2nd Annual FS Connects FUNdraiser

Join Master of Cere­monies — Zeke Leonard, Amy Forsyth, and Made­line Rile Smith for a FUN night of enter­tain­ment featur­ing live music, custom cock­tails by Jennifer-Navva Milliken, FUN trivia by a few surprise guests, and a live auction with some incred­i­ble items gener­ously donated by TFS members and others.

Donate $50 (or more), and we’ll send you a super cool commem­o­ra­tive orna­ment designed by the talented Katie Hudnall!

So let’s all come together and cele­brate this talented commu­nity, the programs TFS has brought you this year…and of course to help us raise funds for an excit­ing year ahead!

Alco­holic Version:

- pinch or 2 of sumac berries
- 1 star anise
- ½ fresh lemon, quar­tered
- fresh chili pepper, sriracha, skhug, salsa, or other form of heat, to taste
- 1 – 2 fresh sage leaves
- 1.5 oz. Mezcal
- 0.5 oz. whiskey
- 0.5 oz sumac simple syrup (Bring to boil 1 c sugar, 1 c water, and 1 tbsp ground sumac in saucepan over high heat; stir until sugar has dissolved. Cool and store in refrig­er­a­tor; keeps for 2 – 3 weeks)
- 3 – 4 ice cubes

1. Muddle sumac berries, lemon, chili, and fresh sage leaves in mixing glass/​tin/​shaker.

2. Add 1.5 oz Mezcal, 0.5 oz whisky of choice, 0.5 oz sumac simple syrup and ice cubes. 

3. Cover and shake vigor­ously for 10 – 20 seconds.

4. Double strain into cock­tail glass and garnish with lemon twist (or dehy­drated lemon slice) and sage leaf.

5. Imbibe!

Non-Alco­holic Version:

- pinch or 2 of sumac berries
- 1 star anise
- ½ fresh lemon, quar­tered
- fresh chili pepper, sriracha, skhug, salsa, or other form of heat, to taste
- 1 – 2 fresh sage leaves
- 2 oz. lapsang souchong tea, chilled
- 0.25 oz. agave syrup (or to taste)
- 0.5 oz sumac simple syrup (Bring to boil 1 c sugar, 1 c water, and 1 tbsp ground sumac in saucepan over high heat; stir until sugar has dissolved. Cool and store in refrig­er­a­tor; keeps for 2 – 3 weeks)
- 3 – 4 ice cubes

1. Muddle sumac berries, lemon, chili, and fresh sage leaves in mixing glass/​tin/​shaker.

2. Add lapsang souchong tea, agave, sumac simple syrup, and ice cubes.

3. Cover and shake vigor­ously for 10 – 20 seconds.

4. Double strain into high­ball glass over crushed ice and garnish with lemon twist (or dehy­drated lemon slice) and sage leaf. Top off with soda.

5. Imbibe!

Both versions of this cock­tail were created for this event by TFS Board Member and Artis­tic Direc­tor at The Center for Art in Wood — Jennifer-Navva Milliken.