingredients_2_ingredient_quantity] => 2 [_recipe_ingredients_2_ingredient_quantity] => field_57ebf5d5022af [recipe_ingredients_2_ingredient_unit] => Dash [_recipe_ingredients_2_ingredient_unit] => field_57ebf632022b0 [recipe_ingredients_2_ingredient_name] => Angostura Bitters [_recipe_ingredients_2_ingredient_name] => field_57ebf695022b1 [recipe_ingredients_3_ingredient_quantity] => 1 [_recipe_ingredients_3_ingredient_quantity] => field_57ebf5d5022af [recipe_ingredients_3_ingredient_unit] => Other [_recipe_ingredients_3_ingredient_unit] => field_57ebf632022b0 [recipe_ingredients_3_ingredient_name] => Splash Premium Ginger Ale [_recipe_ingredients_3_ingredient_name] => field_57ebf695022b1 [recipe_ingredients] => 4 [_recipe_ingredients] => field_57ebf5c1022ae [recipe_directions] => Muddle sliced ginger with bitters in shaker. Fill with ice and add Corn Whisky. Shake and strain into a chilled coupe glass. Add ginger ale to taste for desired sweetness. [_recipe_directions] => field_57ebf6a8022b2 [recipe_yield] => 1 drink [_recipe_yield] => field_58333a95ed8f7 [recipe_credit] => Coppersea Distilling [_recipe_credit] => field_58333acc1b609 [ha_post_views_count] => 1007 [_yoast_wpseo_content_score] => 60 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [_yoast_wpseo_primary_category] => ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/old-dutch-with-coppersea/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 6122 [ID] => 6122 [post_author] => 2 [post_content] => Last month, we shared with you how to make the Mott & Mulberry with Coppersea Distilling's Corn Whisky. Today, we're sharing our other favorite: the Old Dutch. b83b5609 We're big fans of ginger, so it's no wonder we fell in love with this slightly-sweet-mostly-spicy libation. It has an impressive look + taste, but is really quite simple (all the more reason to love it). b83b5623 Start by cutting your ginger into a few thin slices. Throw slices into a shaker with a few dashes of bitters. Muddle! Next, fill your shaker with ice and add the good stuff: Copperea Corn Whisky. Shake it all up and strain into a chilled coupe glass. Top it off with a splash (or more, depending on desired sweetness) of premium ginger ale. And there you have it, an superb yet simple drink to serve your guests this holiday season! b83b5630 b83b5634 b83b5642b83b5650 b83b5652b83b5662b83b5669b83b5675 b83b5680 [post_date] => 2016-12-04 21:35:03 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Old Dutch with Coppersea [post_type] => post [slug] => old-dutch-with-coppersea [__type:protected] => [_edit_last] => 1 [_thumbnail_id] => 6123 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [recipe_image] => 6128 [_recipe_image] => field_57ebf5a5563e3 [recipe_title] => Old Dutch [_recipe_title] => field_57ebf5b8563e4 [recipe_ingredients_0_ingredient_quantity] => 2 [_recipe_ingredients_0_ingredient_quantity] => field_57ebf5d5022af [recipe_ingredients_0_ingredient_unit] => Oz [_recipe_ingredients_0_ingredient_unit] => field_57ebf632022b0 [recipe_ingredients_0_ingredient_name] => Coppersea Corn Whisky [_recipe_ingredients_0_ingredient_name] => field_57ebf695022b1 [recipe_ingredients_1_ingredient_quantity] => 3 [_recipe_ingredients_1_ingredient_quantity] => field_57ebf5d5022af [recipe_ingredients_1_ingredient_unit] => Other [_recipe_ingredients_1_ingredient_unit] => field_57ebf632022b0 [recipe_ingredients_1_ingredient_name] => 3 Thin Slices Fresh Ginger [_recipe_ingredients_1_ingredient_name] => field_57ebf695022b1 [recipe_ingredients_2_ingredient_quantity] => 2 [_recipe_ingredients_2_ingredient_quantity] => field_57ebf5d5022af [recipe_ingredients_2_ingredient_unit] => Dash [_recipe_ingredients_2_ingredient_unit] => field_57ebf632022b0 [recipe_ingredients_2_ingredient_name] => Angostura Bitters [_recipe_ingredients_2_ingredient_name] => field_57ebf695022b1 [recipe_ingredients_3_ingredient_quantity] => 1 [_recipe_ingredients_3_ingredient_quantity] => field_57ebf5d5022af [recipe_ingredients_3_ingredient_unit] => Other [_recipe_ingredients_3_ingredient_unit] => field_57ebf632022b0 [recipe_ingredients_3_ingredient_name] => Splash Premium Ginger Ale [_recipe_ingredients_3_ingredient_name] => field_57ebf695022b1 [recipe_ingredients] => 4 [_recipe_ingredients] => field_57ebf5c1022ae [recipe_directions] => Muddle sliced ginger with bitters in shaker. Fill with ice and add Corn Whisky. Shake and strain into a chilled coupe glass. Add ginger ale to taste for desired sweetness. [_recipe_directions] => field_57ebf6a8022b2 [recipe_yield] => 1 drink [_recipe_yield] => field_58333a95ed8f7 [recipe_credit] => Coppersea Distilling [_recipe_credit] => field_58333acc1b609 [ha_post_views_count] => 1007 [_yoast_wpseo_content_score] => 60 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [_yoast_wpseo_primary_category] => [post_date_gmt] => 2016-12-04 21:35:03 [comment_status] => open [ping_status] => open [post_password] => [post_name] => old-dutch-with-coppersea [to_ping] => [pinged] => [post_modified] => 2016-12-04 21:35:03 [post_modified_gmt] => 2016-12-04 21:35:03 [post_content_filtered] => [guid] => http://workbyhoney.com/?p=6122 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Old Dutch with Coppersea

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [_thumbnail_id] => 5904 [_oembed_34131efb9573f9c8efea2531d41f193c] => [_oembed_time_34131efb9573f9c8efea2531d41f193c] => 1477149919 [recipe_image] => 5915 [_recipe_image] => field_57ebf5a5563e3 [recipe_title] => Seasonal Cider Floats [_recipe_title] => field_57ebf5b8563e4 [recipe_ingredients_0_ingredient_quantity] => 1 [_recipe_ingredients_0_ingredient_quantity] => field_57ebf5d5022af [recipe_ingredients_0_ingredient_unit] => Other [_recipe_ingredients_0_ingredient_unit] => field_57ebf632022b0 [recipe_ingredients_0_ingredient_name] => Generous portion of ice-cream [_recipe_ingredients_0_ingredient_name] => field_57ebf695022b1 [recipe_ingredients_1_ingredient_quantity] => [_recipe_ingredients_1_ingredient_quantity] => field_57ebf5d5022af [recipe_ingredients_1_ingredient_unit] => Other [_recipe_ingredients_1_ingredient_unit] => field_57ebf632022b0 [recipe_ingredients_1_ingredient_name] => Hemly's pear cider [_recipe_ingredients_1_ingredient_name] => field_57ebf695022b1 [recipe_ingredients] => 2 [_recipe_ingredients] => field_57ebf5c1022ae [recipe_directions] => Scoop [a generous portion of] preferred ice-cream into a cup and pour Hemly's pear cider on top. Serve + consume immediately. Follow up with seconds + thirds. Relish all fall feels. [_recipe_directions] => field_57ebf6a8022b2 [recipe_yield] => [_recipe_yield] => field_58333a95ed8f7 [recipe_credit] => [_recipe_credit] => field_58333acc1b609 [ha_post_views_count] => 716 [_yoast_wpseo_content_score] => 30 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [_yoast_wpseo_primary_category] => ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/seasonal-cider-floats/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 5900 [ID] => 5900 [post_author] => 2 [post_content] => What's cold and creamy with bubbles all over? Our latest, In-Hive, recipe attempt: Seasonal Cider Floats! We combined two of our favorites, Hemly Cider and Leatherby's handmade ice cream, to make one very delicious adult snack.If you're feeling as festive as we were, we highly recommend starting with one of Leatherby's seasonal flavors. They're currently churning a decadent pumpkin cheesecake, spicy-smooth pumpkin pie and an apple flavor...which contains real chunks of apple and is pretty much the most delicious ice-cream we've ever had. Simply scoop [a generous portion of] preferred ice-cream into a cup and pour Hemly's pear cider on top. Serve + consume immediately. Follow up with seconds + thirds. Relish all fall feels. b83b1584b83b1654b83b1616b83b1579 [post_date] => 2016-10-18 08:00:51 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Seasonal Cider Floats [post_type] => post [slug] => seasonal-cider-floats [__type:protected] => [_edit_last] => 1 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [_thumbnail_id] => 5904 [_oembed_34131efb9573f9c8efea2531d41f193c] => [_oembed_time_34131efb9573f9c8efea2531d41f193c] => 1477149919 [recipe_image] => 5915 [_recipe_image] => field_57ebf5a5563e3 [recipe_title] => Seasonal Cider Floats [_recipe_title] => field_57ebf5b8563e4 [recipe_ingredients_0_ingredient_quantity] => 1 [_recipe_ingredients_0_ingredient_quantity] => field_57ebf5d5022af [recipe_ingredients_0_ingredient_unit] => Other [_recipe_ingredients_0_ingredient_unit] => field_57ebf632022b0 [recipe_ingredients_0_ingredient_name] => Generous portion of ice-cream [_recipe_ingredients_0_ingredient_name] => field_57ebf695022b1 [recipe_ingredients_1_ingredient_quantity] => [_recipe_ingredients_1_ingredient_quantity] => field_57ebf5d5022af [recipe_ingredients_1_ingredient_unit] => Other [_recipe_ingredients_1_ingredient_unit] => field_57ebf632022b0 [recipe_ingredients_1_ingredient_name] => Hemly's pear cider [_recipe_ingredients_1_ingredient_name] => field_57ebf695022b1 [recipe_ingredients] => 2 [_recipe_ingredients] => field_57ebf5c1022ae [recipe_directions] => Scoop [a generous portion of] preferred ice-cream into a cup and pour Hemly's pear cider on top. Serve + consume immediately. Follow up with seconds + thirds. Relish all fall feels. [_recipe_directions] => field_57ebf6a8022b2 [recipe_yield] => [_recipe_yield] => field_58333a95ed8f7 [recipe_credit] => [_recipe_credit] => field_58333acc1b609 [ha_post_views_count] => 716 [_yoast_wpseo_content_score] => 30 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [_yoast_wpseo_primary_category] => [post_date_gmt] => 2016-10-18 08:00:51 [comment_status] => open [ping_status] => open [post_password] => [post_name] => seasonal-cider-floats [to_ping] => [pinged] => [post_modified] => 2016-10-18 08:00:51 [post_modified_gmt] => 2016-10-18 08:00:51 [post_content_filtered] => [guid] => http://workbyhoney.com/?p=5900 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Seasonal Cider Floats

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [_thumbnail_id] => 5130 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [_oembed_34131efb9573f9c8efea2531d41f193c] => [_oembed_time_34131efb9573f9c8efea2531d41f193c] => 1473492575 [ha_post_views_count] => 824 ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/humbuzz/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 5117 [ID] => 5117 [post_author] => 4 [post_content] => Step away from your desk. Eat a taco. Socialize with peers. Learn something new. Get creative! This defines the basic concept of Humbuzz, a monthly gathering we started here at Honey to set aside time for team building and expressing creativity in new ways. In our Humbuzz sessions, we leave our computers behind and open our minds to learning a unique skill or craft. Each month, someone from our team leads the session to get everyone out of their comfort zone. The goal is to bring a personal skill to the table that’s outside of everyone’s expertise. So far we’ve learned brush lettering techniques, stamp carving, SnapChat tips, and wet-felting. During these sessions something magical happens. Maybe it’s the tacos, or perhaps the nonjudgemental, open-minded vibes. Whatever it is, our team typically leaves a Humbuzz sesh feeling refreshed, inspired, and ready to take on the next deadline. [caption id="attachment_4209" align="alignnone" width="1200"]Brush Lettering Brush Lettering[/caption] One of our first Humbuzz gatherings we learned some basic brush lettering techniques. We experimented with a variety of paper, brushes, and inks. Here are some of our favorite brush pens we played around with: Copic Sketch Marker Pentel Pocket Brush Tombow Brush Quick Tips: Brush Lettering
  • Hold the pen at an angle and use your whole arm to guide your strokes.
  • Apply firm pressure on the downstrokes and light pressure on the upstrokes to create contrast.
  • It doesn’t have to be perfect. Find your own unique style and own it. The more you practice, the more natural lettering will become.
IMG_5187-Edit IMG_8835-2IMG_6910 [post_date] => 2016-08-16 10:43:55 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Humbuzz [post_type] => post [slug] => humbuzz [__type:protected] => [_edit_last] => 1 [_thumbnail_id] => 5130 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [_oembed_34131efb9573f9c8efea2531d41f193c] => [_oembed_time_34131efb9573f9c8efea2531d41f193c] => 1473492575 [ha_post_views_count] => 824 [post_date_gmt] => 2016-08-16 17:43:55 [comment_status] => open [ping_status] => closed [post_password] => [post_name] => humbuzz [to_ping] => [pinged] => [post_modified] => 2016-08-16 10:43:55 [post_modified_gmt] => 2016-08-16 17:43:55 [post_content_filtered] => [guid] => http://workbyhoney.com/?p=4199 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Humbuzz