Cocktails for your AURA AURA

Photography by Reagan Allen

Detroit based artist and owner of AURA AURA, Eileen Lee showcases auras by taking photographs of individual’s radiant energy. Lee uses a special film camera that identifies bio-magnetic and vibrational energy through silver-laced hand plates. This creates a vibrant image of a person’s unique energy field.

“Our aura colors can (and do) change with our emotions and situations. This personalized experience allows participants to better understand their current state of being,” said AURA’s Eileen Lee.

Plat 99 at The Alexander Hotel is hosting Lee on October 26 and 27 from 11am-7pm. Lee will have her studio set up to take customer’s aura pictures where they will receive a color guide to decipher their picture, a box to store their picture, and a complimentary drink from Plat 99 along with their photograph.

PATTERN stopped by Plat 99 to test out a few of the cocktails that will be offered during the event. Each drink is inspired by colors of the aura and words that describe it. Leal Ransone, Manager of Plat 99, explained what each cocktail had in it and what it was inspired by.

“The tan drink is our house Old Fashioned and is made with a single barrel selection from Elijah Craig that can only be found at Plat 99,” Ransone said. “When reading through the details of tan aura—strategic, cautious, logical, results driven—I immediately thought this perfectly describes one of the oldest cocktails we know. The strategy of using sugar to balance alcohol is age old and is the basis for every great cocktail, creating a logic on which all great cocktails find their balance. The Old Fashioned remains a modern standby because it’s an effective, balanced cocktail, and we’re happy to offer our version at Plat 99.”

Ingredients: Elijah Craig Plat 99 Selection Bourbon, Demerara syrup, Plat 99 House Orange Bitters

“When reading through the descriptors for the pink aura several words—love, natural healer, healthy, gentle—brought another drink to mind, a ‘modern classic’ named a Fitzgerald,” said Ransone. “Healer and healthy always remind me of the place that alcohol in its various forms has served some medicinal purpose. Bitters—alcohol that is flavored with strong flavors—have had a history throughout the world as promoting appetite or digestion. The main feature of this drink, and what gives it its distinct color, is the addition of Angostura Bitters, the classic bitters originally developed as a medicinal tincture for stomach ailments. It’s now one of the most widely used aromatic bitters throughout the bar world, and many drinks wouldn’t be the same without it.  Also, it’s one of my favorite drinks that can really introduce people into the simple but deep world of cocktails.”

Ingredients: Opihr Gin, Fresh Lemon Juice, Simple Syrup, 2-3 Dashes of Angostura Bitters

“The language in the blue aura made our bartender, Andrews Balduino, particularly thinks of home—depth of feeling, trusting, and dreamer,” said Ransone. “Andrews was born in Sao Paulo, and talks often about his love for the city and his home country, dreaming of the beautiful beaches and people who flock to them. His journey has led him through New York to Indianapolis, where he now finds his home, but he’s never lost sight of the things that got him to where he is—trusting himself, feeling strongly about his path, and dreaming big. His drink is his way of day dreaming back to his home country.”

Ingredients: Novo Fogo cachaça, Lemon Juice, African Tea Syrup, Blue Curacao, Topped with Prosecco

“In the orange aura colors the words collaborative and creative really struck me,” said Ranson. “A couple of weeks ago, I was working on a cocktail for a private reception, and had an idea for a margarita riff with Mango and Pierre Ferrand Dry Curacao. The distiller of Pierre Ferrand, Alexandre Gabriel, visited Indianapolis last year, and during his presentation he mentioned using the depth of flavor in his curacao—an orange liqueur based in cognac—to pull flavors out of fruits that you never realized were there. Ever since, I’ve been using the Pierre Ferrand Dry Curacao in all sorts of experiments around fruit flavors. I think the bit of spice from the curacao brings the tequila forward while also reminding me of this collaboration that Alexandre doesn’t even realize he’s created.”

Ingredients: Blanco Tequila, Mango Puree, Lemon, Pierre Ferrand Dry Curacao

 

This event is in partnership with Plat 99, CityWay and Buckingham Companies. To attend the event, purchase your tickets here.