article reference: 

Refreshing and rich with tradition, this cocktail from Valentine Distilling in Ferndale offers the scent of spring complimented by sweet ginger spice.

Ingredients:
— 1 oz. Valentine Liberator Gin
— .5 oz. St. Germaine liqueur
— 3 ginger slices
— 3 cucumber slices
— 1 lime wedge
— Half a habanero pepper

Directions:
1. Muddle together the ginger slices, cucumber slices, lime and pepper.
2. Shake hard, then strain into a Collins glass.
3. Top with ginger beer soda.
4. Garnish with fresh lime zest or ginger slice.

“9 & Republic is the corner my father grew up on in Ferndale,” says Nick Brancaleone, Valentine’s vice president. “From him and my grandmothers I learned of berries, gardens and herbs. I love the subtleties they add to cocktails.”

Options for unconventional seasonal gatherings abound across the state. 

From cities teeming with bright lights to snowy small towns, Michigan is a winter wonderland. If you’re looking for a way to make your event or post-event outing more festive, consider these unique holiday offerings. 

Peacock Road Family Farm 

Laingsburg

 

After 36 years as director of the CVB, Peter Fitzsimons is retiring. By Shelley Levitt

In 1985, Peter Fitzsimons, a former hotel general manager, became the executive director of the newly formed Petoskey Area Visitors Bureau. He never left. In June, the 73-year-old Detroit native announced that he’d be stepping down from the role at the end of the year. 

MIM+E: When did you begin your career in hospitality?

 

2020 was on track to be a record year. For some catering companies across the state, continuous growth year-over-year had set them up for success, and they thought it would be their best 365 days yet.

And a record year it was—but not for good reasons. Layoffs and furloughs, major losses in sales, and too many cancellations and postponed events to count made 2020 a year that catering companies will never forget.