Natural Stone = Art

Flat lay inspired by Breccia Capraia Turquoise Marble from Terrazzo and Marble.

We are constantly inspired by the beauty and variety of natural stone, so we jumped at the chance to create a flat-lay centered around the gorgeous veining in this piece of Breccia Capraia Turquoise marble. The striking black-green veining is dramatic, combined with soft, yellow-gold veining that adds depth and warmth.

Drawn to the uniqueness of the green and gold tones, we immediately thought of citrus and greenery, and chose the perfect complement - a lemon-gin cocktail called the "Jackson Pollock"! (Art inspires art, right?!) Named for the splattering of basil oil that beads on top, it comes from Nick Kosevich, former manager and bartender at the Town Talk Diner. Add some fabrics, metal finishes, tile, wood, and wallcoverings... and presto! We had so much fun putting this flat lay together. Thanks to Rosa at Terrazzo and Marble for the piece of marble and the inspo!

Make the “Jackson Pollock”

Ingredients:

1.75 oz gin (we used local @dampfwerkdistillery)

.75 oz lemon juice

.75 oz simple syrup (buy ready-made or recipe below!)

.5 oz sparkling wine

.125 oz basil oil (buy ready-made or recipe below!)

Place basil oil into the bottom of a cocktail glass. Add everything but the sparkling wine to a mixing glass and shake with ice to chill, top with the sparkling wine. Double strain mixed ingredients over the basil oil in the cocktail glass in front of your guest and watch your masterpiece come to life! Add more drops of basil oil to the top as desired.

Make the Basil Oil:

1 cup blanched basil leaves

.5 cup neutral flavored cooking oil (canola or Grapeseed)

Blanch your basil by submerging in boiling water for ten seconds. Then, transfer to ice water. Once cool, remove from water and pat dry or remove water in a salad spinner. Puree the mixture thoroughly until the oil changes from a yellow color to deep green. Strain the puree by allowing it to drip from a cheesecloth sling, fine mesh strainer or paper towels. The oil you collect can be used as a garnish or to dress your next meal! Keep refrigerated and it should last several days.

Make the Simple Syrup:

1 cup white sugar

1 cup water

Optional- 1 cup of fresh lemon balm leaves and the zest on one lemon

Combine sugar and water (and lemon balm and zest if desired) in a medium saucepan over medium heat; bring to a boil, stirring, until sugar has dissolved. Allow to cool. Strain in a fine mesh strainer if using lemon balm and zest. Pour into a clean jar and seal with a tight-fitting lid; store in the refrigerator for up to one month.

Sip and be inspired!