GIGI GRAZER TOASTS THE AFTER WIFE IN HOLLYWOOD

The vivacious and hilarious Gigi Grazer toasted the launch of her newest book, The After Wife, on Friday at the Soho House in West Hollywood. The After Wife is the story about a grieving 40-ish widow and the spirited friends who love her as she attempts to regain control of her life in the City of Angels. Decked in Alexander McQueen and YSL pumps, Gigi was truly the belle of the ball! Between giving my her secret formula for long, healthy hair (almonds!) and telling about her upcoming milestone birthday, Gigi had a line of people who couldn’t wait to chat with this New York Times bestselling author of The Starter Wife. Yes, she is the brains behind that hit book and miniseries. Who doesn’t love that?

Gigi Grazer and Emile Hirsch at the Book Release of The After Wife by Gigi Levangie Grazer sponsored by Caliche Rum photo: Stephanie Keenan/WireImage/Getty images

While sipping on a delish Caliche Rum Cali mojito (recipe below), I also had the pleasure of getting my makeup done by Make Up Forever  artist Lijha who gave my the best red lips and dewy skin! The latter was achieved by applying the Mist & Fix spray post-makeup application. Definitely a beauty must-have! While I was getting beautified, Savages star Emile Hirsch hung out with a group of his buddies, perhaps scoping out the super-fit, tennis-loving cougars at the party? Real Housewives of Beverly Hills’ Kyle Richards and real-estate hawking hubby Mauricio Umansky worked the room, and guests like designer Loree Rodkin, author Kathy Freston, and Fashion Police’s George Kotsiopoulos posed for pics with friends.

Mauricio Umansky and Kyle Richards at the Book Release of The After Wife by Gigi Levangie Grazer sponsored by Caliche Rum photo: Stephanie Keenan/WireImage/Getty images

Cali Mojito Recipe:

2 oz Caliche Rum
1oz Fresh Lime Juice
¼ oz Agave Nectar
8 Mint Leaves
Crushed ice on top
Garnish: Mint Sprig

In a mixing glass, lightly muddle the mint. Add the remaining ingredients fill with ice and shake until well chilled, strain into an ice filled highball glass, top with the crushed ice, and garnish. It’s as simple as that!

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