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Based out of Ridgewood, NaaiaJos is an athleisure brand that was founded on the belief that movement is empowering. NaaiaJos is more than an activewear company that offers fashionable and confidence-boosting clothing at an accessible price point. The brand is a force for good, creating a self- and bodypositive movement helping women everywhere boost their empowerment quotient and celebrate their unique and amazing bodies.

NaaiaJos creates clothing that inspires action. Whether you are grinding in the studio, powerlifting at the gym, chasing after your kids or running around town for a much-needed shopping session, their clothing is designed to perform while maximizing comfort. NaaiaJos uses the highest quality materials and production processes in creating unique designs and delivers them at a price point you can feel good about.

What’s additionally great? The company offers free, same day delivery to all Bergen County residents.

Website: www.naaiajos.com Instagram: @naaiajos Facebook: www.facebook.com/naaiajos Telephone: 201-812-9001

By Jess Ford

As the seasons change, there are many things to get excited about and new produce is one of them! After months of winter jackets, chilly weather and early sunsets, it’s time to take advantage, switch up what you are drinking and celebrate spring. Whether you are hosting for Easter, Passover, Spring Solstice or April Fools, we have crafted a list of seasonal cocktails for everyone to enjoy.

Winter drinks typically include baking spices, darker spirits, heavier red wines and other beverages that lend well to richer dishes. The opposite generally works for spring. Heavy reds are replaced with lighter, younger reds, roses and whites. Darker spirits can be switched out for lighter spirits like gin, vodka, rum and tequila.

When creating spring cocktails, using what is in season is key to highlighting the changes. This also works well when trying to pair drinks with your food offerings. Using ingredients you have on hand is not only one less trip to the store but ties your whole meal together.

B elow are S ome cocktail S that highlight lovely S pring her BS .

SouthSide This is a play on a classic gimlet with the addition of mint. This is perfect for mojito lovers and gimlet lovers alike. Feel free to switch out the gin/vodka for a blanco tequila or a white rum.

How To Make IT:

2 oz. gin/vodka (tequila or rum), 1 oz. fresh lime juice, ¾ oz. simple syrup*, 4 mint leaves. Pour gin/vodka, lime juice, simple syrup and 3 mint leaves into a cocktail shaker with ice. Shake vigorously and strain into a chilled cocktail glass. Garnish with the remaining mint leaf and/or a lime wheel.

Dill Gin Fizz Dill is an aromatic sweet herb that lends well to gin cocktails.

How To Make IT:

2 oz. gin, 1 oz. fresh lemon juice, ¾ oz. simple syrup*, 2 dill fronds, club soda, sliced cucumber for garnish. Pour gin, lemon, simple syrup and dill into a cocktail shaker with ice. Shake vigorously and pour into a collins glass with ice. Top with club soda and garnish with cucumber slices.

SaGe Bee’S KneeS A classic with an herbal twist!

How To Make IT:

2 oz. gin/vodka,1 oz. lemon juice, ¾ oz. honey syrup**, 4 sage leaves. Pour gin/vodka, lemon juice, honey syrup and 3 sage leaves into a shaker with ice. Shake vigorously, strain into a chilled cocktail glass or into a rocks glass with ice. Garnish with the remaining sage leaf.

n othin G S ay S cele B ration S li K e S par K lin G wine !

lemon VerBena Spritz This drink works with tarragon as well although local farmers markets should have lemon verbena, which is beautifully aromatic and very refreshing herb.

How To Make IT:

Pour 1 oz. of lemon verbena syrup*** into a champagne flute or wine glass. Top with champagne or your favorite sparkling wine.

lillet & BuBBleS Lillet is a French wine-based aperitif that has light and refreshing citrus notes.

How To Make IT:

Place 1 sugar cube into a chilled flute or coupe glass. Pour in ¾ oz. of chilled lillet blanc, top with champagne or your favorite sparkling wine and garnish with an orange twist (peel only, no fruit).

aperol Spritz Nothing says warm weather like an aperol spritz. No need for variations, just enjoy the classic!

How To Make IT:

In a wine glass with ice, pour 1 ½ oz Aperol. Top with prosecco or your favorite sparkling wine and a splash of club soda. Garnish with an orange wheel.

Pictured: Lillet & Bubbles

D ry J anuary may be over but many people are opting for non - alcoholic D rinks an D D eserve to D rink something a bit more inspire D than J uice .

strawberry chamomile spritz The herbal chamomile and sweet and tart strawberries pair nicely in this slightly spritzy drink.

How To Make IT:

1 oz. chamomile syrup***, 1 oz. strawberry puree or 2 fresh cut up strawberries, 1 oz. lemon juice, sparkling water. In a cocktail shaker with ice, pour chamomile syrup, lemon juice and strawberry puree/strawberries. Shake vigorously and strain into a chilled cocktail glass. Top with sparkling water. Garnish with a strawberry slice.

lavenDer ginger lemonaDe This is a grown-up twist on classic lemonade.

How To Make IT:

1 oz. lavender syrup***, 1 oz. lemon juice, ginger beer. In a shaker with ice, pour lavender syrup and lemon juice. Shake vigorously and pour into a collins class with ice. Top with ginger beer and garnish with a lavender sprig.

rosemary grapefruit cooler This drink is a bit more savory, using rosemary and a salt rim to balance the grapefruit juice.

How To Make IT:

Salt rim a collins glass but wetting the edge of the glass with some of the grapefruit juice and dipping it in salt. Add ice to the glass, ¾ oz. honey syrup**, top with grapefruit juice and stir. Garnish with a rosemary sprig.

*To make simple syrup, heat 1 cup of water until boiling. Remove from heat and add 1 cup of sugar. Stir until dissolved. Allow to cool to room temperature before storing in the fridge.

**To make honey syrup, heat ½ cup of water until boiling. Remove from heat and add 1 cup of honey. Stir until dissolved. Allow to cool to room temperature before storing in the fridge.

***To make a flavored syrup, add 3-5 sprigs of herbs or ½ cup of flowers after the sugar has dissolved. Cool to room temperature and then store in the fridge. Strain after 24 hours, continue storing in the fridge.

Jess Ford is the chef/owner of Peppercorn Events, a catering company based in Bergen County. Peppercorn Events specializes in local, seasonal, custom catering. Jess is a graduate of the Culinary Institute of America and a level 2 Sommelier. Prior to opening Peppercorn Events, Jess worked in restaurants in NYC and Brooklyn, studied farm-to-table cuisine in California, worked on an organic farm in England and traveled to China, Israel and throughout Europe studying food and wine.

For more recipes, tips and tricks visit www.peppercornevents.com.