I hope the boxes and booze creations I present each week are full of life. I try to paint a picture of them as they appear in real life, with backgrounds, stories, and details. I make an effort to infuse them with tangible edges, colors, flavors and feeling. I’d hate to think they came across as two-dimensional … or would I?
|Two-dimensional Secret Box by Hiroshi Iwahara|
One of the Japanese Karakuri Creation Group artists who has delighted in pushing the boundaries of what is possible is Hiroshi Iwahara. He created the “Two-dimensional Secret Box” for an exhibition with the theme “Two”. Not satisfied to merely select a pair, or a double of some sort, such as with Kakuda’s “Two Traps” for that same exhibit, Iwahara delved into dimensional space. How could a three-dimensional object reflect a two-dimensional one? Or in fact how could a two-dimensional object be represented in three? He notes that a truly two-dimensional object would have no inner space, which would defeat the purpose of a puzzle box. Yet a classic three-dimensional puzzle box is clearly not two-dimensional. He expertly plays with this concept and captures it just right, in this brilliant box. He has transformed the classic yosegi covered Japanese puzzle box onto this flattened surface to create a two-dimensional / three-dimensional hybrid. The result is elegant, surprising and fun, and well worth spending some of the fourth dimension.
|Beautiful yosegi box ... er, hexagon|
I’ve paired this dimension defying delight with the “Take Two” by Tyson Buhler from Death and Company. The drink is a variation on the classic daiquiri, which I have extolled time and again. This one combines a nicely aged rum with lime juice, cane syrup, a touch of absinthe, and “Bergerac Mix”, which deserves some explaining. Bergerac Mix began life with a novelty name dreamed up by another Death and Company team member, Brad Farran. He wanted to create a cocktail called “Cynaro De Bergerac” which used the artichoke based Italian amaro, Cynar, and a rich red wine from France’s Bergerac region. To these two ingredients he added Black Strap rum and Demerara syrup, which became known as “Bergerac Mix”.
|Take Two by Tyson Buhler|
The Cynaro De Bergerac cocktail which uses this mix is delicious and full of flair – you might even say it has “panache”. The mix was too tasty to be limited to one specialty cocktail, so Buhler included it in his daiquiri drink for a second take. The resulting Take Two is full of richly satisfying layered flavors which absolutely pop in three-dimensions. Here’s to surprising depths, interdimensional secrets, new perspectives and double-takes. Cheers!
|So good you might need to take more than one|
Take Two by Tyson Buhler
1 oz aged rum (Ron Del Barrilito 3-Star)
1 oz Bergerac Mix (equal parts Cynar, Bergerac red wine, Black Strap rum and Demerera syrup)
1 dash absinthe (Vieux Pontarlier)
¾ oz lime juice
½ oz cane sugar syrup
Shake well with ice and strain into a favorite three-dimensional vessel. Garnish with lime.
|Seeing double ... twice|
For more information about Hiroshi Iwahara:
For more daiquiri variations see: