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Hearted Ring Box

BHLDN
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Tuck rings inside a keepsake ceramic box, fitted with an old-fashioned keyhole and tiny key, before, during, or after the ceremony to keep them safe. 2"L, 2"W, 1.75"H Stoneware Imported Exclusive to BHLDN
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    The Saratoga Barrel-Aged Cocktail - The Saratoga cocktail is basically a Manhattan, with half the whiskey swapped out for brandy. Fluid Dynamics has gotten even more creative, swapping in white (un-aged) whiskey for the traditional rye, which we think helps balance out the rich sweetness of their spectacular brandy plus a fantastic sweet vermouth. Fluid Dynamics was created by distillers who were making fantastic brandy and whiskey that they wanted to show off in cocktails. They mix the drinks with their fine spirits and local vermouth, then age 'em in oak barrels until they get one delicious, harmonized cocktail. All you have to do is pour it over ice, add a dash of bitters and stir. It's like having a bartender from a fancy cocktail bar in your living room, anytime. tip of the tongue Fluid Dynamics' pre-mixed, barrel-aged cocktails are ideal for a party or anyone who wants a great cocktail without having to do the mixing (and the washing up). ingredients Made with Germain-Robin Craft Method Brandy, Low Gap White Whiskey and Quady Winery's Vya Sweet Vermouth; 32.5% alcohol by volume; comes in a 1 liter bottle.

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    Mast Brothers

    Williamsburg Chocolates - These bars of chocolate are carefully, lovingly created by the brothers Mast (Rick and Michael) in their Williamsburg warehouse. The exceptional flavor and texture comes from small-batch production which allows them to taste as they go along, making sure each bar is created with perfection. The distinctive paper wrappings are designed in-house or by close friends and family. The packaging is so beautiful these make a perfect gift, but the chocolate is so good you'll want to order some for yourself. Brooklyn blend This is the 'house blend' in honor of your favorite borough – though the beans come from around the world. The 73% chocolate is balanced with hints of red wine, tobacco and plum (yes). The paper is printed with rows of grey, white and black sailing flags—très chic. INGREDIENTS: cacao, cane sugar. 2.5 oz bar. Stumptown Coffee For coffee lovers: Freshly roasted, seasonal beans are put under the stone with this 73% dark chocolate which has a buttery texture and crisp notes of fruit and tobacco. Truly delicious and a bit...caffeinated. The paper is a dark red with black motorcycle silhouettes - awesome. INGREDIENTS: cacao, cane sugar, coffee beans. 2.5 oz bar. Almond Bar Organic almonds from the Anderson Farm in California headline this classic 73% bar. Almonds are roasted in Frankies Olive Oil and seasoned with Maine sea salt. INGREDIENTS: cacao, cane sugar, almonds, sea salt. 2.5 oz bar. NOTE: Produced in a facility that handles tree nuts.

    $10.00
  • Bësk (Malört)

    Letherbee Distillers

    Bësk (Malört) - We've been told that taking a shot of Malört is a classic Chicago dive bar experience, and more than one Mouth-er has their "the first time I tried Mal ö rt" tale. So we were super excited when we heard Letherbee was making their own version, with a recipe developed by rockstar bartender Robert Franklin Haynes, who made a name for himself while heading up the Chicago's famous cocktail bar, The Violet Hour. Oh, how to describe the flavor. Well, it's a little like absinthe, dominated by anise and wormwood, followed by waves of bitter botanicals. It's already one of the most popular items at Mouth HQ and on the shelves at our Indie Spirits + Wine Gallery in DUMBO, Brooklyn. There is some debate whether Malört is a traditional spirit or a brand name, so Letherbee decided to use the ancestral Swedish name Bësk and avoid unbottled bitterness. tip of the tongue After you've had your first taste, be sure to Google "Malört face� (no, really). Letherbee's take is so tasty you might not get the same results. We love sipping it as a digestif, but it's also an intriguing addition to cocktails like this one: Combine 1 oz Bësk, 1 oz Vya extra-dry vermouth, 1 oz freshly squeezed Ruby Red grapefruit juice and 1/4 oz simple syrup in a shaker with lots of ice. Shake until very cold and strain into a chilled cocktail glass.

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