Portland Food Photographer- Imbibe


No, these photos were not published in Imbibe.  But it’s my goal to shoot for the drink-savvy magazine.  So I thought I would have fun taking photos of three different cocktails with completely different looks.

I recently bought my first bottle of absinthe (Wildcard from Oregon Spirit Distillers) and I wanted to try out some cocktails that included this anise-flavored craft spirit. So I combined my love for cocktail photos with my need to learn recipes and my want to freelance for Imbibe and came up with these three drinks and images.

No, they are not original recipes.  I focus on imagery- I am no mixologist.  I found the recipes on liquor.com and BuzzFeed.

The first cocktail is called Corpse Reviver #2.  …And it was my favorite out of the three.  (Plus I was pretty pumped that I owned ALL the alcohol for this concoction.)  The recipe: 3/4 oz. gin (I use Aria!), 3/4 oz. Lillet Blanc, 3/4 oz. Cointreau, 3/4 0z. lemon juice and 1/4 oz. absinthe.  Add the absinthe to the glass, rinse.  Add the rest of the ingredients with ice and shake until chilled. Garnish with a lemon peel.

Moving on to a fizzy cocktail… the Seapea Fizz was my second cocktail.  And I went with a pretty-in-pink, Springy look with Cherry Blossoms as my prop!  Quite the switch from the first cocktail.  I had to keep adding soda water to keep it fizzy looking so I’m not sure I tasted what I should have.  I will give this cocktail another go around.  Recipe: 3/4 oz. simple syrup, 3/4 oz. lemon juice, 3/4 oz. absinthe, 1 egg white, soda water.  Add all the ingredients (sans ice) and shake until frothy.  Add ice, shake again until chilled. Strain into a coupe, top with soda water.

The third cocktail was Hemingway inspired.  Apparently, Hemingway loved to drink absinthe with Champagne.  I doubt he named this cocktail, but the drink is called Death in the Afternoon.  It’s simply  1.5 oz absinthe and 4.5 oz. Champagne.  Now- I enjoyed photographing this cocktail a lot.  I had some fun with it.  I did NOT like drinking the cocktail.  I’m not sure what type of Champagne will work best with 1.5 ounces of absinthe and I’m not sure I care enough to try it over and over again to find out. Hemingway- I’ll stick to whiskey.

The only thing left to do is say Cheers!  (And hope and pray that Imbibe contacts me.)

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How light is pursued and captured is a photographer's constant challenge and perpetual joy.