LOOK BOOK 2022
It’s not easy for clothing & gear to make the Brightwater Collection. Not with Bill Damberg searching the world over for timeless, high-quality threads. The result is holiday gifts that not only promise to make this season bright, but many more to come. It is our deepest hope that these pages inspire you to step into our Excelsior shop this season to peruse our coveted Holiday collection of goods & gear.
Follow along as we introduce you to fellow small businesses that were cherry-picked to journey north with us as we shot our Winter 2022 Lookbook. Enjoy!
CEDAR & STONE NORDIC SAUNA
Founder Justin Juntunen built his first sauna with his father when he was just 3. Now his company designs, builds, and installs them everywhere. A sauna, he says, connects us to something deeper. Both within and with the people sharing the sacred experience.
WEST COAST OF CANADA
Style tip: Don the softest and coziest sweater before stepping into your relaxing sauna experience, like these pictured before and after our Ely Lake sauna & cold plunge.
NORTHERN TOBOGGAN CO.
The world is complicated and, it seems, getting more so every day. Which is why simple pleasures, especially those deeply rooted in our DNA, gain traction. Like strapping on snowshoes to explore a snow-covered lake. Like jumping on a sled pulled by a spirited team of huskies. Or like the simplest pleasure of all: piling on a toboggan and bombing the neighborhood hill. Thanks, Northern Toboggan Company of Warroad, for outfitting us with such great gear.
Brightwater isn't just about your wardrobe. It's about your lifestyle.
SIPS & BITES
OUR FAVORITE MIXOLOGIST
Erik Eastman introduces us, every time we get together, to flavor combinations that have us savoring every sip. He also knows his way around the kitchen. His take on Chicken Confit left us with no left- overs. Erik works from intuition, not a cookbook, so be patient when asking for a recipe.
RED BEET-INFUSED VERMOUTH + TONIC
Here we are making a twist on a classic spirit + tonic cocktail, but instead of a spirit, we are pairing vermouth with tonic water, and adding another savory flavor dimension with an infusion of red beets. In addition to lending a brilliant magenta-like color to the final infusion, the earthy beets play beautifully with the bitterness of the tonic and the sweetness of the orange and the vermouth itself. Plump, salty olives round out this savory sipper.
2 oz red beet–infused Bordiga Rosso Vermouth* Best-quality tonic water Minnesota Ice shards Best-quality cocktail olives Orange slice
In a lowball glass, add infused vermouth over shards, top with tonic water, and garnish with olives & orange slice.
In a bowl or other container, combine 750 ml vermouth with
2–3 red beets (peeled and quartered),
3 bay leaves, 1 tablespoon whole black peppercorns, and several sprigs of fresh thyme. Cover and place the infusion in the refrigerator for at least 6 hours, but not more than 24 hours. Strain and rebottle. Once opened, store your vermouth (infused or not) in the refrigerator and use within one month.
CONNECTION & COMMUNITY
SIPS + BITES: Erik Eastman (mixologist) • MN Pure Clear Ice
FACES: Nick Anderson • Anna & Kit Avery • Paul Buttenhoff • Erik Eastman • Deb Hanson
Justin Juntunen • Cara Ostrom • Amy & Jack Paul • Tom Ramy • Ashley Thaemert
LOCATION: Ely Lake, Evelyth, Minnesota