Art on the Rocks: an exhibition talkthrough with spirits!

Join us on June 9th via Zoom as we talk through slides from browngrotta arts’ Spring exhibition, Acclaim! Work by Award-Winning International Artists.

The exhibition celebrates artists working with textile and fiber sculpture, who’ve each achieved formal recognition in awards, medals, memberships, and more. The program will feature work by Dominic Di Mare, Warren Seelig, Gerhardt Knodel, Lia Cook, Helena Hernmarck, and many others.

We’ll also provide you the recipe and instructions for the exhibition-inspired Golden French 75, created by our mixologist, Max Fanwick, which features Litchfield Distillery’s award winning Gin.

Don’t forget to register via Eventbrite to receive a Zoom invite email on Friday, June 9, 2022.

Before joining, gather your ingredients:

Golden French 75 (one serving):

Ingredients:

• 3 tablespoons (1 ½ ounces) Litchfield gin
• 1 tablespoon (½ ounce) simple syrup
• 1 ½ tablespoons (3/4 ounce) fresh lemon juice
• 1 cup ice cubes
• ¼ cup (2 ounces) Prosecco, chilled
• Gold cocktail powder | Purchase Link
• Lemon cotton candy | Purchase Link

Process:

• Step 1: Using zester or paring knife, slice peel from lemon in long, thin spiral. Reserve lemon for another use and set peel aside.
• Step 2: In cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with Prosecco.
• Step 3: Add Cotton Candy, sprinkle Gold Cocktail powder, Curl lemon peel around finger to create twist at least 6 inches long. Garnish drink with twist and enjoy.

Upskilled Golden French 75 (one serving):

• For those who are not daunted by several-step recipes, making and adding Milk Punch will up your cocktail game!

Ingredients:

• 3 tablespoons (1 ½ ounces) Litchfield gin
• 1 tablespoon (½ ounce) simple syrup
• 1 ½ tablespoons (3/4 ounce) fresh lemon juice
• ¼ cup (2 ounces) Milk Punch
• 1 cup ice cubes
• ¼ cup (2 ounces) Prosecco, chilled
• Gold cocktail powder | Purchase Link
• Lemon cotton candy | Purchase Link

*Milk Punch

• Mix lemon zest and simple syrup and let stand for 6 hours before straining.
• Mix strained simple syrup, gin, and lemon juice.
• Heat milk to 180F and pour into cocktail base while hot DO NOT MIX.
• Let cocktail site for 24 hours before straining through cheesecloth.
• Strain through coffee filters as many times as needed to finish the clarification process.
• Straining process will take 12-24 hours.
• Final milk punch is shelf stable for 4-6 months when stored in a cool dark place.

Process:

• Step 1: Using zester or paring knife, slice peel from lemon in long, thin spiral. Reserve lemon for another use and set peel aside.
• Step 2: In cocktail shaker, combine gin, lemon juice, Milk Punch, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with Prosecco.
• Step 3: Add Cotton Candy, sprinkle Gold Cocktail powder, Curl lemon peel around finger to create twist at least 6 inches long. Garnish drink with twist and enjoy.

If you can’t join us live on Friday, watch the recorded version on our browngrotta arts’ YouTube channel after Monday, June 12th: View Here

Hope to see you on the 9th!

Rhonda, Tom and our bga mixologist Max Fanwick @runcooksleeprepeat