Drinks 2025

[Honkman]

The Highbush Solution from Shake, Strain Done by JM Hirsch - you muddle blueberries, mint leaves and simple syrup, add vodka, ginger liqueur and lemon juice and shake with ice cubes. Double strain into coupe and garnish with blueberries. The original recipe has a 6:1 vodka/ginger ratio but this one was more balanced for us

 

1/4 cup blueberries 

3 large mint leaves

1/4 oz simple syrup

2.5 oz vodka 

1oz ginger liqueur 

1/4 oz lemon juice

[btbyrd]

I created and run a cocktail program for a small Italian restaurant in my hometown. Mission Pizza Napoletana serves some of the best pizza in the world (and the other food is great too). Here are some photos of drinks from the initial menu. We have an ice program, a carbonation program, and a gigantic-freaking-twist program.  

 

Negroni on a big cube. Campari, Tanqueray, Punt e Mes. Our Boulivardier recipe is Elijah Craig, Campari, and Cocchi.

 

 

MPN Spritz. Organic prosecco (from one of two producers), Aperol, and San Benedetto sparkling water. I force carbonate everything so that the bubble level is off the charts.

 

 

Negroni, Italian Greyhound, Spritz, Black Manhatta, Paper Plane.

 

 

A photo from my home bar that helped me get/create the job.

 

 

And my favorite Paper Plane photo.

 

 

 

 

 

Edited yesterday at 04:27 AM by btbyrd (log)

[btbyrd]

Also: 

Beverage photography is hard, y’all. All the food I’ve ever photographed has been real and reasonably easy to shoot, but ask me to get 5 drinks together at the same time and get a couple different angles? That’s maybe the hardest thing I’ve done from a food photography perspective. The ice is constantly dying… the drinks are constantly dying. In unison. As an extrapolation of something Marco once said, five minutes is an eternity. Not quite as bad as cooking fish, but close.

Edited yesterday at 04:45 AM by btbyrd (log)

[Smithy]

45 minutes ago, btbyrd said:

 

 

Mega-kudos to you! I like the photos, but I'm just a piker. This "like" and comment, given its source? Major!

[btbyrd]

12 hours ago, Smithy said:

 

Mega-kudos to you! I like the photos, but I'm just a piker. This "like" and comment, given its source? Major!

 

Thank you! I'm also a piker of the "fake it till you make it" variety, but I think I've been doing alright so far. That like and comment from Wylie are really an artifact of his being homies with my chef owner, but it's pretty cool nevertheless (especially given my love of technical/modernist cooking and ingredients). A few years ago, Grant Achatz liked and responded to one of my Insta posts, so now I've gotten likes from chef heroes in NYC and Chicago. It makes me long for the time before Instagram was populated by spambots. But I digress.