So many iconic songs in Mary Poppins, it’s hard to choose just one for a blog title. Plenty of singing. Plenty of props. Plenty of spotlights. Practically Perfect as we opened last Thursday night in beautiful Lewiston.
Following the celebratory opening night reception, this weekend was hit the ground running for Deathtrap. Flea Markets, thrift stores and painted models, oh my.
Step in time.
I’m currently in process for Mary Poppins, as props coordinator/designer, and for Deathtrap, as scenic designer. In the research phase for both productions, I’m reading and scouring. I’m reading a book about research. And I’m reading for the joy of reading. Semester obligations complete, it’s a summer ahead of books and more books. With a few antique shops along the way.
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.
Whiskey on stage: No tea. No coffee. No powdered ice tea. No flat soda. No caramel-burnt sugar base. And no burnt toast (what?). This was the challenge: water and food coloring. Not a bad outcome I think.