Winter Cocktails and a $400 Gift Card Giveaway from Healdsburg SHED

To celebrate the season, we’re teaming up with Healdsburg SHED–a market, cafe, and “modern grange” in Northern California–to give one Remodelista reader a $400 gift card to shop SHED’s new Web store. Here are the details, plus a look at the festivities at SHED and a mandarin-orange drink recipe straight from the cocktail bar.

Here’s how to win:

• Visit SHED’s newly designed online shop.
• In the Comments section below, tell us what you’d buy with a $400 gift card.
• Submit your email address to the form at the bottom of this post.
• The giveaway ends on Friday, December 19, at 11:59 p.m. EST. 

Note: The sweepstakes is only open to residents of the United States. For more details, see the Official Rules. 

This giveaway is now closed. The winner will be contacted shortly.

Photography by Caitlin McCaffrey. 

Above: Cindy Daniel, cofounder of Healdsburg SHED arranges a seasonal bouquet to anchor the cocktail bar. “There are few things that add as much color and happiness to a place as flowers and greenery,” she says. “A natural palette incorporating marble, wood, cork, ceramics, and glass, is a great backdrop for flowers.”

Above: For easy entertaining, SHED offers a Cocktail Gift Set ($162) that comes with a shaker, strainer, jigger, bottle of small-batch Jack Rudy bitters, and a copy of Shake, a cocktail recipe book. 

Above: Handmade since the 1600s, Cindy swears by French Boxwood Paring Knives; $52 at SHED.

Above: Re-create the look of Cindy’s cocktail bar with a Wooden Garden Trug ($58 to $86), Blackcreek Cutting Board ($180 to $225), and Yum Yum Ginger and Honey Tonic ($15). Cindy’s entertaining tip to live by? “Parties are not about perfection. Enjoy your company and be at ease.” We can drink to that. 

Winter Mandarin Cocktail Recipe

Created by Gillian Heiquist, Healdsburg SHED

4 servings

• 8 oz sweet vermouth, preferably Sutton Cellars Brown Label 
• 1 cube La Perruche pure cane sugar
• 6 shakes Scrappy’s Aromatic Bitters
• 2 kishu tangerines or 1 clementine, sliced with skin left on
• 1 kishu tangerine, peeled and sectioned

In a mixing glass, muddle sugar and peeled tangerines (muddle well to release the oils in the skin of the citrus). Add bitters and vermouth and stir. Fill pint glass with ice and stir or shake to chill; pour through a hawthorne strainer into aperitif glasses and garnish with citrus slices.