Argentina in Alcohol

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Argentina in Alcohol
- A pop-art inspired photography series of classic Argentine spirits, with a twist! -

When I arrived to Argentina — and after so many nights in dark milongas (places to dance tango, which I do…) — I started to notice these wonderful alcohols and these marvelous bottle designs. At that time considered “old timey” and out of fashion, you would see these bottles in dusty bars or back shelves. I decided to bring them into the light in a fresh and colorful manner.

Each composition graphically represents the different ingredients and flavor notes. The elements of science and precision hint to their birth in apothecary. We get a glimpse into the specific recipes that make each drink unique and timeless. A culinary cultural expression of Argentina’s lineage and history.

HESPERIDINA. Herbal orange aperitif, created in 1864.

AMARGO OBRERO. Made from herbs and considered the most national Argentina spirit, created in 1887.

GINEBRA. Unmalted barley alcohol, originally Dutch with Argentina as the highest consumer per capita in the world.

CYNAR. Artichoke and herd-based aperitif, originally Italian and created in 1952.

CINZANO. Sweet vermouth, originally Italian and created in 1757.

Concept +Food Styling: Anna Keville Joyce | AKJ Foodstyling
Photography: Magalí Polverino | Magalí Polverino Photography

HESPERIDINA

- herbal orange apertif, created in 1864 -
black sugar - thyme - fresh orange - smoked orange rind - caster sugar - cinnamon - cardamom - bitters

AMARGO OBRERO
- made from herbs and considered the most national Argentina spirit, created in 1887 -
grapefruit - pink peppercorn - grape - lemon - caster sugar - himalayan salt - brown sugar - black sugar - lemons verbena - clove - bitters

GINEBRA

- unmalted barley alcohol, originally Dutch with Argentina as the highest consumer per capita in the world -
egg white - honey - bee pollen - basil - cucumber - ginger - lemon

CYNAR
- artichoke and herd-based apertif, originally Italian and created in 1952 -

artichoke - vanilla - white sugar - grapefruit - lavender - stevia - persimmon

CINZANO

- sweet vermouth, originally Italian and created in 1757 -
sparkling water - caster sugar - mint - hot peppers - lemon - pomegranate - mandarin - maraschino cherry

FERNET BRANCA
poster competition proposal: full Behance project link

OVERHEAD

HESPERIDINA

AMARGO OBRERO

BACKSTAGE

Anna Keville Joyce
Food Stylist | Food Illustrator
www.akjfoodstyling.com

Anna Keville Joyce is a Food Illustrator and Food Stylist originally from the USA and currently based out of Buenos Aires, Argentina, with a background in Anthropology, Food Styling, and Design. She has participated in a large variety of photography and film projects in the USA, South America, and Europe. She works as a freelance illustrator creating food illustrations for both artistic and commercial use, and also as a freelance food stylist for photography and film shoots.

Anna Keville Joyce es Food Stylist y Food Illustrator estadounidense que actualmente vive y trabaja en Buenos Aires. Su formación es en antropología, diseño, y food styling. Tiene experiencia trabajando en una gran variedad de proyectos relacionados con la fotografía y filmación en Estados Unidos, Suramérica, y Europa. Trabaja como food stylist freelance para fotografía y filmación, y también como ilustradora freelance creando ilustraciones de comida tanto para fines artísticos como comerciales.

Magali Polverino
Photographer
www.magalipolverino.com

1981. Lives and works in Buenos Aires. Photographer specializing in food photography.

1981. Vive y trabaja en Buenos Aires. Fotógrafa especializada en gastronomía.