Growth
We’re both competitive people. But that doesn’t mean we haven’t faced rejection in our careers. The feeling of rejection can really give us a belly ache, but sometimes it’s also a kick in the pants. Join us as we talk about the opportunity that is on the other side of a “no.”
Rejection is inevitable. But in our experience the more you fail, the more successful you’ll be. Especially in the creative industry, rejection is everywhere. We reject clients and they reject us, but this ensures balance. It never feels good or is easy, but how do we persevere? Our secret is to turn off the feelings and turn on the logic.
In this episode, we look at rejection from a positive point of view. Join us as we discuss our tools and strategies for facing “no” head-on.
Pair this episode with:
Salty Dog
Salty Dog
Gin
It doesn’t matter what day of the week it is, some days you need to keep it simple. Our Salty Dog calls for three ingredients: gin, grapefruit juice, and salt. It doesn’t get easier than that! This drink is all things sweet and salty, but watch out — you may want more than one.
Ingredients
- 1 tsp. sea salt
- 1/4 tsp. grapefruit zest, plus 4 oz. fresh-squeezed grapefruit juice, strained
- 1/4 tsp. coriander (optional)
- 1 wedge sliced grapefruit, for rim and garnish
- Ice cubes
- 1 1/2 oz. London dry gin
Preparation
- Place the sea salt, zest, and coriander, if using, on a small saucer. Rub the salt, zest, and coriander together with your fingers until well blended.
- Rub the rim of a highball glass with the slice of grapefruit to wet it. Next, press the glass rim into the zest, salt, and coriander mixture to stick to the rim.
- Fill a glass with ice cubes and pour the gin over the ice. Pour the grapefruit juice over the ice and stir gently using a cocktail spoon. Garnish with grapefruit wedge and serve.
