taste

an area to explore food/drink and art pairings in preparation for the upcoming show.

Virtual Event: Fall 2021 – Ekphrastic Edibles

People can see the artwork (in person), hear the poets, and taste the inspiration (create drinks per the instructions below)

em: taste@artemissf.com


Made in Mexico

Hibiscus bomb highball – A response to Allison Cobb’s book Plastic: An Autobiography

Hibiscus cocktail …

Response

This drink was made in response to Allison Cobb’s book, Plastic: An Autobiography. In it, she explores her childhood town, Los Alamos, where the first atomic bomb was made. She also addresses the relationship in between plastic waste, climate change, and racism.

“Made in Mexico[‘s]” hibiscus bomb echoes the Los Alamos atomic bomb. It subtly criticizes the waste generated by the globalization of produce by using ingredients grown in Mexico: hibiscus and lime. By dropping a small glass inside a larger one, I nod to the excess packaging needed for globalized products.

Ingredients

  • 2oz of light rum (I used Bacardi)
  • 1 teaspoon of simple syrup
  • .75 oz of lime juice
  • Lemon/Mint ice cubes 
  • Sparkling water
  • Concentrated hibiscus tea (from hibiscus flowers) 
    • infused with ginger and mint (optional)
  • Bunch of mint leaves 
  • Lemon

Tools

  • Tea pot
  • Tall glass
  • Shot glass
  • Mixing tool
  • Ice cube tray 

Illustrated Steps

Directions

  1. Remove a handful of mint leaves from their stem and slice pieces of lemon into chunks that could fit into an ice cube. Place mint and lemon pieces into an ice cube tray. Fill tray with water and put it in the freezer for about 3 hours. 
  2. Brew 2 teaspoons of dried hibiscus flowers in 2 cups of boiling water. Let steep for 5 minutes. Pour tea into a shot glass
  3. Optional: add 1 teaspoon of chopped ginger and a handful of fresh mint leaves to the pot for extra flavor
  4. Pour rum, lime juice, simple syrup, and sparkling water into tall glass
  5. Drop shot glass containing hibiscus concentrate into tall glass 
  6. Throw in lemon/mint ice cubes, give the drink a mix, and voilà!

Prime & Tonic

A colorful take on gin and tonic – in response to Marianne’s watercolor packages and bubble wrap

Response

This drink was made in response to Marianne’s watercolor packages and bubble wrap. The sting from the sparkling water evokes the air found in bubble wrap. The colored syrup gives the drink a color that resembles that of a cardboard shipping box. The result: an airy drink that is light yet leaves a trace of its waste through the lemon/mint ice cubes.

Ingredients

  • 2 oz of gin
  • Sparkling water
  • Hibiscus syrup
    • 2 cups water
    • 1 cup pure cane sugar
    • 1 cup dried hibiscus flowers
    • Zest from 1 lemon
  • Lemon/Mint ice cubes

Illustrated Steps

Directions

  • Hibiscus syrup:
  1. Let’s start with the syrup: Boil water then add sugar.
  2. When sugar has dissolved turn off heat and add hibiscus flowers, grated ginger and lemon zest. Let steep for 20 minutes.
  3. Strain the syrup and let it cool 30 minutes in a glass jar
  • Cocktail:
  1. Place lemon/mint ice cubes in a medium sized mason jar
  2. Pour in gin, sparkling water, and hibiscus syrup and mix all together
  3. Garnish with a lemon wheel if desired

Precious Cargo

Hibiscus tea with lemon and mint ice cubes (non alcoholic)

Ingredients

  • 2 heaping teaspoons of hibiscus flowers
  • 4 cups boiling water
  • Lemon/Mint ice cubes

Illustrated Steps

Directions

  1. Boil water
  2. Put hibiscus flowers in a strainer in the teapot
  3. Pour boiling water into teapot and let steep for 5 minutes
  4. Remove strainer and let tea cool for 2 hours
  5. Put mint/lemon ice cubes in a highball glass and pour in hibiscus tea
  6. Garnish with a lemon wheel if desired

That “Your Order Has Been Shipped” Feeling

Sparkling water with lemon mint ice cubes (non alcoholic) – A response to Emily Gui’s BAMFA MFA thesis exhibition

Response

This drink was made in response to Emily Gui’s MFA thesis exhibition. In it, she used the paper from Amazon boxes to wrap various household objects. The use of water in different states (solid and sparkling) echoes the recycling of the paper. Having ice cubes made out of the different parts of the lemon (juice and fruit) reinforces this theme.

Ingredients

  • Sparkling water
  • Lemon/Mint ice cubes

Illustrated Steps

Directions

  1. Put lemon/mint ice cubes in a highball glass and pour in sparkling water
  2. Garnish with a lemon wheel or mint sprig if desired

Enjoy!

~ Mala


Archive: Slow Art Day Sun Apr 4, 2020  – Ekphrastic Edibles

As we are in lockdown, People can see the artwork (digitally), and taste the artwork (create drinks per the instructions below)

Misterios con Matcha

Matcha lemonade – A response to Maritza Ruiz-Kim’s painting series “Progress”

Matcha lemonade with lemon ice cubes and grated ginger. Garnished with lemon wheel.

Response

This drink was made in response to Ruiz-Kim’s painting series, “Progress.” In this piece the artist meditates on the paradoxes of division. As members of the human race each person, independently of their race, gender, or socioeconomic background, is inherently the same. Yet people create invisible borders in between each other based on constructed concepts. Here Ruiz-Kim portrays this feeling of self-inflicted separation by juxtaposing triangles of different colors and shapes on top of each other. By doing so, she highlights the irony of differentiation.

My goal in “Misterios con Matcha” is to portray the artist’s theme of useless fragmentation. Here I have depicted the lemon in several different states: solid, liquid, and frozen. The citrus fruit is masked with unexpected colors (like the green of the matcha) and forms (like the liquid of the lemonade) to give the impression of difference. Yet when the consumer finishes their drink the ice will melt and the slices of lemon that were contained within it will sink to the bottom of the glass. At the end of the day, a lemon remains a lemon. No matter how many costumes a person can wear, they will never escape their identity as man.

Ingredients

  • 3/4 cup fresh squeezed lemonade
  • 1 teaspoon matcha
  • Lemon and lime ice cubes
  • 2 lemon wheels (save 1 for garnish)
  • 1 tablespoon grated ginger
  • 1/4 cup water

Illustrated Steps

Lemon and lime ice cubes.
Cup ready to be filled with matcha lemonade.

Citrus returns to one same state when drink is consumed

Directions

  1. Place ginger and one lemon wheel (sliced in half) in the glass. Fill 3/4 of the cup with lemon and lime ice cubes.
  2. Pour water, lemonade, and matcha into a sealable jar. Shake until the liquid forms a white foam on the surface.
  3. Pour liquid mix into the glass.
  4. Garnish with a lemon wedge.

Enjoy!

Love, Mala


Jamaica Haven

Hibiscus ginger mocktail – A response to Maritza Ruiz-Kim’s project, “In the Desert”

Hibiscus and ginger syrup in sparkling mineral water with muddled mint and lime. Frosted with pure cane sugar and candied ginger. Garnished with lime and a mint sprig.

Response

Maritza Ruiz-Kim’s “In the Desert” is a collage of time. The artist digitally layers old pictures taken by her paternal grandfather in New Mexico. By combining and erasing this plethora of media, Ruiz-Kim reconciles the separation in between past and present as well as here and there. As a result she tells the story of her family by creating soft pink landscapes informed by the past but seen through new eyes.

My “Jamaica havencocktail emulates the theme of re-interpreting one’s roots explored in “In the Desert.” The drink celebrates traditional Mexican ingredients such as hibiscus from the artist’s cultural heritage but with a modern twist. It plays on touch as well as taste, stinging with the fizz of the water and the heat of the ginger (an unexpected Asian twist and a shout out to the artist’s Korean-American in-laws.) The beverage shocks with the acidity of the lime and hibiscus and cools with the freshness of the mint. Yet it also comforts with the sweetness of the sugar.

The result? A testimony of Ruiz-Kim’s combination of cultures and time frames. A dance in between hot and cold, soft and spiky, sweet and sour; all living in blissful rose-tinted harmony.

Ingredients

Hibiscus-ginger syrup

  • 2 cups water
  • 1 cup pure cane sugar
  • 1 cup dried hibiscus flowers
  • 1 tablespoon peeled and grated fresh ginger
  • Zest from 1 lemon

Beverage

  • Sparkling mineral water
  • 2 wheels lime (sliced width-wise; save one for garnish)
  • 3 mint sprigs
  • Pure cane sugar
  • Diced candied ginger
  • Ice

Illustrated Steps

Steeping hibiscus flowers and grated ginger and lemon zest.
Frosted rim.
Candied ginger crown.
Strained syrup.

Directions

  1. Let’s start with the syrup: Boil water then add sugar.
  2. When sugar has dissolved turn off heat and add hibiscus flowers, grated ginger and lemon zest. Let steep for 20 minutes.
  3. While the flowers steep pour water into a shallow plate. Spread a thin layer of pure cane sugar into another plate. Take a glass and set it face down on the water plate. Then take the glass and place it face down on the sugar plate, making sure to spin it back and forth so that the sugar sticks onto the rim. This is called frosting a glass.
  4. Stick bits of candied ginger onto the rim leaving a centimeter or so in between each chunk.
  5. Slice one wheel of lime in half and pluck the leaves off two sprigs of mint. Place them at the bottom of the glass and muddle them with a small pestal.
  6. Fill 2/3 of the glass with ice.
  7. At this point the syrup should have cooled down. Strain it into a jar.
  8. Fill the glass 2/3 of the way with sparkling water. Pour in about one tablespoon of syrup.
  9. Garnish the glass with the remaining wheel of lime and a mint sprig.

Enjoy!

Love, Mala