Since last October, I’ve been regularly adding cocktail recipes and photos onto my Instagram. As I’ve been doing this, people have asked me if I intend to write a book and my answer is, “Sure”. At this point in time, I feel compelled to focus my energy on the photography techniques of shooting drinks. Also, I want find a voice for communicating through the internet something that you mainly experience with smell and taste.
What I want to do is compile some of that work into monthly blog posts with shortened descriptions. This blog post will be concerned with everything that I shot from the beginning until the end of 2018. If you want to get the latest, please go follow me on Instagram where I post a drink three times a week.
Sophisticated, pleasantly bitter with a touch of sweet "juiciness".
1.5 oz olive oil infused vodka
0.75 oz Dolin Blanc Vermouth
0.75 oz Salers Aperitif1 strip of lemon peel
Muddle the lemon peel gently in the bottom of a mixing glass. Combine the vodka, vermouth, and aperitif in the glass. Add plenty of ice and stir for at least 30 second until quite cold. Strain into a chilled Nick and Nora glass (or other fancy stemware) and garnish with a lemon twist.
Rum forward potent potable with a funky motif
2.25 oz dark jamaican rum
0.25 oz Herbsaint (or absinthe)
1 oz fresh lime juice
0.5 oz demerara simple syrup
0.25 oz homemade grenadine
1 oz seltzer
Combine all of the ingredients (including the seltzer) in a shaker tin. Add a modest scoop of crushed ice and shake for 5 seconds. Pour the entire contents (don't strain) into a chilled rocks glass. Top with more crushed ice. Garnish with an edible orchid, lime wheel, tiny umbrella, or pineapple fronds (whatever makes you feel like you're on vacation).