Many of you share more than photos of food on Foodspotting, which is why our second set of spotting tips & tricks are from our friend Daniel Kent, bartender/cocktail savant at Locanda Vini e Olii in Brooklyn, NY. Daniel's advice touches on color, presentation and why it's always important to highlight the "bouquet" of a cocktail.
The art of the cocktail changes the act of drinking. It’s not as simple as opening a bottle of wine or beer and pouring it into a glass. Its color, presentation and bouquet are all aspects of the cocktail that are manufactured to give a unique beverage experience. A sophisticated cocktail will deliver all three of these elements in unison. Capturing these parts of the experience are essential in publishing a perfect cocktail photograph.
A bolder, fuller cocktail with a lot of body, should always capture a deeper color scheme. Think of a Manhattan - there’s nothing about a Manhattan that shouts fresh; it has a brooding, burgundy hue that mirrors the wood of the whiskey, the rich aromatics of the vermouth and the tint of bitters. Likewise for fresh cocktails, the color should match the palette. On our menu the Sage Jermaine, the Gin Pompelmino and the Apricot Spritz are exemplary of this concept. Photographed is the Sage Jermaine made with grapefruit infused Spring44 gin, house sage bitters and house elderflower liqueur
Taking a picture of a finished drink in its glass has its appeal, however, each cocktail has a certain method, measured ingredients, and tedious steps that define its character and give it life. All the parts of the cocktail experience- chilling the glasses, stirring, shaking, muddling, and the pour- are different for each drink and make it enticing for the viewer to watch the process. Photographed is the Apricot Spritz made with Prosecco, Campari and apricot nectar
The bouquet of a cocktail is one of the most effective ways to convey taste. The mist of a lemon or an orange as finishing touch on a drink can trigger the most powerful memory association. If you’re photographing a glass of wine, you can really only describe the bouquet. Using a similar way of describing your cocktail bouquet, pay particular attention to any garnishes used in the drink, which are a quick and easy to spot in a photograph. Photographed is the Manhattan made with Old Overholt Rye, Amaro Segesta, muddled orange, brown sugar and Peychaud’s bitters
After all of this, let us not forget what drinking is all about: being social. Take shots with your friends, partake in obscure and fancy cocktails and enjoy yourself. Be the person your cocktail would want you to be.