What color is your liquor, part 2

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Faux prop whiskey, round 2.

The first batch of faux whiskey was looking rather green under the stage lights, so I’ve mixed up a new recipe using burnt sugar as the base. The actor drinking the concoction on stage is open to trying the sweet water, so I got to cooking.

I used Eric Hart and Sara Today blogs as reference to come up with the following:

Create a “base”: Heat 1 cup sugar over medium heat until it caramelizes. Stirring always. Slowly add 4 cups warm/hot water. It will sizzle, a lot, be careful. Keep stirring. Eventually the sugar and water will combine together into a dark caramel brown liquid. Let cool.

To make the “whiskey”: Mix 1 cup of “base” with 4 cups of water. Done.

Your whiskey on stage will be less green and your actor will not choke on powdery ice tea.

Baking for the theatre

Today is the final dress for Cinderella. There have been many a prop added and a few were cut. I’m fairly certain my favorite crafting moment from the last three weeks are the pies below. I got the “recipe” from a rather talented student’s blog: here. A few modifications of my own and I proudly have one blueberry and one raspberry (cherry) danceable pies. Other baked goods include faux baguettes and dinner rolls. It’s amazing what paintable caulk, stretch velvet, and pantyhose stuffed with quilting batting can do. Words to live by.

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Don’t let the food spoil

More often than not, I am working on a production that necessitates any number of faux food items. Cinderella is no exception. The opening scene is a bustling town square with fruit vendors, a butcher, a baker, and florist (among others) selling their wares out of carts and baskets. For me, this means new adventures in faux stage food. Today’s creation: fruit baskets and hot dogs. I rolled the dogs out of self-hardening clay. I have to let the pups dry out for a couple days before I can wrap them in netting and string them together to hang from the butchers cart. Bon appetit!

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