So here is another stab at food photography. This is centered around a little “mad scientist” experiment I started a few weeks ago – barreling a batch of cocktails.
A few years back my fiancee picked me up a whiskey aging kit, and after enjoying the results thereof (and believe me: they were VERY enjoyable), I kept the barrel for some future use.
Enter the aged cocktail. The basic idea is mix up the drink, less the ice, and shove it in the barrel.
Disclaimer: I have nothing to do with the Woodinville Whiskey Co, aside from having enjoyed their product. Which you should buy, like, yesterday. And I am not making money off this so kindly do not waste your money on lawyering me.
For this, I set up with a short lens and a flashgun, set to through-the-lens. I kept the shutter time short (1/200), with a wide open aperture and ISO of 400 so I could snag fast motion as things poured or stirred.
After a few weeks in the barrel – which ages at about a 10x rate compared to a normal-sized whiskey barrel – it was ready to tap and taste today.
After that – time to make a drink. Since I already had the booze, it became an exercise of adding ice and a garnish.
And finally, the finished product. Less overtly bitter than normal, it seems that the aging mellowed out the Campari and Vermouth … it became an herbal orchestra, and was utterly delightful.