The Daiquiri is the perfect island drink, so I love the idea of making a version that uses Islay Scotch: whisky that is made on the Scottish island of Islay.
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While photographers agree that shooting near a window and using natural, diffused light is ideal, what happens at night or when inside a dark bar or restaurant? Jordan Hughes, also known as High-Proof Preacher, is a drink recipe developer, consultant, and photographer in Portland, Ore. He specializes in cocktail photography and knows a few things about shooting in the dark…”
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While you still get that earthy-smokiness that everyone loves about mezcal, this bottle is a bit more balanced with herbal and floral notes, along with a subtle citrus layer and a touch of fruit on the finish. I’ll mainly be enjoying this one neat, but I couldn’t resist trying it in my favorite mezcal cocktail: a Naked & Famous.
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A balanced and refreshing Margarita is never out of season. Although this ubiquitous summertime cocktail might not be as front of mind during the colder months, with some simple changes to the ingredients, this cocktail will channel those cozy winter vibes.
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I was really fascinated by the “creaminess” of this gin, so I thought it would make a refreshing martini riff. I added just a few drops of sarsaparilla bitters to the finished cocktail, so when you take the first sip you’re instantly reminded of cream soda or even an old-timey cola.
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Smoked Old Fashioneds are way overdone– so I guess it’s time to start smoking Negronis. Also, if you haven’t made a Negroni using funky Jamaican rum, what are you even doing with your life? It’s hard to truly improve on a classic, but if I’m being honest, I’ll take this combo over the classic Gin-Campari-Vermouth spec any day.
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I had the honor of visiting Belize to check out the Copalli Rum distillery and their organic farm. One afternoon, a bartender that worked at the distillery made me a Copalli Rum daiquiri made with syrup that was infused with freshly harvested vanilla. I haven’t been able to get it out of my head since– it was just so good!
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Ready for a drink? (Of the alcoholic or non-alcoholic variety?) So are we. But how should we stock our home bars for 2020 and beyond? Welcome to Kitchn Essentials: Bar Edition, a guide (from us and a fabulous panel of experts) to the very best beer, wine, liquor, gear, and more.
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This cocktail actually tastes like a cookie– but not in a sugary-gross way, more like “I’m drinking a cocktail and thinking of cookies” sort of way. I infused Steel Dust Vodka with brown butter, which gives it a creamy texture and a subtle caramel/toffee flavor.
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In this post I’ll take you through the lenses I personally use for food and drink photography, and provide recommendations on similar lenses for various camera systems.
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A classic Sidecar is a refreshingly simple cocktail, typically made with cognac, triple sec and fresh lemon juice. However, this particular recipe changes things up a bit.
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Bacon, bourbon, bitters & fancy maple syrup. It might not be for everyone (i.e. vegans, or just anyone who doesn’t like the idea of bacon in their cocktail) but this is an incredibly fun drink to try out at least once. Originally created by Don Lee in NYC in 2007, this cocktail essentially started the “fat washing” cocktail craze that is now fairly commonplace in most craft cocktail bars around the world.
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If you have any interest in photographing cocktails, you’ve likely seen an image like this.
It’s that split second when a bartender finishes a drink with a light mist of aromatic citrus oil from a thick swath of orange or lemon zest. It’s always an impressive and dramatic photo… but not the easiest to capture.
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This is one of those rare cocktails where I will tell you it doesn’t matter that much how precise you are with measuring. Yeah you want to get the general proportions right, but a little extra pineapple juice or a little less Campari isn’t going to hurt anything.
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I’ve been enjoying a fun new ingredient in my home bar: Pineapple Gum syrup. It’s made from freshly pressed pineapple, cane sugar & “gum arabic”– which is apparently like sap from Acacia trees. It has a really nice viscosity and lots of bright pineapple acidity; and it’s another tasty way to incorporate pineapple into more drinks.
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Of course, the drink itself doesn’t actually freeze. Since a martini is mostly spirit (in my case gin, but sure you can go with vodka) the liquid will just get nicely chilled without solidifying. When you’re ready to serve or enjoy, just remove the bottle from the freezer and pour into a glass along with lemon zest.
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Once referred to as a “forgotten classic,” the Aviation became one of the most popular gin cocktails in bars across America for a time. The earliest written mention of the drink was in Hugo Ensslin’s book published in 1916, titled "Recipes for Mixed Drinks." The recipe called for gin, lemon juice, Maraschino and a then-obscure French liqueur, crème de violette.
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I recently did some cocktail development and photography work for The Whistler Irish Whiskey, a new whiskey expression from Ireland’s Boann Distillery. At this family-run distillery, the master distiller, beekeeper and master blender all came together to craft a whiskey-based “trilogy” that showcases some of the finest whiskey, smoothest honey and freshest cream Ireland has to offer.
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Since most of us are missing our local bartenders as much as our friends and family during the ongoing pandemic, many of us have taken to our kitchens in an attempt to make our favorite drinks ourselves. But while G&Ts and vodka sodas are great every now and again, where do we turn when we’re craving something a little more complex? Enter: the “drinkstagrammer.”
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This creation calls for a split base of funky pot still rum and my very favorite: Yellow Chartreuse. The eye-catching purple float on top of the drink is none other than Empress Gin of Instagram fame, which is made with indigo Butterfly Pea blossoms. As the gin sinks and mixes with the rest of the drink, it forms a soft gradient…
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