Working with Fridays' agency of record for two years, I helped develop their brand voice, launched social channels and created branded content. Highlights include David Letterman's "Top 10 Questions About Endless Appetizers", a Time Magazine valentine drone attack write up and working with George Clooney's tequila company Casamigos on their first restaurant sponsorship.
Shot on an iPhone 6. Hand-drawn typography animated in After Effects.
To help launch the third coming of Endless Apps, Fridays sponsored a showcase at SXSW in Austin, Texas. I partnered with Art Director Nick Denman and screen printing company Pan Ector to design shirts that were printed live at the showcase.
Sponsored article designed to draw consumers in without overtly feeling like an ad.
Copy by Andria Kushan
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Garnishes, part A: Are they purely decorative, or do I plunk or squeeze them into my drink?
Garnishes are meant for both visual appeal and flavor customization. Some purists will tell you to leave the lime wedge on the side of the glass, but it’s really up to your taste preference. Go ahead and squeeze the lime into your margarita glass if you want more lime flavor in your drink. Or leave it off if you want a stronger agave flavor to shine through. Up to you.
Garnishes, part B: Is it okay to eat the garnishes when I’ve finished drinking my cocktail?
Generally, no. Citrus peels are used to add their oils to the surface of a drink for flavor. Do not eat them. Most other garnishes, like sprigs of mint and other herbs, are purely eye candy. At times, edible garnishes that go into a drink – like olives, onions, cucumber wedges, pickles, and maraschino cherries, are meant to add subtle, specific flavor to a cocktail. This flavor goes both ways; while the olive contributes to the drink, the alcohol in the drink contributes to the olive. Knowing this, it’s sometimes hard to resist that spirit-soaked treat on the bottom of your glass, so go right ahead and enjoy it.
Neat, up, straight up, sideways? What direction should I order my drink?
These orders involve pours of your spirit of choice into a glass in their purest form. No garnishes, no twists, no mixers. Just solid premium liquor. The difference is the temperature at which they’re served. Neat: These drinks are poured directly from the bottle into a glass and served to thirsty customers at room temperature. Straight up or up: They mean the same exact thing; one’s just shorthand (kinda like how “brother” became “bro”). These drinks are poured directly from the bottle into a tin with ice, shaken or stirred, then strained into a glass and served to thirsty customers chilled.
What’s the best way to taste the salt on my margarita? Lick it? Use my finger? Just rotate the glass?
Salt is part of the whole margarita experience – it balances the sweetness of Cointreau or triple sec, enhances the flavor of lime, and softens the bite of tequila. So sip from the rim, rotating as you go. If your margarita is served with a straw, remove it. Unless you ordered yours “sin sal” (without salt), which is just a shame.
What’s the difference between shaken and stirred, and what the heck is “built”?
Let’s start with a simple rule: The standard way to mix a cocktail that consists of spirits only is by stirring it. This method chills the drink to the proper temperature (uh, cold) and does not “bruise” the liquor, allowing the cocktail to taste the way it is meant to taste.
So here’s when to shake a cocktail: when there is citrus, cream, or egg white in it. This method also cools a cocktail, and more quickly than stirring. More important, it produces air bubbles and/or tiny shards of ice that cloud, froth, and generally make a drink look pretty.
Oh, and “built”: This just means the drink is “built” in the glass it’s served in, usually used when the drink calls for carbonation (like soda water) or is simply served on the rocks.
Will I look like a newbie drinking out of that little cocktail straw?
Yes. It is called a stirrer and is meant to be removed after stirring your cocktail. To truly enjoy your cocktail, it is important to drink from the glass. This puts your nose at the level of the drink so you get the true aroma of the cocktail.
How do I hold a wine glass?
It may seem prissy, but you should always hold a glass of wine by its stem, not the bowl. It’s not just an etiquette thing. White wine and Champagne are meant to be enjoyed chilled, and red wine at slightly cooler than room temperature. When you cup the bowl with your palm, your body heat warms the liquid inside. So try to resist.
So there you have it. Never again will you lack the confidence to order anything – and sound smart doing it. Test your newfound knowledge at a Fridays in your neighborhood.
Katie Johnson, a college roommate, started the non profit in 2012. It has gone on to be featured in UPWORTHY, Nerdist and BBC News.
Musical possibilities are endless with a Moog Synthesizer. Artists have the potential to create anything they can imagine. In addition to print ads, a demonstrational app allows people to compose their own arrangements while an original collage forms above. Collages can be shared on social networks.
Boos is the most trusted cutting board in the culinary world. It is used in television shows like Chopped and Iron Chef. A Boos Block can withstand repetitive levels of commercial use. Whether chefs are chopping, splitting or sawing food, this block can be trusted to stay in one piece. The "Chop Away" spread was feature in CMYK 51's Top 100 new creatives.
OCEAN POLLUTION SERIES
These were created as part of an illustration class at UNT. Both posters where used in a gallery exhibit in UNT's Environmental Science Building.