Distilled: botany behind the bar
dis•till
verb \di-’stil\
: to make (a liquid) pure by heating it until it becomes a gas and then cooling it until it is a liquid again ; to purify (a liquid) by distillation
: to make (a strong alcoholic drink) by using this process
: to take the most important parts of something and put them in a different, improved form
Ahhh. . . adult beverages.
I make connections between people and plants that feed, clothe, shelter, heal and sustain us. This time, it’s all about the refreshing botany behind the bar. I began with photographs transformed by Polaroid transfer into prints, then added colored pencil drawings, observing the essence of the alcohol in gleaming glass and clinking ice cubes. The combination is my comment; every intoxicating libation started as a plant.
From Absinthe to Vodka, name your poison.
Colored pencil with Polaroid Transfer • = SOLD
Absinthe: Switzerland, Artemesia absinthum, Wormwood ©2016, 16" X 12"
Amaretto: Italy, Prunus armeniaca, Apricot ©2016, 12" X 16"
Bourbon: United States, Zea mays, Corn • ©2016, 12" X 16"
Gin: Holland, Juniperus communis, Juniper • ©2016, 16" X 12"
Red Wine: Armenia, Vitis vinifera, Grapes • ©2016, 12" X 16"
Sake: Japan, Oryza sativa, Rice • ©2016, 16" X 12"
Tequila: Mexico, Agave tequiliana, Agave ©2016, 12" X 16"
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Aqavit: Scandinavia, Secale cereale, Rye • ©2016, 16" X 12"
Beer: Ancient Egypt, Humulus lupulus, Hops • ©2016, 12" X 16"
Brandy: Ancient Rome, Vitis vinifera , Grapes • ©2016, 12" X 16"
Ouzo: Greece, Pimpinella anisum, Anise ©2016, 16" X 12"
Rum: Caribbean, Saccharum offincinarum, Sugar cane ©2016, 12" X 16"
Whiskey: Scotland/Ireland, Hordeum vulagare, Barley • ©2016, 16" X 12"
White Wine: Armenia, Vitis vinifera, Grapes ©2016, 12" X 16"
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