Designer James Murray featured in Surface Magazine

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James Murray pictured above, full article in Surface Magazine here.

“Whether ideating biomorphic chandeliers or sleek barware sets, the glassblowing aficionado searches for exciting new ways to honor Simon Pearce’s ethos of combining character with function.” -Ryan Waddoups

Some of the featured Simon Pearce products below.

alpine

“I’m most excited about Alpine, my soapstone and glass barware collection. The soapstone elements can be frozen, and once chilled, can keep drinks cold. It’s been well-received and demonstrates how uniting different materials can be a great source for new design concepts.” -James Murray

As the weather turns warmer, and we look for ways to stay cool, sipping chilled drinks can do the trick.  Ice is the usual cooling element, but if you don’t want to water down your drink we propose using frozen soapstone, paired with our handcrafted glass as an optimal way for tasting drinks, particularly bourbon.

The Alpine Collection was also featured on this blog here and on our website here.

vine chandelier

“The Vine chandelier is a new direction for Simon Pearce—we can combine glass in near-limitless combinations with metal for lighting.”

In partnership with the Modern American Blacksmiths of nearby Hubbardton Forge, this handcrafted light fixture is designed to illuminate your dining table, kitchen island or entryway in beautiful hand-forged metal and handblown glass.

The Vine Chandelier was also featured on this blog here and on our website here.

Future development in streamlined, glass-handled bar tools, prototypes shown above, also mentioned in the article.

Check out the full article in Surface Magazine here.

Cucumber Margarita

 

 

In a shaker filled with ice:
2 ½ oz Cucumber infused Tequila and 2 oz lime simple syrup
Pour into a lightly salted rimmed Bristol Goblet
Garnish with Cucumber slice (cut on sharp diagonal) down side of glass and lime wedge

Cucumber Infused Tequila:
1 ½ English cucumber, 1 bottle of El Charro Silver Tequila
In a Cambro combine thinly sliced cucumber and tequila
Cover, label with date and time.
Leave to infuse at room temperature for 24 hours. (If in a Liquor room, allow 36 hours.)
Keep refrigerated (will last 3 months if kept cold) and discard cucumbers.

Lime Simple Syrup mix:
3 parts Jansal lime juice and 2 parts simple syrup.
Label and date.

Lemon Basil Simple Syrup:
4 cups water, 4 cups sugar
Boil and remove from heat when sugar is dissolved. Add 20 basil leaves.
Let sit 5 – 10 minutes then remove basil.
Cool, cover and refrigerate.
Fill a squeeze bottle half syrup/half lemon juice.