The full menu.
Although we shoot for this blog on a regular basis, we had, shockingly, never actually worked together on a professional level. You can imagine how thrilled we were when a booking for Baileys popped up unexpectedly. Within a few hours we had booked a studio (one of my personal favorites, Brooklyn Photo Studio), studied the layouts, discussed our plans for lighting and styling, and scheduled a car service. The next day I packed up all of my dishes (there are a lot) and miscellany and headed down to pick up Tara; it felt a lot like carpooling with your friends on your way to school.
The shoot was very summer appropriate: cold, creamy scoops of ice cream drenched in heady, silky, Irish whiskey and cream liqueur that is Baileys — though we were concerned that even an AC unit cranked to the max wouldn’t ward off the sweltering heat…nor prevent the ice cream from melting.
Usually, for editorial shoots, I scoop out ice cream and arrange the scoops on a baking sheet in the freezer. However, our many, many cartons and pints of ice cream had taken up most of the space, and we just had to work quickly. One little trick to chill things out is to hold a can of compressed air upside down and spray each scoop. This quick-freezes and sets the ice cream and buys stylists and photographers a few extra—and very precious—seconds on set.
All in all, the shoot went off without a hitch, despite the bothersome heat. Check out all of our images and Baileys and ice cream recipes on the Baileys US Facebook page .
Behind the scenes.
