In life you get what you focus on. As entrepreneurs, it’s easy to feel like we’re always behind. Our default mode (if we’re not careful) is to focus on all that will still have to do, rather than acknowledging ourselves and celebrating our successes.

Sometimes we celebrate a major accomplishment like landing a new client, publishing a book or hosting a big event, other times the success of the week looks more like biting your tongue, not sending that email or working out 5 days in a row.

Whatever you have accomplished this week (I know…there’s still more on your “to do” list…mine too!) take a moment to pick 3 things you deem worth celebrating and raise a glass (or a green juice)!

To make your ritual of celebrating your accomplishments this week easier, I’m providing you with a fab recipe for one of my favorite drinks I learned to make at the Grain Bar in Sydney.

cheers-1With a sultry yet sophisticated ambiance, Grain Bar at the Four Seasons Sydney is my go-to spot for exotic cocktails, international wines and craft beers. On one of my first evenings in Sydney, I took a group of inspiring women there for our  3rd annual Divine Living Cocktail Party.

The evening got off to a great start thanks to Grain’s bartender, Kevin.

cheers-2He suggested a cocktail he was certain I would fall head over heels in love with. And boy was he right! The concoction, called “the Grainside” was perfectly sweet and light, with a crisp cucumber essence. But don’t worry ladies, you don’t have to jet off to Sydney to indulge in this refreshing drink; I brought the recipe home with me — my gift to you!

Get The Recipe!



This refreshing take on a vodka gimlet comes courtesy of Grain Bar at the Four Seasons Sydney.

Time: 5 Minutes
Yield: 1 serving
Level: Easy

2 ounces Square One organic cucumber vodka
heaped Bar Spoon of lime marmalade
handful of whole Fresh mint leaves (approx 5-6 leaves)
4 teaspoons fresh Lime Juice

Add all ingredients in Boston Shaker, add ice and shake hard. Double strain into a Martini or Coupette Style glass and serve.
(Double Straining means using two strainers, one in the Boston Shaker and the other in the other hand. The idea is to remove and broken ice and mint chunks that remain.)



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