October 2025 Vol. Nº24
October for me has always been the place where I exist most effortlessly. A month that is not only beautiful but whimsical and inspiring. An autumnal crescendo of beauty, comfort and enchantment. A season that brings about the desire to shed the past much like the trees shed theirs, leaving us tender and hopeful and ready to snuggle into a season meant for bewitching evenings, spooky delights and the dreamy comforts of candlelight. Xx
Get Inspired
An enchanted evening for Halloween.
Inspired by La Belle et la Bête this soirée will transport you to a forgotten garden full of magic, wonder and delightful canapés.
If Victorian Vampires hosted cocktail parties.
Take a moment to unwind from life with a little treat and a trendy cocktail — Apéro season has never looked better.
An autumnal dinner built from the simplistic yet rich flavors of the season. With a menu inspired by the ingredients found on the forest floor and hidden in the nooks and crannies of the season… this evening is simply the essence of fall.
Pancakes, banishing syrup, midnight margaritas and Reddi Wip, the perfect ingredients for a spellbinding evening.
Pour yourself a glass of white spider.
A white chocolate martini and a bit of spider eggs, a perfectly frightful cocktail for your All-Hallows-Eve.
“But there are some things I know for certain: always throw spilt salt over your left shoulder, keep rosemary by your garden gate, plant lavender for luck, and fall in love whenever you can”
Spooky Season Soirées
Inspire your Halloween with a bit of spooky frights and things that go bump in the night. From an enchanted soirée to spell worthy menus, the October edition of Le Supper Club is hauntingly chic.
Love, Your Apartment Sized Halloween Queen.
La Belle et la Bête - A Halloween Soirée
Coming soon.
Victorian Vampire Cocktail Party
Coming soon.
Forage and Feast Dinner Party
I have long been in love with autumn. A most elegant season, all dressed up in chocolaty jewel tones and perfumed with the scent of damp earth, decaying leaves and wood burning fires… It is no wonder that, once again, October has completely captivated my attention. With its effortless beauty and the forever shifting scenes of golden light and transforming foliage, I find myself melting into fall’s misty mornings and wind whistling nights. Tempted into candlelit, novel reading hibernation by steaming cups of tea and bowls of homemade soups, falling in love with longer shadows and the song of the rustling leaves that lull us into this cozy state. A period of rest, a time to recharge. It is a season of cozy charm and of chic richness. It is a time of year that simply feels like coming home.
Breakfast for Dinner - A Practical Magic Eveving
For as long as I can remember, I have wanted to be a witch. Wished that one day, my magical powers would reveal themselves and I could step into an unknown yet perfectly familiar place. That I would eventually live in a little cottage in the woods with a leather bound spell book, a roaring fire and a silky black cat, casting broomstick silhouettes over full moons and lighting candles by gently blowing on the wick – It is a whisper of a wish always in my heart. A magical dream that is forever etched onto my soul, no matter how impossible or impractical. I simply have always known that I was meant for magic.
The White Spider
Coming soon.
“October is crisp days and cool nights, a time to curl up around the dancing flames and sink into a good book.”
A Hauntingly Delicious Sip
The Enchanted Rose
1 oz raspberry rose syrup
1 oz St. Germaine
1.5 oz Lillet
1.5 oz gin
1/8 tsp edible gold glitter
Spray rose or dried culinary rose petals for garnish
Add ingredients to a cocktail shaker with about a cup of ice and shake well until fully chilled. Strain into a coupe glass and garnish with rose buds and/or dried rose petals (makes 2 cocktails) Enjoy Xx
To make the raspberry rose syrup, you will need 2 cups raspberries, 1/4 cup rose petals, 1/2 cup water and 1/3 cup sugar or honey. Add all ingredients into a sauce pan and let cook over medium/low heat for about 20 minutes. Strain and store in a mason jar or airtight container until ready to use.
