Photographer Pauline Boldt, whose cornmeal cake we featured late last year, has a most enviable life. She jet sets around the world photographing farms, restaurants, vineyards, chefs and more. In this way, she has the perfect opportunity to sample many different types of fabulous food. It seems that each experience one-ups the previous, so there’s no end to her culinary archive. This week she shares a recipe for one of her favorite holiday cocktails by Teen Gowler, a Canadian restaurateur. I know the holidays are over, but the cold weather isn’t. Looking at these images, I can almost get excited that the worst of winter is yet to come. I just need to make sure I have my drink cart ready to brave the storms! — Kristina
About Pauline: Pauline Boldt is an international reportage photographer and creative director who finds particular inspiration in people, places and food. Her editorial and commercial clients include Kinfolk, Airbnb, &London, Fiorentini + Baker and Tolaini Winery. Her work has been featured on What Katie Ate, as well as Sunday Publishing Cakebook. Pauline is also the photographer and creative director for a new venture called Le Tre, together with chef Marisa Curatolo and wine expert Tina Jones. Together, the three share their combined passion for wine, food and photography. You can see more of Pauline’s work at her photoblog, 26 Merton Road. She is also on Twitter (@26MertonRoad).
See Pauline’s holiday gin and tonic recipe after the jump . . .
- 1+ 1/2oz gin (Teen used Hendrick’s)
- 1/2 oz Rosemary Simple Syrup (below)
- tonic water
- lots of ice
- garnish with a lime wedge and fresh rosemary sprig
Rosemary Simple Syrup
Combine one cup of sugar, one cup of water, 3 tablespoons of honey and a couple fresh rosemary sprigs into a saucepan and bring to a boil for 5 minutes over medium heat. Let cool completely and pour into your jar of choice.
Teen and her husband, Trevor, own and run a restaurant called TR McKoys in a resort town in Canada called Clear Lake. I met Teen a few years back when I photographed their restaurant. I stayed in a beautiful cottage for a few days and enjoyed the food, people, staff and, of course, the restaurant. We have been the best of friends ever since. During the spring/summer, whenever I can, I come out to the lake to continue photographing and to spend time with them.
This particular recipe was developed and tested when Teen and I went up to her cottage at the lake in the heart of winter — just the two of us. I brought up my full camera kit and she brought all the food. This drink was just one of the recipes that came from our time together — and it sure is delightful!