Now before I get to the recipe for this delicious number, just wanted to share a little message that’s something I’ve been thinking a lot about.
You’ll probably notice the above picture is a very different style from what I have been doing recently with the illuminated white backgrounds. I wanted to try something different, and not get stale or bored always doing the same kind of shots. Im not saying I wont still do that style because I still enjoy those shots too. I just want to mix it up once in a while. But this post might not perform that well according to Instagram’s algorithm since its not consistent with what I have been doing recently. But you know what? Who cares.
I did this because I got really excited about trying it out. It was a new idea I enjoyed and that challenged me creatively. Because if you aren’t on here creating for yourself, to grow and learn and always explore new ideas, then what’s the point?
Instagram was created as a platform to share your creative and artistic ideas, but the irony is that it now stifles creativity and encourages the opposite. To find the thing that gets you the most likes/follows and be a slave to it because always putting out brand new content and different ideas won’t serve the algorithm.
Only create for yourself, not others, and put out whatever you feel like putting out. Don’t pander to the algorithm for the likes/follows. At the end of the day, what truly matters is that you are fulfilled and content with every single piece of content you put out. #fuckthealgorithm
Thanks for reading, now for the recipe 🙂
I created my first port cocktail and went for a martini style recipe to keep it classy. The idea was a cocktail to enjoy by a fancy candlelit dinner. Earl grey infused vermouth paired perfectly with the port and I added some Campari to balance the sweetness of the it. Cheers!
2 oz. Tawny Port
1/2 oz. Earl Grey Infused Dry Vermouth
1/2 oz. Campari
Barspoon Demerara Syrup
2 Dashes Orange Bitters
Stir with ice / strain / serve up / garnish orange peel