Get your outfits and your cocktails ready! Virtual Bloom Bash is Friday, April 24. Exclusive recipes and more details are below to help you get ready for this all-new virtual Bloom Bash.
Virtual Bloom Bash starts on Friday, April 24 at 7:00 p.m. with a live set by DJ Gabe Vega on Instagram! Join us for an hour of music mixed live 7:00 p.m. – 8:00 p.m.
Bloom Bash Virtual Photo Booth
Take a selfie in your fanciest quarantine garb and text it to (858) 299-2500 to run it through the Bloom Bash virtual photo booth! In about a minute your fab at-home party pic will be texted back to you. Post it on Instagram with the hashtag #VirtualBloomBash on or before Friday, April 24 at midnight for a chance to win an SDMA dual membership. We might also share your pic on The Museum’s Instagram stories. Thanks to CEG Interactive for creating this fantastic virtual photo booth experience.
Modern Times Beers
Modern Times brings utopian beer tastes as the exclusive beer provider for virtual Bloom Bash 2020. Indulge in a hazy IPA, fruity flavored beer, or dark stout at home. Choose from canned selections or 32 oz. crowlers. Modern Times beers, coffee, and food are available to go or can be shipped within California.
Exclusive Cutwater Spirits Cocktail Recipes
Cutwater Spirits is our exclusive spirits provider for Virtual Bloom Bash 2020. Five floral recipes are below to get you in the spirit for Bloom Bash. Don’t have the right spirits at home? Cutwater Spirits is now offering local delivery.
Indulge in coconut, spice, and all things nice!
- 2 oz. Cutwater Habanero Vodka
- .75 oz. fresh lime juice
- .75 oz. coconut cream
Combine all ingredients into a cocktail shaker. Add ice and shake until cold. Strain over fresh ice in a Collins glass.
Garnish with a lime wheel and a daisy from your garden.
Get Clover It
Enjoy local flavor in this spiked coffee drink.
- 1.5 oz. Cutwater Horchata Vodka
- 1.5 oz. coffee
- 1 oz. heavy cream or half & half
Combine all ingredients in a pint glass. Add crushed ice and swizzle until frosty on the outside of the glass.
Garnish with clover flower from your garden.
Petal to the Metal
Go full floral with this fresh sparkling take on rosé.
- 2 oz. Cutwater Hibiscus Vodka
- .75 oz. fresh lemon juice
- .75 oz. simple syrup
- 1 oz. fresh grapefruit juice
- Sparkling rosé
Combine ingredients (except sparkling rosé) into a cocktail shaker. Add ice and shake until cold. Strain over fresh ice in a Collins glass. Top with sparkling rosé.
Garnish with a rose petal from your garden.
Bee kind with this fun rum cocktail.
- 2 oz. Cutwater Barrel Aged Rum
- .75 oz. fresh lime juice
- .75 oz. honey syrup*
Combine all ingredients into a cocktail shaker. Shake until cold and strain into a coupe or martini glass.
Garnish with a lime wheel and honeysuckle from your garden.
*2 parts honey, 1 part water
Wildflower About You
Go wild with tequila, agave, and tropical flavors.
- 2 oz. Cutwater Rayador Tequila Blanco
- 1 oz. fresh lime juice
- .5 oz. agave syrup
- .5 oz. watermelon juice
- optional dash of bitters
Add all ingredients to a cocktail shaker. Shake until cold and strain over fresh ice in a Tajín rimmed glass.
Garnish with a watermelon slice and a Nasturtium from your garden.
Exclusive Panama 66 Recipe
Our friends at Panama 66 will soon be sharing a recipe for you to get a literal taste of Bloom Bash at home.
Stuffed Artichokes from Chef Sharon Wilson of Panama 66
*This is vegetarian and can be made vegan with Vegan Ricotta (recipe below) and by omitting the parmiagiano reggiano cheese.
Serves 2. (Or more if sharing as an appetizer.)
- 2 large artichokes
- 8 oz. ricotta cheese or VEGAN RICOTTA (recipe below)
- 1 egg (omit for vegan version)
- 1/4 cup fresh chopped herbs, I like oregano, basil and thyme (SW)
- 2 lemons, the zest and juice
- 2 cups bread crumbs
- extra virgin olive oil
- 1/2 tsp dried garlic
- 1/2 tsp dried onion
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 cup parmiagiano reggiano cheese, grated (Omit to make vegan)
- salt and pepper, to taste
1. Mix together the ricotta, egg, fresh herbs, lemon zest, and salt and pepper to taste. Set aside.
2. Mix together bread crumbs, parmiagiano reggiano cheese, dried garlic, dried onion, dried basil, dried oregano, plus salt and pepper to taste. Drizzle bread crumb mixture with olive oil and mix. The bread crumbs should be moist from the oil.
3. Clean the artichokes by washing under cold water. Trim the outer part of the stems. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke. Take the center choke out using a paring knife and spoon or melon scooper. Stuff the center of the artichoke with the ricotta mixture. Stuff the bread crumb mixture between each of the leaves.
4. Place the artichokes, top up, in a pot that has about an inch of water or veggie stock, lemon juice, salt and pepper. Then cover the pot and steam on medium to medium/low heat for about an hour depending on the size of the artichokes. You will know the artichokes are done when you can easily pull a leaf off.
Note: To select and store artichokes, start by looking for artichokes that feel firm and heavy, which is a sign that they’ll taste good. Also, make sure the artichokes’ leaves are green and tightly packed. If the leaves are brown or loose, look for other artichokes to buy.
Vegan Ricotta Recipe
- 1 cup raw cashews
- 10-12 oz. extra firm tofu
- 2 cloves garlic
- 1 tsp salt
- 2 tbsp nutritional yeast
- 1 tsp light miso
1. In a food processor or blender, pulse the cashews, garlic, miso, salt, and nutritional yeast until crumbly.
2. Add tofu and pulse to thoroughly combine.
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