JAM: If your hat style were a cocktail, what would it be?

1960 Dior Hat

It would definitely be something with feathers—something light, elegant, maybe a little dramatic at the rim. On the one hand, I’m glad we’ve moved away from using rare or exotic bird feathers; the cost to nature was far too high. But I’m also quietly mourning the wildness they once brought to millinery. There was life in those plumes—movement, mystery, spirit.

Now we mostly work with food byproduct feathers—chicken, turkey—and while they still add beautiful depth to the simplest of hats, the sense of exotic wonder is harder to find. So maybe my cocktail is something made with foraged herbs and leftover fruit—quietly sumptuous, slightly smoky, with one unexpected flourish at the edge of the glass. A drink that knows what’s been lost… and still dares to be lovely.