“Food shoots are harder than alcohol,” he says. "A lot more goes into cooking a dish to make it look correct, and a lot of food sounds delicious but isn’t pretty. Whereas liquid in a glass with ice and a sprig of mint is going to look great no matter what you do. We shoot cocktails for magazines every month; sometimes we fake it, and sometimes we have to get specialty alcohols, so there’s a lot that comes through the studio I suppose. We use real ingredients when we need to capture the true color of a drink, or the layering — the way you mix a juice and a liqueur or an alcohol, there’s a certain viscosity that looks different if you fake it.”