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There’s a reason red lips have endured as a festive favourite (and no, it’s not because it matches all the decorations - although that's obviously a double bonus): it’s the quickest and easiest way to look like you’ve made an effort (even if that’s just an illusion for most of us that have spent most of our time agonising over 7 new dresses, 2 jumpsuits and a couple of skirt and jumper combos, only to return them all and wear the same old thing from last year) A red lipstick however, whatever the decade, remains fresh. The other good thing about a slick of the red stuff is that there truly is a hue for everyone. Here’s how to make it work for you:
Step number one would of course be to let Powder find you the perfect shade for your specifcs… (obviously).
Get lips ready. This step seems like a faff but makes all the difference to stop cracks and is super quick. The easiest way to exfoliate lips is either with a cotton bud dipped in lip balm (just gently twist it over lips), or with a scrub made for the purpose like Charlotte Tilbury’s Lip Love to buff off anything that could potentially flake off.
Moisturise, moisturise, moisturise. Apply a bit of lip balm and rub your lips together to make sure it’s really had a chance to soften and work its way into any cracks.Now, do the rest of your make-up/dry your hair/shave your legs while the balm absorbs.
Crack out the lip liner from 1992. Yes honestly – lip liner is not just something you raid from your Granny’s dressing room table – it’s the key to making lipstick last, adds definition and of course stops the dreaded colour bleed. Don’t just line lips, fill them in with the pencil in a colour that is fairly close to your chosen red to layer up some richness in colour.
Apply layer one. Either out the bullet or with a lip brush, whichever you prefer. Once applied, take a tissue and blot lips to remove any excess.
Finish with layer two. Now run the colour over your lips a second time. It should stay put and look deeply, richly red for a good few hours while you sip some matching mulled wine…
And on that note we’ll just go grab another glass…