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It’s been a while since last we met–Van’s been busy on a painstaking restoration of a c.1820 Greek Revival in Washington, Virginia, and after much blood, sweat, Farrow & Ball paint, plaster, and only a few tears, we’re giving you a peek inside as The Parsonage gets fixed up for Thanksgiving. Opening your home to guests creates the ideal time to rummage through your china cabinet. We are fond of mixing styles and sources — trad heirlooms, like grandma’s transferware platter; conversational motifs, such as the dressy fox glasses from sis Noelle and polo player napkins from friend Max; and secondhand finds, like the stag carving set and simple silver punch bowl. We’ve doled out this advice in the past, but when you’re expecting a crowd, stock a self-service bar and/or make a punch so your guests can help themselves while you’re busy putting out fires in the kitchen. If you’re looking for an easy seasonal punch recipe, you’ll find one below, courtesy of our friends at Martin Miller’s Gin. Cheers!

BOOK: The Inn at Little Washington: A Magnificent Obsession // MONOGRAMMED CUTTING BOARD: C. Wonder (similar) // PLACECARD HOLDERS: L’Objet // ICE BUCKET: Williams Sonoma // PLACECARDS: Alexa Pulitzer

WESTBOURNE FALL PUNCH
9 lemons
1 English cucumber
1.5 bottles Navy strength gin (such as Martin Miller’s Westbourne Gin)
1 gallon fresh press apple cider
Fresh mint leaves
Elderflower liqueur (such as St. Germain)
Slice 6 lemons and 3/4 cucumber, put in large dispenser or large punch bowl. Pour in gin. Juice 3 lemons and put in mix. Pour in 1 gallon apple cider and add one small jigger of elderflower liqueur. Slap 10-15 mint leaves and add with some large blocks of ice.