Had a really nice job last week with lovely people – and delicious rum! I’ve rarely drunk rum since the days when Bacardi and coke seemed the most sophisticated drink in the world, preferring a very dry vodka martini or a scotch and soda if I felt like drinking spirits, but having recognised my gluten intolerance I realise that all the grain spirits are now off my list, and rum has a new appeal.
The rums I was photographing were from mostly small producers in the West Indies and Kester our great mixologist made them up into a wonderful selection of cocktails.
Photographing drinks is a specialist branch of food photography which is often done with much complicated fakery, but I find, as with photographing food the best results are achieved by shooting as simply as possible, using real ice and natural looking lighting. We had to produce a series of shots to use together so I had to use flash for consistency, and a few reflectors and pieces of black card ensured the highlights were nice, but essentially all was real. No perspex ice, no glycerine condensation, no dulling spray or dry ice.
These drinks were all stunning but the rum itself drunk straight or on the rocks was a revelation. It was deep and subtle and delicate – I’m only sorry there were only a few drops of this deliciousness left at the end of the shoot to take home and share with Andro.