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fortheloveofballs: Make your cocktail even more delightful tasting….and pretty! Genius for parties or any old day.  Prepara Ice Balls 

fortheloveofballs:

Make your cocktail even more delightful tasting….and pretty! Genius for parties or any old day.  Prepara Ice Balls 

1 month ago  6 notes

Cocktail Basics by Richard Thomas Watters

Cocktail Basics

by Richard Thomas Watters

2 months ago  4 notes View high resolution

usthen:

Michele (ミシェル)
incense smoked 

I came up with a really nice and simple amaretto sour (I picked up the scotch idea from Jeffrey Morgenthaler’s recipe. Very simple and obvious harmony with amaretto).
Amaretto sour sounds like a very light, mature, feminine and elegant cocktail to me. But with a lack of mystery, darkness and orientalism. You know what I mean? Smoke !
It took me time to decide what kind of smoke I would incorporate in, and after few trials I came up with incense (not usual incense but raw moist and dark barks)
And to add more sweetness, I have added a veil of Orange thru bitters and zest (which is very important to dispel this “wet dog” smell from eggwhite).
The only thing to take care of is the shaking of the mix in the incense. Be really careful not to shake to hard and too much, otherwise the drink will really be too much perfumed.
This drink is really amazing and I guess you will enjoy it.
As last words, I dedicate this drink to Michele Lamy who, to me, really stick to the image of this cocktail 

अच्छी सेहत के लिए! 

1,5oz. DiSaronno Amaretto
0,75oz. Monkey Shoulder Scotch Whisky
1oz. Lime
1tsp. Maple Syrup
Dash : Ardbeg Islay Whisky
Dash : Dr. Adam’s Aphrodite Bitter
Dash : Bitter Truth Orange Bitter
Eggwhite (卵白)
Pinch : Emirates Bakhoor Incense 

- Shake eggwhite in a boston shaker
- Add all ingredients but incense
- Light up the incense and input (with a smoke machine) the smoke in a bottle.
- Pour the mix in the bottle and gently shake 4-5 times
- Pour the mix in a shaker, add ice and shake hard and longer
- Strain into a single old fashioned glass (or a double old fashioned with an iceball)
- Garnish, invoke Dionysos and enjoy

Garnish : Orange Zest, Griottines, Vegetal Charcoal
付け合わせ : オレンジゼスト、Griottines, 木炭

Wow well aren’t these picture’s just beautiful! I can imagine the cocktail tastes equally as good as it looks

(via usthen)

2 months ago  9 notes

richardtwatters:

usthen:

福島第一自殺ショット : Fukushima Suicide Shot
(one year later and nothing has changed. This suicide shot is dedicated to Tepco, Areva and all the nuclear lobbies who killed and will kill, and who are still alive…)


THE new way to suicide !
easy to make, cheap and enough to pass away ! no failure ! GUARANTEE !!
Pain and massive bleeding spread on few months.
Shorter than the long and passive sentence you will endure from the Japanese disaster.
This drink was made in close collaboration with Tepco Japan, Areva France and all the Nuclear Lobbies (still alive one year later, and nothing has changed…)
A molecular version of the drink I made from an old cocktail : Mayuko
Thus, you will need to make an radioactive melon core and the cooling fluid.

What’s really happening in Japan (therefore in the world) is just tragic and insane.
Please, make your own search and opinion about it and DO NOT FORGET to spread a word while making your cocktail for your guests. 

For the Radioactive Melon Core (放射性メロン炉心真珠) :

1,5oz. Radioactive Midori Melon Liqueur
1oz. Lime
0,5oz. unfiltered nuke plant rejected H2O
0,25oz. Sodium Alginate

- Mix all the ingredients together and place it in a round shape ice tray
- Put the tray in your freezer
- Once frozen, turn out the frozen mixture into a Calcium Chloride bath (10g for 1L of H2O)

The Cooling Fluid (冷却液) :

2oz. Herradura Bianco Tequila
1/2oz. Saint Germain Elderflower Liqueur (ニワトコ花リキュール)
0,5oz. Lemon
Dashes of Crafted Peach Schapps (ピーチシュナップス)
1 Radioactive Melon Core (放射性メロン炉心真珠)
Dust of Cesium 137

- Shake all ingredients but the Melon Pearl
- Place the Cesium 137 powder in the bottom of the straight glass, then Melon Pearl and strain the mix in it

In memory of all the (un)direct victims of the Nuclear Lobbies MURDERERS

Love a bit of Suspension and Spherification in a cocktail

2 months ago  2 notes

Layered Strawberry Mojito Jelly

From the Bottom:

-Strawberry

-Mint

-Sugar Syrup and Soda

-Small Lime pieces and Lime juice

(Source: cocktailmaking)

2 months ago  1 note

The Bacardi ‘Mojito of the Future’

2 months ago  3 notes

Jelly Shot Test Kitchen

Tips


 


A platter of Jelly Shots, ready to party (did we just use ‘party’ as a verb?  YIKES! We meant ‘ready FOR a party”!!!)

Going the distance.  Jelly shots can be prone to wilting in a buffet setting.  For our parties, we serve jelly shots in very small batches, ice cold from the fridge as a ‘passed’ item, rather than setting a tray out next to the cheese plate.  To give your jelly shots more staying power, add an extra 1/2 to a full envelope of gelatin to the recipe if:
  • jelly shots will be sitting out for longer than 20 to 30 minutes;
  • jelly shots will be served on skewers;
  • jelly shots will be set in a mold.    
Chill your serving platters, and place the platter on a bed of ice.  

Make ahead?  Yes or No?  Jelly shots can be made the night before your event.  However, don’t cut or unmold them until about an hour before serving.  Cut or unmold, and place them on a nonstick cookie sheet or plate until ready to plate. 

Making the Cut!  Here are a few easy techniques for making uniform shots without a mold:
  • Try using a paper guide for your knife. Cut out strips of graph paper or lined notebook paper, then place (don’t press) on top of the set gelatin mixture, and run your knife along the edge of the paper strip.  
  • Another easy method is to make a series of cuts, dividing the set gelatin first into two parts, then dividing each part again in two, working from vertical to horizontal cuts until the shots are the desired size. 
  • Also, our favorite knife for cutting jelly shots is a boning knife - medium length blade with a thin profile.  
Ensuring a Good Impression.  So a fancy, molded jelly shot is up your alley?  Try these simple tips:
  • Flexible Silicone Molds:  Prepare the molds with a light application of cooking spray.  Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.  To unmold, loosen the edges by pulling away from the side of the mold, and just pop each jelly shot out.  So easy! 
  • Jello Molds, Bundt pans, plastic candy molds, etc.:  Prepare the molds with a light application of cooking spray.  Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance.  To unmold, fill a large container or sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the pan/mold.  Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds is usually a good start for larger molds, and 5 for individual). Dry the bottom of the mold with a towel and check the edges to ensure they have loosened up.  (If not, repeat the dip for just a few seconds.) Place your serving plate on top of the mold and invert.   


Veggie or Vegan?  A Word on Gelatin Alternatives …



Jelly Shot Test Kitchen recipes are based on Knox gelatin (powdered form, comes in boxes containing four little brown packets).  Knox is widely available in the U.S., but not so much in other areas of the world.  Additionally, we are often asked about vegetarian options to gelatin.  In response, following are conversions from Knox to sheet gelatin and the vegetarian jelling agent agar agar.   We hope the below conversions are helpful!



  • Sheet / Leaf Gelatin: lots of options here - we tested Dr. Oetkers brand quality Gold extra with great results!  These sheets were about 3” x 5” and were quite easy to work with. If you are using another brand, you may want to refer to the package instructions to make sure our Dr. Oetker based conclusion is within the realm of gelatin possibility for your brand!  In our experience, you need a little bit more sheet gelatin than indicated on the package to arrive at a just-firm-enough jelly shot.  For example, one envelope of Knox will jell 1 cup of liquid, and the Dr. Oetker package indicated that 3 gelatin sheets would jell one cup of liquid, however, we added an additional 1/2 gelatin sheet per cup of liquid for a jelly shot that is firm enough to stand on its own.  

1 packet Knox =  3 1/2 sheets of gold quality sheet gelatin.


Instructions:  Prepare the sheet gelatin by soaking for a few minutes in cold water, squeeze out excess water, and add to the recipe before heating.  



  • Agar Agar:  There are two types of agar agar - flakes and powder.  We tested agar agar powder.  (Agar agar lakes are hard to find in our area, but we have on order!)  Unfortunately, we don’t have a brand to refer - the agar agar available at our local grocer is sold from a rather generic bin in the bulk herbs section.  As such, you may wish to do a test run with your agar agar ahead of serving to guests.  

1 packet Knox =  1/2 teaspoon agar agar powder


Instructions:  First, make sure all your ingredients are at room temperature. Add 1/2 of your mixer liquids (i.e. anything non-alcoholic, such as juice, soda, water, etc.) to a small saucepan.  Sprinkle with agar agar.  Allow to soak for five minutes. Bring mixture just to a boil.  Reduce to low heat, and simmer for 1 to 4 minutes.  (When you can see that the agar agar is fully dissolved, it’s done.) Remove from heat.  Working quickly, add the remaining amounts of your mixers to the agar agar mixture and stir well.  Next, stir in the liquor(s). Pour mixture into desired pan, and place in refrigerator to set.  (Agar agar sets at 78 degrees Fahrenheit.  Although it is possible to allow an agar agar based jelly shot to set on a countertop, a cold jelly shot tastes best!)  


Note: if you are using a flexible silicon mold to set your agar agar based jelly shots, make sure it is extra squeaky clean.  Apparently, agar agar doesn’t react well to grease or oil.  Don’t worry, you won’t have trouble unmolding.  Once set, agar agar pops right out - it is pretty amazing stuff!

(Source: jelly-shot-test-kitchen.blogspot.com)

3 months ago 

Heston Blumenthal - Absinthe Jelly

3 months ago  1 note

richardtwatters:

Heston Blumenthals Alice in Wonderland - Drink me Potion

3 months ago  4 notes

designersof: A packaging concept for a 21st CenturyScotch whisky brand that challengescategory convention and rituals andappeals to an international femaleconsumer. I named my whisky brand “friskii”. I called it this as I wanted the whisky to appeal to the females who like to work and play hard. The definition on frisky is “energetic, lively and playful” which I think describes my brand perfectly. The two i’s in friskii come from the fact Scotch whisky is double distilled, so the i’s represent double. The design on the back of the bottle is on the inside of the bottle too, this is then seen when you look through the front of the bottle, leaving the design to distort through the liquid.I wanted the whisky to be sold with serving suggestions or cocktails, so on the back of the packaging there will be a “friskii cocktail”. Different cocktails will come out as part of special edition bottles and packaging. 

designersof:

BrandA packaging concept for a 21st CenturyScotch whisky brand that challengescategory convention and rituals andappeals to an international femaleconsumer. 

I named my whisky brand “friskii”. I called it this as I wanted the whisky to appeal to the females who like to work and play hard. The definition on frisky is “energetic, lively and playful” which I think describes my brand perfectly. The two i’s in friskii come from the fact Scotch whisky is double distilled, so the i’s represent double. 

The design on the back of the bottle is on the inside of the bottle too, this is then seen when you look through the front of the bottle, leaving the design to distort through the liquid.

I wanted the whisky to be sold with serving suggestions or cocktails, so on the back of the packaging there will be a “friskii cocktail”. Different cocktails will come out as part of special edition bottles and packaging. 
Packaging
Poster

3 months ago  20 notes View high resolution

designcloud: Tipsy by Loris&Livia “They look a bit out of shape, a bit wrong, just like the world around you when you get tipsy! Reminders of the merry atmosphere in over-crowded bars, standing like happy cocktail lovers defying the laws of gravity, Loris&Livia’s glasses were put in a kiln at a very high temperature until reaching their melting point. The process resulted in a slow deformation of the pieces while preserving their original identity.” You can buy the Tipsy glasses here.

designcloud:

Tipsy by Loris&Livia

“They look a bit out of shape, a bit wrong, just like the world around you when you get tipsy! Reminders of the merry atmosphere in over-crowded bars, standing like happy cocktail lovers defying the laws of gravity, Loris&Livia’s glasses were put in a kiln at a very high temperature until reaching their melting point. The process resulted in a slow deformation of the pieces while preserving their original identity.”

You can buy the Tipsy glasses here.

3 months ago  247 notes

Mojito Sorbet

Mojito Sorbet Recipe

“A fresh-tasting mint-lime sorbet that reflects the flavors of a mojito. The optional rum in the recipe helps the sorbet not freeze too hard if being stored in the freezer. Delicious on its own, and also tasty mixed with rum for a frozen mojito.”

Prep Time:
 10 Min
Cook Time:
 5 Min
Ready In:
 1 Hr 15 Min

Servings  (Help)

USMetricCalculate Original Recipe Yield 16 servings
 

Ingredients

  • 90 ml water
  • 75 g white sugar
  • 5 g mint leaves, packed
  • 9 g grated lime zest
  • 90 ml freshly squeezed lime juice
  • 135 ml citrus-flavored sparkling water
  • 10 ml rum (optional)

Directions

  1. Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
  2. Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.

3 months ago  1 note

Homemade Honey and Elderflower Mojito. Mixology and Photography by Richard Thomas Watters

Homemade Honey and Elderflower Mojito.

Mixology and Photography by Richard Thomas Watters

3 months ago  1 note View high resolution

The Hendrick’s Gin Rickey, a light, refreshing summer cocktail, packaged in a ready to drink bottle.

Designed by Brandon Lee, Academy of Art University

(Source: The Dieline)

3 months ago  6 notes

Fancy scientific cocktails

thelibatarians:

A scientific approach to cocktails via http://liqurious.notcot.org/

3 months ago  1 note

fortheloveofballs: Make your cocktail even more delightful tasting….and pretty! Genius for parties or any old day.  Prepara Ice Balls 

fortheloveofballs:

Make your cocktail even more delightful tasting….and pretty! Genius for parties or any old day.  Prepara Ice Balls 

Cocktail Basics by Richard Thomas Watters

Cocktail Basics

by Richard Thomas Watters

usthen:

Michele (ミシェル)
incense smoked 

I came up with a really nice and simple amaretto sour (I picked up the scotch idea from Jeffrey Morgenthaler’s recipe. Very simple and obvious harmony with amaretto).
Amaretto sour sounds like a very light, mature, feminine and elegant cocktail to me. But with a lack of mystery, darkness and orientalism. You know what I mean? Smoke !
It took me time to decide what kind of smoke I would incorporate in, and after few trials I came up with incense (not usual incense but raw moist and dark barks)
And to add more sweetness, I have added a veil of Orange thru bitters and zest (which is very important to dispel this “wet dog” smell from eggwhite).
The only thing to take care of is the shaking of the mix in the incense. Be really careful not to shake to hard and too much, otherwise the drink will really be too much perfumed.
This drink is really amazing and I guess you will enjoy it.
As last words, I dedicate this drink to Michele Lamy who, to me, really stick to the image of this cocktail 

अच्छी सेहत के लिए! 

1,5oz. DiSaronno Amaretto
0,75oz. Monkey Shoulder Scotch Whisky
1oz. Lime
1tsp. Maple Syrup
Dash : Ardbeg Islay Whisky
Dash : Dr. Adam’s Aphrodite Bitter
Dash : Bitter Truth Orange Bitter
Eggwhite (卵白)
Pinch : Emirates Bakhoor Incense 

- Shake eggwhite in a boston shaker
- Add all ingredients but incense
- Light up the incense and input (with a smoke machine) the smoke in a bottle.
- Pour the mix in the bottle and gently shake 4-5 times
- Pour the mix in a shaker, add ice and shake hard and longer
- Strain into a single old fashioned glass (or a double old fashioned with an iceball)
- Garnish, invoke Dionysos and enjoy

Garnish : Orange Zest, Griottines, Vegetal Charcoal
付け合わせ : オレンジゼスト、Griottines, 木炭

Wow well aren’t these picture’s just beautiful! I can imagine the cocktail tastes equally as good as it looks

(via usthen)

richardtwatters:

usthen:

福島第一自殺ショット : Fukushima Suicide Shot
(one year later and nothing has changed. This suicide shot is dedicated to Tepco, Areva and all the nuclear lobbies who killed and will kill, and who are still alive…)


THE new way to suicide !
easy to make, cheap and enough to pass away ! no failure ! GUARANTEE !!
Pain and massive bleeding spread on few months.
Shorter than the long and passive sentence you will endure from the Japanese disaster.
This drink was made in close collaboration with Tepco Japan, Areva France and all the Nuclear Lobbies (still alive one year later, and nothing has changed…)
A molecular version of the drink I made from an old cocktail : Mayuko
Thus, you will need to make an radioactive melon core and the cooling fluid.

What’s really happening in Japan (therefore in the world) is just tragic and insane.
Please, make your own search and opinion about it and DO NOT FORGET to spread a word while making your cocktail for your guests. 

For the Radioactive Melon Core (放射性メロン炉心真珠) :

1,5oz. Radioactive Midori Melon Liqueur
1oz. Lime
0,5oz. unfiltered nuke plant rejected H2O
0,25oz. Sodium Alginate

- Mix all the ingredients together and place it in a round shape ice tray
- Put the tray in your freezer
- Once frozen, turn out the frozen mixture into a Calcium Chloride bath (10g for 1L of H2O)

The Cooling Fluid (冷却液) :

2oz. Herradura Bianco Tequila
1/2oz. Saint Germain Elderflower Liqueur (ニワトコ花リキュール)
0,5oz. Lemon
Dashes of Crafted Peach Schapps (ピーチシュナップス)
1 Radioactive Melon Core (放射性メロン炉心真珠)
Dust of Cesium 137

- Shake all ingredients but the Melon Pearl
- Place the Cesium 137 powder in the bottom of the straight glass, then Melon Pearl and strain the mix in it

In memory of all the (un)direct victims of the Nuclear Lobbies MURDERERS

Love a bit of Suspension and Spherification in a cocktail

Layered Strawberry Mojito Jelly

From the Bottom:

-Strawberry

-Mint

-Sugar Syrup and Soda

-Small Lime pieces and Lime juice

(Source: cocktailmaking)

The Bacardi ‘Mojito of the Future’

Jelly Shot Test Kitchen

Tips


 


A platter of Jelly Shots, ready to party (did we just use ‘party’ as a verb?  YIKES! We meant ‘ready FOR a party”!!!)

Going the distance.  Jelly shots can be prone to wilting in a buffet setting.  For our parties, we serve jelly shots in very small batches, ice cold from the fridge as a ‘passed’ item, rather than setting a tray out next to the cheese plate.  To give your jelly shots more staying power, add an extra 1/2 to a full envelope of gelatin to the recipe if:
  • jelly shots will be sitting out for longer than 20 to 30 minutes;
  • jelly shots will be served on skewers;
  • jelly shots will be set in a mold.    
Chill your serving platters, and place the platter on a bed of ice.  

Make ahead?  Yes or No?  Jelly shots can be made the night before your event.  However, don’t cut or unmold them until about an hour before serving.  Cut or unmold, and place them on a nonstick cookie sheet or plate until ready to plate. 

Making the Cut!  Here are a few easy techniques for making uniform shots without a mold:
  • Try using a paper guide for your knife. Cut out strips of graph paper or lined notebook paper, then place (don’t press) on top of the set gelatin mixture, and run your knife along the edge of the paper strip.  
  • Another easy method is to make a series of cuts, dividing the set gelatin first into two parts, then dividing each part again in two, working from vertical to horizontal cuts until the shots are the desired size. 
  • Also, our favorite knife for cutting jelly shots is a boning knife - medium length blade with a thin profile.  
Ensuring a Good Impression.  So a fancy, molded jelly shot is up your alley?  Try these simple tips:
  • Flexible Silicone Molds:  Prepare the molds with a light application of cooking spray.  Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.  To unmold, loosen the edges by pulling away from the side of the mold, and just pop each jelly shot out.  So easy! 
  • Jello Molds, Bundt pans, plastic candy molds, etc.:  Prepare the molds with a light application of cooking spray.  Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance.  To unmold, fill a large container or sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the pan/mold.  Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds is usually a good start for larger molds, and 5 for individual). Dry the bottom of the mold with a towel and check the edges to ensure they have loosened up.  (If not, repeat the dip for just a few seconds.) Place your serving plate on top of the mold and invert.   


Veggie or Vegan?  A Word on Gelatin Alternatives …



Jelly Shot Test Kitchen recipes are based on Knox gelatin (powdered form, comes in boxes containing four little brown packets).  Knox is widely available in the U.S., but not so much in other areas of the world.  Additionally, we are often asked about vegetarian options to gelatin.  In response, following are conversions from Knox to sheet gelatin and the vegetarian jelling agent agar agar.   We hope the below conversions are helpful!



  • Sheet / Leaf Gelatin: lots of options here - we tested Dr. Oetkers brand quality Gold extra with great results!  These sheets were about 3” x 5” and were quite easy to work with. If you are using another brand, you may want to refer to the package instructions to make sure our Dr. Oetker based conclusion is within the realm of gelatin possibility for your brand!  In our experience, you need a little bit more sheet gelatin than indicated on the package to arrive at a just-firm-enough jelly shot.  For example, one envelope of Knox will jell 1 cup of liquid, and the Dr. Oetker package indicated that 3 gelatin sheets would jell one cup of liquid, however, we added an additional 1/2 gelatin sheet per cup of liquid for a jelly shot that is firm enough to stand on its own.  

1 packet Knox =  3 1/2 sheets of gold quality sheet gelatin.


Instructions:  Prepare the sheet gelatin by soaking for a few minutes in cold water, squeeze out excess water, and add to the recipe before heating.  



  • Agar Agar:  There are two types of agar agar - flakes and powder.  We tested agar agar powder.  (Agar agar lakes are hard to find in our area, but we have on order!)  Unfortunately, we don’t have a brand to refer - the agar agar available at our local grocer is sold from a rather generic bin in the bulk herbs section.  As such, you may wish to do a test run with your agar agar ahead of serving to guests.  

1 packet Knox =  1/2 teaspoon agar agar powder


Instructions:  First, make sure all your ingredients are at room temperature. Add 1/2 of your mixer liquids (i.e. anything non-alcoholic, such as juice, soda, water, etc.) to a small saucepan.  Sprinkle with agar agar.  Allow to soak for five minutes. Bring mixture just to a boil.  Reduce to low heat, and simmer for 1 to 4 minutes.  (When you can see that the agar agar is fully dissolved, it’s done.) Remove from heat.  Working quickly, add the remaining amounts of your mixers to the agar agar mixture and stir well.  Next, stir in the liquor(s). Pour mixture into desired pan, and place in refrigerator to set.  (Agar agar sets at 78 degrees Fahrenheit.  Although it is possible to allow an agar agar based jelly shot to set on a countertop, a cold jelly shot tastes best!)  


Note: if you are using a flexible silicon mold to set your agar agar based jelly shots, make sure it is extra squeaky clean.  Apparently, agar agar doesn’t react well to grease or oil.  Don’t worry, you won’t have trouble unmolding.  Once set, agar agar pops right out - it is pretty amazing stuff!

(Source: jelly-shot-test-kitchen.blogspot.com)

Heston Blumenthal - Absinthe Jelly

richardtwatters:

Heston Blumenthals Alice in Wonderland - Drink me Potion

designersof: A packaging concept for a 21st CenturyScotch whisky brand that challengescategory convention and rituals andappeals to an international femaleconsumer. I named my whisky brand “friskii”. I called it this as I wanted the whisky to appeal to the females who like to work and play hard. The definition on frisky is “energetic, lively and playful” which I think describes my brand perfectly. The two i’s in friskii come from the fact Scotch whisky is double distilled, so the i’s represent double. The design on the back of the bottle is on the inside of the bottle too, this is then seen when you look through the front of the bottle, leaving the design to distort through the liquid.I wanted the whisky to be sold with serving suggestions or cocktails, so on the back of the packaging there will be a “friskii cocktail”. Different cocktails will come out as part of special edition bottles and packaging. 

designersof:

BrandA packaging concept for a 21st CenturyScotch whisky brand that challengescategory convention and rituals andappeals to an international femaleconsumer. 

I named my whisky brand “friskii”. I called it this as I wanted the whisky to appeal to the females who like to work and play hard. The definition on frisky is “energetic, lively and playful” which I think describes my brand perfectly. The two i’s in friskii come from the fact Scotch whisky is double distilled, so the i’s represent double. 

The design on the back of the bottle is on the inside of the bottle too, this is then seen when you look through the front of the bottle, leaving the design to distort through the liquid.

I wanted the whisky to be sold with serving suggestions or cocktails, so on the back of the packaging there will be a “friskii cocktail”. Different cocktails will come out as part of special edition bottles and packaging. 
Packaging
Poster
designcloud: Tipsy by Loris&Livia “They look a bit out of shape, a bit wrong, just like the world around you when you get tipsy! Reminders of the merry atmosphere in over-crowded bars, standing like happy cocktail lovers defying the laws of gravity, Loris&Livia’s glasses were put in a kiln at a very high temperature until reaching their melting point. The process resulted in a slow deformation of the pieces while preserving their original identity.” You can buy the Tipsy glasses here.

designcloud:

Tipsy by Loris&Livia

“They look a bit out of shape, a bit wrong, just like the world around you when you get tipsy! Reminders of the merry atmosphere in over-crowded bars, standing like happy cocktail lovers defying the laws of gravity, Loris&Livia’s glasses were put in a kiln at a very high temperature until reaching their melting point. The process resulted in a slow deformation of the pieces while preserving their original identity.”

You can buy the Tipsy glasses here.

Mojito Sorbet

Mojito Sorbet Recipe

“A fresh-tasting mint-lime sorbet that reflects the flavors of a mojito. The optional rum in the recipe helps the sorbet not freeze too hard if being stored in the freezer. Delicious on its own, and also tasty mixed with rum for a frozen mojito.”

Prep Time:
 10 Min
Cook Time:
 5 Min
Ready In:
 1 Hr 15 Min

Servings  (Help)

USMetricCalculate Original Recipe Yield 16 servings
 

Ingredients

  • 90 ml water
  • 75 g white sugar
  • 5 g mint leaves, packed
  • 9 g grated lime zest
  • 90 ml freshly squeezed lime juice
  • 135 ml citrus-flavored sparkling water
  • 10 ml rum (optional)

Directions

  1. Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
  2. Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.

Homemade Honey and Elderflower Mojito. Mixology and Photography by Richard Thomas Watters

Homemade Honey and Elderflower Mojito.

Mixology and Photography by Richard Thomas Watters

The Hendrick’s Gin Rickey, a light, refreshing summer cocktail, packaged in a ready to drink bottle.

Designed by Brandon Lee, Academy of Art University

(Source: The Dieline)

Fancy scientific cocktails

thelibatarians:

A scientific approach to cocktails via http://liqurious.notcot.org/

Jelly Shot Test Kitchen
Mojito Sorbet

About:

I am a 4th Year Design For Industry Student at Northumbria University in Newcastle Upon-Tyne. This Blog is to aid my Exploration Project on Cocktail making within the home.

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