12 Days of Cocktails for the Holidays



It’s the most wonderful time of year! The season of giving, laughter, cheer, reflection and celebration. If you’re on the hosting side of the celebration, spice up the usual beer and wine selections with one of our seasonal cocktails. We’ve curated the list below from some of our favorite house recipes – sweet, savory, bubbly – and everything in between. Pick a few to serve at your seasonal gathering or follow us on social media as we give you the cocktail of the day to make at home. Visiting Airlie this holiday season? We’re featuring a few on the list as well (see notes below). Wishing you the happiest of holidays, from our house to yours!


candy-cane-5-sml1. Candy Cane Cocktail

1 candy cane, crushed, for garnish
2 ounces strawberry vodka
4 dashes white crème de menthe
2 12 ounces cranberry juice
Ice cubes

Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy. In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.


2. Holiday Bloody Mary

2 tablespoons minced red pepper (patted dry of juices)bloody-sml
2 tablespoons coarse or kosher salt
Lime wedge, plus a lime wheel garnish
6 oz. tomato juice
1 oz. vodka
2 teaspoons Worcestershire sauce
1/8 teaspoon fresh horseradish
Juice of 12 lime (2 teaspoons)
Optional: splash of Tabasco pepper sauce

Place the salt and minced red pepper on a saucer; mix them up a bit. Run a lime wedge or water around the rim of a tall glass. Dip the rim into the salt and red pepper. Add tomato juice, vodka, Worcestershire sauce, horseradish, lime juice, and Tabasco sauce over ice into the prepared tall glass. Cut a slit into the side of the lime wheel, slide it on to the rim of the glass as a garnish, and serve.


3. Airlie’s Classic Eggnogeggnog-sml

Yield 20 cups
12 large egg whites
1 cup granulated sugar
12 egg yolks
12 teaspoon salt
3 cups whipping cream
2 tablespoons sugar
1 tablespoon vanilla
7 cups whole milk
2 cups light rum
1 cup whiskey (rye or scotch)
1 dash nutmeg

You will need 3 medium to large bowls.  In the first bowl beat egg whites until they start to thicken.  Add 1 cup sugar, beat until thick.  In the second bowl: Beat egg yolks and salt until thick.  Combine beaten egg whites with yolks and beat until mixed and thick. In a third large bowl beat cream until it starts to thicken. Add 2 tbsp sugar and vanilla to the beaten cream.  Add milk, rum & whiskey beating continually (for non alcoholic eggnog omit the alcohol and add artificial rum flavoring doing it a tsp at a time until you achieve the desired taste).  Combine all the ingredients, and chill.  Serve with a garnish of a sprinkle of nutmeg on top of each glass.

4. Reindeer Bubblesreindeer-bubbles-sml

Champagne or Prosecco
Green rimming sugar
Pomegranate seeds
Pomegranate syrup (1/2 simple syrup* and 12 pomegranate juice)

*Simple syrup is equal parts sugar and water heated to slowly make a syrup. For this recipe, use 1 cup sugar and 1 cup water.

Take a small plate, and pour a drizzle of pomegranate syrup on the plate. Then, take another plate and pour some of the rimming sugar on it. “Dip” the rim of the champagne flute in the syrup so that it just coats the rim and does not drip down. Now dip the flute onto the sugar. It will line the glass with a green edge. Spoon a teaspoon of pomegranate seeds into the bottom of a champagne flute. Pour two teaspoons of pomegranate syrup over the top of them. Pop open the champagne and pour until the level is about a 12-inch below the sugar rim.



5. Mele Kalikimaka

1.25 oz. coconut rum
2 oz. half & half
1/4 teaspoons vanilla
coconut flakes

Chill martini glass. Rim martini glass with Coconut shavings. Add ice to mixing tin. Then build by adding rum, half & half, vanilla and honey.  Shake vigorously 12 times then add to glass and serve.



old-fashioned-2-sml6. Rum Old Fashioned

2.5 oz. rum
1/2 oz. agave nectar
3 dashes angostura bitters
1 cherry

Add ice top with rum, syrup and bitters.
Then stir and garnish with a cherry.

*Featured at Airlie this holiday season! 


7. The Mistletoemistletoe-sml

1 oz. vodka (cherry)
Splash sour mix
Tonic water or cherry sparkling water
Garnish: cherry & rosemary sprig

Combine all ingriedients in a glass and stir.
Garnish with a cherry and rosemary sprig.





8. Bailey’s Hot Chocolate

2.5 oz. Bailey’s Irish Cream
1 packet instant hot chocolate
Garnish: whipped cream & holiday marshmallows

*Featured at Airlie this holiday season!






9. Margo’s Christmas Margaritamargo-margarita-3-sml

1/4 cup triple sec
3/4 cup lime juice
1/4 cup water
1/2 cup orange juice
1/2 cup agave nectar
2/3 cup tequila
Multi-colored sprinkles
Lime wedges

Combine triple sec, lime juice, water, orange juice, and agave in a pitcher.  Pour into an ice cube tray; freeze until just firm. Transfer ice cubes and tequila to a blender; blend until smooth. Place agave nectar on a small plate and multi colored sprinkle in another.  Then roll the rim of each glass in the nectar and then the sprinkles. Finally, add the blended mixer and enjoy.



10. Santa’s Little Helpersanta-helper-sml

1.5 oz. Absolut mandarin
1 oz. Licor 43 or ½ oz. triple sec & ½ oz. vanilla vodka
Cranberry juice
Garnish: cranberries and cinnamon stick

Pour cranberry juice into a mug and heat. Add remaining ingredients. Garnish with cranberries and a cinnamon stick.



11. Rudolph’s Got The Night Offrudolph-4-sml

1 oz. cranberry juice (sweetened)
1 wedge lime
Champagne or sparkling wine
Cranberries (frozen)

In a chilled Champagne flute add cranberry juice and a squeeze of lime.
Top off the glass with Champagne. Garnish with 3 or 4 cranberries.

*Featured at Airlie this holiday season!




airlie-cider12. Airlie’s House Hot Cider

1.25 oz. bourbon
.75 oz. pumpkin spice liqueur
Hard cider
Apple wheel

Fill glass with ice add bourbon and liqueur.  Top with hard cider and garnish with an apple wheel.

Airlie’s 2016 Go-To Thanksgiving Recipes

Thanksgiving Cocktail


Looking for something extra to add to your Thanksgiving celebration? We’ve got the perfect cocktail and side that are both easy to prep and beautiful to present.

Pumpkin Spice Cider Cocktail



Pumpkin Spice Cider

In a universal glass filled with ice, add the following:

1.25 oz. Ancient Age Bourbon
.75 oz. Bols Pumpkin Spice Liqueur
Fill with Bold Rock Hard Cider (or your hard cider of choice)

Garnish with apple slice.



Cranberry Orange Walnut Relish 

Tyler Canon on WUSA9

Click the photo to watch Chef Tyler Canon prepare Cranberry Orange Walnut Relish on Great Day Washington (WUSA9)!

2 cup apple cider
2 cup fresh orange juice
1 tablespoon orange zest
1 cup sugar, or as needed
Pinch of kosher salt
2 pound fresh cranberries, rinsed
1 cups toasted, chopped walnuts
2 teaspoons chopped peeled fresh ginger root
2 stick cinnamon
1 cup honey
1 oz. rosemary

Place a medium saucepan over medium-low heat.
Add fresh cranberries, apple cider, ginger root, orange juice, stick cinnamon, honey, sugar and the salt. Simmer until liquid is reduced by half. Add orange zest and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 20 to 30 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool. Allow relish to chill, preferably overnight, before serving.

See what Airlie has in store for the holidays. Visit our calendar of events.

Staff Spotlight: Brian Donato, Chef de Cuisine

brian-horizBorn and raised on the small island of Basco in Batanes, Philippines, Chef Brian Donato’s upbringing was centered around food, family, and togetherness. Located in the northernmost part of the country, Basco’s has less than 20,000 residents. In a climate consistently battered by typhoon, the population is tough and hard-working by nature. Their livelihood is centered around farming and fishing, so Brian grew up eating fresh, organic food in a very close-knit community. Each Sunday, his family would gather at the beach for a weekly picnic, where everyone was taught to help prepare a dish to share. Brian describes this event as simple, yet remarkable on each occasion – gathering together to enjoy food and nature in a beautiful setting. He was fortunate to experience and learn the trade from scratch, including fishing, cooking, preserving, raising animals, butchering, planting and harvesting. The combination of spending intimate time learning each step to ultimately sharing dishes with family during Sunday picnics, holidays, and celebrations brought Brian a great sense of happiness and inspired him to pursue cooking as a career. He attended both the Palm Nouveau School of Hospitality Management and International School for Culinary Arts and Hotel Management (ISCAHM) in Manila Philippines and has a diploma in Culinary Arts and Kitchen Management.

What is your favorite thing about Airlie? 
I love the fact that Airlie supports local farms by using them as one of the main source of produce and meat. In addition, I love that we have our own organic garden and that all food served is made from scratch and organic.

What do you do when you’re not at work?brian-garden
Fishing, gardening, and cooking food for the family.

Why do you love your job / cooking / creating new dishes?
I love my job /cooking, because it allows me to express my creativity and myself in any dish I make. It allows me to explore new ingredients, taste, cuisine and gives me a huge sense of satisfaction every time. 

What’s your favorite book or magazine?
Professional Chef and Art Culinaire magazine. It keeps me up to date with the current culinary trends.

What’s your favorite vacation spot?
Basco, Batanes Philippines – Every time I go home I feel at peace with myself, it relaxes me knowing I’m surrounded by the people I love and it keeps me grounded to go back to where all this cooking passion started from. I also love it because it is close to nature – both the mountains and the beach are close by.

What is your favorite meal?
I don’t have one favorite dish in particular, but I tend to explore more native traditional cuisine (Philippines).

What’s the best advice you’ve ever received and from whom?
“Take one step at a time and whatever you do in life and make it a true masterpiece.”
- My mentor, Chef Michael Oberle

brian-bistroWhat would you do if you won $1 million in the lottery?
I would go back to school to enhance my knowledge and skills, help my family, and most definitely give a portion to charity for homeless feeding programs.

Who is your hero and why?
My Mom – I am who I am today because of her, I owe everything to her.

Staff Spotlight: Tyler Canon, Garden Bistro Restaurant Chef


If there’s one thing that comes across in Tyler Canon’s culinary repertoire, it’s a deep unwavering love for southern comfort food instilled in him from a very early age. Both sides of his family are rooted in the south – Memphis, TN & Florence, Alabama. Tyler’s grandfather was raised on a farm in Mississippi, and taught him that food was about community and bringing people together. So it’s no surprise that his holidays were spent with the whole family in the kitchen, lead by his grandmother, enjoying traditional southern comfort food like country ham, fried chicken, and smoked brisket. Tyler grew up with a love of these flavors and a deeper appreciation of food and family ties. Back home in Brevard, North Carolina, Tyler’s parents instilled an appreciation for healthy food and moderation. His father, a family practice and emergency room doctor, taught him about balanced nutrition. According to Tyler, this upbringing made those holiday trips to Memphis all the more special.

At age 15, Tyler took on his first restaurant job at a neighborhood BBQ restaurant. He started as a dishwasher and worked his way up to waiting tables, and cooking on the line. His senior year of high school, Tyler began working at The Falls Landing, a seafood restaurant, and there truly discovered his love for cooking.

From 2002-2007, Tyler attended Virginia Tech, beginning as a computer science major, and ultimately finishing with a degree in geography. During this time, he worked at the Inn at Virginia Tech, under the Banquet Chef in the production kitchen. During this time, Tyler worked closely with Chef Mike Arrington, personal chef to the President of Virginia Tech. He credits Chef Arrington with teaching him a range of culinary skills from smoked seafood to ice cream. Upon graduation, Tyler was offered a salaried position at Preston’s, the Inn’s fine dining restaurant, and the opportunity to work under Chef Josef Schlech, formerly of the Homestead. Under Chef Josef’s tutelage, Tyler learned a lot how to run a line, and core skills such as building flavor profiles, pairing, and creating sauces. This was the turning point in which Tyler decided that being a chef was his ultimate goal.

From 2010 to 2013, Tyler worked in Charlottesville at Boar’s Head’s Old Mill Room restaurant, in both the Lead Line Cook and Sous Chef roles. During this time, he learned how to translate his love for southern comfort food into a fine dining experience.

Tyler went on to become the Executive Chef at Devil’s Grill at Wintergreen Resort, a private restaurant for hotel guests and members. This opportunity allowed him to operate a kitchen, experiment with menus, and truly be creative.

After three years at Devil’s Grill, Tyler was ready for a new challenge and growth opportunity. As Restaurant Chef of Garden Bistro, Tyler will again be working with Executive Chef Hector Cruz to create an exceptional fine dining experience.

(Left to Right) Chef Tyler Canon, Chef Brian Donato, Executive Chef Hector Cruz in the Organic Garden.

(Left to Right) Chef Tyler Canon, Chef Brian Donato, Executive Chef Hector Cruz in the Organic Garden.

What is your favorite thing about Airlie?
The people are phenomenal. I’m excited to be working with Hector again in addition to learning from Sous Chef Brian Donato. I love the outdoors, so the combination of the grounds, organic garden, and amazing team both front and back of the house has been really great.

What do you do when you’re not at work?
I love to go hiking, backpacking, and camping. As a kid, my Dad took us on a lot of outdoor adventures. I really love to travel – Brazil, Scotland, and England are some favorites – eat (of course!), and photograph my adventures.

Why do you love your job?
At the core, I like to make people happy, and enjoy connecting to people through food. We become part of their memorable occasions and life experiences. My grandmother taught me about “southern hospitality,” and feeling welcome. I want people to feel like they are in my home when they are enjoying a special meal.

What’s your favorite book?
Stranger in a Strange Land by Robert Heinlein.

What’s your favorite vacation spot?
I love anything outdoors, and recently completed a 10-day hike of the Appalachian Trail from Afton to Harper’s Ferry. Visiting family. Puerto Rico is a wonderful spot for Caribbean vacation.

What is your favorite meal?
Anything someone else has cooked for me! In all seriousness, I love breakfast. It has to be buttermilk biscuits and sawmill gravy with country ham. I remember the first time I ate this as a kid in Nashville, Tennessee with my grandmother and her friends. Food that can produce a lifelong memory is pretty special.

What’s the best advice you’ve ever received and from whom?
Chef Mike Arrington (Personal Chef of the Virginia Tech President’s House) said, “remember you have to work to live; don’t always live to work.”  Even though I know I should, I don’t always follow the mantra. This advice was given to me at a time where I was leaving one job and going to another, and came from a colleague who I greatly respected. It did teach me to take time to get outside, enjoy life, and balance.

tyler-bistro-vertWhat is the one kitchen tool you could not live without?
Tongs are the single most important tool I have to have. In the kitchen, a pair of tongs and a towel can get everything done. I always hide the best ones in kitchen. In the fast-paced environment of the cooking line, I need to orchestrate, and tongs are my go-to tool. 

What would you do if you won $1 million in the lottery?
Build a cabin in the woods for peace and quiet. Explore Europe, southeast Asia, and see the world through cultural experiences. 

Who is your hero and why?
Susan Farrar, my senior AP English teacher and yearbook advisor.  I was the assistant editor of my senior yearbook and I worked very closely with her and got to know her, I’ve always had a great respect and admiration for public school teachers and Mrs. Farrar was one of the best. 

Who living or passed would you like to have a meal with?
I have to say Ernest  Hemingway. I really enjoy his writing and I know his adventures and stories would make for great dinner conversation. Also I would love to drink good beer or have a glass of nice scotch with him.

Enjoy the culinary stylings of Chef Canon when you visit Garden Bistro. The new fall menu launches Thursday, September 29th. Click here to preview the menu!

Staff Spotlight: Hector Cruz, Executive Chef

Airlie Executive Chef Hector Cruz

If you have recently visited Airlie for business or pleasure, you have tasted the culinary influences of Chef Hector Cruz. As Airlie’s new Executive Chef, Hector brings years of experience as a Garde Manger, master of cold food creation and colorful display to the table – quite literally – and his exceptional talent with a carving knife adds a flare to buffet bravura.

Chef Cruz Watermelon Carvings

Hector’s watermelon carvings at August’s Chillin’ & Grillin’ event.

Inspired by his Puerto Rican heritage and south Florida upbringing, Hector’s personality shines through his menus with bold yet approachable flavor profiles and creative use of locally grown products.

Born and raised in Miami, Florida, Hector became interested in cooking by helping his Mother in the kitchen. Not only was she the family cook, routinely hosting the extended family for meals, but she also ran a catering business, which also offered pastry services. When Hector was 11 years old, he began assisting his Mother during holiday meal preparations and first began to understand his passion for the kitchen.

Hector attended Johnson & Wales University in Miami, and while in school began working at the Ocean Reef Country Club. Under the tutelage of Chef Mark Galludet, Chef Nelson Millán, and Chef Rafael Torano, Hector climbed the ranks at Ocean Reef. He was eager to learn, citing that often times when his shift was complete, he would find himself observing other culinary specialties such as Pastry.

In 2007, Hector was presented with an opportunity to move to Boar’s Head in Charlottesville, Virginia, and work with his mentor, Chef Galludet. Hector continued as Garde Manger Chef, but due to the fast-paced nature of his environment, wore many hats and went on to lead the team of talented culinarians.

Taking on the Executive Chef role at Airlie is an exciting new chapter, as Hector puts it, “a new property means a new challenge.” He is looking forward to working with his Culinary Team, which includes Head Gardener, Katey Wietor. “The opportunity to plan menus based on what’s fresh from our own on-site garden is very special. I’m excited to collaborate

Hector alongside Chef Tyler Canon and Katey in the Organic Garden.

Hector alongside Chef Tyler Canon and Katey in the Organic Garden.

with Katey and spend time in the garden hand-selecting herbs and produce regularly.” He continues, “I believe in the Airlie vision and am excited to build upon their rich history, which includes environmentally-friendly roots and a strong culinary program.” Alongside Sous Chef Brian Donato, and Garden Bistro Restaurant Chef Tyler Canon, Hector will work to add his signature to Airlie’s menus, including new and exciting flavors inspired by the team.

What is your favorite thing about Airlie?
The people and the camaraderie. We work as a team and have fun while we’re doing it. The team across the board at Airlie is passionate about what they are doing.

What do you do when you’re not at work?
This summer I planted a garden at home with lots of herbs, tomatoes, and peppers. I was pleasantly surprised with about 30lbs of tomatoes – not bad for a first harvest! I also love preparing traditional Spanish “home-cooked” meals.

Why do you love your job / cooking / creating new dishes?
The people – specifically, feeding people to make their day special. Whether it’s a wedding, luncheon or Thursday evening dinner, I believe food can make someone’s day. That’s why I chose the hospitality industry; to serve people, and make their day extra enjoyable. 

What’s your favorite vacation spot?
Anywhere in the Carribean I can see clear water for miles around and relax on the beach – especially Puerto Rico. I try to get there once a year. I also have family in The Bronx, NYC and visit there often as well – although it’s a very different type of vacation. 

Favorite meal?
Traditional Puerto Rican food. My favorite is Roasted Pork with Pigeon Pea Rice.  The cuisine is hard to find in Central hector-bistroVirginia, so I mostly cook this dish at home.

What is your favorite kitchen utensil or tool you could not live without?
Definitely my knives. Chef Nelson Millán from Ocean Reef made a carving knife for me, which travels with me everywhere.

What would you do if you won $1 million in the lottery?
Spend lots of time with family. Maybe start a food truck business.

Who is your hero and why?
My three mentor chefs from Ocean Reef. Chef Galludet gave me the opportunity to move and advance my career. Chef Millán and Chef Torano both gave me inspiration and vision of all there is to do in our industry. When I was mastering Ice and fruit/vegetable carving, they told me, “it’s not easy, just keep working towards your goals as success takes a lot of hard work.” To this day, I live by those words and share them with my team regularly.

Who living or passed would you like to have a meal with?
Definitely my parents. Since I moved away from Miami 9 years ago, I don’t get to see them as much, and always enjoy sharing a family meal together.


Staff Spotlight: Katey Wietor, Head Gardener

Katey Wietor, Airlie Head Gardener

Have you ever wondered who is behind making the Airlie Organic Garden both beautiful and bountiful with fresh vegetables, herbs and flowers? Meet Katey Wietor!

Hailing from Romeo, Michigan, Katey always had a garden. After high school, she went to Western Michigan University katey-flower-bucketto pursue an art degree, and then changed lanes to pastry, graduating with a degree in pastry arts from Macomb Community College in 2012. During the transition, she worked as a waitress at Michigan’s first organic restaurant, Mind, Body & Spirits, and experienced daily interactions with local farms. She also worked on a lavender farm, participated in the beginnings of the Michigan Young Farmer’s Coalition, and on a few occasions helped cook for a weekly breakfast salon (Selma Cafe) in which the proceeds went to providing loans to local farmers.

In late 2013 Lisa Jaroch, the owner of Cold Frame Farm, offered Katey a short-term part-time position and encouraged her to apply to the Organic Farmer Training Program at Michigan State University. This intensive nine-month certification focused on diversified vegetable and livestock farming including hands-on experience on a 10-acre farm in addition to lectures and assignments. After completing the program, Katey became interested in flower farming, and landed a temporary position at Greenestone Fields in Loudoun in 2015. When her time at Greenestone was coming to an end, she found Airlie and was excited to get back to growing vegetables. She joined Airlie as Head Gardener in April 2016.

What is your favorite thing about Airlie?
The people. I enjoy being a part of a large team and being able to interface between departments and sectors of the property where everyone has different experience. I worked at a hotel in Michigan while doing pastries and enjoyed it but didn’t realize how great it was until I arrived at Airlie.

What do you do when you’re not at work?
I’m learning how to play the banjo.  My boyfriend is a seasoned fiddle and banjo player, and is giving me lessons. I also enjoy canning, making desserts and flower arranging. 

Why do you love your job / being in the garden?
I love being outside, growing things, and developing a relationship with the space. I’m immersed in the environment and have started to notice things like bird schedules, for example. I’m experiencing nature in a deeper way.

katey-pruning-flowersWhat’s your favorite book?
Leaves of Grass by Walt Whitman. It’s a collection of his poetry. The way he talks about the natural world is appealing. He wrote about many topics spanning from personal, to natural, to political, but his poems about nature are rambling, unique, and spellbinding. 

What’s your favorite vacation spot?
Michigan’s Upper Peninsula. It has a pure, raw, and natural beauty. The lakes look like oceans, you can’t see to the other side most of the time. Being a Michigan native, the lakes are a strong part of my identity.

Favorite meal?
Thai food. Panang Curry with Tofu. I love to cook, and while it is sometimes a laborious effort, it is worth it to make your own food.


What’s the best advice you’ve ever received and from whom?
Right now my friend and talented flower farmer, Casey VanNest likes to remind me to “stay scrappy”- meaning do what you have to do to get the job done well, using what you have.

What would you do if you won $1 million in the lottery?katey-sunflowers
Buy a farm and tractor, combine the farm with an animal rescue operation.

Who is your hero and why?
Anyone doing the work and putting the hours in to make something great…it inspires me to keep hustling.

Meet Katey in person at our Chillin’ & Grillin’ event on Friday, August 26th from 5:00 – 8:00 p.m. Click here to learn more on our website.

Intern Takeover Week 5: That’s a Wrap

Airlie Sales and Marketing Summer Intern Emily Smith

Hi everyone, I have some bad news; this is my last blog post for my intern takeover! I really cannot believe my time here at Airlie is already up! Time really does fly when you are having fun! I remember my first week of work in May being so nervous and feeling unprepared. Now it is almost August, and I feel confident in my career path and have more knowledge than before thanks to everyone here at Airlie. My coworkers were nothing short of caring, kind, helpful and hardworking. SHOUTOUT TO STEVE AND MJ THE MARKETING MASTER MINDS!! We were the three musketeers this summer and I cannot thank you both enough for being so patient with me and allowing me to be a member of your team! I have practiced my graphic design skills, learned how to problem solve and tackle a challenge, gained knowledge of the hospitality business, gave being a sales woman a try, practiced my photography skills and became an expert social media Airlie Summer Interns 2016poster!!

I also really enjoyed my time with the other intern here at Airlie, Aakash Sundar! Although he isn’t a hokie like me (he goes to Ole Miss) he did an awesome job helping out with Airlie’s financials and food costs as the finance intern. I loved hearing about all the stuff Aakash was working on every week because it was always so different from what I was doing and it was cool that we could learn from each other’s experiences. To be honest, half the time he was talking about something related to math and numbers I got lost!! Thanks for an awesome summer Aakash and good luck at Ole Miss. ☺

This past week I have finished up last minute projects and helped getting everything ready for the sales blitz that starts Monday! I am so excited to hit the road next week with the sales team and get some real field experience! With my time winding down I wanted to make sure I got to experience everything Airlie had to offer, so I ran the new fit trail that was just built around the property. Choosing to run the trail on a hot 90-degree day was probably not one of my better decisions… BUT the fit trail was SO cool!!! The scenery is beautiful and the stops along the way were great exercise!

Emily Fit Trail AirlieI could not have asked for a better internship at Airlie! Thanks for following my adventures throughout the summer. Until next time!

~ Emily Smith, Sales + Marketing Intern, Summer 2016

Intern Takeover Week 4: Dial and Design

Airlie Marketing Meeting

You know what they say, “you learn something new everyday.” That could not be truer with my experience thus far at Airlie. Everyday I come into the office not only am I surrounded by a beautiful property and great co-workers, but I gather information that is going to last me a lifetime.

Emily designing graphics for AirlieThis week I worked on a lot of different projects at my desk (yes, unfortunately I did not adventure around Airlie that much.) As a marketing intern I am able to put my creative side to work. I am asked to design and create ads, menus and other pieces used around the property. One of my more fun projects was a fishing pass that guests could use while fishing at one of Airlie’s bodies of water. The pass is two sided and is worn on a lanyard. Although it is simple, I had a lot of fun learning how to use InDesign and Photoshop to bring my ideas to life. I am able to sketch out my ideas on paper and then transfer them to the computer. These tools with InDesign and Photoshop are going to carry with me throughout my time at Virginia Tech and in the workforce!

I have also designed menus for wine dinners and cooking classes held here; those projects really expanded my knowledge and allowed me to practice my graphic design skills.

This week I was also handed a rather large project: The August Holiday Sales Blitz. For those who do not know, a blitz  is when a sales team hits the streets  in a short amount of time and visits different companies to sell their brand. My job not only included looking up and logging in contact information for over 200 companies, but then calling on those companies Northern Virginia conference center holiday partyto set up appointments. I also designed a “giveaway” card we are going to hand out to the companies we visit during our travels. For this project I was allowed to dive in and kind of do whatever I want with designing the cards (how awesome is that?!) It’s the best feeling to know not only am I helping here at Airlie, but I am also learning so much.

On Wednesday we also had a long and important marketing meeting (these long meetings happen about four times a year!) Of course the intern ran out during lunch and brought everyone back sandwiches (very cliché, I know!!) But spending most of my Wednesday in a room with such creative, fun and smart minds was awesome. Everyone was able to share their ideas and figure out together how we can sell and market Airlie to the best of our abilities. We talked about what worked for us, what didn’t work and what events we have coming up! As a team we also started to plan for Breakfast with Santa in December (how did this year go by so quickly?!).

Although I had to do some hard work, I had a blast doing it all this week.  Before coming to Airlie, I really wanted to grow my graphic design knowledge, and I really have since being here! I also have expanded my sales resume… Making all of those sales calls was scary, but I am glad I was able to learn how it is done correctly. I can honestly say this internship is teaching me skills that I would not have been able to gather otherwise.

Intern Takeover Week 3: Flora, Fauna & Food

Airlie organic garden

Wow is all I have to say about this week at Airlie. I swear the more time I spend here, the more I learn and discover.  This week I finally had some time to explore the property a bit more in depth, and trust me, there is A LOT to see. Airlie’s property is unlike any in its industry, with formal gardens, an organic growing garden, lakes, beautiful rolling hills, and oh yeah, the wildlife. I came face to face with the largest snapping turtle I have ever seen. The big turtle pictured was snapping-turtle-airliemaking its way from a small pond to lake Stanley, which is located right next to Airlie House.  He did not seem very happy to see me, so I quickly took a photo and let him be. I continued my exploring to find flowers blooming, fish swimming in all the bodies of water around the property, geese and the famous swans.  Airlie is host to the largest captive free-swimming swan collection on the East Coast, and gosh are they cool!!



airlie-garden-summerI stopped by the organic garden this week as well. Airlie’s garden is a REAL garden, and by that I mean it is huge and there are fruits, veggies, herbs and flowers as far as you can see. The gardener, Katey, is awesome and extremly dedicated to keeping the garden in tip-top shape all the time.

Along my travels around Airlie, I made sure to take plenty of photos that I would then use to post on social media to promote the property.  I am learning how to edit photos, post on social media to help market Airlie and then how to read the outcomes and reports of those postings. Being behind the scenes in the marketing process is really interesting and educational. I am learning more here about marketing than ever before!
The rest of my week constisted with helping around the office, working on projects,  sitting in on meetings and of course running errands (what intern doesn’t do a little of that?!) The best part of my week? Definitely the food!! Check out this burger I had for lunch, it almost looks too pretty to eat :)




Intern Takeover Week 2: Meetings and Photo Shoots, Oh My!

Warrenton hotel activities: biking


This week has already gone by way too quickly here at Airlie. Even after the craziness of the holiday weekend, Airlie seemed to still be buzzing with excitement. The first half of my morning  on Tuesday was spent at the weekly Sales and Marketing meeting. With so much going on at Airlie between the conferences, weddings and leisure guests, it is crucial to meet once a week to discuss and iron out the wrinkles to ensure every guest has a great experience. At the weekly meetings, I have learned how important working together as a team really is.

Northern Virginia meetings team at AirlieCommunication, understanding and being opened minded to others are essentials to having a well oiled and functioning Sales and Marketing team. Every meeting I attend I learn something new, whether that be how to conduct myself in a meeting or how to solve the problem at hand effectively. In the meetings we often discuss sales strategies, how to build a stronger customer base and maintain current client satisfaction. The energetic team allowed me to snap a quick selfie with them before we headed back to work .

Thursday at Airlie was nothing short of exhausting—in the best way. My day started at eight o’clock sharp for a photo shoot. The Warrenton hotel recently purchased new bikes and we teamed up with the owner of Priority Bicycles to take some photos. A few of my coworkers, along with myself, jumped on the luxury bikes and rolled around Airlie’s beautiful landscape for about two hours (not a bad way to start the work day).  Seeing behind the scenes of a shoot was eye opening; I never understood how much detail and work Bicycling at Airlie, a Northern Virginia hotelgoes into making everything look perfect. A wardrobe malfunction almost set us back, but working as a team made it an easy fix. Patience and flexibility are also important in making the photo shoot a successful one. Airlie truly cares about the little details, and this photo shoot is the perfect example. Not only are the bikes top of the line, but they put the time and effort into displaying and promoting the Priority bikes to the best of their ability.

So far so good here at Airlie– I think I am getting the hang of this interning thing. Cannot wait to see what next week has to offer. :)