Last month I got a fun assignment for Sauce Magazine: photographing Tripel in Lafayette Square for the November issue. The photos were for the the Nightlife section, which is a column that I cover regularly. Each month the column includes a main opening photograph of the crowded nightspot and a couple of food shots for the side bar. Despite the fact that the brief is usually pretty simple, this column is a little tricky to shoot each month. For one […]
Shooting editorial food photography assignments can be a little tricky. When you are shooting in a restaurant where people are eating, it always draws attention. It can be really fun to listen to what people are saying over your shoulder. For example, I was on a shoot at a diner shooting pancakes. The diner was pretty full, so I was on full display as I secured the pat of butter in the perfect spot with a toothpick and tweaked the […]
Good ‘ole Jeeves always gave Bertie Wooster Prairie Oyster in the morning for a hangover cure, but me? I prefer a good old fashioned Bloody Mary. A little bit of spice, some calming tomato juice, and just enough hair of the dog to smooth out the crinkles of a long night out. I have had all sorts of Bloody Marys in all sorts of places: plastic cup bloodys after a 5k, canned bloodys on airplanes, beef bouillon bloodys at upscale […]
As I mentioned in my first post about making cocktail bitters, (Making Cocktail Bitters (Part 1)), the process starts with making your own extracts. After many weeks of waiting and shaking my mason jars filled with citrus, spices and bittering agents, I was finally ready to concoct my first batch of bloody mary cocktail bitters.