Spring Cocktail: Gin with Kumquats, Rosemary, & Honey

Added on by Colin Price.
  • 2 oz. Gin
  • 7-ish kumquats.
  • 1 inch of fresh rosemary.
  • 1 oz. lemon juice. (unless you have super juicy kumquats and don't think you need it)
  • .5 oz honey.
  • splash of soda water

Remove the rosemary leaves from their stem and muddle them with the kumquats to get as much of the juices and oils out as possible. Add gin, lemon juice and honey. Shake vigorously over ice, and strain* into a tall, ice-filled glass. Add a bit of soda water and garnish with any remaining rosemary or a few slices of kumquats. 

*I strained mine through a mesh sieve to get out all the pulp and rosemary leaves. You could try leaving them in, but I think they'd be annoying in your drink.

Almost Spring

Added on by Colin Price.

I'm taking every opportunity I can to be outside before the fog comes back. I was leaving a shoot in Oakland over the weekend and had an impulse to watch the sun go down rather than drive home. I think spring is here once you can smell the wild fennel along the bay. Or maybe that's summer?


Last weekend of January

Added on by Colin Price.

It was great finally meeting up with Emily Anderson while she was in town visiting from NY. We have known each other online for a while now, so it's always fun to get an opportunity to meet in person. We had brunch at Plow, one of the most photographed places in the city. I'm amazed that two photographers were able to walk away not having shot a single photo to document it. Because I know: If it isn't on instagram, it didn't happen.

Also, I recently started shooting for Serious Eats. This weekend they had me go out and shoot photos for an article about SF's little Saigon (which I didn't know existed.) Although I live within walking distance, this is an area of SF I wasn't very familiar with. Walking into some of the places almost felt like we were traveling abroad.