How blackberry simple syrup helped both my portfolio and my taste buds.
Earlier this month I threw it out there in our Grey Salt Collective Facebook Group that I was a bit low in the beverage category within my portfolio, and that I would actively #workmycraft by creating new imagery.
I also challenged everyone to ask themselves the same question.
That’s a thing, you know. Identifying what you want or need to work on.
It’s the first step. Whether you are needing to create content for your portfolio, for your marketing pieces, to work on a particular skill…whatever it is, you need to give it a name.
Now that I had my subject, it was time to plan a photo shoot.
But I also want to talk about one of my favorite (never get tired of talking about) topics – collaboration.
Collaborating with other creatives is one of the best ways to boost your inspiration and image creation.
When’s the last time you shot with anyone else but yourself?
Why not be the first to reach out to someone whose work your admire in your home town, and set up a coffee to get to know each other.
From there, set up a creative play date.
Take turns choosing a theme, and plan out your photo shoot.
Learn from each other, support each other, and create together.
On my own, I could NEVER have created the images below, but together with another artist, or maker, or stylist, or even another fellow photographer, the opportunities to create imagery out of your ‘normal’ is endless.
In some cases, your clients can be the best collaborators, like for this shoot.
Chuck Pfahler of Adesso asked me to photograph him foraging for this season’s elderflower crop – look for that post, with drinks, soon.
*Remember the BEVERAGE PHOTOS I was lacking?
I got another call a few days later to let me know he’d be heading back out to forage for wild blackberries and then will be making his simple syrups + signature cocktails that evening, and would I like to come over and make some photos? *MORE BEVERAGE PHOTOS
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I’ve been fortunate to document Chuck’s journey through imagery over the past couple of years.
Crafting Food Narratives is my specialty, and I love partnering with businesses like Chucks that allow me to create images that tell their story in a fluid manner. Not over story-boarded or too ‘tight’, instead, with an organic feel and flow that takes us on an adventure, still very much embodying what the brand is all about.
Tonight’s impromptu narrative was about the Wild Blackberry Cocktail – an easy going mix of process shots, ingredient shots, beauty shots, and unscripted moments while tasting and testing this flavor profile.
AND, we even managed to sneek in a few Strawberry Cocktails before the night was over.
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Tech Notes:
Camera + Lenses – Canon 5dMark3 . Canon 100mm f/2.8 L IS Macro . Canon EF 24‑70mm f/2.8L
We wanted the shoot to mimic a mid to late afternoon summer day, with touches of hard light streaming onto Chuck, into the kitchen and work station, as well as a bright, openly lit day on the back deck.
I knew we would run out of light by the time we got to his house to begin the cocktail creation part of the photo shoot. The last shots of the day were, in fact, taken at dusk
Outside of the first two images, and another of the blackberries in the colander, all of the images for this post were lit with one Profoto D-1 strobe, bare bulb.
We kept the propping and styling fun, and was sure to match every element to the story we were telling, while adhering to Adesso’s brand identity.
Find Chuck’s Wild Blackberry, Basil + Rum Cocktail recipe at the end of the post and enjoy the taste of summer in your mouth all season long.
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SAVOUR THE NOW
Chuck is the founder, roaster and seasonal infusions flavor maker behind Adesso, a small batch, artisan craft coffee + craft cocktail pop up – soon to be brick & mortar destination.
He began this passionate sojourn into coffee years ago, taking the time needed to refine & master his skills, develop his seasonal signature syrups, brand, and ultimately create his company.
Adesso means “now” in Italian, and Chuck embodies the practice of immersing himself in the moment, not giving in to the constant rush and bombardment of non essential factors.
His drinks are full of flavor without big fanfare.
Simple, textural, censorial pleasures ~ enjoyed in the moment.
This past year Chuck has added craft cocktails to the mix, continuing to use flavors of the season to create his signature syrups that add sublime magic to these beverages.
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Strawberry Basil a la An Italian Picnic
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Wild Blackberry, Basil + Rum Cocktail
by Chuck Pfahler
Blackberry Simple Syrup
8 ounces blackberries (picked through and rinsed well)
*IF you are foraging for wild ‘anything’ be absolutely sure you KNOW what you are picking, and that no chemicals have been applied*
8 ounces demerara sugar
8 ounces water
Combine blackberries, sugar and water in a non reactive saucepan, and heat over medium flame for 20 minutes until sugar is dissolved.
Do not crush berries, they should retain their shape.
Strain mixture through a sieve, collecting the syrup.
Retain berries in a container, store both in the fridge for up to 2 weeks.
Cocktail
2 ounces Flor de Caña Rum
1 ounce freshly squeezed lemon juice
1 ounce blackberry simple syrup
a couple springs of basil
ice
In a shaker, add all ingredients, give a vigorous shake and pour over ice into glasses.
Add a sprig of rosemary garnished with a few of the simple syrup prepared blackberries.
serves 2
