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Detroit Art Press and TRA ARTist inspired cocktail guide


Lenore Gimpert is a 1997 graduate of the Center for creative studies, and received both her MA and MFA from Wayne State University. She has a strong love of history, particularly the Greek Hellenistic, Baroque and Rococo periods. The romance of these periods is portrayed in her paintings and drawings as we view the old and classical through her contemporary eye. Her work constantly is metamorphosed from classical statues, to wrought iron gates, to a combination of statues and gates or furniture details to corsets. She paints very different subjects, from varied times, with consistent elements of curves, femininity and romance. In her art she uses various materials and techniques to fuse the old and new. She emphasizes form over color. Her sparing use of color serves as a signature accent, to give her work an elegant ancient feeling.


The Blue Christmas Martini is refreshing and light for a colorful spin on the holiday cocktail. (Sara Grant, The Know)

Ingredients: 1.25 oz High Water Campfire - a blend of Bourbon, Whisky and Scoth .5oz. Fernet ( French liquor ) .25 oz Cherry Juice 5 dashes Orange Bitters Blend of cedar bitters Smokegun infused with cedar add all ingredients to a shaker and use smoking gun to infuse with cedar smoke strain into martini glass and garnish use a smoke gun infused with cedar for visual appeal


Elle Rousseaux grew up in a print studio in midtown Detroit. She learned to print about the same time she learned to spell. Her marks come from a place of spontaneity and joyful exploration of the world around her. She attended Cooper Union in Manhattan , and while she fully embraced what New York City had to offer she couldn't wait to return to her hometown. She actively explores the language of collage and assemblage. Using appropriated images to open a dialogue that bridges the traditions of the past with contemporary ideas of  the changing urban landscape.  


Pink Platinum Champagne Cocktail Ingredients For the simple syrup and sugared cranberries 1/2 cup water 1/2 cup sugar 1/2 cup cranberries For the cocktail 12 cooked cranberries 2 oz cranberry simple syrup 1.5 oz lemon juice 1 oz vodka 1 tsp fresh orange juice Champagne or Sparkling wine Sugared cranberries for garnish


"In my work I try to create a unique sense of color, form and composition. I find interest in the artistic representation and emotion of everyday life, occurrences and actions. I see my art as a reflection of contemporary life, focused on the positive and emotional impact of the viewer. The subject matter for my work comes from memories, thoughts and ideas that have affected and influenced my life. I hope to convey this in a universal way that is relatable to the viewers own experiences. My work exists in the fine line between graphic design and fine art. I find inspiration in challenging what we normally consider art and design to be. I am drawn to printmaking for that very reason. It allows me to use the computer to create my work and also allows me a hands on application to make me more connected with the art." - Tim Gralewski


Ingredients 7 dashes of Peychauds bitters Champagne 1 extra long lemon twist add all ingredients (except champagne ) into chilled mixing vessel and stir for 15 seconds. pour into chilled coupe top off with champagne and garnish with extra long lemon twist.


 I asked Karl for an artist statement as we looked through his sketchbooks, we came across something he had written as his 20 year old self, I was taken by how current it was. TahDAh Karl's artist statement. The text that follows is part of that musing. "My fingers flow as if a tap has been tapped. The more control I claim the less i really have. For then I claim no control, if like any other dictator were to do so :.Claiming something that is- of the moment such as pure energy that it is. would be claiming myself a god over life force. I am still here , so I cannot do so. The only control I have ( If I do at all ) is over the medium itself. What I choose to pick to express the self onto,and not with. For to know is to exert something that i believe is there, and art itself is not there until it is in the mind. and only then."


Ingredients 1/2 ounce sour apple schnapps 1/2 teaspoon grenadine 3/4 ounce cinnamon schnapps with gold flakes (preferably Gold Strike brand) Directions Pour the sour apple schnapps into a 1 1/2-ounce shot glass. Gently pour in the grenadine. (It will sink to the bottom to make the red layer.) Shake the bottle of cinnamon schnapps, then turn the bottle upside down to bring the gold flakes to the top. Measure out 3/4 ounce. Hold a small spoon upside down inside the glass, directly over the apple schnapps layer. Gently pour the cinnamon schnapps over the back of the spoon to make the third layer.


Matthew MacDougall is an artist working in Encaustic and Mixed Media. Encaustic is "Painting with hot wax", and because the material changes from a molten to a solid state in a matter of seconds, is an exciting medium that presents a unique set of challenges to work with.  These challenges, however, also serve as opportunities as Matthew's paintings often take on a sculptural quality as the pigmented wax is layered, fused, pushed, and sometimes combined with elements from nature.  The work is abstract, exploring concepts such as texture, transparency, depth, and ambiguity.  Inspiration for Matthew's work is derived from a love for, and connection with the natural environment. It is innate, intuitive, inspired...


INGREDIENTS 2 c. boiling water 1/4 c. warm caramel 2 tsp. honey Juice of 1/2 lemon 1/4 c. Fireball 2 cinnamon sticks 2 star anise DIRECTIONS Bring water to a boil and dip glasses in caramel. Add honey to each glass and squeeze lemon juice. Pour over Fireball and boiling water and stir until honey is dissolved. Top with cinnamon stick and star anise.


Laurel Pintynski obtained both her Bachelor's and Master's degree in Fine Arts at Michigan State University. For Laurel, color is the first and foremost important character in her work, where form and design play supporting roles. Laurel has an immense interest in color as is portrayed in her artwork. Everything in her art, works around this interest. She creates different textures  to see how they disrupt or affect the portrayal or interaction of the other colors. The suspended grid systems add dimension and life to the overall form, emphasizing on the sublte movements of the tiles, while the negative space pulls all of the many parts and elements into one cohesive piece.


INGREDIENTS: 2 oz. Oregon Chai The Original Chai Tea Latte Concentrate 1 oz. Cream 1 oz. Amaretto 1 oz. Vodka Half-n-half to taste DIRECTIONS: Combine above ingredients and pour over ice.


“I am attracted to the freedom in children’s art and seek to capture that spontaneity and joy. Experimentation and a love of color, shape, and pattern are the focus of my process. My prints and paintings evolve without preconception. When a piece begins to have it’s own life, a dialog between us emerges. I add marks or collage with color or pencil, and then react to the marks, colors, drips, and accidents, even working with my fingers, to move further into the piece. When all comes together, the piece is finally is finished. Making art, for me, is not about intent, but about the experience itself. " - Claudia Hershman Art has been a part of Claudia Hershman’s world since she was a child.


The Blue Christmas Martini is refreshing and light for a colorful spin on the holiday cocktail. (Sara Grant, The Know)

Ingredients: fresh blueberries 2 ounces vodka sour mix two to three drops Blue Curacao Directions: Mix your liquid ingredients in a shaker and pour into the glass. Float the blueberries on the top or skewer them. Man, that was easy.


My work is the result of creating order out of confusion. The challenge in starting with an unplanned idea is finding balance in an ever-changing composition. The excitement of the emerging composition propels the work forward using the consistancy of line and, often circular, shape to achieve the desired visual stability. There is an awareness on my part that I'm creating an environment or escapes to other places in my work. These images require intense concentration, so much so, that when a piece is completed it is as though I'm returning from an extended trip to another place and time. My studio is my loyal friend, always there, where most things eventually make sense. I am in charge, in control, for better or worse. The colors, smells, the work, both mess and order, are all a part of me, all contribute to my being an artist. - Deborah Friedman


Ingredients 3 oz. Blueberry Vodka can substitute with regular as well 1.5 oz. Blue Curacao 1.5 oz. Cranberry Juice 1.5 oz. Pineapple Juice 3 Tsp. Grenadine Garnishment: 1/4 C. Frozen or fresh blueberries Instructions Add all ingredients to a cocktail shaker with 1 C. ice. Shake for around 30 seconds. Strain into a martini glass and garnish with a handful of blueberries on top.


Lisa Goedert takes her inspiration from scientific line-drawings and mathematical illustrations. She loves the simple beauty of the Line. While she mostly works in an automatism fashion, she will later “go back in” and labor over capturing a certain rhythm to a line. Its thickness, curvature, and relationship to other forms are crucial in her work. Goedert also communicates using organic forms. Ovals and circles can symbolize the smallest of stones to the greatness of the cosmos. Seedylike sprays of dashes and dots also add a visual rhythm and vibration. Goedert grew up near grassy fields with reedy ponds. These natural forms feel like math to her. Goedert enjoys the mysteries of the sea, space, and forest, and is inspired by the many patterns found in nature like those on a bird’s plumage, or the way tree branches cut across the sky.


The Conjuring The Conjuring 1 oz. Lucid Absinthe 1 oz. White Creme de Cocao 1 oz. coconut milk Drizzle of black sambucca Combine Lucid absinthe, white creme de cocao, and coconut milk in a shaker filled with ice. Shake till frothy and strain into a short glass over ice. Drizzle black sambucca down the side of the glass until it floats on the bottom and diffuses through the cocktail.


 - the water towers are an exploration of my current landscape, they celebrate the everyday, the common and the forgotten." Rousseaux is an artist fluent in different visual medias -- painting, sculpture, the artist book and photography, but remains primarily a painter. Her fluency and versatility has allowed her to expand the language of painting. She has been at the forefront of creating work that pushes the imagination and challenges the traditional definitions and formal concerns of contemporary painting. Working on or altering the two-dimensional surface, continuing to investigate how we see, her work conveys a layering and compression of time, space and place that is directly informed by the changing landscape of the city. Her work continues to explore the ideas of memory and how they weave together to create our reality. 


Ingredients Produce 1 Blood orange 1 cup Cranberries, fresh 1 Granny smith apple 1 Lemon 1 Orange 1 Pear, red 1 cup Pomegranate seeds 3 Rosemary, fresh sprigs Canned Goods 1 (12-ounce) container Grape juice concentrate, frozen white Condiments 1 Rosemary simple syrup Beer, Wine & Liquor 1 (750-ml) bottle Prosecco 1 (750-ml) bottle Riesling


Mark Wolak claims he has always been an artist. This statement goes far beyond Mark's focus of painting. Mark began drawing before he was ten, studied guitar and martial arts through high school, and made a short career as a musician in his 20's. Disillusionment with the music industry brought him full circle to rediscover the visual arts again. Mark began began drawing again years after he originally put down the pencil as a child. Mark created a method of working which is uniquely his own. Mark makes each and every canvas unique. He rarely repeats himself. His canvases are each unique in size. This nuance gives each work its own character and helps Mark to create individual statements each time he works. His unique method involves painting "wet on wet", which means he never allows the painting to dry while he is working. He rarely uses brushes. He prefers to use found objects, sticks, and other "tools" to get the desired effect.


For unexpected guests, throw together the classic Last-Minute Mulled Wine with ingredients you probably have in the pantry. Ingredients in the Last-Minute Mulled Wine Cocktail 1 half-bottle fruity red wine (such as Beaujolais or syrah) 2 oz Bourbon or brandy 2 to 3 Cinnamon sticks 2 to 3 Star anise pods 1 long strip Lemon or orange peel 1 tsp. Sugar Garnish: Cinnamon sticks How to make the Last-Minute Mulled Wine Cocktail Add all the ingredients to a small saucepan. Cook over low heat until warm (do not boil), remove from the heat and let stand for 5 to 10 minutes. Serve in mugs or punch cups, garnished with cinnamon sticks.


Jim Stella was born in Detroit in 1954 and was attracted to art from an early age. He attended University of Detroit Jesuit high school where he was inspired by art teacher Jim Bridenstien. In 1973 he attended Pratt Institute, NY where he studied sculpture and anatomy. He later returned to Michigan to attend the University of Michigan on a medical illustration scholarship.Stella graduated with high honors. He continued his artistic education at the College for Creative Studies in Detroit, where he studied watercolor under the direction of Richard Jersey. In the 1980s and 1990s, Jim worked in interior design and woodworking using a variety of materials and colors to execute his vision indoors. Stella's compositions flow directly from his mind to canvas. As he puts it, "The representations in my paintings are drawn from everyday life, but they are re-integrated to reflect how I see them, perceive them, or remember them. I like the large format because thoughts flow in a lot of different directions and fast. The size is designed to take up your field of view, yet contain small elements your mind can follow."


The Candy Cane: 1/2 cup half and half 1-2 tbsp peppermint syrup Crushed peppermint candy for the glass rim Sweetened whipped cream Mini candy cane or peppermint stick With a wet cloth or fingertip run around the outside of the glass about 1/4 inch from the top. Tilt glass to the side, with a spoon, coat edges with desired toppings. Set aside. Place cream and flavorings into shaker, mix well, and pour into glass. Or..... Place all ingredients in glass and lightly stir. Top with a dollop of whipped cream and garnish with additional cookies, sugar, or chocolate. Add mint or stir sticks and serve immediately.


Frank Gallo has worked primarily from the human form. The sculptor was born in Toledo, Ohio in 1933. He studied art from 1951 to 1959 at the University of Toledo, Cranbrook Academy of Art, Bloomfield Hills, Michigan and the State University of Iowa. Gallo was professor of sculpture at the University of Illinois. Gallo's works are often mildly erotic, with elongated figures that may sit or recline in postures suggesting extremes of boredom or selfinvolvement. Often distorting his life-like figures Gallo has commented, "I'm obsessed with the female figure. I get static from some women - you know, women's lib- who say that I capitalize on them. But that's not fair. What I express in these pieces is worship, not exploitation. I'm interested in the beauty of the female figure, and I'm trying to express it, the way I feel it." Museums with works by Frank Gallo include: The Whitney Museum of American Art, The Grace Museum, Sara Roby Foundation Collection, Neuberger Museum of Art, National Portrait Gallery, Los Angeles County Museum of Art, Art Institute of Chicago, Dennos Museum Center, Hirshhorn Museum and Sculpture Garden, and the Los Angeles County Museum of Art.


Roman Holiday Cocktail Serves 4. juice from 3 lemons (about 3/4 c. total) 1/3 c. honey 1 sprig rosemary 4 shots (1.5 oz) amaro 1 bottle chilled prosecco more rosemary, to garnish Mix lemon juice, honey, and rosemary together in a small pan. Bring to a simmer over medium heat, then immediately remove from heat, stirring to dissolve honey. Let sit 5 minutes, then refrigerate until chilled. To make each cocktail, add 1/4 c. of the lemon-honey syrup and 1 shot of amaro to a tall glass. Top  off with prosecco, garnish with rosemary, and serve immediately.


 Angeline Meitzler’s multi disciplinary work is influenced from her experience with coding and her interests in linguistics. Her work explores how fragments of mark and signs can build a system in itself in the same way that syntax arranges words and phrases to create methods of communication. To do this, she experiments with 2D mediums and various forms of digital approaches such as digital collage, natural language processing and 3D coding. She received a BFA from Grand Valley State University, attended the School for Poetic Computation and has shown her work nationwide.


INGREDIENTS 1 bottle prosecco 2 ounces peach schnapps 4 teaspoons fresh squeezed lemon juice 4 ounces pom juice 1 small bottle mango flavored soda water 6-8 sprigs rosemary 1 fresh pomegranate .5 cup sugar 1 cup water INSTRUCTIONS Add 1 cup of water to a small pan with 2-3 sprigs of rosemary, bring to a boil. Add sugar to boiling water and stir until sugar dissolves. Remove from heat, strain rosemary leaves and set to cool. Clean and de-seed pomegranate. Set seeds aside. Pour Prosecco evenly into 4 cocktail glasses. Add .5 ounces of peach schnapps, .5 ounces rosemary simple syrup, 1 teaspoon lemon juice, 1 ounce pom juice and a splash of mango soda water to each glass and stir. Add 1 tablespoon of pomegranate seeds to each glass. Allow the pomegranate seeds time to float to the top of the glass and garnish with 1 sprig of rosemary.


Susan Morosky's art develops from an abstract vocabulary inspired by the properties of water, fields, and their boundaries. She works to create a natural rhythm as a means to reflect spontaneous effects and the underlying forces as witnessed by the human spirit. In her work, the analysis takes place on the surface of the painting. Layers are continuously reformulated by adding and removing material. Surfaces are candidly penetrated revealing consequences, which become embedded to varying degrees in the final form, finding this process akin to natural forces upon the physical world. For Susan, making art is a journey to understand the natural world through the observance of movement, form, and color. It’s her approach to visual discovery.


INGREDIENTS 1 1/2 cup ice cubes 3/4 cups cubed peeled dragon fruits 1/2 cup guava or guanabana nectar 3 oz vodka 1/4 cup coconut milk 1/2 teaspoon lime juice Simple Syrup: 3/4 cups granulated sugar 3/4 cups water Simple Syrup: In small saucepan, bring sugar and water to boil; simmer, stirring occasionally, until clear and syrupy, about 2 minutes. Let cool completely. In blender, pure together ice cubes, dragon fruit, guava nectar, vodka, coconut milk, 2 tbsp of the simple syrup and lime juice until smooth and frosty. Pour into cocktail glasses. Reserve remaining simple syrup for other cocktails.


I am only interested in making art if it is a challenge. It needs to hold excitement, attract my curiosity and usually refers to a theme or question that will reveal itself once the work/series is completed.I often envision ideas, or see myself painting in the stage between sleep and awakening. Memories are stringed together, flying by; huge spaces evolve, but foremost: there is color. Lately, I combine my work with my love for poetry. My favorite poet Yannis Ritsos and his expressive, erotic poems are finding their way back into my imagery. In my teens his poems lived on my body, now they are burned into my paintings and monotypes. It is a fiery transition, in fast forward mode. I paint and print in wax, because the process embodies vulnerability, my stepping stone for progress and evolution.


Ingredients 1 ounce melon liqueur 2 ounces citrus vodka 1 ounce white cranberry juice Cherries How to Make It Combine melon liqueur, citrus vodka, and white cranberry juice in an ice-filled shaker. Shake vigorously, and strain into a cocktail glass. Add cherries.


Contrasting relationships in the work are invented layer by layer, altered with paint or other various materials, and reference similar relationships found within nature and man-made elements. These irregular and structural forms are chosen for their familiar, yet ambiguous qualities that are playfully manipulated in the studio. There is an urge while making to play matchmaker with the many elements and their ability to be complex and challenging. The work relies on intuitive decisions made with experimental marks to create imagery that exists beyond its origin. Megan Stone practices a variety of processes such as photography, printmaking and collage that explore contrasting patterns, forms and textures found within nature to inform her paintings on canvas. Her work is built up through multiple layers of neon colors and playful marks that challenge these invented relationships. She received a BFA in Painting from Grand Valley State University and has 15 original works in their permanent collection. Stone lives and works in Michigan with her husband and schnoodle.Â


3/4 oz Cedar Simple Syrup 2 tablespoons lemon juice 1 sprig fresh basil 5 cranberries from Spiced Cranberries in Syrup (recipe in Method) 3/4 cups soda water 1/4 cup non-alcoholic red wine In glass combine Cedar Simple Syrup, lemon juice and basil sprig; muddle. Add ice to fill glass and soda water. Gently pour red wine over spoon to float on top. CEDAR SIMPLE SYRUP MAKES: 2 1/2 cups HANDS-ON TIME: 5 minutes REFRIGERATION TIME: 8 hours TOTAL TIME: 8 hours 2 cups granulated sugar 1 cup water In saucepan, combine 1/4 cup cedar wood chips, sugar and water; simmer over medium heat, stirring frequently until sugar dissolves, about 5 minutes. Let cool in refrigerator for 8 hours or overnight; strain. Store in canning jar.Â


Born in Detroit to parents of Hungarian ancestry, Paul's family resided in suburban Chicago and later returned to the Detroit area during his childhood years. In this impressionable time frame he would visit the Art Institute of Chicago and later during high school years, the Detroit Institute of Art. His interest in many art forms was nurtured at Central Michigan University where he received a BA in Art education and an MA in Art, with a concentration in sculpture. Although he finds drawing and printmaking to be quite rewarding facets in art, most of his studio time is concentrated on sculpture. From the early 1970's to present he has balanced the careers of Art teacher and sculptor. His teaching career has taken him to four high schools throughout Michigan from the Detroit area to Marquette County. In 2008 he retired from teaching to concentrate his energy on sculpture. In 2009 he was commissioned to create a nine foot bronze sculpture that was installed by Lake Michigan.


Ingredients 1 1⁄ 2 oz. Cruzan Black Strap rum 1 oz. cold brew coffee, preferably Stumptown 1⁄ 2 oz. St. Elizabeth Allspice Dram 1⁄ 2 oz. sweetened condensed milk 2 dashes Fee Brothers aztec chocolate bitters MIXOLOGY Combine all ingredients in a cocktail shaker filled with ice; shake vigorously, then strain into an old fashioned glass filled with ice.


Alan Watson is a painter, photographer, assemblage artist and printmaker. He was born in Detroit and raised in nearby Redford Township. Watson’s family appreciated culture. After seeing his father take art classes, Watson started painting himself. His first subject was impressionist style landscapes. Later, as a teenager, he developed an interest in abstraction. He also began exhibiting in galleries at age 18. His love of painting led him to choosing art as a career. Watson recieved a BFA from Wayne State University in 1990. It was at Wayne that Watson developed his signature “pull tape” technique that he employs in his abstract paintings to this day. While comleting a painting assignment about shape and form, he was inspired by the clean lines left on the canvas after the tape was removed. After experimenting with the ways that tape created negative and positive space, he began incorporating factory made stickers into his painting process. This inclusion of “ready-made” objects opened up further possibilities to create interesting shapes and effects. He developed this technique further while getting his MFA from Wishita State University in Kansas.


Ecuadorian Canelaz 3 c. water 3/4 c. brown sugar 5 cinnamon sticks 2 c. freshly squeezed orange juice, divided 1 c. freshly squeezed tangerine juice 2 limes 4 to 8 oz. aguardiente or white rum tangerine slices for garnish Place the water, brown sugar, cinnamon sticks, and 1 cup of the orange juice in a large saucepan. Bring to a boil over medium heat, then lower the heat slightly and simmer the syrup for 30 minutes. The syrup should be heavily perfumed with cinnamon and a dark brown color. Add the remaining orange and tangerine juice to the pot and heat just until steaming, then remove from heat. Ladle the cinnamon-orange mixture into four heat-proof glasses. Pour 1 or 2 oz. of aguardiente into each glass depending on taste. Squeeze juice from half a lime into each glass, then briefly stir. Garnish with tangerine slices if desired, and serve immediately.


TRA ART GROUP TRA Art Group was formed in 1989 by owner Tim Pike. Tim has over 30 years of experience as an art dealer in the Midwest. Over the years, Tim has collected a core group of talented Michigan artists who create works in all medias including Painting, Sculpture, Digital, Printmaking, Wood Working, Metal Work and Forging, Glass, Ceramic, and more. TRA has a specific focus on promoting Michigan art, artists, and artisans, but we show work from around the globe. Names such as Miro, Picasso, Calder, Kahn, ect. are also available through TRA's network of contacts. The client can personalize any piece of art using our Custom Framing services. We have a list of experienced and professional Art Installers and Movers who can help facilitate one piece, or an entire collection, around the country.

1030 N Crooks Rd, Suite R | Clawson, MI 48017 | 248.677.4008 | traartgroup@gmail.com

DETROITARTPRESS Detroit Art Press is dedicated to introducing and investing in the careers of Detroit’s best emerging and established artists. Our mission is to support artists through the promotion and sale of their work in addition to driving traffic to their websites and expanding their audience. DAP expands the world of art collecting by providing the opportunity to discover and own limited edition prints by some of the most exciting and promising talent the metro area has to offer at a democratic price point making the work accessible. All our art is printed to museum quality, fully authenticated by the artist, made in limited editions, and signed by the artist.Â

mixed holiday 2017  

a collection of holiday cocktails inspired by the artist of Detroit Art Press and TRA ART Group

mixed holiday 2017  

a collection of holiday cocktails inspired by the artist of Detroit Art Press and TRA ART Group