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.
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 three primary colors - the blue and red also harkens to Picasso's blue and rose periods. 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.
Friday, April 16, 2010
