The Upper West Hat is all about this cable motif - it’s both delicate and bold at the same time, and it’s so fun to work. After knitting an entire sweater in it, I really wanted just a little more.

I love how it looks in this pale pink heather, with a deep folded brim and a distinct star-style crown. It gave me a few more days buried in this little motif and I was pretty happy.

We will see if a cardigan comes next.

As many of you have asked, I’m wearing it with my Armagnac Shawl, designed in Jill Draper’s Mohonk yarn and it’s one of my favorite knits ever!

Cables are both written and charted.

Notes are in pattern on how to modify for depth or circumference.

Sizes:

16.5(18.25,20)”/42(46.5,50.75)cm circumference around hat
8.75(9.75,9.75)”/22.25(24.75,24.75)cm from cast-on to end.

This hat stretches when worn.

Yardage needed per size:

185(200,215)yards
169(183,197) meters

Yardage may vary with substitute yarns or modification.
If substituting, I suggest a worsted weight wool without too much drape. You need a little memory for a nice fit. Colorway should be subtle if there is any vareigation to show off the detail.

The Upper West:

The Caramel yarn I used on the Upper West Sweater reminded me of a drink I had on the Upper West Side with friends a few years back. It had been a long cold day of Vogue Live, museums, and walking the city streets - so we ducked into a cozy bar. It was dark and warm and perfect, and somewhere on the Upper West side, hence the name.

It had been a great day of friendship and adventures and yarn, and one of us ordered something like this that I have been obsessed with ever since. I never managed to find the actual recipe, but I think I finally managed to make a fine substitute:

The Upper West

2 oz bourbon
1.5 oz coffee liqueur
1 oz cinnamon simple syrup
1 oz Cointreau or dry curaco
0.5 oz lemon juice
A dash of Peychauds bitters

Shake all in jigger with ice and strain into short glass.
Garnish with orange twist.

Cinnamon syrup: Boil a cup of water, a cup of sugar and 4 cinnamon sticks in a small pot. Let cool. Take the cinnamon sticks out. Store syrup in a sealed jar. Will last a week or two in fridge.