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4 0 5 TE A M ME MB E RS ’ FAVO RITE CO CK TA IL S
Savor the Summer S U M M E R I N OK L A HOM A is a mixed bag for me. I cherish the calmer mornings and vacations, but loathe the extreme heat. Luckily, there are a few things we Okies have found that complement the 98% humidity: Boating around the lake, splashing in the pool and a refreshing cool beverage. When it comes to food and drink knowledge in Oklahoma City, senior writer Greg Horton is in a class of his own. His expertise and passion for the topic never cease to amaze. On assignment late last year, I toured a distillery in Memphis, and the staff gave me samples of some of their most popular products. I brought one back to Greg and challenged him: I asked if he could name the two fruits in the Old Dominick Honeybell Citrus Vodka. After one sip he replied “tangerine,” then after the second sip “grapefruit.” He was correct. “I can’t believe you guessed that!” I exclaimed. He replied, “I did not guess. I know.” When you read our cover story this month, have the confidence that you are in expert hands. We round up five top spirits along with their corresponding work-of-art cocktails in Oklahoma City (pg. 40). Don’t miss the hilarious and helpful flow chart at the end of the spread (pg. 50). In this issue, you will also get the scoop on the power couple taking the OKC dance scene by storm (pg. 16), a bright fashion spread that will
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Drew: Orange You Glad from Pizzeria Gusto
inspire your next “White Party” look (pg. 22), a breathtaking quinceañera like nothing you have ever seen and a friendly interior design spread (pg. 32). Additionally, we drop the top sushi stops (pg. 60) and highlight the Eastside pizza joint everyone is talking about (pg. 54). You will also find plenty of activities to keep you busy these summer nights, such as the free outdoor concert series in the Myriad Gardens (pg. 68), OKC Dodgers games (pg. 72), and Edmond’s LibertyFest which lights up the sky every year in a massive way (pg. 78). 405 Magazine is thrilled to welcome several new team members, including Managing Editor Evan Musil (a recent transplant with an impressive magazine journalism
resume), and Production Director Meagan Matthews and Client Coordinator Leesa Neidel, who are both already taking our processes to the next level. In my imagination, you are reading this on a poolside lounge chair shaded by a cabana from the Oklahoma sun, and — if at all possible — it makes your day even brighter. Here’s to enjoying the season.
Leesa: Tipsy Mermaid from Dust Bowl
Julie Partin EDITOR IN CHIEF
Evie: Gin and Jam from Bradford House
