May 26, 2012

Grubstreet
Called the Feed Me Seymour Best in Show, it’s the creation of bartender (and newly announced Tales of the Cocktail International Bartender of the Year finalist) Alex Kratena, and is made from jasmine-infused dry sherry, Japanese plum and shochu liqueur, mandarin bitters, orange flower water, and simple syrup.

Sweet spirit of all things deliciously cocktailed, this is the end-all, be-all of potent potables. Such inspiration, such horticultural…resourcefulness. It’s a pitcher plant that gets you tipsy.
Given the concoction mixed within, not to mention the all-too-short-lived container containing it, I imagine you’d pay top dollar for something this inventive. But isn’t it worth it, even with the very real threat of choking down the half-dissolved remains of some horse fly or other gone unseen at the bottom of the carnivorous “glass”? —MN

Grubstreet

Called the Feed Me Seymour Best in Show, it’s the creation of bartender (and newly announced Tales of the Cocktail International Bartender of the Year finalist) Alex Kratena, and is made from jasmine-infused dry sherry, Japanese plum and shochu liqueur, mandarin bitters, orange flower water, and simple syrup.

Sweet spirit of all things deliciously cocktailed, this is the end-all, be-all of potent potables. Such inspiration, such horticultural…resourcefulness. It’s a pitcher plant that gets you tipsy.

Given the concoction mixed within, not to mention the all-too-short-lived container containing it, I imagine you’d pay top dollar for something this inventive. But isn’t it worth it, even with the very real threat of choking down the half-dissolved remains of some horse fly or other gone unseen at the bottom of the carnivorous “glass”? —MN

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    VICTREEBEL! STOP IT, UUUUUUGH!
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    Glossyyy
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    I am planning to make a few pitcher plant-shaped pitchers in my upcoming Intermediate Ceramics class. Now I just can’t...
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