Favourites / Behind the scenes - 99 Bar & Orchid Cocktail shoots.

Before I was off to France with RGU I had helped out 99 Bar & Kitchen and Orchid Aberdeen with their new cocktail menus. So after chatting to both we decided on trying to do something a little more creative with the photos to make them more involved with the drink and engaging / enticing to the viewer which sounded great to me.

I’ll start off with the photos for 99 Bar - Their menu had a literature theme so we took that and ran with it - I had a few shots in mind one of which was to get photo through the window at the front facade of 99. For this and a few others I needed a model to sit in so big thanks to the lovely Rebecca Gallacher for helping me out.

The Old CuriosityWestbourne Strength Gin, Apple Brandy, Dry Vermouth, House made Grenadine and Absinth

Beatrix TippleWhisky, Orange Cognac, Citrus, House Made Carrot Cake Syrup, egg white and nutmeg.

Beatrix TippleWhisky, Orange Cognac, Citrus, House Made Carrot Cake Syrup, egg white and nutmeg.

Peanut’s AdventureBourbon, Vanilla Liquor, House made Vanilla gomme, Chocolate, Peanut Butter and a whole egg

For the most part the books linked to the books and I particularly like the ‘Old Curiosity’ window photo and ‘Peanuts Adventure’. Added shots are Sean making the Beatrix Tipple and Rebecca enjoying some Charles Dickens by the window.

Orchids menu didn’t have a theme but we wanted to make the photos a little more unique and distinct than usual and here are the results - Most of which are not the ones Orchid posted which is interesting!

The Milk Man’s Punch - Havana ClubAmer picon Dr Adam Elmegirab’s Bitters Orinoco & AphroditeVanilla SyrupMilk & CreamToasted Marshmallow to top.

Ode To Be Old Fashioned - Rittenhouse Rye, Dr Adam Elmegirab’s Bitters Spanish and our house bitters, honey and finished off with orange blossom perfume.

Martin Farmer pouring ‘The Micra’

Raisin and Saltana Sour - twisted up the classic Whisky Sour by infusing raisins intoMonkey Shoulder and creating a smokey orgeat syrup using Laphroaig, finished off with citrus, egg white and small batch Orchid bitters.

Pepino - Lapsang souchong infused el Jimador Tequila, pink peppercorn infused Cocchi Americano and The Balvenie Doublewood.

Harvey Smash - fresh ginger, Creme de Peche, citrus and a healthy dose of Evan Williams Bourbon

Cafe Au Lait - espresso distillate, vanilla essence, distilled almond milk.

Super happy with all of these and was a great couple of days shooting these amazing drinks looking forward to seeing what creative, delicious beverages I’ll have to photograph next.