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hellevator-mp3 · 6 years ago

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you’re my wish (maybe it came true) || Part 1

Pairing(s): Changlix (so far)

Genre: Mainly fluff, ig??

Word Count: 1,700+

Warnings: None

Author Note: so, as anyone that follows my ao3 would know, this is just a random idea that i got, and it’s the only thing, really, that i can write for now bc it requires no planning??? (but don’t worry, the other au’s will be up soon!) and it was inspired by a soulmate body switch fic that i read, and also the get cool mv!

felix most certainly gets more than he bargained for, after his most anticipated wish comes true in the most unimaginable way possible

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felix's daily mantras ranged from 'it's not that scary', to 'you can do it', even as far as 'it'll be okay'. the one that he never thought he'd use - and in a dream, nonetheless - was 'this can't be real'. but it was, at least in his dreams. he stood in the center of what looked like a school classroom - maybe ms. lee's? - facing off with a machine, with the words 'fortune teller cards - tear here' written on a plaque, with a slot just underneath it. before the curiosity had too much time to eat away at him, his dream self stepped forward and pressed the button just a foot or so above the plaque, listening to the quiet churning inside the machine before what looked like a raffle ticket was spit out, into felix's waiting hand.

his eyes widened at the words 'your wish has been granted', before confusion took place of wonder and he stared at it harder, wondering which wish it was. he had many - when his parents struggled, he wished to be strong and able to take away their problems. when the kids at school teased him for his looks, or the fact that he was shorter than 97% of the male population at the school, he wished to be someone bigger, someone taller. when his best friends all began finding their soulmates and getting into relationships, he wished that he could be like that, finding the one he was meant for, whoever that may be. he wasn't allowed more than a few moments to think about it, before a loud, shrill shriek broke the serenity of the room, and he jolted up in bed.

an unfamiliar room greeted his arrival back into the waking world, and he scrambled out of bed to the mirror hanging on the wall, praying that maybe this was the wish that he wanted to come true the most - to meet the one he was meant for. he stared at a strangers face in the reflective surface, at the sharp jawline and soft cheeks and bangs that he knew he could never pull off, and suddenly realized that he, felix lee, was inhabiting the body of his soulmate. scrambling to the door and searching for a bathroom, felix realized that his soulmate must be older than he was, since it appeared that he lived in an apartment by himself, given that there were no other signs of life in the space that he found himself in. just down the hall from the bedroom was the bathroom, where felix threw himself in front of the mirror to make sure that it wasn't a trick, even though he knew from the start that it wasn't. his soulmate couldn't be much shorter than himself, maybe a few centimeters, but the strong jawline and stern face made him seem much bigger than he actually was. felix turned his face this way and that way, taking in all the features of his soulmates face, making different faces towards himself in the mirror, and even playing with the piercings that hung from his ears. it wasn't long before nature called, and he did his business before wandering out of the room to find something to eat, wondering about the morality of taking a shower while he was in a body other than his own. he decided that if he a: had to go somewhere, or b: was still in this body the next day, he would take a shower.

it wasn't long before he was exploring the rest of the apartment with a bowl of dry cereal in hand, munching on small fingerfuls at a time. with sugar coated fingertips, he picked up a frame and took in the picture nestled inside - the same body that he was in stood at the center, with two people that were shorter than him on one side, and two taller on the other. all of them wore bright grins, the happiness reflected in the photograph filling felix's own chest and making him smile as well, tracing his finger over the edge of the frame before setting it down. he moved on to the next one, that appeared to be a family photo. felix's soulmate sat in the center, seated in an ornate chair with a woman sitting on the arm of it, and a man standing just behind them, with his hands on their shoulders. the smiles in the photo seemed fake, moreso for looks that actually being happy to take pictures with one another. felix was reminded of the family photos that lined his own dresser in his dorm, pictures of his family on the beach and on a trip to the mountains and even once, when they went on a boat. he could easily picture their faces in his mind, all sunburned smiles and a pure happiness radiating from the picture. with a small sigh, he put the photo down and continued his amble around the room, stopping to examine the bookshelf full of records and cd's, most of the artists in a language he quickly recognized as korean, but could barely read. it took him back to the time his mother had insisted that he learned her mother tongue, but he had refused, saying that he would never need it. however, he did pick up the alphabet, and was using his small knowledge to sound out the words and try to pick out some words that sounded like their english counterpart. after a few minutes, he gave up and moved on to the next area - the couch, with a coffee table in front of it and a laptop propped open on it's surface.

sitting next to it was a phone, still hooked up to the charger. felix set his bowl of dry cereal down, scooping another mouthful into his mouth as he fumbled with the phone, realizing quickly that it had a fingerprint sensor, and that his soulmate - thankfully - had his index finger put in. it didn't take much for felix to find the app that would allow him to call his own phone, fingers automatically dialing his familiar number. a second of hesitance led to him deleting it, before retyping it, a cyle that repeated itself numerous times before he finally hit the call button, holding the phone to his ear as he shoved more cereal in his mouth, waiting for the click that would let him know that he was connected. it rang once, twice, three times, before he was sent to voicemail. frustrated, he tried again, and then a third time, before finally giving up. after piecing together that his soulmate was in south korea, and that his own body was in his home in australia, felix looked up the time differences and frowned. he was only two hours behind the other, meaning that it was nearing noon in his home country, while it was only 10 am for him.

sighing, felix flicked through the apps on the phone, tapping on facebook and then to his soulmate's profile, scrolling through in an attempt to piece together more about the other. from what he saw, the other - seo changbin, he found out soon enough - was older, and didn't spend much time on facebook. there were a few posts here and there, including a sudden influx for his birthday. before long, felix had also located his twitter, finding a substantial amount more there than he had on any other social media - links to his soundcloud, rants about the industry that he worked in, and even friendly banter between himself and some of his friends, and even some of his followers. as he was reading through a thread that the other had posted, a notification slid down from the top of the screen, indicating that an unknown number was calling, and prompting felix to accept or decline. recognizing his own phone number, felix accepted and held the phone to his ear, listening to his own voice spouting a language that he knew he didn't know. he told the other to calm down, slow down, and to find chris.

chris was their best shot at a translator - having learned korean from a young age, chris was considerably better than felix, and was almost considered fluent. there was shuffling on the other line, before a click signaled that he had been hung up on. with yet another sigh, felix found himself leaning back on the back of the couch, staring up at the ceiling with the phone hanging limp in his hand. there was a silence that seemed to stretch on forever, before the phone rang again, and felix accepted without even checking the number. he heard his best friend's voice on the other line, speaking quickly with the other. in english, felix called for his attention, and tried his best to explain what happened, about his wish and suddenly ending up in a strangers home. he blamed the whole ordeal on himself, but was stopped in his tracks by chris. "did you not see what day it is?" the elder asked, prompting felix to check the date on the computer, finding that it was his 20th birthday. his mouth dropped open, remembering what his teacher had taught them about soulmates, and everything clicked into place.

it wasn't long before felix and changbin were exchanging plans, filling one another in on the things that needed to happen until they switched back. changbin requested that felix post a track that he had been working on, and actively promote it on social media until changbin was able to do it himself. in return, felix asked that changbin keep his blog semi active, asking chris to help with translations of the content and such. along with that, felix had a dinner with his family later that week - just in case, he filled changbin in on what that would entail, before changbin threw back that he had dinner plans with his friend group the day after. they spent hours sharing information and plans, filling one another in on the things that needed handled.

when they finally hung up, felix lay back on the couch with another long sigh, and a mantra of 'what did i get myself into?', followed shortly after with a loud groan.

#stray kids fic #changlix #seo changbin #lee felix #skz

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rebeccahpedersen · 8 years ago

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Happy Birthday TRB: Toronto Realty Blog Is 10-Years-Old!

TorontoRealtyBlog

I guess many of you can relate to the thought, “Oh My God, I can’t believe it’s been ten years,” when it comes to your kids who seem to “grow up so fast.”

Well, for the longest time, Toronto Realty Blog was my baby.

And for the life of me, I can’t believe the blog is officially ten years old.

It seems like a lifetime ago that I decided to shake up the real estate industry and start posting (gasp!) opinions on real estate, rather than following the army of robotic salespeople who refused to do anything different. I was a rough go at first, but after ten years, I think we’re here to stay…

Go ahead and tell me if you’re one of the very few long-time-readers, who can remember reading TRB in 2007, 2008, or 2009.

My very first post was July 1st, 2007, although to be completely honest, I put up the blog on July 14th, and back-dated a bunch of posts to make the site seem like it had already been up a while.

It was somewhat pointless, since nobody was reading anyways.

My, times have changed.

In 2017, my average blog post is 1,927 words.

Back in 2007, I was told that blog posts “should” be about 200-400 words.

And when friends of mine read my first handful of blogs, I remember them saying, “It’s cool and all, but it’s just too damn long.”

I suppose I don’t take constructive criticism easily, since I decided to set out to make them longer, not shorter.

A young agent in my office told me, no word of a lie, that when she started at Bosley last year, she started reading my blog, from the beginning.

That’s well over 2,000 blog posts, and for the love of God, I don’t know where she found the time.

It took her six months, but she literally read every single post I have ever written.

She made four observations, having read an average of over 300 posts per month:

1) Your posts have become MUCH longer. 2) You are far more cynical today. 3) You go on a lot less rants now. 4) You have an insane use of ellipses…

#3 is a bit odd to me, since my entire life is a complete rant, but I digress…

So not having read anything that I wrote ten years ago, in quite some time, I decided to go back and read the very first blog post from July 1st, 2007, and I’ll share it with you guys now:

Condo BUST? I Don’t Think So! July 1st, 2007

If ever there were an indication that the condo market isn’t “about to implode” as many media sources and your roommate with absolutely no knowledge of real estate whatsoever, have speculated, it was last week with the launch of 83 Redpath.

The Benvenuto Group’s new 21-storey condominium project east of Yonge/Eglinton sold out in only two days, with about 200 units turning over. Buyers were literally lined up outside, and several buyers even slept over the night before, I kid you not. This is how badly some people wanted to live in 83 Redpath starting in 2010, or, how good an investment some buyers think this condominium project will be.

A few weeks ago, Menkes Developments launched The Four Seasons Private Residences in Yorkville which even at $600 per square foot sold over 70 units the first weekend. Even more impressive, is that over 10 of those units were purchased by Registered Real Estate Salespersons. When the people who know the most about the real estate industry are investing in its future, that is an excellent sign that the condo market is healthy.

People often ask me “don’t you think there are too many condos in Toronto?” The answer to that question is “yes and no.” There are too many crummy condos in Toronto, and not enough good ones.

For example, next time you drive along the Gardiner Expressway near Skydome, and you see all those horrible condos they’ve built—those are the crummy ones. The buildings are all 50-storey monsters with no character, oddly layed-out units, and the worst part is that the view is of….another condo! There is no surrounding infrastructure, unless you count Subway and the drycleaners…just in case you get meatball sub on your new suitcoat.

I just purchased a unit at 230 King Street in a modest 16-storey building. The unit contains a 450 square foot outdoor patio. There are only six of these units in my building. Likewise, I sold my brother and his fiancée a unit at 168 King with a 330 square foot patio. There are only four of those units in his building.

I think buying a generic, cookie-cutter unit on the 38th floor of 12 Yonge Street is a bad investment, and yes, I think there are too many of those condos and perhaps they won’t keep their value. But there aren’t nearly enough good condos in happening areas with character, functionality, and that certain extra quality like a sweet patio.

Take my optimism with a grain of salt perhaps, as I sell real estate for a living. But keep in mind that I have purchased two condos so far this year, and there are still six months left…

I know what you’re thinking – that’s it?

How entirely unsatisfied would you be if your morning TRB read was only 449 words, like that piece of crap above.

But that’s how things were ten years ago!

And I’m reading this now laughing at the idea that $600/sqft was a lot for a condo at Four Seasons, since the average price per square foot is now around $1,500, give or take.

But a lot changes in ten years, as each of us can attest to, personally and professionally.

And the best part about that blog? A “plant” comment from one of my friends, who helped me start the site:

I don’t know that it was meant to be serious, but knowing my friend’s sense of humour, I still laugh when reading it.

I posted a long history of TRB when I hit my 1500th blog post over two years ago, so if you’re interested in the blog’s humble beginnings, have a look at that link, and I’ll save the rest of you from reading the story a second time…

And yes, I suppose I do use a lot of ellipses. But my writing style has always been conversational in nature, as I feel like I’m speaking to an audience. And so often in life, we get bored of listening to each other, change topics, or don’t finish thoughts, which results in a natural trailing off…

In any event, (a phrase I’m told I also over-use), I figured I’d have some fun with the TRB 10th anniversary, so here’s what I’m proposing:

Starting this Monday, every weekday for ten straight days, I’ll post a question relating to the blog’s history on Facebook and Instagram.

The first person who can successfully answer the question gets a $100 Home Depot Gift Card.

Every weekday, for ten days, starting on Monday, July 17th.

I’ll post the #TRB10 trivia question between 12pm and 1pm when hopefully many of you are sipping Booster Juice’s on a picnic bench, and may the best man or woman win.

In the meantime, I welcome suggestions for new features as we move into Decade #2 here at TRB.

I’d love to revive my “What If The Whole World Worked The Same Way As The Toronto Real Estate Industry,” since that was about the most fun I’ve had in my 13 years in the business. But oh, the time it takes! And this 8-month-old child is already killing my golf game, just imagine trying to revive that series???

Some people have asked me to include more active listings on my blog, and while I do feature the house/condo/loft of the week, which are hand-picked from the rubble of what MLS has to offer, others have suggested I install a “widget” for the whole monty – all the listings out there. But I wonder, isn’t that what MLS is for? Or if that’s too slow for your liking, then Zolo, Zoocasa, or whatever other better mouse-traps have popped up?

And here I thought the attraction to TRB was my honest, overly-cynical, mildly-right-wing thoughts and opinions on real estate and just about anything else that pops into my insane mind…

Folks, I’m open to suggestion.

But I promise to continue bestowing upon you a 2,000 word essay Mon/Wed/Fri, and 25-minute video every Thursday, until the day I die and/or make it to the Senior PGA Tour.

And what I’d love more than anything, if you guys could please do me one favour, is for the regular readers to post below: what year did you start reading TRB?

I know most of the regular commenters will partake, but what about the rest of you?

Sidebar here for a moment – I ran into somebody at the gym last week who said, “You’re David, right? I read your blog!” I asked him what I ask everybody who tells me they read my blog: “Do you comment?”

His eyes widened with a slight tinker of fear and he waved both hands across his chest and said, “Oh no, no, no. I can’t get into that mix.”

So to all you “regulars” on here – you scare the crap out of people.

But to the whole lot of you, thank you for your readership, comments and interractions with each-other, and continued support on TRB.

I’m looking forward to the #TRB10 trivia next week.

Have a fantastic weekend!

The post Happy Birthday TRB: Toronto Realty Blog Is 10-Years-Old! appeared first on Toronto Real Estate Property Sales & Investments | Toronto Realty Blog by David Fleming.

Originated from http://ift.tt/2uZcdda

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thesipologist · 8 years ago

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Team Hidi 5 Unites Bartenders

Team Hidi, now in its 5th year, has brought together an amazing collective of chefs, bartenders, artists and community in order to raise money for The Giving Kitchen. The Giving Kitchen provides emergency assistance grants for Atlanta area restaurant workers facing an unanticipated hardship. This year, the event raised over $500,000 and I had the opportunity speak with several of the bartenders about their drinks and what Team Hidi means to them. Have a look below.

What's your Name, Restaurant Name, and Position? Ben Richardson. Staplehouse. Bartender. What was the name and recipe of your cocktail? Thing 1 & Thing 2 Thing 1 recipe: 1.5 oz gin, .75 oz Aperol, .5 shrub, .5 tonic. We made a giant batch of this (300 portions) and diluted by 25%. So a cup of water per quart of base. Then we carbonated it. Thing 2 recipe: 1 oz grapefruit, .5 oz bourbon, .5 oz Cynar, 3 oz pilsner. We batched everything but the pilsner and poured 2 oz of base and topped with 3 oz pilsner. What was the process like for coming up with the drink? It kinda fell in to place fairly easily. For Thing 1 I had made this shrub hoping to use it for HIDI. When we got assigned gin and Aperol it seemed like a no brainer. I had the idea of doing some sort of cinchona syrup but our new AGM Melissa Davis happened to have a homemade batch of delicious Kaffir lime tonic that worked perfectly. For Thing 2 we got someones allotment because they were not going to be able to make it to HIDI. It was bourbon and Cynar. Melissa and I were talking about how the Stiegl Radler is the best thing to drink for these kind of events because it's low octane and really refreshing. So we took the idea of a grapefruit radler and applied that to our bourbon and Cynar. We taste tested both of them to figure out ratios but it went through very little tweaking. We kinda knew what we wanted before we started mixing and they were both fairly straight forward. Thing 1 wasn't inspired by anything in particular other than thinking certain thing would taste good together. Thing 2 was for sure a grapefruit radler.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? I think it is incredible. It is a true testament to how tight knit the restaurant community is. I didn't know at least 70% of all the folks working the event but I have full confidence it wouldn't be hard to strike up a conversation with any of them. Team HIDI and TGK are very tangible example of how powerful community can be. Out of tragedy goodness was born. And that goodness continues to build momentum each year. That is truly incredible

What's your Name, Restaurant Name, and Position? Evan Milliman, Ticonderoga Club, Bar Manager. I was working with my wife. Amber Aristy Milliman What was the name and recipe of your cocktail? Lost Voyage

Recipe: 1.5 oz clément vsop the agricole, .5 oz yzaguirre Rojo reserva vermouth, .5 oz becherovka, .5 oz lemon, .5 oz spiced lemon cordial, .25 oz Campari What was the process like for coming up with the drink? The inspiration for the drink was to take a old rum sling/sour and give it a spiced and savory finish. The Campari came in as a bitter element when I was searching for a way to balance the acidity without adding any extra perceived sweetness. Overall I loved the drink myself, but tasted it around my staff and bar partners. Simply bc feedback and constructive criticism should always be welcome. Sometimes the flavors one person likes doesn't translate into a crowd pleaser. And with so many people at an event like Team Hidi you want your drink to be pleasing to all not just the cocktail aficionado.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?

This was only the second Team Hidi I've participated in, but boy howdy how it's grown since year 1. It's just a joy to be able to come out and do what you love and be surrounded by people who love what we do. All the while knowing that every ounce of energy going into the event is out of love and kindness for helping others. That's what community is all about. I just hope the event continues to grow and maybe one day our community will be a national one, hell maybe even international. The more people that can be reached and helped when in the most dire of circumstances the better the world will be as a whole. Because that's what being part of a global society is all about. Bettering the world for our fellow people. ________________________

What's your Name, Restaurant Name, and Position? Stephen Racheff, Holeman and Finch Public House, General Manager What was the name and recipe of your cocktail? Dry Personality

Recipe: 1.5 oz Gin, 1 teaspoon st. George Raspberry liqueur, .5 oz vanilla thyme Demerara, .5 oz lemon juice, .25 oz grapefruit juice, 8 dashes bittermens tiki bitters What was the process like for coming up with the drink? It was tough. We went though about 20 variations. I knew the profile I wanted, but even though the raspberry is delicious it over powers any drink very quickly. We finally found the base, but couldn't get which bitters to use so we tried every bitters we could until tiki bitters just hit he spot.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? It is an amazing event and this is my second year. We have been going through some transitions and Holeman and Finch, but no matter what I knew we had to be a part of it. It is about showing people the gratitude for supporting our industry. The giving kitchen gives a lot, but it's the people that come to these events our patrons that make it possible for TGK to do what they do.

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What's your Name, Restaurant Name, and Position? Erik Ellickson, Muss & Turner's/Eleanor's, Lead Bartender

What was the name and recipe of your cocktail? Old Man Martinez

Recipe: 1.5 oz High West American Prairie Bourbon, .75 oz Miro Rojo Vermouth, 1 barspoon Cynar, 3 dashes Orange Angostura Bitters, 1 Luxardo Maraschino Cherry. Stir in glass, strain, add ice, garnish with cherry. What was the process like for coming up with the drink? I wanted to showcase what Eleanor's is all about in terms of creativity, originality, and the ability to call back to crafting/riffing on classic cocktails. The Old Man Martinez features the flavor profiles of an OLD Fashioned, a MANhattan, and is proportionally designed like a Martinez.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?Team Hidi is an inspiring event that proves year in and year out that the Atlanta restaurant industry as a whole is a force to be reckoned with. It brings out the best of us in terms of creativity, hospitality, and generosity.

What's your Name, Restaurant Name, and Position? Bobby Dudley, SOS Tiki Bar, Bar Manager

What was the name and recipe of your cocktail? Pretty Pomelo

Recipe: 1.5 oz Avion Blanco, .75 oz Lime Juice, .5 oz Giffard Pampelmousse, .5 oz Cocchi Americano, .33 oz SOS Tonic Syrup, B.S. Punt e Mes, 2D Jamaica #2 Bitters. Short shake and strain into a Collins glass, top with soda and garnish with an orchid and parasol.

What was the process like for coming up with the drink? I just wanted to make a nice refreshing, light grapefruit & Tequila cocktail. There are many variation on this flavor profile, most notably the Paloma cocktail. This was a basic variation on that adding a bit of bitters and fortified wine to spice things up a bit. I sat down at Victory Sandwich Bar, Decatur on the Tuesday afternoon before Team Hidi and had my buddy Joe mix this cocktail up a couple of times during his shift while we honed it in. Just a sunny day drinking Tequila. Thats what we wanted everyone to feel drinking this cocktail.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? Team Hidi is first of all the coolest, most fun event I’ve ever been part of. It was truly a pleasure to work the event, and I cannot give a more props to everyone that organized and executed. I was honored to be part of such an important event for our community, and I think that that is where the charm to Team Hidi lies. The mood in the room is electric. Everyone is smiling and laughing. You can feel all the good will both in the volunteers and in the patrons. It feels good to be a part of something good, plain and simple.

What's your Name, Restaurant Name, and Position? Navarro Carr, The Sound Table, Bar Manager

What was the name and recipe of your cocktail? Johnny Blood

Recipe: Rittenhouse Rye, Pommeau de Normandie, Lemon, Blood Orange Cordial, Angostura Bitters

What was the process like for coming up with the drink? Yes, I collaborated with the owner of the Sound Table (Karl Injex, who made the cordial) and my partner at the event (Cameron Reno). We did go thru several variations..but mainly simple proportion changes. I originally looked at the Scofflaw Cocktail for inspiration.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? I think the event is amazing! So much talent under one roof, and all for a great cause. I would buy a ticket to this event if I wasn't working it.

What's your Name, Restaurant Name, and Position? Adrian Fessenden-Kroll, Kimball House, Bartender

What was the name and recipe of your cocktail? Hopped Blood Orange Daiquiri

Recipe: Diplomatico Anejo, Aixa Bianco, Lime, Blood Orange Sherbet, Simcoe Hop Tincture

What was the process like for coming up with the drink? The drink came from David Chapman's creative mastermind. He started wanting to do a take on a Scofflaw, which turned into something more like a daiquiri.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? The guys I work for were all good friends with Ryan, and are still great friends with Jenny. I think what they are doing with Team Hidi is like nothing else you can find in any other city. The Hospitality community here is already so strong, it's amazing to know that we have this to bring us even closer together and to know that people are there for you, always, no matter what life throws at you. ________________________

What's your Name, Restaurant Name, and Position? David Chapman, Kimball House, Head Bartender

What was the name and recipe of your cocktail? Hopped Blood Orange Daiquiri

Recipe: 2 oz Diplomatico Anejo Rum, .75 oz Aixa Vermouth Bianco, .5 oz lime juice, .5 oz Blood orange sherbet (a rich syrup flavored with citrus zest with juice folded in), 2 droppers of simcoe hop tincture

What was the process like for coming up with the drink? Coming up with the drink was fun. I was assigned a really good aged rum and white vermouth to mix with. I wanted something refreshing with those ingredients, so I referenced the classic Scofflaw cocktail, which combines rye whiskey and dry vermouth with lemon juice and grenadine. I basically just took our specs for that drink and translated it to a rum drink that ended up tasting like a good daiquiri. In order to play off the rum a bit more and because it's citrus season, I swapped out the grenadine for a rich blood orange component. I love rum and citrus together, so this is a good time of year to work with the two. I added the hops to dry the drink out a bit more and add a pleasant, subtle bitterness in the finish.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? I love team Hidi. This was my second time working it, and I never want to miss it. It's a big party, but it's also a physical reminder of the community we as restaurant workers are a part of and the responsibility we have to each other. You look around the room while you're putting up really good drinks and food as quick as you can, and it's full of industry friends and regulars, and all the while there are people throwing up auction paddles and putting up huge amounts of money so The Giving Kitchen can continue the work of looking after us and keeping us on our feet if something goes wrong in any of our lives. The people who run TGK and the love they have for this city and its restaurant workers is the reason you get that group of talent in the room every time. Thanks to the TGK and all their volunteers for putting on the most fun, positive, and worthwhile event every year. ________________________

What's your Name, Restaurant Name, and Position? Brandon Kemp, The Bookhouse Pub, Bar Manager

What was the name and recipe of your cocktail? El Camino

Recipe: Resurgent Rye, Cynar, Campari, New Orleans Coffee bitters, Antica Carpano, Del Maguey Vida floater, Orange twist

What was the process like for coming up with the drink? I was inspired by simple plays on manhattan's and the boulevardier cocktail. Mild and bitter tones with a beautiful soft finish.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? Team Hidi has been an event that I hold dear to my heart. The ability to spring forth so much talent and love into one event is overwhelming-I mean GOD!!! There is not another event like. Its why I love this industry.

What's your Name, Restaurant Name, and Position? Kellie Thorn, Empire State South, Bar Manager

What was the name and recipe of your cocktail? Safe Passage

Recipe: Great King Street Scotch, Fino Sherry, Green Tea, Coriander, Lemongrass, Lemon Juice

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? Team Hidi is such a special event. A lot of us donate our time and talents throughout the year for various causes. This event gives an opportunity to raise money to help people in our vibrant hospitality community, and it is always an honor to get to serve beside all of these legends.

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What's your Name, Restaurant Name, and Position? Adam Rowe, Leon's Full Service, Bar Manager

What was the name and recipe of your cocktail? Dutch Revolt

Recipe: 1.5 oz Highwire Hat Trick Gin, .5 oz Boosma Cloosterbitter, .25 oz (3:1) Honey Syrup, .5 oz. Fresh Squeezed Grapefruit Juice, .25 oz. Fresh Squeezed Lemon Juice, 20 drops of Hop Bitters. Shake/double strain/garnish with a grapefruit peel

What was the process like for coming up with the drink? This cocktail came together pretty quickly. The first version was a touch too sweet for what I wanted so I dropped the honey and added a bit more bitters. The cocktail could be traced back to several classics but was not directly inspired by them.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?

I am honored to be a part of a community of talented individuals that help to make Team Hidi happen every year. It shows how much we all appreciate one another and care for each other's well being. I look forward to being a part of Team Hidi for many years to come.

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What's your Name, Restaurant Name, and Position? Dan Durnell, Amer, Restaurant Manager

What was the name and recipe of your cocktail? Goose Got Me Loose

Recipe: 1.5 oz Fords Gin, .5 oz Gran Classico, .75 oz lemon juice, .5 oz Grapefruit sherbet (a syrup made from grapefruit juice and grapefruit oleo saccharum), .75 oz Goose Joose ( a Gooseberry syrup made with 5 oz gooseberries, 2 cups water and 2 cups sugar, blended)

What was the process like for coming up with the drink? Gin and citrus were born for each other so us being given fords gin and gran classico ( an orange forward amaro) my partners and I felt that a shaken sour cocktail would be best. Like most drinks we like to showcase to the public, this drink went through many variants. Each of the varients was a sour but balanced with different ingredients. We settled with a gooseberry syrup as gooseberries were something new to us at the time (and we love new toys) and we felt that a tart and earthy fruit would work nicely in a sour, thus we have "Goose Got Me Loose"

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?

It’s hard to fully explain the how appreciative we are that the Giving Kitchen is an available resource for our staff and the wider restaurant community. The Team Hidi event was a great showcase to see the faces of many of the beneficiaries of the Giving Kitchens charity. What better way to raise money for such an essential charity than to eat great food and drink great drinks.

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