Here is a little something that I put together last year and never got around to posting – a little IKEA hack for a fun cocktail. I’m a big fan of bourbon, and I love a good old-fashioned. This recipe isn’t strictly an old-fashioned but, ticks all the boxes for a good quick cocktail that is a real crowd pleaser. I give you the IKEA Lingonberry Old-Fashioned!
I just took a quick look at the thermometer on the balcony here at the studio and saw that it is currently reading 113 degrees. Yikes. Summer has indeed hit St. Louis with a vengeance. So my thought is that on a day like this we need to start happy hour early. And what could be more refreshing on a day like this than a classic margarita?
In this world of internet shaming and trolling there is always going to be someone out there who is going to tell you that you’re doing it wrong, no matter what you do. This is especially true in the world which I have chosen for my photography business: food and beverage photography. No matter what you eat or drink, someone out there is going to tell you that you’re too low-brow, that you’re too high-brow, that your beer is too cheap or too expensive, that your pommes frites aren’t appropriately truffled.
I am an unashamed dog person. After adopting a rescue mutt from a local shelter, I went from being the guy who merely tolerated other people’s pets, to the guy who turns off the tv if there is any hint of violence to animals. And because of this canine-love I was pleased to find this perfect not-so-sweet and salty cocktail to finish out the salt issue of The Insatiable Lens: The Salty Dog Cocktail.
It has been a while since I’ve done a how to post, so I thought I’d talk a little bit about a really fun photograph that I shot for the June issue of Feast magazine here in St. Louis. Each month I shoot a cocktail column for Feast called The Mix which is usually a studio shot. I am responsible for both the propping and styling of each of these cocktail shots – some are easy, some are harder.
This month’s cocktail is the Moscow Mule, which is a fairly simple cocktail consisting of vodka, ginger beer, and lime juice. The drink is traditionally served in a copper mug, and much to my surprise I found it difficult to locate the appropriate mug. In the end, I was able to borrow an antique mug from the writer for the column – an original Moscow Mule mug produced by the makers of Cock & Bull ginger beer – who also created the cocktail in the first place.
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 thing, most bars and restaurants don’t want you to come in during peak hours to photograph the food portion of the assignment. Unfortunately it’s hard to get a good crowd shot of a bar in the middle of the afternoon. As a result I usually end up going back at least once more after dark to get the “nightlife” shot, sometimes multiple times because inevitably the bar has a slow night, or empties out exactly when I arrive with my camera. Gar.
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 brunch joints, and solid down and dirty sports bar bloodys on a Sunday morning. Each has it’s own charm, but when I want to make a Bloody Mary at home, here is the recipe that I prefer, adapted from Ina Garten’s recipe:
This week I’m talking about some of my picks for holiday food gifts this year. And much like yesterday’s post about home made peppermint marshmallows, today’s food gift idea is something that can make your holiday cocktail drinking even better. Today’s food gift idea: holiday spice sugar! In case you haven’t noticed, I likes me some cocktails. And hot buttered rum is the perfect drink for cold weather, decorating trees, chestnuts on the proverbial fire…you get the picture. It’s a wonderful, decadent drink that simply screams winter holidays.
The holidays are a busy time in our house. Lots of entertaining, being entertained, drinking, eating, laughing. Last month I did a project for Sauce Magazine for a section called “Make-Ahead Holiday” which featured the Day Boating Cocktail by mixologist Cory Cuff (currently at Cielo in the Four Seasons Hotel here in St. Louis). The concept is pretty simple: instead of spending the whole evening behind the bar mixing up drinks, mix up a whole batch of a single cocktail the day before, then portion it out into single servings in cute little bottles which can be kept on ice until needed.