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Eat This

5 Cocktail Recipes (and Songs!) for All Your Summer Sipping

Eat This BY courtney conway 06/19/2018


One of Casey Perez’s favorite things to do when she’s done sketching and soldering sculptural pieces for her jewelry line, Artifacts, is whip up some cocktails in her Brooklyn kitchen. The self-taught mixologist is all about adding extras, like St. Germain and Luxardo cherries, to take things to the next level—and, on that note, she’s also paired her go-to drink recipes with some of her favorite songs of summer. Take ‘em for a spin.





  • 2 ½ ounces tequila
  • 1 ½ ounces St. Germain liqueur
  • 2 ounces lime juice
  • Kosher salt for the rim of the glass
  • Lime wedge for garnish—or, if you’re feeling fancy, a long piece of peel for a lime twist



“Wet the the edge of your glass with water, rim with salt, and then fill with ice. Fill a cocktail shaker with ice. Add the tequila, lime juice, and St. Germain. Cover and shake until the outside of the shaker gets frosty. Strain into your glass, add your garnish, and voila!”



“Sunny days and good vibes always come to mind when I think of margaritas. I don’t think I’ve ever had one and been in a bad mood! With this drink, I like 'Oblivious' by Aztec Camera. It has got catchy guitar hooks and swooning vocals and is one of my favorite upbeat pop songs.”


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  • Tajín seasoning
  • Kosher salt
  • 2 ounces lime juice
  • a splash of Clamato (or tomato juice if you feel squeamish about clam juice in your drink)
  • 2 teaspoons hot sauce, like Valentina or Tapatio
  • 1 teaspoon Worcestershire sauce
  • 1 can or bottle light Mexican beer, such as Modelo, Pacífico, Tecate, or Corona



“Pour some Tajín and salt onto a small plate, wet the edge of a 24-ounce mug or glass with a lime wedge, and rim the glass with the Tajín-salt mixture. In the bottom of your cup, stir together the tomato juice, lime, hot sauce, and Worcestershire sauce. I usually add more hot sauce ‘cause I like mine spicy. Add a pinch or two of salt to taste. Fill the glass with ice, add your beer, and give it a little stir. Spicy goodness is served.”



“As a companion to this drink, I’d choose an equally eclectic track, 'A Patricia' by Los Destellos, a Peruvian chicha band. In a nutshell, the chicha genre emerged in the sixties from a unique blend of indigenous Peruvian music, cumbia, and surf rock. I love how this track takes all of these influences and melds them together to create this amazing parade of rhythm.”





  • ¾ ounce mezcal
  • ¾ ounce of lime juice
  • ¾ ounce Luxardo maraschino
  • ¾ ounce Green Chartreuse



“Add mezcal, lime juice, maraschino, and Chartreuse to a cocktail shaker filled with ice. Shake until the outside of the shaker starts to get frosty. Strain into a chilled glass and enjoy!”



“The mezcal in this imparts a slightly smoky flavor to the cocktail, and the green chartreuse also gives it a nice, mellow green color. I’d pick  'I Got'cha' by Greenflow for this cocktail. It’s super mellow and kind of sounds like something out of a jazzy seventies smoking lounge that you could sit around in and sip cocktails all evening. My kind of vibe!”





  • 2 ounces rye whiskey or bourbon
  • 1 ounce fresh lemon juice
  • 2 to 4 teaspoons maple syrup, to taste
  • ½ ounce ruby port wine



“Fill a cocktail shaker with ice. Pour in the whiskey, lemon juice, and maple syrup. Shake for about 30 seconds. Strain the mixture into a glass with ice. Now for the part that makes me feel super fancy: Slowly pour the port wine over the back of a spoon held just above the drink’s surface so the port floats on top and gives the drink a really cool, layered effect.”



“The addition of port wine and the balance of sweet and sour in this drink immediately made me think of 'Summer Wine.' It’s so dreamy, and I love the contrast between Nancy Sinatra’s sweet vocals and Lee Hazlewood’s deep baritone.”





  • 2 ounces bourbon
  • 1 ounce sweet vermouth
  • 2 dashes Angostura bitters
  • 1 or 2 Luxardo cherries
  • 1 teaspoon of the syrup from the Luxardo cherries



“Add all the ingredients into a mixing glass filled with ice. Stir for 30 seconds or so, and strain into a chilled glass. Garnish with cherries (I add more like 4 or 5).”



“Bourbon is usually my drink of choice to wind down in the late evening, so I want to listen to something that’s got a relaxed vibe. That’s 'Night Drive' by Part Time. I love the picture it paints of going out for a drive at night when the city is quiet, and the dreamy, languid tempo makes it the perfect song to unwind to.”



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