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'

Beer: Ancient Egypt
Humulus lupulus, Hops    •©2016, 12" X 16"

Gin: Holland
Juniperus communis, Juniper   •©2016, 16" X 12"

Rum: Caribbean
Saccharum offincinarum, Sugar cane    ©2016, 12" X 16"

Vodka: Russia
Solanum tuberosa, Potatoes   ©2016, 16"X12"

Aqavit: Scandinavia
Secale cereale, Rye   • ©2016, 16" X 12"

Brandy: Ancient Rome
Vitis vinifera , Grapes   •©2016, 12" X 16

Whiskey: Scotland/Ireland,
Hordeum vulagare, Barley     •©2016, 16" X 12"

Bourbon: United States
Zea mays, Corn    ©2016, 12" X 16"

Sake: Japan
Oryza sativa, Rice    • ©2016, 16" X 12"

Amaretto: Italy,
Prunus armeniaca, Apricot  ©2016, 12"X 16"

White Wine: Armenia
Vitis vinifera, Grapes   ©2016, 12" X 16"

Ouzo: Greece
Pimpinella anisum, Anise    ©2016, 16" X 12"

Red Wine: Armenia
Vitis vinifera, Grapes  •©2016, 12" X 16"

Tequila: Mexico
Agave tequiliana, Agave   ©2016, 12" X 16"