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  • Frieze London and Frieze Masters Announce 2024’s Participating Galleries and Programming

    Frieze London and Frieze Masters Announce 2024’s Participating Galleries and Programming

    Visitors at Frieze London in 2023. Photo courtesy of Linda Nylind/Frieze

    As the art world copes with what feels like an abbreviated summer break and a crowded fall calendar looming, Frieze announced details for its upcoming London fairs, coming up on October 9-12 in The Regent’s Park. The 2024 Frieze fair in London will feature more than 160 galleries from forty-three countries, including some of the leading spaces in London’s gallery scene, with established names like Stephen Friedman Gallery, Alison Jacques, Lisson Gallery, Victoria Miro, Modern Art, White Cube and Thomas Dane Gallery plus spaces devoted to pioneering research on the latest contemporary art expressions, including Arcadia Missa, Carlos/Ishikawa, Leopold Thun’s Emalin and Maureen Paley. Among the international galleries returning to Frieze London are Gagosian, Goodman Gallery, Hauser & Wirth, Gallery Hyundai, Tina Kim Gallery, Lehmann Maupin, Pace Gallery, Perrotin, Almine Rech, Thaddaeus Ropac, Esther Schipper, Sprüth Magers and David Zwirner.

    What to expect at Frieze London 2024

    Frieze London’s newly announced big change is the fresh floorplan by design practice A Studio Between. The new layout will give prominence to the fair’s curated sections, placing more emphasis on artists and discoveries.

    Among those sections, “Focus” will feature thirty-four solo and dual presentations from artists and galleries spanning five continents. In the list of participating galleries and artists, we find that 56 Henry (New York) showcases powerful paintings by Jo Messer; El Apartamento (Havana, Madrid) brings Julia Fuentesal; Madragoa (Lisbon) takes the work of Jaime Welsh; and Gallery Vacancy (Shanghai) the work of Korean artist Sun Woo, among others. Meant to offer a platform especially to the young gallery community, the section is presented this year in collaboration with the brand Stone Island, which will help fund the participation of these emerging galleries.

    Another interesting curated selection that will return this year is “Artist-to-artist,” which mounts six solo presentations chosen by world-renowned artists. This year’s edition will feature Appau Jnr Boakye-Yiadom, chosen by Glenn Ligon (Champ Lacombe, Biarritz); Rob Davis, selected by Rashid Johnson (Broadway, New York); Nengi Omuku selected by Yinka Shonibare (Pippy Houldsworth Gallery, London); Massinissa Selmani chosen by Zineb Sedira (Selma Feriani Gallery, Tunis); Magda Stawarska chosen by Lubaina Himid (Yamamoto Keiko Rochaix, London); and Peter Uka chosen by Hurvin Anderson (Mariane Ibrahim, Chicago, Paris, Mexico City).

    SEE ALSO: Observer’s Guide to 2024’s Must-Visit July Art Fairs

    Finally, connecting material and some narratives that have become increasingly present in the contemporary art scene in recent years, Frieeze created a new themed section, “Smoke,” curated by Pablo José Ramírez (Curator, Hammer Museum, Los Angeles) and dedicated to ceramic works that explore diasporic and Indigenous histories. The section draws its title from El Animal Humo (the Smoke Animal), Humberto Ak’abal’s story of an enigmatic creature made of smoke that emanates from the soil as a sublime and disturbing manifestation of nature. Featured artists include Manuel Chavajay (Pedro Cera, Madrid, Lisbon), Lucía Pizzani (Cecilia Brunson Projects, London), Christine Howard Sandoval (parrasch heijnen, Los Angeles), Ayla Tavares (Galeria Athena, Rio De Janeiro and Hatch, Paris) and Linda Vallejo (parrasch heijnen, Los Angeles), who explore counter-archaeology, the continuum of ancestry and how materials bear witness to diasporic movements.

    Two men at Frieze Mastrs 2023 in London are contemplating a old master painting featuring a Saint moving a wooden wheel and a dog.Two men at Frieze Mastrs 2023 in London are contemplating a old master painting featuring a Saint moving a wooden wheel and a dog.
    Koetser Gallery at Frieze Masters in 2023. Courtesy of Frieze and Michael Adair

    What to expect at Frieze Masters 2024

    This year’s Frieze Masters will feature 130 galleries from twenty-six countries mounting booths focusing on modern and classic masterpieces. Led by Nathan Clements-Gillespie, the fair will similarly try to be more artist-centered, with an expanded “Studio” section and a redefined floor plan designed to encourage creative connections across art history.

    The fair will present long-time exhibitors such as Galerie Chenel, Richard Green, Hauser & Wirth, Lehmann Maupin, Skarstedt and Axel Vervoordt, as well as leading Korean dealers such as Arario Gallery, Gana Art, Hakgojae Gallery and Johyun Gallery. This year, there’s a solid contingent of galleries dealing in ancient Asian art on the roster including Gisèle Croës s.a, Rasti Fine Art, Carlton Rochell Asian Art, Rossi & Rossi, Tenzing Asian Art and Thomsen Gallery. First-time participants include Afridi (London), Bijl-Van Urk Masterpaintings (Alkmaar), Galatea (Salvador, São Paolo), Galerie Léage (Paris), Tilton Gallery (New York) and Trias Art Experts (Munich).

    In terms of thematic sections, Frieze Masters will continue with the “Studio” section curated by British art historian and curator Sheena Wagstaff. This section focuses on practices that illuminate the interconnections between our civilization’s past and future. The line-up includes Isabella Ducrot, Nathalie Du Pasquier, Shirazeh Houshiary and Doris Salcedo

    The other curated section, “Spotlight,” is curated by Valerie Cassel Oliver, curator of modern and contemporary art at the Virginia Museum of Fine Arts and previously senior curator at the Contemporary Arts Museum in Houston, Texas. The section will focus on solo presentations by 20th-century artists, particularly overlooked artists and lesser-known works by established figures from the 1950s to the 1970s. Featured artists include Judy Chicago, Kulim Kim, Balraj Khanna, Donald Locke, Nabil Nahas, Nil Yalter and more.

    Woman observing closely a colorful sculpture by artist Yinka Shonibare at Frieze London 2023Woman observing closely a colorful sculpture by artist Yinka Shonibare at Frieze London 2023
    Visitors at Frieze London in 2023. Photo courtesy of Linda Nylind/Frieze

    Must-see Frieze Week shows

    During Frieze Week in October, the vibrant London art scene will showcase a series of major institutional exhibitions that you’ll want to make sure to put on your art week itinerary. Those include: “Francis Bacon: Human Presenc” at the National Portrait Gallery; Lygia Clark and Sonia Boyce at Whitechapel Gallery; Michael Craig-Martin at the Royal Academy of Arts; “Van Gogh: Poets and Lovers” at the National Gallery London; “Mike Kelley: Ghost and Spirit” and the majestic Mire Lee’s Turbine Hall Commission at Tate Modern; Hew Locke at the British Museum and “Haegue Yang: Leap Year” at the Hayward Gallery.

    A complete list of exhibitors and more information about 2024 programming can be found on the fair’s website.

    Frieze London and Frieze Masters Announce 2024’s Participating Galleries and Programming

    Elisa Carollo

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  • Tacos & Tequila: BOSSIP’s Delicious Cinco De Mayo Cocktail Guide

    Tacos & Tequila: BOSSIP’s Delicious Cinco De Mayo Cocktail Guide

    Cinco De Mayo – Source: Sandor Mejias Brito / 500px / Getty

    Enjoy Cinco De Mayo with these hand-selected cocktails that will keep the party going and your guests demanding your recipes.

    It’s a special day when a holiday involving elite cocktails falls on a weekend. Cinco De Mayo is going down today and regardless of tomorrow’s responsibilities you deserve drinks to unwind. Those are the rules, we don’t make them we supply the recipes for you to carry out the mission. Once again we have the best hand-curated cocktail list you will find on the internet. Relax, unwind, and drink responsibly while celebrating Cinco De Mayo.

    BOSSIP’s Cinco De Mayo Drink Guide

    Horton Rum Spicy Lime

    Source: Horton Lime Soda / Hortons

    Horton Rum Spicy Lime

    Ingredients:

    1 Lime

    1 Tajin

    1 Jalapeños

    1 Horton Lime Soda

    Method: Wet the rim of your glass (lime works great). Dip your glass in tajin. Muddle 4 slices of jalapeños. Add ice. Fill your glass up with a Lime Horton! Sip back and have more fun!

    Dos Hombres Mezcal Margarita

    Source: Dos Hombres / Dos Hombres

    Dos Hombres Mezcal Margarita

    Ingredients:

    2oz. Dos Hombres Mezcal

    .50oz. Agave sweetener (optional)

    .75oz. Fresh lime juice

    1oz. Cointreau

    Method: Add all ingredients into a mixing tin with ice. Shake and strain into a large rocks glass. Pick your passion:

    Spicy: Rim your glass with salt + chili powder

    Sweet: Rim your glass with sugar + salt

    Mezcal Unión Michelada

    Source: Mezcal Union / mezcal union

    Mezcal Unión Michelada

    Ingredients:

    1 oz Mezcal Unión UNO

    0.5 oz Lime juice

    A dash of hot sauce (to preferred spice level)

    Top with an ice cold Mexican Lager

    Method: Combine all ingredients into a shaker. Add ice and shake. Strain into an ice-filled rocks glass. Enjoy!

    Spicy Cucumber Margarita

    Source: Flecha Azul / Flecha Azul

    Spicy Cucumber Margarita

    Ingredients:

    1.5oz Flecha Azul Reposado

    5 slices of Serrano Pepper

    2 oz Cucumber Juice

    Slice 1 cucumber. Blend well. Strain and press through a sieve.

    ½ oz Lime Juice

    ¾ oz Orange Juice

    Tajin for the rim

    Cucumber Juice

    Method: Add reposado and serrano pepper to a cocktail shaker. Muddle. Add the rest of the ingredients and ice. Shake well. Strain into an ice-filled Tajin rimmed glass.

    The Código 1530 Black Cherry Margarita

    Source: Codigo / Codigo

    The Código 1530 Black Cherry Margarita

    Ingredients:

    2 parts Código 1530 Blanco Tequila

    3 parts Filthy Margarita Mix

    ½ part Filthy Black Cherry Syrup

    2 Filthy black cherries

    Method: Make the margarita mix. Add Código 1530 Blanco Tequila, Filthy Margarita Mix, Filthy Black Cherry Syrup and a few ice cubes to a cocktail shaker. Cover and shake vigorously for about 10 seconds. Fill the prepared serving glass with ice. Strain the margarita mix into glass, garnish with 2 Filthy black cherries and enjoy. Cheers!

    Blacklisted Low Sugar Margarita

    Source: Blacklisted Brandy / Blacklisted Brandy

    Blacklisted Low Sugar Margarita

    Ingredients:

    2 oz Blacklisted Quince Brandy

    ¼ cup purified water

    ¼ teaspoon of orange extract

    2 oz freshly squeezed lime juice

    Directions: In a tin shaker with ice, shake everything together and serve in a coupe glass with optional Kosher salt on the glass rim.

    PATRÓN Reposado Spicy Margarita

    Source: Patron / Patron

    PATRÓN Reposado Spicy Margarita

    Ingredients:

    2 oz PATRÓN Reposado

    1 oz Fresh Lime Juice

    1 oz Agave Syrup

    3 Seedless Jalapeño Slices

    +Tajin Rim

    +Lime Wheel for Garnish

    Method: Gently muddle the jalapeño slices in the cocktail shaker. Add tequila, lime juice, agave, and ice to shaker. Shake and strain into a rocks glass rimmed with Tajin over fresh ice. Garnish with lime wheel and one more jalapeño slice.

    Martini and Rossi

    Source: Martini and Rossi / Martini and Rossi

    Fiero Margarita

    Ingredients:

    1.5 oz Patron Silver

    .75 oz Martini & Rossi Fiero

    .75 oz fresh lime juice

    .5 oz simple syrup (1:1)

    Method: Shake ingredients with ice and strain into rocks glass with ice. Garnish with a lime wheel, and salt rim (optional).

    Noah Williams

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  • Big Game Essentials: Enjoy Super Bowl LVIII With Bossip’s Big Game Drink Guide

    Big Game Essentials: Enjoy Super Bowl LVIII With Bossip’s Big Game Drink Guide


    Source: George Rose / Getty

    The day is here it’s finally time for Super Bowl LVIII and the Usher half-time show and we’ve got your drink menu covered.

    Super Bowl LVIII is going down tonight and once again the Kansas City Chiefs are close to securing another Lombardi trophy. Hopefully, the game isn’t a blowout and the 49ers have a solid plan to stop that from happening. On the bright side at least we get Usher at half-time which is sure to be a treat. While you’re watching the game from home you’ve got to have drinks. You know we’ve got a menu for you and your guests to enjoy while watching the game. We would say take a shot every time you see or hear Taylor Swift mentioned but we don’t want any hospital visits.

    As always drink responsibly and do not drink and drive under any circumstance.

    BOSSIP’s Super Bowl LVIII Big Game Drink Guide

    Skyy's San Fran sunset

    Source: SKYY Vodak / Skyy Vodak

    SAN FRANCISCO SUNSET

    Ingredients:

    1.5 parts SKYY INFUSIONS® WATERMELON

    0.75 part Aperol®

    0.5 part lemon juice

    3 part Cinzano® Prosecco

    1 part soda water

    Method: Add ice to a wine glass and gently pour in Prosecco. Swirl in SKYY Infusions Watermelon, Aperol, and lemon juice. Top with a splash of soda water. Garnish with Mint bouquet + watermelon triangle (*optional*)

    Gran Coramino Cristalino's TASTES LIKE TEAM SPIRIT RECIPE

    Source: Gran Coramino Cristalino / Gran Coramino

    TASTES LIKE TEAM SPIRIT RECIPE

    Ingredients: (for a pitcher)

    750 ml bottle of Gran Coramino Cristalino

    2 cups fresh lime juice

    2 cups Cane Sugar

    7 cups cold premium water

    2 limes (covers Limeade base and 3 custom cup garnishes)

    Garnish: Strawberry, lemon, Raspberries, blackberries

    Method:

    · Limeade (Batch size)

    Blend the below for 1 minute

    2 cups fresh lime juice

    2 cups Cane Sugar

    Add 2 cups of water and blend for 1 minute

    Add 1 lime, quartered, and blend for 10 seconds

    Strain

    Combine with 7 cups of cold premium water in a punch bowl (1 gallon or larger container)

    Use Mountain Valley or similar that’s in a nice glass bottle but remove the label to shoot

    Add 750 ml bottle of Gran Coramino Cristalino

    Pour a serving of Limeade into a rock glass and Garnish.

    French Blonde

    Source: St-Germain/Bombay / Bombay

    French Blonde

    Ingredients:

    1 oz Bombay Sapphire Gin

    0.75 oz St-Germain

    0.5 oz Lillet Blanc

    1.5 oz fresh strained grapefruit juice

    1 dash of lemon bitters

    Method: Shake then pour into a coupe glass over rocks and garnish with a Grapefruit twist (optional).

    True52

    Source: Eric LeGrand Bourbon / Eric LeGrand Bourbon

    True 52

    Ingredients:

    1.5 oz. Eric LeGrand Bourbon

    .5 oz. Campari

    .25 oz. Ginger Liqueur

    .5 oz. Honey Syrup

    .5 oz. Lemon Juice

    1 oz. Black Tea

    Top with Ginger Beer

    Method: Combine ingredients except ginger beer and shake. Pour into a glass with ice. Top with ginger beer. Garnish with lime wheel.

    Mingle Cocktails

    Source: Mingle / Mingle Cocktails

    Mingle Cocktails (non-alcoholic)

    Ingredients:

    1 Variety Pack of Mingle Cocktails

    Method: Pour into a glass over rocks.

    Kansas City Ice Water

    Source: The Bedford at Paris Las Vegas / The Bedford at Paris Las Vegas

    “Kansas City Ice Water” From The Bedford at The Paris Las Vegas

    Ingredients:

    ½ lemon (cut in half)

    1 lime (cut into quarters)

    1 tablespoon superfine sugar

    1 ounce Belvedere vodka

    1 ounce Hendricks gin

    1 ounce Cointreau

    4 ounces seltzer

    1 wide strip lemon zest

    1 wide strip lime zest

    Method: Place lemon and lime pieces in a cocktail shaker. Add sugar. Muddle lime and lemon together. Add vodka, gin, and triple sec. Fill the shaker with 1 generous cup of ice, and shake until the outside of the shaker is very frosty and the mixture is very cold 30 to 40 shakes. Pour the contents of the shaker into a highball glass. Top with seltzer. Express zests over the drink, then rub the rim of the glass with zests. Skewer zests on a decorative pick. Garnish drink. Serve immediately.





    Noah Williams

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  • Happy Holidays: Curate Christmas Concoctions For The Family With BOSSIP's Holiday Cocktail Guide

    Happy Holidays: Curate Christmas Concoctions For The Family With BOSSIP's Holiday Cocktail Guide

    Source: American Harvest / American Harvest

    We’ve got the Christmas drink menu covered with the annual BOSSIP Holiday Cocktail Guide.

    We know the holidays can be busy a time consisting of shopping, gift wrapping, and cooking, and on top of that, you might have to entertain family and friends. With that in mind, let us alleviate some of that pressure by taking care of the drink menu. As always, we’ve rounded up recipes for delicious cocktails from all your favorite brands.

    Enjoy your holiday the right way with the BOSSIP’s annual Holiday Cocktail guide!

    Be on the lookout for our NYE drink guide coming in the next few days.

    American Harvest Vodka's American Gingerbread Martini

    Source: American Harvest / American Harvest

    American Harvest Vodka’s “American Gingerbread Martini”

    Ingredients:

    1.5 oz. American Harvest Organic Vodka

    1.5 oz. Irish Cream

    2 tbsp. Gingerbread Syrup

    .25 tsp. Vanilla Extract

    1 oz. Half & Half

    Method: Combine all ingredients in a cocktail shaker with ice. Shake and strain into a Martini Glass/ Rim with Crushed Gingerbread Cookie and top with Whipped Cream and a Gingerbread Cookie.

    Tequila Don Julio Cinnamon Old Fashioned

    Source: Don Julio / Don Julio

    Tequila Don Julio’s “Cinnamon Old Fashioned”

    Ingredients:

    1.5 oz Don Julio Reposado

    2 Dashes Orange Bitters

    .25 oz Cinnamon Simple Syrup

    Top with Grated Cinnamon and Orange Peel

    Method: Add all ingredients to a mixing glass over ice, stir until thoroughly chilled, strain into a rocks glass over a large ice cube, garnish with an orange peel, and grated cinnamon.

    Tequila Don Julio Harvest Spice

    Source: Don Julio / Don Julio

    Tequila Don Julio’s “Harvest Spice”

    Ingredients:

    1.5 oz Tequila Don Julio Añejo

    2 oz Apple Cider

    0.25 oz Agave

    0.25 oz Lemon Juice

    Dash of Cinnamon Powder

    Method: Add Tequila Don Julio Añejo, apple cider, agave, lemon juice and cinnamon powder to a shaker with ice and shake. Strain contents into a rocks glass over fresh ice and garnish with dried apple.

    D’USSE Coquito

    Source: D’usse / D’usse

    D’USSE Coquito

    Ingredients:

    2 oz D’USSE VSOP Cognac

    1 oz Whole Egg

    2 oz Whole Milk

    1 oz Coconut Cream

    1 oz Condensed Milk

    ½ oz Simple Syrup

    Method: Single-serve recipe. Shake (vigorously) all ingredients with ice for at least 15 seconds. Pour into rocks glass and garnish with freshly grated nutmeg or cinnamon.

    Grey Goose Spiced Orange Martini Cocktail

    Source: Grey Goose / Grey Goose

    Grey Goose “Spiced Orange Martini Cocktail”

    Ingredients:

    1 ¾ oz Grey Goose Vodka

    2/3 oz White Port

    1/3 oz Cointreau

    Thin Orange Slice

    Grated Cinnamon

    Star Anise

    Method: In a mixing glass, add Grey Goose Vodka, White Port and Cointreau. Fill with ice and stir with a bar spoon. Strain into a martini cocktail glass. Garnish with thin sliced orange, grated cinnamon, and star anise.

    Fraser & Thompson

    Source: Fraser & Thompson / Fraser & Thompson

    Fraser & Thompson North American Whiskey “Easy, Now Party Punch”

    (Serves 6-8 people)

    Ingredients:

    4 ounces Fraser & Thompson North American Whiskey

    1 cup pomegranate juice

    Zest of 1 orange

    1/2 cup freshly squeezed orange juice

    1 (750 ml) bottle of Prosecco or sparkling wine, chilled

    Arils from 1 pomegranate

    Method: In a large pitcher, combine Fraser & Thompson, pomegranate juice, orange zest and orange juice. Chill until ready to serve. Just before serving, add ice to the punch bowl and pour over the contents of the pitcher. Top with Prosecco and pomegranate arils. Enjoy!

    Tequila CAZADORES's

    Source: Tequila CAZADORES / Tequila CAZADORES

    Tequila CAZADORES’s “Posada Ponche”

    Ingredients:

    1 oz. Tequila CAZADORES Reposado

    10-12 Cups Water

    3 Cups Sugar

    1 Pilloncillos (Mexican brown sugar)

    8 Guavas (fresh or canned)

    6 Small sugar cane sticks (if available)

    1/2 of cup of raisins

    4 Slices of orange

    1 Cinnamon stick

    1 Cup hibiscus flower

    1 Sliced apple

    Method: Heat water in a pot and all ingredients. Boil together for 30 minutes and serve in a hot coffee mug. Add 1 oz. of Tequila CAZADORES Reposado, cinnamon stick, and a teaspoon to stir and eat the caramelized fruit.

    Unión Ruby Wonderland

    Source: Mezcal Unión Uno / Mezcal UNIÓN Uno

    Mezcal Unión Uno’s “Unión Ruby Wonderland”

    Ingredients:

    1 oz Mezcal Unión Uno

    1 oz Red Wine

    6 Cloves

    1 Star Anise

    1 Orange

    1 Lemon

    Sugar

    Method: Mix ingredients together and pour into a Hurricane Glass. Enjoy!

    Proper Twelve's Proper Apple Pie Martini Source: Proper Twelve / Proper Twelve

    Proper Twelve’s “Apple Pie Martini”

    Ingredients:

    2oz Proper Irish Apple

    2 oz Irish Cream Liqueur

    2 Dashes of cinnamon

    Graham cracker rim on the glass

    Method: In a Boston shaker filled with ice, add 2 oz Proper Irish Apple, 2 oz Irish Cream Liqueur, and a dash of cinnamon. Shake and strain into a martini glass rimmed with crushed graham crackers. Garnish with a dash of cinnamon.

    Ciroc Passion

    Source: Ciroc / Ciroc

    CÎROC Passion

    Ingredients:

    1.2 oz CÎROC Passion

    3 oz Lemonade

    1 oz Sparkling Water

    Method: Add ice into a highball glass. Arrange lemon peel ribbon in the glass. Add CÎROC Passion, Lemonade and top with sparkling water. Garnish with a lemon wheel.

    Lobos 1707 “Bitter Not Better”

    Ingredients:

    1oz Lobos 1707 Reposado

    .75oz Cynar or Montenegro Amaro

    .75oz Grapefruit Juice

    .25oz Aperol

    Strawberry dusted glass

    Method: Stir all ingredients over ice in a mixing glass until the glass is frosted over. Whilst the drink is chilling dust the glass with strawberry dust. Strain over large rocks glass and garnish with one dried sage or bay leaf.

    *STRAWBERRY DUST*

    In a blender blitz a cup of dehydrated freeze-dried strawberries to create fine dust. Dust on top citrus brusher with a single tea strainer.

    Anteel's Holiday Blues

    Source: Anteel / Anteel

    Anteel Tequila’s “Holiday Blues”

    Ingredients:

    1.5 oz Anteel Coconut Lime Blanco

    2 oz Pineapple Juice

    1 oz Blue Curaçao

    1 oz Coconut Cream

    2 cups ice

    Coconut flakes for cocktail glass rim garnish

    Method: Add pineapple juice, blue curaçao, vodka, cream of coconut, and ice to the blender. Blend on high for 1 minute. Pour into a cocktail glass rimmed with coconut flakes.

    Southbound Tequila's 'Pomegranate Aperol with Cinnamon Sugar Brule' Sliced Orange

    Source: SouthBound Tequila / Southbound Tequila

    Southbound Tequila’s “Pomegranate Aperol with Cinnamon Sugar Brule” Sliced Orange

    Ingredients:

    3/4 ounce of fresh pomegranate

    1/4 ounce fresh lime

    1/4 ounce of fresh orange

    1/2 ounce of Aperol

    1/8 ounce of agave

    1/2 ounce of water

    1 1/2 ounce of Southbound Tequila Reposado

    Method: Place all ingredients in a shaker with ice and pour into a cocktail glass. Serve with a cinnamon sugar brûléed orange.

    Method To brûlée the orange: Sliced oranges with cinnamon and sugar sprinkled on top. Turn the broiler to medium/high. Broil for two minutes tops until the tops caramelize/ Brulé. Watch closely.

    Unión Jolly & Holly

    Source: Mezcal Unión Uno / Mezcel Unión Uno

    Unión “Jolly & Holly”

    Ingredients:

    2 oz Mezcal Unión Uno

    1 oz Club Soda

    0.5 oz Lime Juice

    0.5 oz Honey

    Method: In a rocks glass over ice, add Mezcal Unión and honey then stir to combine. Add club soda and lime juice then stir again. Garnish with berries and enjoy!

    The Mrs. Claus Margarita

    Ingredients:

    2 oz Pantalones Organic Blanco tequila

    2 oz white cranberry juice

    1 ounces fresh squeezed lime juice

    4-6 oz ginger beer (we use Betty Buzz Ginger Beer)

    Ice

    Method: Combine tequila, cranberry juice, and lime juice in a shaker with ice. Shake and strain into sugar-rimmed rocks glass with ice.

    Aviation GINger bread

    Source: Aviation Gin / Aviation Gin

    Aviation American Gins “GINger Bread”

    Ingredients:

    1oz Butter Washed Gin

    .5oz Oat Milk

    .5oz Ginger Syrup

    .25oz Allspice

    .25oz Falernum

    .25oz Malt Syrup

    Method: Combine in a shaker, shake well, and pour into a Martini glass.

    Q Mixers

    Source: Q Mixers / Q Mixers

    Q Mixers

    Ingredients:

    Q Mixers

    Method: Pour and enjoy alongside Q Mixers’ “Secret Holiday Bingo Card” game by visiting the Qmixers.com website. It’s easy, all you have to do is go to the website and get a randomized card, then follow the directions.

    Santa Teresa

    Source: Santa Teresa / Santa Teresa

    Santa Teresa’s “Holiday Rum Cider”

    Ingredients:

    1 Gallon Apple Cider. Filtered/cold-pressed is best

    16 oz Santa Teresa Speyside Whisky Cask Finish

    ¼-½ Cup of Brown Sugar

    1 tsp. Ground Allspice

    2-3 tsp. Whole Cloves

    2 Small Oranges, cut in half

    6” Ceylon Cinnamon

    Method: Combine all in a punch bowl. Stir vigorously.

    Forever Young Rosè

    Source: Forever Young / Forever Young Rose

    Forever Young Wines

    Method: Serve in your preferred way of consumption. Enjoy!

    Noah Williams

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  • Fire at lesbian bar Gossip Grill was quickly cleaned up, but patrons’ sense of safety was scorched

    Fire at lesbian bar Gossip Grill was quickly cleaned up, but patrons’ sense of safety was scorched

    Freda Horton woke up on a Friday morning to a barrage of frantic texts from friends and family. “Are you OK?” they asked. There had been a fire reported at Gossip Grill the previous night just half an hour after Horton’s shift ended. She works as a bartender at the beloved lesbian bar in San Diego.

    Firefighters on the scene of the Oct. 20 blaze, which started in the outside patio, were able to knock it down before the flames reached the rest of the establishment — but not before an estimated $7,000 in damages had been done. News of the suspected arson at the bar spread quickly in Hillcrest, a prominent LGBTQ+ neighborhood in San Diego.

    Patrons and fans rallied, focused on restoring this haven for the queer community to its old self. But despite the superficial nature of the fire and the relative ease it took for the bar to recover financially, the fear it caused among some patrons was not so easily quelled.

    Those who spoke with The Times in the aftermath of the fire said that, in a world where violence against queer people has become all too commonplace, safe spaces are crucial to the community. For some, the incident at Gossip Grill, one of Southern California’s few lesbian bars, shook their sense of safety.

    Alyssa G., left, Paloma M., Camille K. and Melanie Quijano share a toast on Nov. 4 at Gossip Grill.

    (Jireh Deng / Los Angeles Times)

    The morning after the fire, Horton said volunteers wielding work tools rallied to overhaul the damages, and even a tattoo artist donated proceeds from their work to help them recoup losses. The following week, they were back to business as usual, if not even more busy, Horton said, as patrons flooded the establishment and bought drinks to help raise money for repairs.

    “We’re already taken care of it. You got a group of lesbians and a Home Depot card — come on now,” Horton said with a laugh.

    There was no evidence that the arson was a result of a hate crime. San Diego police arrested Ryan Habrel, 38, on suspicion of two counts of arson with the special allegation that he used a device to accelerate the spread of the fire. Habrel has pleaded not guilty to the charges and remains in custody at a San Diego County jail in lieu of $150,000 bail. He has also been ordered by a judge to stay away from Gossip Grill as well as other local restaurants owned by the same conglomerate, Mo’s Universe Restaurant Group, including Hillcrest Brewing Co., Urban MO’s, insideOUT, Baja Betty’s and Barrel & Board.

    Habrel’s next court appearance is set for Dec. 18, according to online jail records. The Times was unable to reach a legal representative for Habrel, and the San Diego County district attorney’s office declined to comment as the case is ongoing.

    Although the arson was fresh in patrons’ memory, just two weekends later, the bar was buoyant. Leftover Halloween decorations hung overhead as people rocked and swayed on the Gossip Grill dance floor to a range of music genres, from Afrobeats to disco.

    Gossip Grill is just a skate ride down the block for Hillcrest resident Melanie Quijano. She’s been a regular at the bar for the last five years and on a recent weekend was celebrating a reunion and a birthday among her friends. She said the Hillcrest community has always been welcoming to its queer residents.

    Although the fire was upsetting, she was upbeat: “S— just happens. Gossip opened up the next day, completely fine.”

    On the dance floor of Gossip Grill, San Diego's only lesbian bar, Devynn Lapp and Ericka Gross sway to the music.

    Two patrons sway to the music on the dance floor of Gossip Grill in San Diego.

    (Jireh Deng / Los Angeles Times)

    Others felt the incident shouldn’t be quickly dismissed, hate crime or not. Kristin Brill was in San Diego over the weekend to attend a Doja Cat concert with friends, but she had seen the news of the fire on social media. Where Brill lives in Montana, there aren’t many queer bars, which make her yearly visits to Gossip Grill even more sacrosanct. The 27-year-old said the fire, regardless of the motive behind it, dredged up the hostility to the community that’s been documented in the news.

    She said attacks like the shooting in Florida’s Pulse Nightclub had normalized violence against queer people. “There’s amped-up racism and homophobia everywhere,” Brill said. “There’s tons of anti-trans laws being passed.”

    That hate toward LGBTQ+ people is what drives them to seek safe spaces like Gossip Grill. Camille K. (who declined to provide their full last name because of their active military service) recently moved to San Diego for work and was elated to be surrounded by others in the queer community. Growing up in the Midwest, they noted the high suicide rates among queer youth and said loneliness and a lack of representation could be at their root.

    “You can go online. You can see people that identify as who you are,” K added. But that online support cannot rival the euphoria of being physically surrounded by affirming representation. “Coming into this space, it’s a whole new realm.”

    And it’s not just the lesbians who find their welcome home at Gossip Grill. Hillcrest, as a gayborhood, is home to a number of queer bars lining University Avenue. Anthony Patton, a local social worker who’s lived in San Diego for three years, said Gossip Grill ranks as his favorite local bar for its authentic and warm atmosphere.

    “Unlike other bars in the Hillcrest area, I made connections just off the cuff — it’s been genuine. I feel able to be free and express myself and dance and be accepted,” Patton said. Sometimes in other gay bars, he notices that people move in cliques or can be judgmental before deciding to strike up a friendly conversation. “Being a gay Black male, oddly enough, Gossip Grill is the place where I feel the most at home.”

    A man in a black T-shirt and glasses stands beneath lights.

    Anthony Patton dances beneath decorations left over from Halloween celebrations at Gossip Grill.

    (Jireh Deng / Los Angeles Times)

    On the wall of Gossip Grill’s outdoor patio, a neon pink sign, “Welcome Home Beautiful,” greets people as they walk into the bar. “[That’s] our whole motto,” said Horton of their bar’s values. “We want to be your home away from home.”

    Like Horton, bartender Justin Nelson has worked at Gossip Grill since it opened 14 years ago — he’s affectionately known as the “lesbro” of the team. Horton remembers seeing the bar outgrow its first location, also in Hillcrest, within six months of opening. “We literally had our little dance floor in front of the bathrooms with a DJ sitting in a windowsill,” Horton said. The bar opened at its present location in 2009.

    During the pandemic, the bar survived when many others shut down by finding unique ways to get people to support the business. They sold alcohol by the bottle as well as home-delivered food. “I literally dressed up in a blow-up unicorn outfit and hand-delivered food to our guests.”

    Freda Horton, left, and Lindsey Leavitt prepare one of their non-alcoholic cocktails, "Lady Business."

    Freda Horton, left, and Lindsey Leavitt, bartenders at Gossip Grill, prepare one of their nonalcoholic cocktails, Lady Business.

    (Jireh Deng / Los Angeles Times)

    But what’s stayed true for Horton and for Gossip Grill over the years is a commitment to making room for everyone — whether that’s meant raising awareness for the Black Lives Matter movement or welcoming trans women in the community. That spirit is at the foundation of the establishment. Nurturing the community around their bar has been one of Horton’s greatest joys.

    “You get to watch the baby gays grow up and become an incredible powerful part of our community,” Horton said. “And that’s been an honor for us because they come in at 21 and they’re still coming in now in their mid to late 30s.”

    Times staff writer Jeremy Childs contributed to this report.

    Jireh Deng

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  • CHEERS: Celebrate Turkey Day With BOSSIPs Thanksgiving Day Cocktail Guide

    CHEERS: Celebrate Turkey Day With BOSSIPs Thanksgiving Day Cocktail Guide

    Source: sveta_zarzamora / Getty

    Good Morning! It’s Thanksgiving Day and either the family is coming over or you’re going to a certain location to celebrate. Either you’re cooking or you’re the guest either way you need a good drink for the occasion and guess who has you covered. As we always do at this time we have compiled the most delicious cocktail recipes you’ll find on the internet.

     

    No matter what you have left on the bar cart we have a concoction you can make. If you’re feeling fancy step outside your usual taste pallet and try something new listed below.

    BOSSIPs Thanksgiving 2023 Cocktail Guide

    Codigo 1530 Thanksgiving Cocktails

    Source: Codigo 1530 / Codigo 1530

    Codigo Smokey Eggnog Espresso Martini*

    Ingredients:

    1 part Codigo 1530 Mezcal

    1 part Kahlua

    1 part Espresso or Cold Brew

    3–4 parts Eggnog

    1/4 teaspoon Vanilla Extract

    Pinch of salt

    Dash of cinnamon or nutmeg to garnish

    Method: Add all ingredients to a cocktail shaker with ice and shake vigorously until frothy and well chilled. Strain into a glass and top with cinnamon or nutmeg, and a coffee bean or two.

    *This recipe can also be served on the rocks.

    Codigo 1530 Thanksgiving Cocktails

    Source: Codigo 1530 / Codigo 1530

    Codigo El Dorado

    Ingredients:

    2 parts Codigo 1530 mezcal

    1 parts lime juice

    0.5 parts agave syrup

    5 slices yellow bell pepper

    10 fresh sage leaves (reserve one for garnish)

    Method: Muddle the fresh yellow pepper and sage in the mixing glass. Add all the other liquid ingredients. Add ice and shake vigorously. Double strain into a glass with ice and garnish with fresh sage leaf.

    Codigo 1530 Thanksgiving Cocktails

    Source: Codigo 1530 / Codigo 1530

    Codigo Toasted Marshmallow Old Fashioned

    Ingredients:

    2 parts Codigo 1530 Anejo

    2 dashes chocolate butters

    2 dashes Orange bitters

    0.5 parts agave nectar

    Marshmallow and orange garnish*

    Method: Mix all ingredients in a mixing glass with ice and stir until chilled. Strain into glass with fresh ice.

    *Toast marshmallow garnish before serving.

    Southbound Tequila S’mores Martini

    Source: Southbound / Southbound Tequila

    Southbound Tequila S’mores Martini

    Ingredients:

    2 oz chocolate simple syrup

    2 oz Southbound Tequila Reposado

    2 oz Water or 2 oz unsweetened plant milk

    Cocoa bitters

    Dash of Salt

    *CHOCOLATE SIMPLE SYRUP (MAKES 7 OUNCES) INGREDIENTS:

    1/4 cup Dark cacao

    1/4 cup agave

    1/2 cup water

    Sprinkle of fluer de sel salt

    1/4 tsp vanilla

    Method: First make the simple syrup. Mix all ingredients. Rim the glass with ganache and dip graham crumbs. Fire roast some marshmallows, place on a skewer. Shake cocktail and pour

    Lobos 1707 Tequila & Mezcal’s Lobos Legend Shot

    Source: Lobos 1707 / Lobos 1707

    Lobos 1707 Tequila & Mezcal’s Lobos Legend Shot

    Ingredients:

    2 oz* Lobos 1707 Tequila, Reposado

    1 orange slice

    Ground cinnamon

    Method: Dip the rim of a shot glass into the plate of orange juice and then onto the plate of cinnamon

    Pour Lobos 1707 Tequila, Reposado into a shot glass, Garnish with half of orange slice and sip!

    Mercer and Prince's Apple Spice

    Source: Mercer and Prince / Mercer & Prince

    Mercer and Prince “Apple Spice”

    Ingredients:

    2oz Mercer + Prince

    .5oz Apple Jack Brandy

    .5oz All Spice Dram

    Dash of Bitters

    Method: Add ingredients into a mixing glass filled with ice + store together to combine/chill. Strain into a chilled coupe glass and garnish with apple slices + a blackberry.

    Tequila Don Julio Harvest Spice

    Source: Don Julio / Don Julio

    Tequila Don Julio Harvest Spice

    Ingredients:

    1.5 oz Tequila Don Julio Añejo

    2 oz Apple Cider

    0.25 oz Agave

    0.25 oz Lemon Juice

    Dash of Cinnamon Powder

    Method: Add Tequila Don Julio Añejo, apple cider, agave, lemon juice and cinnamon powder to a shaker with ice and shake. Strain contents into a rocks glass over fresh ice and garnish with dried apple.

    Bib & Tucker

    Source: Bib & Tucker / Bib & Tucker

    Bib & Tucker “Steam Engine”

    Ingredients:

    2 parts Bib & Tucker Double Char Bourbon (New release in Fall 2023!)

    ½ part Bénédictine

    2 dashes Angostura Bitters

    Garnish: Expressed Orange Peel

    Method: Stir all ingredients together in a mixing glass filled with ice. Strain into a Rocks glass over a large ice cube. Garnish with an expressed orange peel.

    Lobos 1707

    Source: Lobos 1707 / Lobos 1707

    Lobos 17070 “Bitter Not Better”

    Ingredients:

    1oz Lobos 1707 Reposado

    .75oz Cynar or Montenegro Amaro

    .75oz Grapefruit Juice

    .25oz Aperol

    Strawberry dusted glass

    Method: Stir all ingredients over ice in mixing glass until glass is frosted over. Whilst drink is chilling dust glass with strawberry dust *recipe below. Strain over large rocks glass and garnish with one dried sage or bay leaf

    *STRAWBERRY DUST*: In a blender blitz cup of dehydrated freeze dried strawberries to create fine dust

    Dust on top citrus brusher with single tea strainer

    Glendalough Boulevardier

    Source: Glendalough / Glendalough

    Glendalough Boulevardier

    Ingredients:

    1.5 oz. Glendalough Barrel Irish Whiskey

    1 oz. Campari

    1 oz. Sweet Vermouth

    Orange slice, lemon twist or fresh cherry

    Method: Stir all ingredients well with ice in a mixing glass and strain into a chilled coupe. Then garnish with an orange slice, lemon twist or fresh cherry.

    BACARDÍ Reserva Ocho Sevillian Orange Highball

    Source: Bacardi / Bacardi

    BACARDÍ Reserva Ocho Sevillian Orange Highball

    Ingredients:

    2 oz BACARDÍ Reserva Ocho Sevillian Orange Cask Finish

    4 oz soda water

    Garnish: Orange slice

    Method: Add cubed ice to a highball glass. Put all ingredients into a glass. Give a gentle stir to incorporate. Garnish with an orange slice.

    Bombay

    Source: Bombay / Bombay

    Bombay Sapphire “Matcha Martini”

    Ingredients:

    1.5 oz of Bombay Sapphire

    .50 oz White Creme De Cacao

    .50 oz Vanilla Syrup

    1.0oz Oat Milk

    1 tsp Matcha Powder

    6 mint leaves

    Method: Add all ingredients to a shaker with ice and strain into a small tin. Dry shake to frot cocktail and then strain into a chilled coupe glass. A glass with a drink and a skewer on it.

    Martell's

    Source: Martell / Martell

    Martell’s “Swift Cider”

    Ingredients:

    1 part Martell Blue Swift

    2 parts Apple Cider

    2 dashes Angostura Bitters

    Method: Combine Martell Blue Swift, apple cider, and Angostura bitters and stir. Pour into a rounded rocks glass and garnish with apple slices and cinnamon sticks.

    Dewar's

    Source: Dewar’s / Dewars

    Dewar’s “Spiced Pear Sour”

    Ingredients:

    1.5 oz of Dewar’s 12 year old

    .75 spiced pear liqueur

    .50 maple syrup

    .75 lemonade

    Egg whites

    Method: Shake ingredients with ice and fine strain into a coupe glass.

    Pantalones

    Source: Pantalones / Pantalones

    Pantalones “Fancy Pants Paloma”

    Ingredients:

    1 oz Pantalones Organic Reposado Tequila

    3 oz Betty Buzz Grapefruit

    0.5 oz Lime Juice

    Grapefruit & Orange Slice (Garnish)

    Method: Combine Pantalones Tequila, Betty Buzz Grapefruit, and lime juice into sea salt rimmed glass over ice. Stir the magic, then summon the sunshine by adding a slice of grapefruit and a citrusy parade of orange slices, a zestful affair for your drink.

    Gran Marnier

    Source: Gran Marnier / Gran Marnier

    Gran Marnier “Grand Gild”

    Ingredients:

    2 parts of Louis-Alexandre

    .75 parts of Fresh Squeeze Grapefruit Juice

    ½ parts Lemon Juice

    ½ Bar spoon of Honey

    Dash of Orange Bitters

    Garnish: Rosemary Sprigs and Orange Flower Water Spray

    Method:Add all ingredients to the cocktail shaker. Add ice. Shake and strain over a large ice cube in a rocks glass. Garnish with a rosemary sprig and a gentle spray of orange flower water.

    Woodford's

    Source: Woodford Reserve / Woodford

    Woodford’s “Salted Dark Chocolate Bourbon Cocoa”

    Ingredients:

    2 Oz. Woodford Double Oaked

    1 Cup Half & Half

    3 Cups Milk of Choice

    6 Oz. Dark Chocolate Chips

    ⅓ Cup Sweetener Of Choice

    ½ Tsp. Salt

    Tsp. Ground Cinnamon

    1 Tsp. Vanilla Extract

    Method: In a small pot, heat your heavy whipping cream and milk until warm, then stir in your chocolate chips, whisking until melted. Stir in sweetener, cinnamon, and salt to taste and stir until dissolved. Allow to warm until just below boiling. Remove from heat, then stir in your bourbon and vanilla extract. Pour into mugs, top with whipped cream, chocolate drizzle and salt and enjoy!

    Patron EL CIELO MARTINI

    Source: Patron / Patron

    Patron EL CIELO MARTINI

    Ingredients:

    2 oz. (60ml) PATRÓN EL CIELO

    .5 oz (15ml) MARTINI Ambrato Vermouth

    .5 oz (15ml) Noilly Prat Extra Dry Vermouth

    3 dashes orange bitters

    Method: Add all to a mixing glass, and stir with ice. Pour neat into a chilled Nick & Nora glass, garnish with orange twist.

    Mezcal Union

    Source: Mezcal Union / mezcal union

    Mezcal Union “The Perfect Serve”

    Ingredients:

    2 oz Mezcal UNIÓN Uno

    Orange Slice

    Worm Salt

    Method: Pour 2 oz of Mezcal UNIÓN Uno in a copita. Garnish with an orange slice sprinkled with worm salt.

    Codigo 1530 Thanksgiving Cocktails

    Source: Codigo 1530 / Codigo 1530

    Codigo Pumpkin Spice Espresso Martini

    Ingredients:

    1.5 parts Codigo 1530 Blanco

    2 teaspoon pumpkin puree

    1/8 teaspoon Pumpkin Spice

    1 part Kahlua

    1.5 parts hot espresso

    1 part creamer of choice (both dairy free or regular work well)

    Method: Add all ingredients to a shaker with ice and shake vigorously. Strain into a martini glass and garnish with coffee beans and Cinnamon dusting on top.

    Noah Williams

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  • A deputy rushed to confront the Cook’s Corner gunman. A patron’s warning may have saved his life

    A deputy rushed to confront the Cook’s Corner gunman. A patron’s warning may have saved his life

    Orange County Sheriff’s Deputy Jesse Carrasco had just a few details from dispatch when he pulled up to Cook’s Corner the evening of Aug. 23.

    Minutes earlier, John Snowling had walked into the beloved bar in Trabuco Canyon and opened fire, killing three and wounding six others, including his estranged wife.

    Carrasco was among the first deputies to arrive, and he quickly formulated a plan. He would park out front and run inside to find the shooter, he recalled in an interview this week.

    It would have been a mistake. Perhaps a fatal one.

    Unbeknownst to responding law enforcement, Snowling had already made his way into the parking lot — clutching two pistols and firing as patrons fled around him. Had Carrasco, 32, followed his initial instincts, he likely would have run right into the gunman, he said.

    But a chance meeting with Nelson Rosales prompted him to change course. The way Carrasco tells it, Rosales probably saved his life.

    In the two months since, Carrasco has spent time reflecting on the horror that unfolded that night. His thoughts kept returning to Rosales.

    Rosales, 29, had gone to the bar that night to meet up with friends for a motorcycle ride through the canyon.

    But as he approached the bar on his blue Yamaha motorcycle, he saw a panicked woman waving for him to stop.

    Then he heard the gunshots. He watched as people fell to the ground outside the rough-hewn bar. Rosales, a jailer for the city of South Gate, quickly took cover behind a telephone pole and watched the gunman.

    A man writes a message in chalk at a memorial to victims of the mass shooting at Cook’s Corner in Trabuco Canyon.

    (Allen J. Schaben / Los Angeles Times)

    Patrol cars screamed down Santiago Canyon Road. Rosales broke cover and ran toward them, waving his arms.

    “Where’s he at?” Carrasco asks Rosales in a frenetic exchange caught on the deputy’s body-worn camera.

    “It’s a male, blue shirt … he’s in that gray pickup with the door open,” Rosales responds.

    “Gray pickup with the door open,” Carrasco repeats before speeding ahead.

    Within seconds of Carrasco exiting his patrol car, he and other deputies came under fire and had to take cover.

    What followed was a firefight lasting more than five minutes.

    During the exchange of gunfire, it was challenging for deputies to keep eyes on Snowling, a retired Ventura Police Department sergeant, Carrasco said.

    “His tactics were very similar to ours,” Carrasco said. “He wasn’t just standing in the open, he was moving from car to car. We could only see the top half of his body every now and then and it was just for a split second.”

    Orange County Sheriff's Deputy Jesse Carrasco and Nelson Rosales.

    Orange County Sheriff’s Deputy Jesse Carrasco, who responded to the Cook’s Corner shooting in August, chats with Nelson Rosales about motorcycles. Carrasco met with Rosales to thank him for helping deputies identify the gunman.

    (Luis Sinco / Los Angeles Times)

    On Thursday, Carrasco and Rosales met officially for the first time inside a conference room at the Orange County Sheriff’s Department office in Lake Forest. It was a moment Carrasco had been waiting for — a chance to thank Rosales for his actions that night.

    At first, he struggled to find the words.

    “We’re just grateful for you. If it wasn’t for you, things could have been completely different. And I wouldn’t be able to sit here and say that all the deputies made it out,” he said.

    Rosales remained stoic but nodded as he listened.

    Others fled, the deputy continued, but “you left cover to come tell me where he was. And I don’t know what drove you to do that, but I really appreciate you doing it.”

    Sheriff’s Commander Kirsten Monteleone called Rosales a “guardian angel” for the deputies. Officials gave him a department challenge coin, a token of appreciation.

    “I truly feel the information you gave saved some lives because had they gone in the bar they would have ran through the back,” Monteleone told Rosales. “They would have met a suspect with an advantage.”

    Taylor Cox, Carrasco’s girlfriend of two years, smiled as she handed Rosales a gold envelope.

    He carefully tore open the paper, his hands shaking slightly as he read the note on the card within. It was one of gratitude: for guiding deputies in the right direction. For ensuring Carrasco made it back home.

    Rosales took a breath, emotion etched on his face.

    He looked up, his voice only slightly more than a whisper.

    “I’m just glad I was able to help.”

    Hannah Fry

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