Food Styling for Photographers

CHILLING FACTS ABOUT COLD BEVERAGES

outside of it wet, you can reuse the same glass

several times. It’s even possible to handle the outside

of the glass with clean, dry hands once it’s completely

dry.

down spray top. It can be purchased from a beauty

supply store for less than $2. You’ll need a bottle with a

nozzle that sprays a mist rather than a stream. Because

straight corn syrup is too thick to spray with this type

of bottle, you will need to thin it slightly with just

enough water to allow it to be sprayed. I use very warm

tap water because it seems to mix with the corn syrup

faster. Th ere’s no magic formula to follow because the

TRICKS OF THE TRADE If you are working on an iced beverage

shot, begin your glass prep by using the frosted glass preparation

technique just described. Most of the frost will disappear later when

the glass is sprayed with the corn syrup mixture; however, the frosting

technique lays a foundation on the glass, helping the corn syrup

drops be more stable.

One photographer I work with had a glass I treated this

way and he was able to reuse the same glass over a one-

year period. He told me how he stored the glass between

uses during the year. He kept a white card over the top

of the glass, which prevented dust from gathering inside,

and he placed the glass in a cupboard to avoid dust on

the outside. Just remember that the fi nish on the glass is

water soluble!

You will fi nd it helpful to read through this entire pro-

cedure before beginning the application of condensation

and drips. Th is eff ect is achieved by using a small spray

bottle fi lled with a mixture of clear corn syrup and water.

My favorite spray bottle is a 2-oz bottle with a push-