Signature Craft Cocktail Cinemagraphs + Recipe
The bar program at a wedding is normally a big deal to many guests, so why not get creative? We designed our signature cocktails to personify us and fit the overall aesthetic concept of the day. For us the bar decor was as important as the drinks themselves. We had the luxury of being friends with the lovely Taylor Francis who designed our "apothecary" bar sign for our botanical themed signature cocktails. We decided later on to extend our gratitude and make some fun bar sign cinemagraphs in our studio.
Brushfire Signature Cocktail Recipe
The name came first. I knew I wanted 3 key aromatic elements: smokiness, woodiness, and herbaceousness. I decided on the smoky Black Grouse as my base spirit. I did some research and discovered a blog post about a local drink - “Smoked Rose” at Sassafras in Hollywood. The snifter was smoked using rosemary over a candle, something that wasn’t practical for my bartenders. Instead I steeped some lapsang souchong in everclear and dropped it into an atomizer that could be quickly sprayed over top. I brewed some simple syrup with rosemary from the garden. I replaced green for yellow Chartreuse for a more herbal hit, and added bitters for dimension. The result was exactly what I hoped for, and it killed.
- 2oz. The Black Grouse Wiskey
- .5oz. Green Chartreuse
- .25oz. Rosemary Simple Syrup
- generous dash of Crude “Rizzo” Rosemary/Grapefruit/Peppercorn Bitters
- spritz of Smoke Tincture (from atomizer)
- rosemary for garnish
for Rosemary Simple Syrup:
- 1 cup sugar
- 1 cup water
- 10 rosemary sprigs
Mix sugar in water in a small pot and heat on medium-high heat until sugar dissolves. Once sugar is dissolved remove from heat and add rosemary sprigs. Let sit and steep for 5-10 minutes, up to an hour for more woodiness. Strain, bottle, and store cold.
for Smoke Tincture:
- .5 cup high-proof grain alcohol
- .25 cup lapsang souchong loose tea
Combine the two ingredients in an airtight glass container. Let sit for a week in a cool, dark place. Gently shaking every few days. After a week, strain with a fine mesh strainer with a coffee filter placed inside.
Add first 4 four ingredients to a mixing glass with ice, and stir until cold. Strain into a coupe, spritz the top with smoke tincture from atomizer. Garnish with rosemary sprig and serve.
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