A century ago on this day, The Rite of Spring received its infamously riotous premiere in Paris. As a tribute to this milestone in musical history, we present the opening installment of our Rite of Spring video project:
Igor Stravinsky's groundbreaking, timeless composition has compelled us to push ourselves to the hilt and to challenge the parameters of our filmmaking abilities. One of our favorite pieces to perform, the Rite has proven to provide fascinating fodder for a music video (albeit a very lengthy one!): the literal and symbolic connotations of spring and rites of passage -- the resurgence of the earth in all its elemental glory; the poignancy of discovery; the loss of innocence; the heated intensity, even eroticism, of primal urges; the shedding of layers, physical and metaphorical; etc., etc. -- are full of rich cinematic possibility, and we've let our imaginations run wild in an effort to capture the searing vision of this masterwork.
{Future episodes of this 10-part, 35-minute film will be released on YouTube, every other Wednesday throughout the summer. The next episode will air on June 12, 2013.}
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You can purchase the score by clicking the image below or visiting your favorite sheet music store.
Look, the way to live is to bring all the enthusiasm you can muster to everything: studying, talking, eating, everything.
Add the ginger-infused vodka and lime juice to a highball glass. Top with ginger ale and two cubes of ice.
Ginger-infused vodka: Add eight ounces of crystilized ginger to a liter of vodka. Steep overnight.
The drink is similar to a Moscow Mule, but a bit sweeter. There isn't much science to the drink. Add more ginger to the infusion if you want more of the ginger kick. If you like things really strong, replace the ginger ale with ginger beer. The ginger-infused vodka goes great in other drinks as well -- try it in a cosmo!
While sipping, enjoy this bubbly movement from Hahn's piano concerto:
]]>It was one of those nights that remind you of music's magic and the reason why, despite being in the digital age, we still have live performances.
masterful… exquisite… thundering… passionate… creamy tone… infectious...
]]>[Anderson & Roe transformed] the often stultifyingly traditional and reserved medium of the modern classical music concert into an inventive, emotionally-charged auditory and visual experience.
Anderson & Roe are truly a testament to the continuing power and relevance of classical music and live performance.
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ingredients
Shake the Aperol, St. Germain, lime juice, and rosemary-infused simple syrup with ice and strain into a champagne flute. Top with sparkling wine and garnish with a sprig or rosemary. Awesomeness.
economy version ingredients ;-)
Shake the Aperol, lime juice, and rosemary-infused Saft Fläder Elderflower Syrup with ice and strain into a champagne flute. Top with sparkling wine or club soda and garnish with a sprig or rosemary. The Ikea syrup is an amazing substitute for St. Germain, though it is sweeter and not *quite* as sophisticated.
rosemary infused syrup recipes
To make the rosemary simple syrup: combine 1 cup of water, 1 cup of sugar, and 10 sprigs of rosemary (chopped) to a small saucepan and simmer for 30 minutes. Let cool, filter out the rosemary (and toss), and refridgerate the syrup.
To make the rosemary-infused Saft Fläder Elderflower Syrup: combine 1 cup of Saft Fläder Elderflower Syrup and 10 springs of rosemary (chopped) to a small saucepan and simmer for 30 minutes. Let cool, filter out the rosemary (and toss), and refridgerate the syrup.
Note: Use fresh rosemary. Dried rosemary does not work well for this--it makes a bitter, nasty syrup!
For December I wanted to craft a drink inspired by evergreens (the scent of the season!) and the composer who adored them, Sibelius. Tapiola is a famous tone poem by Sibelius; the work depicts--with haunting majesty--the Finnish pine-forests that surrounded Sibelius' home and a spirit that resides within. Regarding the work, Sibelius wrote,
Widespread they stand, the Northland's dusky forests,
Ancient, mysterious, brooding savage dreams;
Within them dwells the Forest's mighty God,
And wood-sprites in the gloom weave magic secrets.
There was no question in my mind: the drink would need some form of whisky as the base. Whisky, because of its woody flavor... and whisky, because Sibelius loved the stuff (perhaps a little too much). Yes, whisky is aged in oak barrels and not pine tree barrels, but it does the trick. The other ingredient of choice: rosemary. In my mind, rosemary is like an edible pine tree and makes almost everything taste better.
The result, after a bit of trial and error, resembles a Manhattan and is like heaven in a cup. This is a seasonal drink, evocative of snow and pine trees, but it's also a serious drink meant for slow sipping (while listening to the music of Sibelius). It certainly isn't the festive drink one makes to accompany frosting-covered cookies!
Combine ingredients in a chilled glass. Add a single cube of ice and stir. Garnish with a sprig of rosemary.
To make the rosemary simple syrup: combine 1 cup of water, 3/4 cup of sugar, and 4-5 sprigs of rosemary (chopped) to a small saucepan and bring to a boil. When the sugar dissolves completely, remove from heat, cover, and let stand for 10 minutes. Filter out the rosemary (and toss) and refridgerate the syrup.
Notes: