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Maid Of Honor Kerchief

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More than a question-a keepsake for years to come. Handprinted on vintage hankies, by Bird & Banner of Lancaster, PA. Each comes wrapped around a card in which a personalized note can be written. Material content varies due to vintage nature of hankie. USA. Exclusive to BHLDN 11.5" square
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  • Buddha's Hand Citron Vodka

    Hangar 1 Vodka

    Buddha's Hand Citron Vodka - This vodka has the intensely bright flavor of lemons, but it's not sweetened, so it packs a perfect, citrusy punch without ever getting cloying. Hangar 1 (it's literally in an airplane hangar!) starts with pristine straight vodka, distilled from wine grapes and wheat. They then infuse it with whole Buddha's Hand citrus fruit (Google it, it's incredible). The fragrant "fingers" are basically all peel, and the pith (the white part of the peel) isn't bitter like you'd expect, so it's perfect for infusions. tip of the tongue Upgrade the Lemon Drop! Combine 2 oz Buddha's Hand Citron Vodka, and 1 teaspoon sugar (superfine, if you've got it) mixed into 3/4 oz freshly squeezed lemon juice in a cocktail shaker, with lots of ice. Shake until very cold and strain into a chilled cocktail glass.

  • Blueberry Lemon Jam

    Republic of Jam

    Blueberry Lemon Jam - This summery spread is packed with whole blueberries, while lemon juice and zest add a perfect citrus-y zing. It's the next best thing to eating handfuls of blueberries straight from the basket. The awesome artisan jams from the Republic of Jam start out with fruit grown in the Willamette Valley. They're preserved using (always vegan-friendly) fruit pectin and half the sugar of traditional recipes, letting their fresh fruit flavors shine through. They've earned our vote of confidence. How about yours? tip of the tongue This not-too-sweet jam makes an amazing topping for vanilla or lemon ice cream, but when we're feeling extra fancy, we use it to fill puff pastry hand pies (tip: buy all-butter puff pastry in the freezer aisle of most well-stocked grocery stores. It tastes almost as good as homemade for a tiny fraction of the labor).

  • Coffee Cayenne Bar

    The Yes Bar

    Coffee Cayenne Bar - Sweet, salty and spicy go hand in hand in this impressive snack bar. You know that cinnamon-cayenne kick you get from Mexican hot chocolate? Imagine that mixed with crunchy seeds and nuts, and the satisfying chew of dried fruit. HOLA! Why the name? Abigail Wald was tired of saying no to processed snacks full of ingredients she didn't want her son to have. So, she chose to do it herself, to craft her own satisfying, delicious, good-for-you snack overflowing with healthy whole ingredients, one that she (and we) can say YES to every time. tip of the tongue Plenty of fiber and protein make energizing Coffee Cayenne bars an unquestionably smart snack before your next marathon run (or grocery run). Try storing them in the fridge for a cool treat.

  • Crunchy Peanut Butter

    Peanut Butter Boy

    Crunchy Peanut Butter - Crunch Power! The Peanut Butter Boy claims no magic was involved in the making of this extra crunchy peanut butter, but we're not sure if we believe him – the superhero theme is spot-on, because this stuff tastes like it took super powers to make. But there's nothing more than roasted peanuts (by hand and in small batches only!), certified sustainable palm oil and sea salt. The palm oil keeps the peanut oil from separating so you won't have to go stir-crazy, while the 100% natural sea salt does all the work needed to make it delicious – no sugar here! The secret might lie in those little brown specks you see: Peanut Butter Boy uses only unblanched peanuts, or peanuts whose skin hasn't been removed. That means the peanut butter keeps all the flavor, fiber, antioxidants and resveratrol – a compound also found in red wine that supposedly has "magical" properties. Verrrrry interesting. Crunch Power packs a nutty punch, for those who like a little personality in their peanut butter and aren't afraid to say so. Good thing it's sold in an 18 ounce jar as opposed to the comparatively wimpy 16 ounces you usually get, because if you're into peanut butter as much as we are (who isn't?), you'll be dipping a spoon into this jar every chance you get. tip of the tongue At Mouth HQ, our favorite afternoon snack (or morning snack) is Hot Bread Kitchen sesame lavash crackers , spread with this peanut butter, then drizzled with a spoonful of Trubee's Spring Coastal Honey .

  • Honey Bee Candies

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  • Drinking Chocolate Kit

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    Drinking Chocolate Kit - We love us a fancy hot chocolate here at Mouth. We'll brave the lines and fight for a little cafe table with the best of 'em, but that doesn't mean we don't also crave chocolate decadence at home in our PJ's. Twenty-Four Blackbirds to the rescue! Four 1-oz bars of chocolate come wrapped in a brown recycled kraft paper package all tied up with string. A typewritten recipe on an old-fashioned index card completes the insanely perfect aesthetic and includes handy instructions for making both chocolate syrup and hot chocolate. The chocolate is only partially tempered, so it easily melts. This kit is intended to make two extremely rich servings, but if you like a less intensity (all the better for marshmallows), it can easily make 4 cups. Don't get snowed in without it. tip of the tongue Our fave marshmallow pairings! Three Tarts (classic) Wondermade (creative). Perfect for nibbling alongside (if the hot chocolate is thick) or melting (if it's thinner) into a truly awesome treat. This bar is so gorgeous, it makes the perfect stand-alone gift.

  • Dry Rye Gin

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    Dry Rye Gin - St. George calls this distinctive spirit " a gin for whiskey lovers—and for gin im-purists who don't mind malty, warm rye gettin' all up in their juniper's grill." Nah, don't mind at all. Dry Rye starts out with a base of white Rye whiskey, a riff on the Dutch Genever (juniper) style of gin. Then they infuse the flavor of just six botanicals: Juniper berries, black peppercorn, caraway, coriander and grapefruit and lime peel, all selected to play up the peppery tones of the juniper. Dry, spicy and just a teeny weeny bit savory (that's the caraway), it's one of the most creative juniper-forward gins we've ever tasted. The folks at St. George love gin so much they couldn't make just one. Instead, they crafted three, each with a distinctive blend of botanicals. The trio of Dry Rye, Terroir and Botanivore makes a great gift for gin drinkers – stunning and affordable. St. George can't always keep up with demand so when all three are available, we recommend snatching them up. tip of the tongue This rich, bold gin is fantastic in classic gin cocktails, but it also makes for a delicious twist on classic rye cocktails, like the Old Fashioned (skip the fruit on this one): In the bottom of a rocks glass, muddle 1/2 teaspoon sugar and 2 to 3 dashes Angostura bitters until the sugar is dissolved. Add three ice cubes, stir, then add 2 oz Dry Rye Gin and stir again. Garnish with a freshly cut lemon or orange twist (be sure to twist it over the drink to release some of the fragrant oils). Did you know? Gin can be infused with a wide variety of botanicals, but it MUST contain juniper berries, which are responsible for that distinct, piney, gin-y flavor.

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  • Four Peel Gin

    Watershed Distillery

    Four Peel Gin - You can probably guess from the name that citrus peels are the star of the show. Usually, all gins must contain juniper, with its dominant, piney bite. So a gin like Four Peel breaks with tradition, experimenting with bold, bright and vibrant flavor combinations. Which four peels? Orange, grapefruit, lemon and lime! They nearly jump out of the glass, with the juniper and other spices just peeking out toward the finish. It’s a zesty twist (ahem) on an old fave. tip of the tongue The citrus kick makes it a fun spirit to play with in cocktails that don’t usually call for gin. Try it in place of tequila for a botanical margarita. Shake 1.5 oz Four Peel Gin with 1.5 oz orange liqueur and 1 oz lime juice. Strain into a chilled cocktail glass. Did you know? Gin can be infused with a wide variety of botanicals, but it MUST contain juniper berries, which are responsible for that distinct, piney, gin-y flavor. ingredients 44% alcohol by volume; comes in a 750ml bottle.

  • Ginger Syrup

    Morris Kitchen

    Ginger Syrup - Kari Morris first fell in love with ginger syrup when staying with friends in the south of France and came home inspired to make her own. Ginger is juiced and combined with exactly the right amount of sugar then reduced to perfection in a process Kari describes as "procure-clean-juice-strain-boil-skim-bottle-cool-label-stamp-deliver and repeat." When you can finally bring yourself to open that gorgeous, leave-on-the-counter-worthy, amber bottle, you'll absolutely fall in love with the delicious, potent gingery elixir. tip of the tongue An easy Dark and Stormy, brought to you by Morris Kitchen: 2 oz dark rum, 1/2 oz Morris Kitchen Ginger Syrup, 1 oz lime, 3 oz seltzer. Garnish with a lime wheel and enjoy. ingredients Ginger, sugar (gotta love that).

  • Gluten-free Thin Mint Cookies

    Goodie Girl

    Gluten-free Thin Mint Cookies - Attention gluten-free food lovers: quit pining for your favorite Girl Scout cookie! These are as close to the real thing as you're ever going to get. And you don't have to deal with the delayed gratification of filling out the form and waiting months for delivery (no offense girls). Deliciously dark chocolate coating gives way to the minty snap of a cocoa cookie – worry-free, flavor-filled happiness. tip of the tongue After school snack, lunch-time treat, fuel for a hike, breakfast, whatever. You remember what to do with a Thin Mint, right? (aka eat as many as you can before Mom catches you.) We like them in the freezer, of course. ingredients Chocolate Coating (sugar, palm kernel, palm oil, cocoa processed with Alkali, nonfat dry milk, soy lecithin, vanilla), sugar, butter, Goodie Girl Flour Blend (white rice flour, corn starch, tapioca flour, brown rice flour, powdered milk (whole milk, soy lecithin, vitamin A acetate, vitamin D3), potato starch, xanthan gum), cocoa, whole milk, vanilla extract, pure peppermint flavor, baking soda, salt. NOTE: Produced in a facility that handles dairy, soy, eggs, peanuts.

  • Organic Roasted Pistachios

    Allgood Provisions

    Organic Roasted Pistachios - It's a sweet life here at Mouth – at times, maybe a little too sweet. That's why we were so thrilled when Allgood Provisions hit our tasting table. Hooray for savory! Straight from a farm in California, these organic, roasted pistachios are a snack drawer dark horse. Say goodbye to over-salting and keep a bag of these green jewels for feel-good (protein-rich) snacking. tip of the tongue Gentle roasting brings out a bright, almost...floral note. Sprinkle into mixed green salads with fresh-cut orange, or substitute for walnuts in sweet carrot cake. ingredients Pistachios, sea salt. Comes in a 2 oz bag. Made in a facility that processes tree nuts.

  • Nut Case


    Nut Case - This is no ordinary nut case. Included are crazy-good granola, cookies to go around the bend for, bacon peanut brittles, addictive taffy, and more. Your recipient will go simply mad. In this taster Salty Peanut Salt Water Taffy made by Salty Road White Chocolate Macadamia Peanut Butter from Reginald's Homemade Original Berkshire Granola by BOLA Granola Harissa-Spiced Pecans made by Alchemy by Carla Hall Cinnamon Pecan Cookies made by Grey Ghost Bakery Maple Bacon Peanuts by The Redhead Mulligan Chocolate Bar by Bixby Bars All this and a few extra goodies in one of our signature cotton Mouth totes. Go nuts! *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

  • Peru 66% Dark Chocolate Bar

    French Broad Chocolates

    Peru 66% Dark Chocolate Bar - Chocolate-makers Jael and Dan are all about local, organic and sustainable (they even have a solar-powered cacao roaster!), but quality is their ultimate standard and these bars are winning. They make them in Asheville, North Carolina, near the French Broad River. The organic, fair trade cacao in this bar was grown in a "very special oasis of cacao trees" in the coastal dessert near the Palo Blanco community in Chulucanas, Peru. It's bright and clean, with hints of fig and a balanced sweetness brought on by nothing but pure cacao and sugar. Tip of the Tongue The fig notes in the bar perfectly complement the sweet, low tang of balsamic vinegar, so it would be delicious accompanying or following any dish that uses balsamic vinegar, whether that's a salad or a steak. Ingredients Organic cacao, organic cane sugar. Comes in a 2.1 oz bar. NOTE: Produced in a facility that handles tree nuts, gluten, dairy, peanuts.

  • Red Bear Espresso

    Kuma Coffee

    Red Bear Espresso - Espresso beans are like bears (please, bear with us). Strong, assertive, maybe even a little intimidating at first, but totally soft and sweet behind the roar. Kuma's Red Bear Espresso is blended to be caramel sweet and cocoa smooth with just enough fruit in the finish to remind you that this is coffee with attitude. Roastmaster Mark Barany recommends it for straight espresso or combined with milk, but it's also just fine to brew these beans, any way you like, to make your coffee. Just wrap your paws around a hot mug and sip away. tip of the tongue Did you know there's no such thing as an espresso bean? Espresso has to do with the way coffee is made. When beans are labeled espresso, it just means that the roaster recommends using those beans to make espresso. Another fun fact? Espresso is stronger than coffee by volume, but a shot of espresso has much less caffeine than a small (8 oz.) cup of coffee. ingredients Light-medium roast; whole beans; comes in a 12 oz bag.

  • The Pre Game


    The Pre Game - Calling all foodie fans! Cheer on your favorite season with this awesome line up. Grab a few bacon maple peanuts, dip some savory pretzel chips into beer mustard, then take a sip of the most delicious Bloody Mary you've ever tasted (we're painting our faces with McClure's colors, we love it so much!). This collection makes a winning gift for season ticket-holders and recreational fans alike. Or reach in and order one for yourself. In this taster Whole Grain Mustard made by Tin Mustard Whole Grain Mustard - Tin Mustard Tin Mustard (CND-162-10-S) Dill-ish Bloody Mary Mix made by the Real Dill Dill-ish Bloody Mary Mix - Exclusive - Dill-ish Bloody Mary Mix The Real Dill (BEV-280-14-S) Sigmund's Pretzel Chips Pretzel Chips - 6 oz Pretzel Chips Sigmund's (SNK-253-10-S) Old Bay Bacon Peanuts made by Ovenly Old Bay Bacon Peanuts - Old Bay Bacon Peanuts Ovenly (SNK-227-10-S) All this comes packed in our signature Mouth cotton tote, along with a few surprises. *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

  • Toasted Almond Maple Honey Caramels

    Sweet Revolution

    Toasted Almond Maple Honey Caramels - What do you do when you're dissatisfied with the current state of society? Start a revolution! Fed up with corn syrup and cane sugar, Anastasia Hägerström started her company Sweet Revolution Caramels. Sink your teeth into these big, beautiful caramels. They'll blow your mind with the sweet, gooey, rich taste of maple and honey. Take another nibble only to find a perfectly toasted almond, an added crunchy bonus which tops off this treat. Each is made by hand from start to finish: hand-cut, hand-decorated, hand-wrapped, and hand-packaged out of their Maryland kitchen. Tip of the Tongue Dare you to try to eat just one. Ingredients Maple syrup, cream, honey, almond, French sea salt, lemon juice, butter, vanilla bean, and olive oil. 6 caramels come in a 3.4 oz compostable paper bag with a red wax seal. Organic. Made in a facility that processes milk and tree nuts

  • Thomas Tew Single Barrel Rum

    Newport Distilling Company

    Thomas Tew Single Barrel Rum - Thomas Tew rum has an earthy, rich sweetness and a full-bodied texture perfect for summer cocktails. And summer is still here (for a little while, at least)! Newport Distilling Company knew there was a long history of rum distilling in their neck of Rhode Island, so they scoured the archives of the local historical society for recipes and notes on production before developing this rum. They ferment and distill blackstrap molasses before aging it at least 2 years in oak barrels. Ah, we're suckers for the rebirth of long-lost tradition. Now get mixing! tip of the tongue Try this rum in our favorite Mojito: Muddle 2 or 3 mint leaves in a tablespoon or two of lime juice (Nancy likes to double the lime). Add 1.5 oz rum and 2 oz simple syrup and stir. Pour over ice and top with seltzer. ingredients Distilled from blackstrap molasses; 42% alcohol by volume; comes in a 750 ml bottle.

  • Aviation Gin

    House Spirits Distillery

    Aviation Gin - We're big supporters of the underdogs, those makers and shakers who use creativity to break with tradition. House Spirits broke the mold when they made this showcase gin – i t's a must-try for any serious gin drinker. Aviation Gin starts with a neutral rye grain liquor (mostly flavorless, odorless, colorless) , which gives it a dry base and a blank canvas for adding botanical flavors. Signature juniper notes blend with cardamom, lavender, sarsaparilla, coriander, anise seed and dried sweet orange peel in this rich, floral, savory gin. It took 7 months for bartender Ryan Magarian and the distillers at House Spirits to craft the perfect balance of botanicals – with 30 trial runs before settling on a first-class recipe that'll have you flying! tip of the tongue This might be a new style gin, but Ryan developed it with classic cocktails in mind. You can't do better than its namesake, the Aviation. Combine 2 oz Aviation gin, 1/4 oz Maraschino Liqueur, and a dash of Liqueur de Violettes in a shaker with lots of ice. Shake until very cold, strain into a chilled cocktail glass and garnish with a lemon twist. Did you know? Gin can be infused with a wide variety of botanicals, but it MUST contain juniper berries, which are responsible for that distinct, piney, gin-y flavor.

  • 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.

  • Amère Sauvage

    Amère Sauvage - This is for hard-core bitters fans. (We know you're out there.) French yellow gentian root gives this aperitif spirit a pronounced – you might even say savage – bitterness, but it's balanced out by citrus peels, soft aromatics like chamomile flowers and just a bit of cane sugar. The distiller was already famous for cocktail bitters (the kind that you use by dash or drop) when they teamed up with Mayur Subbarao, whose homemade vermouths and liqueurs were generating tons of buzz. Together, they've created a line of liqueurs with really distinctive twists on regional European standbys. tip of the tongue Bittermens recommends using Amère Sauvage in a White Negroni: Combine 1 oz gin, 1 oz fragrant white vermouth like Vya Extra Dry, and 1 oz Amère Sauvage over ice and stir until very cold. Strain into a chilled cocktail glass and serve with a lemon twist.