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Art & Cocktails From Newport's Ry Smith

March 22, 2020

Art & Cocktails From Newport's Ry Smith

This blog post was coming together just days before the Covid-19 outbreak, but somehow seems incredibly timely now that we are home practicing social distancing. Perhaps we are now fixing our own cocktails in our own kitchens rather than visiting our favorite local restaurants like Stoneacre Brasserie, where you can ordinarily find Ry Smith behind the bar when he is not cruising around Newport on his bike, spending time at Rejects Beach and painting murals.

Ry's most recent project at Broadway restaurant Caleb & Broad really touches a soft spot in my heart for local art. There are so many details that I just love I wanted to post it here alongside a few cocktail recipes from Ry. Let me know if you try any and once we are on the other side of self quarantine I hope you will venture out to see this beauty in person! In the meantime, if you're looking to commission work, Ry has plenty of time to take on requests at this time! You can reach Ry Smith by email here: rysmithart@gmail.com and see more of his work here on Instagram Support the arts!

Plum Sour
This one features a fun batched juice & smoked fruit base that can then be added to your spirit of choice (I'd recommend Bourbon--smoked, deep red fruits and bourbon are yum together)! Great for spring flings!
 
Batch:
16 oz lime juice
16 oz lemon juice
8 oz orange juice
1 quart smoked plum scraps (smoking instructions below)
let all this shit sit together so you can peel away the pits...after all this is done, puree in vitamix.
 
Cocktail:
2 oz smoked plum/citrus concoction
2 oz Bourbon (or whatever! But do Bourbon.)
shake and strain into a rocks glass. Add thyme sprig for garnish.
 
How To Smoke Plums:

Preheat grill, lid closed for 15 minutes.

Place the plum halves directly on the grill grate and smoke for 25 minutes. 

After 25 minutes, remove plums from the grill and cut into quarters.

Add plums and the thyme to a 1:1 simple syrup in a heat-proof dish. Let smoke 45 minutes. Remove from grill, strain and let cool.

 

Sangre Dulce

It's bitter, it's sweet, it's smokey, it's funky!

1.5 oz Mezcal
1 oz blood orange juice
.5 oz cinnamon simple syrup
.5 oz Fernet Branca
shake and double strain into a chilled martini glass. Add blood orange wheel for garnish.
 
Gin-Campari Sour
Think of it like a Negroni on a cloud that's less angry and extra huggable.
 
1.5 oz London dry Gin
.75 oz Campari
.75 oz lemon juice
1 egg white
1 dash orange bitters
dry shake all ingredients (minus the ice) to let the egg white expand/fluff the booze. Shake a second time with ice and double strain into a chilled martini glass.Add orange wedge for garnish.
All photos and recipes by Ry Smith




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