A little cocktail to warm the belly and hopefully ease the snow-shoveling-induced twinge in my back tonight. I’ll call it a “New England Winter Warmer”, because why not? It’s basically a rye sour, with some New England components swapped in for the simple syrup.
Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/250s @ ƒ/4, ISO100. One SB-700 camera right and slightly behind/above scene, 1/6 power, built-in diffuser deployed. Flagged with black card to keep the flash from hitting the background directly, and bounced everything off a silver reflector directly opposite the flash, bouncing downwards, to fill shadows and get just a little light on the background. Color finishing in Aperture and Nik Viveza.
2 oz. rye whiskey (I used New England Distilling’s Gunpowder Rye)
1 oz. lemon juice
1/2 oz. Grade B maple syrup
1/2 oz. Boiled Cider (I used some spiced homemade stuff)
1/4 oz. Fernet Branca
lemon slice and maraschino cherry for garnish
Shake rye, lemon juice, syrups, and Fernet Branca with ice in a cocktail shaker. Strain into an ice-filled rocks glass. Garnish with lemon slice and cherries.
Tagged: , AF Nikkor 50mm f/1.8 , nikon , d7000 , cocktail , drink , rye , lemon , fernet branca , maple syrup , boiled cider , recipe , strobist