Sweet and Ready to Eat Easter Treats

By  April 17, 2014

Everyone knows the Easter routine: After a trip to church, baskets are plundered, every egg in the hunt is found, and the dinner gets devoured. But the festivities don’t need to end when treats are involved. Whether you’re hosting a fete at home or hopping down the bunny trail to celebrate with others, these delectable delights are sure to end the holiday on a sweet note – no baking necessary:


Handmade Easter Cake Pops, 24.99


Peeps Cookie Gift Set, $19.95


Dino’s 24Karrot Carrot Cake, $85


Peter Rabbit Milk Chocolate Easter Bunny, $5


Easter Sour Gummy Eggs, $6.99


Easter Cookie Cake, $6.99


Easter Box of Macarons, $30


Easter Chick and Egg Chocolate Truffles, $19.95

5 Cocktails to Raise a Glass to Your Tax Refund

By  April 15, 2014

Tick, tock! Tax day’s almost up. While most of us have already filed electronically, we’re sure there are a few stragglers who need to head to the Post Office ASAP. Regardless of how much you’re expecting in your refund, it’s time to raise a glass to sending off your income tax info on time, and see what luxury item you can use your return on:

Penny Pincher


1 ½ oz. Skinnygirl Bare Naked Vodka
2 oz. cranberry juice
½ oz. fresh lime juice
½ oz. DeKupyer Triple Sec
Lime wedge

Add liquid ingredient to a cocktail shaker over ice. Shake and strain into a martini glass and garnish with a lime wedge.

Tax Return-Rita

1 oz. Sauza Blue Silver 100% Agave Tequila
½  oz. DeKuyper Blue Curacao
2 oz. frozen lemonade
1½ oz. light beer
Lemon wedge

Combine all ingredients and serve over ice, with or without salt. Garnish with a lemon wedge.

Refund Spice by Marie Zahn


2 oz. Basil Hayden’s Bourbon
1 tsp. Honey Syrup*
1 tsp. Raspberry Vinegar
Grapefruit Soda

Add the bourbon, honey syrup and raspberry vinegar over ice in a Collins glass and stir. Top with grapefruit soda, and garnish with a grapefruit peel or raspberry skewer.

*For the Honey Syrup:
In a small saucepans, heat one cup of honey per one cup of water. Stir until fully incorporated, let it cool and refrigerate.

Seeing Green


1 oz. Sauza Blue Silver 100% Agave Tequila
½ oz. DeKuyper Sour Apple Pucker
2 oz. frozen limeade
2 oz. apple juice
1 Granny Smith Apple for garnish

Combine all ingredients in a shaker filled with ice. Mix well and refrigerate until ready to serve. Serve chilled or over ice. Garnish with apple slice.

Cost-Cutting Cucumber


1 ½ oz. Skinnygirl Cucumber Vodka
3-4 oz. soda water
Cucumber wheel for garnish

Combine ingredients over ice and garnish with cucumber wheel

3 Classic Cocktails for Your Mad Men Viewing Party

By  April 11, 2014

The Mad Men final season premiere is almost upon us. Between peeling back the layers of inimitable Don Draper and following the rest of Sterling, Cooper, Draper, Price into the early ‘70s, there’s a lot to take in and eventually let go of as we watch the final episodes starting on Sunday. Whether your viewing party is in your home or just on Twitter, it’s time to slip into your chic ‘60s garb, shake up one of these cocktails crafted by Jim Beam’s Master Mixologist Bobby “G” Gleason, and prepare to bid the beloved show adieu:


Don’s Old Fashioned


2 oz. Jim Beam Bourbon
2 dashes of aromatic bitters
1 cherry stem
1 half moon orange slice
1 -3 sugar cubes

In an old-fashioned glass, place sugar, and bitters dissolved in water. Fill with ice. Pour 1-1/2 parts Jim Beam Bourbon; add cherry, orange slice and lemon wedge.


The Mad Man Manhattan


1-1/2 oz. Jim Beam Devil’s Cut
Dash of bitters
3/4 oz. dry vermouth
1 cherry stem

Combine and stir Jim Beam Devil’s Cut, dry vermouth, bitters, and ice. Strain and pour into a cocktail glass. Garnish with a cherry.

Sterling’s Smooth & Sour


2 oz. Jim Beam Black Bourbon
1 oz. amaretto liqueur
1 oz. triple sec
2 oz. sour mix
2 oz.lemon-lime soda

Serve shaken in a tall glass with cracked ice. Garnish with a squeeze of lemon.

Sheets That Will Provide the Best Sleep of Your Life

By  April 11, 2014


After an incredible night’s sleep at the Wynn Hotel in Las Vegas, Rich Fulop went on a mission to secure the same sheets for his apartment in New York. Deterred by the price tag associated with that specific set — a whopping $800, he set out to find a comparable sheet, coming up empty handed.

Inspired by the idea of offering high quality sheets at an affordable price with a simple aesthetic, he returned from vacation with more than just memories – he came home with a business idea —Brooklinen. In the coming months, Fulop became a master in all things related to sheets – from thread count to materials to factories in order to launch the company. When it comes to quality, Brooklinen sources long cotton fibers for the Egyptian cotton that comprises the sheets and when it comes to affordability, he works directly with factories during their off times, in order to cut out a portion of the hefty price that generally is associated with quality sheets. While some other companies claim exorbitant thread counts, Fulop is quick to explain that 400 thread count (the thread count of Brooklinen’s sheets) is actually the highest count possible.

Beginning on April 21st, Fulop is launching a Kickstarter in order to get his business off the ground and his sheets into your home. Likened to Warby Parker, Brooklinen will ship samples of the fabric for free to the customer, offering gender neutral designs such as hotel whites and pinstripes. He’s achieved an undeniably low price point for such high quality — $100 for a set of sheets which includes two pillow cases, a top sheet and fitted sheet. In the future, Fulop plans to expand to six different rotating patterns, which will easily mix and match.

Chill Out During Coachella with Lacoste and Moët & Chandon

By  April 07, 2014


Now that you’ve planned the perfect effortlessly boho chic outfits complete with your favorite sunglasses and stylish sneakers, it’s time to move on to what you will do once you’re actually wearing your festival look at Coachella.

We think you would be interested to know that Moët & Chandon are teaming up with Lacoste to host a beautiful pool party on Saturday, April 12th that will act as a true oasis in the midst of the Palm Springs desert by debuting the world’s first champagne ever crafted to be served over ice: Moët & Chandon Ice Impérial in what will truly be one of the most exciting weekends of the year.

As we embark on festival season, you can always count on GLAM to keep you updated on everything you need to know with our latest app edition, Festival Survival Guide.


5 Bloody Marys to Kick off Brunch Season

By  April 03, 2014

Finally it feels like spring in the city! And there’s nothing more synonymous with the season in the city than a Bloody Mary at an outdoor brunch. Stoli went on a “Search for Mary” earlier this month to find fresh takes on the classic cocktail from around the country, enlisting foodie/fashionista Katie Lee to shake up a few ideas of her own. Whether you head to your local hot spot or host your own get-together, these red-hued remixes are sure to surprise and delight:

Mary by the Beach


10 oz. Stoli Vodka
1 45oz. Bottle of Low-Sodium Vegetable Juice
1 Lemon
2 tsp. Prepared White Horseradish
1 tsp. Worcestershire Sauce
1 tsp. Celery Salt
½ tsp. Kosher Salt
¼ tsp. Onion Powder
Hot Sauce
Old Bay Seasoning
Celery Sticks
Green Olives
Crispy Bacon Strips
Lemon Wedges

In a large pitcher, combine the vegetable juice, vodka, lemon juice, horseradish, Worcestershire sauce, celery salt, kosher salt, onion powder, and hot sauce to taste. Chill until serving time. Rim the highball glasses with Old Bay. Pour over ice and garnish with a celery stick, shrimp, crispy bacon strips, olive, and lemon wedge.

The Red Snapper


1 oz. Stoli Vodka
2 oz. Tomato Juice
1 dash Lemon Juice
2 dashes of Salt
2 dashes of Black Pepper
2 dashes of Cayenne Pepper
3 dashes of Worcestershire Sauce

Add the salt, peppers, Worcestershire sauce, and lemon juice to a shaker glass. Add ice, vodka, and tomato juice. Shake, pour into a highball glass, garnish if you wish, and serve.

The Five Borough Bloody


2 oz. Stoli Vodka
4 oz. Tomato Juice
1 bar spoon Horseradish
1 oz. Worcestershire Sauce
½ oz. Fresh Lime Juice
2 dashes Hot Sauce
½ bar spoon Sriracha
Pinch of Chinese Black Pepper
Pinch of Kosher Salt
Splash of Pickle Juice
½ bar spoon Ginger
Pickle Spears

Combine the liquid ingredients in a cocktail shaker over ice. Shake and strain into a highball glass, and garnish with a pickle spear.

The Lone Star


1 oz. Stoli Vodka
1 oz. Stoli Hot
½ oz. Lime Juice
3 dashes Chipotle Hot Sauce
3 bar spoons Texas Barnecue Sauce
2 oz. Tomato Juice
3 oz. Beek Broth
Smoked Bacon

Combine the liquid ingredients in a cocktail shaker over ice. Shake and strain into a highball glass, and garnish with strips of smoked bacon.

The Mediterranean Mary


2 oz. Stoli Citros
4 oz. Tomato Juice
½ tsp. Dried Basil
½ tsp. Dried Oregano
½ tsp. Dried Parsley
½ tsp. Garlic Powder
¼ oz. Balsamic Vinegar
½ oz. Lemon Juice
Parmesan Cheese
Mozzarella Balls
Fresh Basil

Combine the herb and liquid ingredients in a cocktail shaker over ice. Shake and strain into a Parmesan cheese rimmed highball glass. Garnish with a mozzarella ball wrapped in basil.

The Fabergé Big Egg Hunt Kicks Off In NYC

By  April 02, 2014

FabergeEggNKIn anticipation of the DIY backyard egg hunts everyone is looking forward to creating this Easter, Fabergé teamed up with artists and designers to create the world’s biggest hunt with over 260 egg sculptures by leading artists and designers. Some of the designers responsible for this year’s egg sculptures were Curtis Kulig, Cynthia Rowley, Marchesa, Jacques Torres, DCEVE for DKNY, Naeem Khan, Ralph Lauren, Jay Godfrey, Sarah Flint, Lela Rose and Warby Parker. The Faberge Big Egg Hunt kicked off on April 1st at 7AM and will run until April 17th at 11:59PM.

Throughout the hunt, participants will download The Big Egg Hunt app and use it to scan the code of each egg they find. Each week, participants are eligible to win a Fabergé precious gem stone pendant. Though the eggs are scattered throughout all five boroughs, we got a head start on our hunt by heading to Trump International Hotel & Tower to check out the three sculptures it is hosting. Naeem Khan designed the lustrous gold egg (pictured), interior designer Rachel Waldron crafted the modern “cracked egg,” and artist Minyan Huang constructed hers entirely out of folded dollar bills. If your personal egg count falls short of 260, though, not to worry—all the eggs will be placed in Rockefeller Center until Friday, April 25th for everyone to enjoy.

From Silicon Valley To Your Kitchen, '520' Signature Cocktails for Spring

By  March 28, 2014

Gathered around an intimate wooden dining table, charming, elegant, and adorned with bits of lavender for our sensory delight, the small audience at the first ever 520 Chef’s Table in Palo Alto, CA swooned over each and every detail of their culinary experience.

It was Executive Chef Clive Berkman we had to thank. His careful consideration for each element of the night’s exquisite tasting menu truly shined through. Focused on bringing his audience a true farm-to-table experience, each dish featured locally grown or raised products, from the truffled devilled eggs with prosciutto and crispy quinoa to the beef ribeye on a potato raft.

Truly an artist, his mastery over the dining experience didn’t stop with the multiple course feast; Berkman was behind the evening’s unique cocktails as well. Fresh, flavorful, and lively, each was special and surprising. If you’re not in the area and able to join the delightful experience of the 520 Chef’s Table in the Garden Court Hotel, than whip up some of these decadent drinks at home, and in farm-to-table style, make sure you pick up the organic ingredients at your local farmer’s market.

LavendarBees.jpgLavender Bee’s Knees: Combine all ingredients in a shaker full of ice. Shake vigorously for 10 full seconds. Double strain into cocktail glass and garnish with a lavender sprig.
· 2 oz gin
· 1 oz lemon juice
· 1 lavender flower for garnish
· 3/4 oz lavender honey syrup
· 1/4 cup honey
· 1/8 cup hot water
· 1 teaspoon dried lavender
· To make the lavender honey syrup, combine hot water with honey and stir until evenly mixed. Add lavender, stirring to combine. Let cool, approximately 30 minutes, then pour through a fine mesh strainer to remove lavender.



BlueberryStoliLemonade.jpgBlueberry Lemonade: Fill a highball glass with crushed ice.  Add the blueberry vodka and fill with lemonade.  Garnish with lemon slices and blueberries.
·  2oz Blueberry Vodka (Stoli Blueberi)
·  Fresh made lemonade
·  Fresh blueberries and lemon slices for garnish



Paloma Cooler.jpgPaloma Cooler
· 2oz Platinum tequila
· Juice from ½ a lime
· Jarritos grapefruit soda
· Light pinch of salt
· Lime wheel for garnish

Day in the Life: Caroline Byron, Gluten-Free Pastry Chef

By  March 26, 2014


Glam checked in with gluten-free chef and fashionista Caroline Byron fresh from her trip to Paris where she not only took in the sights and tastes of the city, but unintentionally went shoe shopping with Beyoncé. Here, she shares her appetizing adventure:

7:45 AM: My alarm goes off, I snooze it once then drag myself into the shower. I’m still pretty jet lagged, but I want to get a pretty early start to the day. Instead of staying in a hotel, I’ve rented a beautiful apartment in the 2nd to share with my manager and stylist for the weekend. Apartments, like everything else, are just so much more charming in Paris than in New York. Having a charming window and view to look at makes it so much easier to get out of bed.
8:00 AM: Blowout my hair and do my makeup for the day. I try and rush this part as much as I can, but I have meetings I have to look presentable for and it’s too cold to go outside with wet hair. It takes me around 45 minutes.
8:45 AM: One of the best things about staying in an apartment is that you can pretend for a short period of time that you live in Paris. I explored the neighborhood when I got in the day before and stumbled upon the most amazing juice place five minutes away. I walk there now for my morning juice. It’s called Juice It on the rue de la Vrillière, and they having amazing organic cold press juices. I talk to the owner who had lived in New York for 8 years and opened the shop when she moved back to Paris.
9:15 AM: Mornings here are so much more quiet and peaceful than in New York, and walking back to the apartment in the near empty streets is an almost meditative experience.
9:40 AM: Once back I quickly go over my itinerary for the trip and send a few emails. It’s 4:30 a.m. in New York so there’s nothing too urgent, which is such a nice break. We call a car to take us to breakfast. All the Uber cars here are Mercedes, so it really feels like you have your own driver and is much nicer than in New York.
10:00 AM: We arrive at Café Marly at the Louvre. Definitely more of a touristy place, but you can’t beat the view sitting outside. I get an omelette and my first café au lait of the day. I allow myself to indulge in a cigarette and it is perfect. Even though I started my day with green juice and I quit smoking years ago, I think allowing these little moments are necessary for a full life.
11:00 AM: We wander around the Louvre for an hour — I love museums and despite the crowds I always see something that inspires me. Today it’s “The Four Seasons” by Arcimboldo. The four surreal portraits use flowers, plants, fruits, and vegetables to create the likenesses and represent the seasons. It’s incredible; they were painted 450 years ago, so ahead of their time.
12:30 PM: Lunchtime already- I have a meeting with the owner of the most amazing gluten-free patisserie and café in Paris, Helmut Newcake. Located in the 10th arrondissement, it’s a lovely place to sit and eat – most regular bakeries in Paris don’t have seating. I talk to the owner, Francois, about all the pastries and the difficulty of making gluten-free croissants. I order almost everything to try, having a fougasse tomate (sort of like a French Panini) for lunch with more coffee.  Everything is incredible. If it weren’t for the signs saying “sans gluten” you would never know you weren’t in a traditional French bakery. The éclairs are perfect. My gluten-eating companions rate them better than the regular ones they had yesterday, and the tarte au citron is one of the best I’ve ever had. I’m in gluten-free paradise, and I take 4 boxes of pastries with me. I’m now on a mission to bring this gluten-free experience to New York.


2:30 PM: We head to the rue Saint-Honoré for a bit of afternoon shopping. We stop by Colette, which is always a must see while in Paris. Their collection is always perfectly curated and effortlessly cool, and they have a water bar downstairs. I’m looking at the shoes upstairs when I look to my right, I see the woman standing right next to me looking at a pair of Alaia’s is Beyoncé. Of course she shops at Colette.
5:00 PM: Back at the apartment to rest a bit before dinner. Catching up on emails now that it’s a reasonable hour in New York., I write down notes for a few recipes I want to try after being inspired at Helmut Newcake.


6:00 PM: Getting ready for drinks with an editor from Madame Figaro before dinner. I change into a Yigal Azrouël dress that happens to match the sofa.
7:00 PM: Have a lovely time with Sonia from Madame Figaro at the Hôtel Costes.  We sit outside on the terrace while we chat about the differences in gluten-free cuisine in Paris and New York. The bar and restaurant here is one of the best places to see and be seen in Paris. The décor and ambiance are classic Parisian chic, the perfect place for drinks.
9:00 PM: I meet my friends for dinner at the new restaurant Monsieur Bleu at the Palais de Tokyo. Everyone had told me it was a must see and the restaurant is beautiful. We have such a fun time catching up, as I haven’t seen some of my Parisien friends in a couple of years. We head to our friend Philippe’s apartment after dinner.
2:00 AM: Finally back at the apartment and heading to bed. Had such a fun time at dinner and Philippe’s I didn’t want the night to end. Days and nights in Paris always go by so fast. I go to sleep so grateful to be in this city and having these amazing experiences and hoping I dream of gluten free pastries.

Cocktails Full of Tequila, Tequila! Because It’s Good For You

By  March 21, 2014

We can literally smell the weekend because it’s just so close, and we’re adding one more thing to our to-do list for this one. Hint: it involves tequila. It seems that a recent study presented at the American Chemical Society suggested that sweeteners derived from agave – AKA the tequila plant – may lower blood suger, aid with weight loss and trigger insulin production. “Hold up!” you might say, but no, thanks – we’re already drinking.  The tests may be preliminary but it’s Friday and when the name of our favorite liquor gets placed in the same sentence as the phrase “aid with weight loss,” you better believe we’re getting right to it. Here are the recipes we’re enjoying (read: downing) this weekend. Bottoms up, people.


Elevated Margarita

2 parts Avión Silver or Reposado

1 part Fresh Lime Juice

½ part agave nectar

Combine ingredients in shaker with ice, and shake vigorously. Fine strain over fresh ice. Garnish with a lime wheel.


Avión Lemonade

2 parts Avión Silver

1 part Fresh Lemon Juice

½ part Agave Nectar

Top with Club Soda

Build ingredients in a Collins glass with ice, and stir. Garnish with a lemon wedge and mint leaf, if desired.


Avión (PO) Loma

1.5 oz. Avión Silver

½ oz. Lime Juice

¼ oz. Lemon Juice

3 oz. Grapefruit Juice

2 Slivers Muddled Jalapeño

Soda Water

Ancho Chile Salt, Jalapeño, and Grilled Lemon Wedge for garnish 

Combine all ingredients and shake. Salt rim of glass with chile salt. Pour contents of shaker into glass and top with soda. Garnish with grilled lemon and jalapeño.