You don’t need me to tell you that the Picasso exhibition is a feast for the eyes. But what you may not realize is that, beyond the galleries, a feast of a whole different kind awaits you. I’m talking about the specialty cocktail that was created in honor of Picasso's legacy: the Ice Cubism. I just sampled one (or two...) with Tia Triplett, General Manager of Restaurant Associates here at the Museum. Tia is in charge of all food and beverage outlets and catering; she's also the creative force behind some truly masterful libations.
A blend of Absolut raspberry vodka and DeKuyper peach schnapps, the crystal clear Ice Cubism is at once refreshing and substantial, with just the right amount of sweetness. As Tia describes it, it’s a lot like a cherry lifesaver. The finishing touches are three “ice cubes” (they’re actually jello cubes); one blueberry, one strawberry, and one pineapple, representing the primary colors.
The challenge in creating the Ice Cubism, Tia told me, came not only from experimenting with and finding the perfect blend of ingredients, but also in developing something that would stand up to sitting out. After all, real ice cubes melt. And as far as we know, Picasso didn’t have a muddied purplish period. After trying a variety of herbal infusions, fruits, and juices, she thought of jello shots. The result is visually arresting, palate-pleasing, and, I dare say, appropriately avant-garde.
This is exactly the kind of innovation that makes Tia’s job seem like so much fun. She not only creates cocktails for major exhibitions, but also for Museum special events and Art After 5 performances (she even gave me a sneak peek of the menu being unveiled for the upcoming Martinis on the Portico season -- think exotic flavors like pomegranate and acai).
It takes a blend of creativity and adventurousness, as well as the ability to identify trends, put fresh twists on old classics, and concoct from scratch to do what Tia does. Her years of experience in the hospitality business (from early days tending bar to a stint in culinary school to working with resorts, country clubs, and upscale hotels) don't hurt either.
As I polished off my jello cubes and resisted the temptation to order yet another, I couldn't help but wonder what's coming up next for the Late Renoir show. Blush-toned martinis? Stay tuned.
