The warm hues of turning leaves are made vibrant by the fading light of Fall and inspire the way we mix glass, pottery and textiles on our harvest tables. The tone is set with plentiful candlelight and we layer pottery in shades of slate, dove and grey marble for that “Equinox” feel. The mood is rich and the feel is casual.
The place settings are grounded with our natural weave Nettle runner and NEW matte slate glazed Cavendish dinner plates. Layered on top are glossy Cavendish side plates in the dove white glaze and Andrew Pearce 7” Cherry Live Edge Salad Bowls.
To balance the feel, we set each place with a Hampton Stemless Tumbler, a modern take on our refined Hampton stemware and Georg Jensen Copenhagen flatware, with its weightless feel.
Custom designed linens in a golden hue of a cotton/linen mix are printed with Fall chestnuts & are gathered with a Simon Pearce glass napkin ring.
Where there were once three, now there are six heights of our iconic Hartland candlestick. We’ve added three heights in a NEW stemmed design. You can stop here or you can bring in our NEW pineapple candlestick to create a lively mix along the table. The pineapple, a symbol of hospitality, has become a top seller.
In between Fall gatherings, the high contrast mix of pottery is a natural for the everyday table, made special with the whimsy of the grey marble, which you can collect in place settings, tiny tapas plates or gorgeous show stopping platters and serving bowls.
Let the final embellishment of your table be a Simon Pearce glass Pumpkin. Like our evergreens, they can be collected to create a pumpkin patch for the table or mantle, to be cherished and shown off year after year.
Add 2 oz Barr Hill gin, ½ oz lime juice, 3 oz grapefruit juice, and ¼ tsp honey to shaker and shake well.
Serve up in Ascutney Martini glass.
Garnish with thyme sprig.
Make Lovage Simple Syrup: Simmer Equal parts water and sugar. Add a few lovage leaves. Allow two (2) hours to steep and cool.
Pour 2 oz Barr Hill Gin, 1/2 oz Lovage Simple Syrup, and 1/2 oz lime juice into shaker with ice.
Strain into Ascutney Whiskey Glass.
Garnish with lovage leaves and lime wedge.
Pour 11/2 oz Silo Cacao, 1 oz Dark Creme de Cacao, and 2 oz Eggnog into shaker with ice.
Pour into a Ascutney Glass Mug.
Garnish with a dusting of ground nutmeg or cocoa.
Combine ice and 8oz Ginger Beer in an Ascutney Highball Glass.
Float 2oz Goslings Black Seal Rum on top.
Garnish with lime wheel.
Chai Cider Bourbon Sour
In a shaker with ice:
1 ¾ oz Bulleit Bourbon
2 oz Chai Cider
½ oz Maple syrup
Juice of 1 lemon wedge
Shake, pour into Ascutney Whiskey.
Garnish with dried apple slice.
Chai Cider (yields one gallon)
16 cups cider
16 cinnamon sticks
2 Tbl green cardamom pods
6 tsp whole cloves
1 tsp whole black peppercorns
8” piece of ginger root sliced
Combine all ingredients, cover, bring to a boil.
Reduce heat to medium, simmer for 10 minutes.
Remove from heat, steep for up to 6 hours but not less than 4 hours.
Strain, refrigerate. Use Ascutney Glass Pitcher to serve.