shop the look book

 

 
I’d rather sell you one piece that you’ll reach for all the time than five that will sit in the closet and never get worn
— Bill Damberg, Brightwater Owner
 


 
 

Erik’s margarita

by Erik Eastman, mixologist + iceman

1.5oz Trianon Tequila Blanco

.5oz Cruz de Fuego Mezcal

Espadín

.75oz Fresh lime juice

.5oz 1:1 simple syrup

.5oz Lustau PX Sherry

.25oz Cointreau

Shake it, then strain it over a Minnesota Ice rock or your favorite coupe glass. Serve it to friends, to family and, of course, to yourself and enjoy the compliments and ensuing conversation. Cheers!

nothing like a cool drink to knock off the chill of a chilly day.

 
 

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NOTEWORTHY BRANDS

ALPS + METERS

People will stare. Make it worth their while.
— Harry Winston

J.W. HULME

BELSTAFF

Details make the clothes.
— Bill Damberg, Owner of Brightwater

PARAJUMPERS

REDWING

AMUNDSEN

Seeing quality in every seam is one thing. Feeling — and experiencing it — is quite another.
— Bill Damberg, Owner of Brightwater

SANDQVIST

 


 
 
 

shane’s ribs

by Shane Oporto, chef + extraordinaire

Step 1 / Day 1

Smoke those ribs. Shane prefers to keep it simple. With just salt and pepper.

Step 2 / Day 2

Portion ribs, by cutting between them. Make glaze from equal parts Tare ad Tamarind Concentrate. Garnish with Marcona Almonds and sliced scallions Gochugaru.

Step 3

Reheat ribs on the grill. Once they reach 120 degrees, glaze them with a brush and rotate them continuously until they hit 140 degrees. Pull them off the grill, garnish and dig in.

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it’s a two-day process…

… but once you sink your teeth into these ribs, let’s hope you made enough.