Category: design

almostarts: Salvador Dalí and Edward James, “C…

almostarts:

Salvador Dalí and Edward James, “Champagne Standard Lamp,”

Commissioned from Green & Abbott in 1938,   

Each lamp is made from 10 oversized brass champagne coupes stacked above one another, with a base “in the form of a Victorian papier-máché tray” covered in decorative gold ivy tendrils, berries, and leaves

Gold-painted and Lacquered Brass, Height: 63 in. (160 cm.)

Image courtesy V&A

BLOOD MOON BIRCH AND CHAGA COCKTAIL !

BLOOD MOON BIRCH AND CHAGA COCKTAIL !

The Wonder Smith

1 c. whole milk

½ c. cream

½ c. coconut cream

2 Tbs. maple syrup

fresh birch twigs or ½ tsp. birch extract

fresh nutmeg

1.5 – 2oz chaga brandy (per cocktail; this mixture should make 2-4 depending on the size of your molds)

Instructions:

  1. In a small saucepan, heat the whole milk, cream, coconut cream, maple syrup, and birch twigs or extract until thickened, just under a simmer. Let the mixture cool to room temp and then pour into spherical molds and freeze until solid, at least 4 hours.
  2. Carefully unmold the round spheres and place them into martini glasses. Pour 1.5 – 2 oz of chaga brandy into the glass, then grate some fresh nutmeg over the top and serve. Sip slowly.

Sunset Strip Cocktail. Mix vodka, gin, rum, tr…

Sunset Strip Cocktail

Mix vodka, gin, rum, triple sec, pineapple juice and grenadine together in a highball glass over ice. 

Top it with a splash of Sprite. 

Garnish with a strawberry and an orange slice.

MEZCAL MARGARITA !

MEZCAL MARGARITA !

INGREDIENTS:

– 2 oz. El Silencio Espadin
– ¾ oz. Agave Nectar
– 1 Lime

METHOD:

Combine with ice.
Shake and strain.

Silencio

Cuba Libre cocktail ! INGREDIENTS:½ …

Cuba Libre cocktail !

INGREDIENTS:

  • ½ Lime
  • 2 oz Quality Rum
  • 3-4 oz Coca-Cola
  • INSTRUCTIONS:
  • Squeeze lime juice into glass. Use a darker rum—a gold or an anejo—to further tamp down Coke’s sweetness. Always use freshly squeezed lime juice. Don’t expect the taste to be that good if you do use it. Having said that, if you have no choice try to use a little less rum so you don’t overpower the drink.Add peel and muddle for one minute.Remove peel.
  • Add ice, rum and Coke.
  • Stir to comvine.Garnish with a slice of lime.INGREDIENTS:

The Lambanog Mule at Oriole !Ingredients:Coc…

The Lambanog Mule at Oriole !

Ingredients:

Coconut vodka 1.5 oz, London dry gin 2 oz, Yellow banana syrup 1 oz, Lemon juice 1 oz, Pineapple juice 2 oz, Ginger beer 1.5 oz, Green iced tea 1.15 oz, Pineapple 1 oz, Cranberry 0.15 oz, Physalis 0.15 oz, Mint 0.15 oz, Ground cinnamon 0.03 oz, Caster sugar 0.03 oz, Sesame 0.03 oz, Ice cubes 6 oz.

Gadgets: Highball glass 1 piece, Squeezer 1 piece, Jigger 1 piece, Bar spoon 1 piece, Drinking straws 2 pieces.

What to do:

Fill the highball glass to the top with ice cubesPour in 1 oz of lemon juice, 2 oz of pineapple juice, and 1 oz of yellow banana syrupAdd 1.15 oz of cold green tea, 1.5 oz of coconut vodka, and 2 oz of London dry ginFill to the top with ginger beer and carefully stir with a bar spoonGarnish with a mint spring, cinnamon-covered pineapple, sesame seed-covered physalis, and a cowberry covered in powdered sugar

Russel Wright, “cocktail Set, Model 326,” 

Russel Wright, “cocktail Set, Model 326,” 

Russel Wright Inc, USA, 1930,

Spun Aluminum, Cork, 6 dia × 11½ h in (15 × 29 cm)

Wright Auction House

Tess Bar & Kitchen’s Corpse Reviver #38

Tess Bar & Kitchen’s Corpse Reviver #38

By Boo Jing Heng

What you need:

20ml The Botanist Gin

20ml Cinzanno Bianco Infused with Foraged Roselle

20ml Cointreau

20ml Fresh Lemon Juice

Foraged Laksa Leaves

What to do:

Combine all ingredients. Shake and double strain into a coupe glass, then top it up with a lemon twist.

Cocktail photography by Marcel Baumgaertner

Cocktail photography by Marcel Baumgaertner

Verjuice, Lime and Bitters Mocktail !

Verjuice, Lime and Bitters Mocktail !

Verjuice Syrup 

1: Place 100 millilitres of Verjuice and 100 grams of sugar into a medium size pot and place over a high heat. Bring to the boil, then remove and cool. 

This syrup will last up to 3 months in the fridge.

2: Half fill 5 glasses with crushed ice.

3: Place 500 millilitres of Verjuice and the Verjuice syrup into a cocktail shaker and mix well.

4: Pour the mix over the crushed ice and squeeze 2 lime wedges into each glass.

5: Add bitters and top with soda water. Stir well and serve.