Committees

Architecture Dialogue

The Committee's mission aims at highlighting current design issues. These issues are brought to light due to the committee's conviction that they may have an impact on the profession and the community.

The chair and members of the committee elected to enlarge the format of their dialogue engaging other cultural institutions besides the AIA. The intent is to present well-rounded comprehension and varied views of the design issues at hand. Further, the extension of the dialogue is guided by the assertion that Architecture has a wider cultural mission and thus involving the community as a whole. This impact is better understood once evaluated when the impacting and impacted groups are present.

The committee's signature program "Cocktails & Conversations" pairs an architect and a critic, journalist, or curator. Of course, it wouldn't be Friday night without a suitable beverage. A custom drink inspired by the architect's work was created especially for the occasion by bartender and author Toby Cecchini or Eben Klemm. The first program was held on Friday November 16th, 2012. Programs are scheduled about bi-monthly.

Previous Events

In an Ice Filled Collins Glass: 1 1/2 ounces blended Scotch 1 ounce mix of 1 part lemon juice: 1 part lime juice:1 part Light agave nectar Fill to 3/4 glass with club soda or sparkling water Float on top: Carrot juice spiced with fresh ginger juice to taste (I recommend 10 to 1) Garnish with Candied Ginger and Lime wheel cut slightly off axis

Cocktails & Conversations: Shohei Shigematsu & Amanda Dameron - 9.23.2016 from Center for Architecture on Vimeo.

September 23, 2016
Shohei Shigematsu, Partner and Director, OMA New York Architects
Amanda Dameron, Editor-in-Chief, Dwell

Rosemary Brown Derby - Eben Klemm

In a shaker:
2 ounces bourbon
1 ounce grapefruit juice
1/2 rosemary honey syrup (Simmer 5 fresh rosemary springs in 1/2 liter water for 5 minutes. Dissolve in 1 liter honey.)

Add ice and shake 20x.
Strain over fresh ice into a rocks glass and garnish with a rosemary sprig.

 

Cocktails & Conversations: Frank Harmon, FAIA, and Suzanne Stephens - 5.6.16 from Center for Architecture on Vimeo.

May 6, 2016
Frank Harmon, FAIA,
Frank Harmon Architect
Suzanne Stephens
, Architectural Record

HARMON'S TI PUNCH - Eben Klemm

Store Rum Agricole in freezer

In a rocks glass:
Squeeze in half a lime and drop in husk.
Add 1/2 oz Demara sugar and muddle to paste. Let sit.
Add 1-1/2 ounces cold rum and two sprigs each mint and arugula. Gently remuddle.

 

 

Cocktails & Conversations: Bing Thom and Gina Pollara - 4.8.26 from Center for Architecture on Vimeo.

April 8, 2016
Bing Thom, Bing Thom Architects
Michael Heeney, Bing Thom Architects
Gina Pollara, Municipal Art Society

The Ramos Gin Fizz By Toby Cecchini (with David Moo)

 

The Classic Recipe from New Orleans:
2 ounces Gin
1/2 lime
1/2 lemon
1 egg white
1/2 ounce simple syrup
3 drops orange flower water
soda water
Shake long and hard, at least one minute.

Prepare a cold highball glass.
NO ice, splash of soda, then strain drink into it. No garnish.

 

Cocktails and Conversations: Thomas Balsley and Matt Shaw - 1.29.16 from Center for Architecture on Vimeo.

January 29, 2016
Thomas Balsley, Thomas Balsley Associates
Matt Shaw, The Architects Newspaper

The Drink - By Eben Klemm

 

In an ice filled rocks glass:
1 1/2 ounces Silver Tequila
1/2 ounce cassis juice
1/2 ounce ginger malt syrup
1/2 ounce lime juice
Top with soda and stir.

Garnish with lime wheel.

Ginger malt syrup:
Mix 12 oz NA malted beverage with 1/4 cup ginger juice.
Warm and dissolve in equal parts sugar. 

 

2015  

Archtober 2, 2015
Marion Weiss, Weiss / Manfredi Architects
Michael Manfredi, Weiss / Manfredi Architects
Julian Zugazagoitia, Nelson-Atkins Museum of Art

Negroni Sbagliato Bianco or White Mistaken Negroni By Toby Cecchini


1 oz. Suze Gentian Liquor
1 oz. Carpano Bianco Vermouth
3-4 oz Prosecco

In a double old-fashioned glass build in order over a large cube. Garnish with a long, thin slice of cucumber.

September 11, 2015
Andrea Leers, Leers Weinzapfel Architects
Jane Weinzapfel, Leers Weinzapfel Architects
Susan Szenasy,Metropolis

The Hartford By Eben Klemm

Stir together In a mixing glass full of ice:
2 ounces El Dorado 8 yr Old Rum
1/4 ounce Averna
3/4 ounce coffee vermouth*
1/4 ounce mint syrup**

Strain into ice filled rocks glass and garnish with twist of lime

Coffee vermouth: infuse 750 ml bottle red vermouth with 2 ounces whole dark roasted coffee beans for 4 to 6 hrs. Strain out beans.

Mint syrup (non LN method) place 1/2 liter of 1:1 simple syrup in freezer for 2 hours. Flash blend with 1/2 cup of mint. Strain.

April 24, 2015
Louisa Hutton, Sauerbruch Hutton Architects
Barry Bergdoll, Columbia University School of Arts & Sciences

The Drink - By Eben Klemm

In an ice filled rocks glass:
1 1/2 ounces Silver Tequila
1/2 ounce cassis juice
1/2 ounce ginger malt syrup
1/2 ounce lime juice
Top with soda and stir.

Garnish with lime wheel.

Ginger malt syrup:
Mix 12 oz NA malted beverage with 1/4 cup ginger juice.
Warm and dissolve in equal parts sugar.
 

 

March 27, 2015
David Adjaye, Adjaye Associates
Thomas Campbell, Metropolitan Museum of Art

The Adjaye Switchel; By Toby Cecchini

2 oz. roasted banana-infused Plantation 5-year Barbados Grande Réserve Rum
3 oz. Switchel
.5 oz. fresh Ginger Syrup
Shake, strain over ice in a double old-fashioned glass. No garnish.

Switchel:
2 Tbsp. Bragg Apple Cider Vinegar
2 Tbsp. honey
2 Tbsp. molasses
.25 tsp ginger powder
1 cup water
Mix together ingredients and shake well. Let stand for at least one day before use.

Banana-infused Rum:
Lay six bananas flat on a silicone padded baking tray and roast, in peels, for 20 minutes at 450-500 degrees. Allow to cool and peel. Crush with hands into a large Cambro or other sealable container and pour in 2 liters of the rum. Allow to macerate at room temperature for 36 hours, then strain off the rum and filter out particles.

Fresh Ginger Syrup:
Juice fresh, peeled ginger with an extraction juicer. Add 2 cups white cane sugar to each cup of ginger juice and mix well until sugar is dissolved. Refrigerate.
 

 

2014  

December 12, 2014
Scott Marble, Marble Fairbanks Architects
David Benjamin, The Living
Kenneth Frampton, GSAAP Columbia University

New York Christmas Sour By Toby Cecchini

2 oz. Wild Turkey 101 Bourbon
.5 oz. fresh lime juice
.5 oz. fresh lemon juice
1 oz. ginger syrup (2:1 sugar to fresh ginger juice)
.5 oz. red wine mulled with winter spices (allspice, star anise, clove, black pepper, cardamom, cinnamon, grains of paradise)

Shake first four ingredients together over ice and strain into a double old-fashioned glass filled with ice. Float the mulled wine on the top and garnish with a slice of orange and a slice of lemon, pinned together with five cloves and a stick of cinnamon run through the center.

 

November 7, 2014
Deborah Berke, Deborah Berke Partners
Cathleen McGuigan, Architectural Record

 

 

Archtober 17, 2014
Daniel Libeskind, Studio Daniel Libeskind
Brett Littman, The Drawing Center

THE WEDGE (for Daniel Libeskind) By Toby Cecchini

Absolute Elyx Vodka
Fresh Shiso leaf
Pomelo peel

Absolut Elyx Vodka infused with fresh shiso leaf and pomelo peel, then spun for 30 minutes in a commercial medical centrifuge and re-distilled in a rotary evaporator. Served in a double old-fashioned glass with one hand-carved wedge of sculptural ice.
 

 

September 19, 2014
Frances Halsband, Kliment Halsband Architects
Michael Crosbie, University of Hartford

THE FRANCES SMASH (for Frances Halsband) By Eben Klemm

2 ounces Woodford Reserve Bourbon
1/2 oz lemon juice
Dash orange bitters
1/4 oz maple syrup
sprig mint

In a rocks glass mildly crush a mint spring. Stir the remaining ingredients into an ice filled shaker. Strain into rocks glass and fill with large ice cube.
 

 

August 15, 2014
Ken Smith, WORKSHOP: Ken Smith Landscape Architect
Alan Brake, The Architects Newspaper

THE GARDEN VARIETY (for Ken Smith) By Toby Cecchini

1 ounce Ford's Gin
75 oz. Chartreuse
.75 oz. lime
.5 oz. lavender simple syrup (1:1 ratio by volume of lavender tisane and white sugar)
12 mint leaves, plus top sprig for garnish
1 Persian cucumber
4 oz. soda

Chop cucumber into small pieces, reserving one long slice for garnish. Muddle pieces along with the mint leaves in a shaker tin, then add in gin, simple syrup, lime and Chartreuse. Add ice and shake well. Double-strain into a large rocks glass half-filled with ice. Top with soda and garnish with cucumber slice, a lime wheel and the mint sprig.

June 20, 2014
Morris Adjmi, Morris Adjmi Architects
William Higgins, Higgins Quasebarth & Partners LLC

THE ADJMI (non-traditional) SAZARAC By Toby Cecchini

1 ounce Cognac
1 ounce Rye
1/2 teaspoon demerara sugar syrup (equal parts demerara sugar and water)
3 dashes Peychaud's bitters
rinse of Absinthe

In a mixing glass, stir together the first four ingredients. Rinse a double rocks glass with absinthe and pour off. Strain drink into rinsed double rocks glass with one large ice cube and garnish with a large twist of lemon.

 

May 16, 2014
Massimiliano Fuksas, Studio Fuksas
Gregg Pasquerelli, SHoP Architects
Paul Goldberger, Vanity Fair / The New School

The Erin - Toby Cecchini

2 ounces Bourbon
1/2 ounce Sweet Vermouth
1/2 ounce Bigallet China-China Amer
1/2 ounce Suze
2 Dashes Angostura Bitters
2 Dashes St. Elizabeth's Allspice Dram

Stir, strain into double old-fashioned glass with one large rock, garnish with a large twist of orange.
 

 

March 28, 2014
Joel Sanders, Joel Sanders Architect
Barry Bergdoll, Columbia University 

Bramble Redux - Toby Cecchini

2 oz. Beefeater Gin
1 oz. Lemon Cordial
1/2 oz. fresh lemon juice
1/2 oz. blackberry/raspberry syrup

Shake first three ingredients together, strain into rocks glass filled with ice. Float syrup over the top and garnish with a lemon wheel, a blackberry and a raspberry.

 

March 14, 2014
Enrique Norten, TEN Arquitectos
Pedro Gadanho, Museum of Modern Art

Forgotten Conversation - Eben Klemm

1 1/2 ounces Silver Tequila
1/2 ounce Silver Mezcal
1/4 ounce Amontillado Sherry
1/4 ounce Pineapple Syrup
1/8 ounce fresh Lemon Juice
Dash Bitters

Strain over fresh ice or large ice cube
 

 

 

January 17, 2014
Belmont Freeman, Belmont Freeman Architecture
Cathleen McGuigan, Architectural Record

 

The Monty Daisy - Eben Klemm

2 ounces Plymouth Gin
1/4 ounce Orgeat
1/2 ounce orange curacao or high quality triple sec
1/2 ounce aperol
1/2 ounce fresh lime juice
1 ounce grapefruit juice

Add ice and shake 20X. Strain over fresh ice and garnish with lime wedge.
 

2013  

December 13, 2013
Hugh Hardy, H3 Hardy Collaboration Architecture
James Sanders, Architect, Author, Filmmaker

 In honor of Hugh Hardy's exclusive preference for the martini, the history of the drink was the subject this month. The Martinez was developed in the 1860's at the Occidental Hotel near San Francisco. The drink famous for being the subject of the 3-Martini lunch of the fifties' was actually served in 4 ounce glasses was called the Fitty-Fitty and eventually evolved into today's Dry Martini.

DRY MARTINI
3 oz. Absolut Elyx Vodka
1/4 oz. Dolin Dry Vermouth

Fill a mixing glass with ice and add vermouth. Swirl and strain off, then add vodka and stir until well chilled. Strain into chilled cocktail glass and garnish with a twist of lemon zest.

FITTY-FITTY
2 oz. Plymouth or Hayman's Old Tom Gin
1 oz. Carpano Antica Formula or Cinzano Sweet Vermouth

In a mixing glass filled with ice, combine ingredients and stir until well chilled. Strain into a chilled cocktail coupe and garnish with a twist of lemon zest.

MARTINEZ
2 oz. Plymouth or Hayman's Old Tom Gin
1 oz. Carpano Antica Formula or Cinzano Sweet Vermouth
1/2 teaspoon Luxardo Maraschino liqueur
2 dashes Angostura orange bitters

In a mixing glass filled with ice, combine ingredients and stir until well chilled. Strain into a chilled cocktail coupe and garnish with a twist of lemon zest.

November 15, 2013
William Pedersen, Kohn Pedersen Fox Architects
Carol Willis, Skyscraper Museum

The Recipe

2 oz. vodka
1 oz. St. Germain elderflower liqueur
1 oz. lemon juice
1 scant tsp. lemongrass juice
2 strips of Bhudda's hand citron zest
4 oz. prosecco

Combine first five ingredients and shake well over ice, then strain into a flute glass. Top with prosecco and garnish with a spear of lemongrass.

 
 

October 18, 2013
Calvin Tsao, TsAO + McKOWN Architects
Karen Stein, Design Consultant + Writer

The Recipe

2 ounces of American rye whiskey
1 ounce water
1 ounce Squash Blend (see below)
2 dashes aromatic bitters

Use an ice filled rocks or old-fashioned glass. Stir and garnish with long lemon horseneck. Squash Blend: Oleo Saccarum: Thin slice two lemons and pack in tight container with two cups white sugar. Toss to make sure slices are completely coated. Let sit for 1 to 2 days, tossing occasionally. Sugar should be completely or nearly liquid. Strain and remove lemons. Lemons may be lightly rinsed and water added to syrup. Steam one quartered and cleaned Kabocha Squash in covered pot with 2 cups water until flesh is soft. Scoop flesh from skin, discard skin and puree completely. Mix Squash puree evenly with Lemon Syrup.
 

 

September 20, 2013
Todd Schliemann, FAIA, Ennead Archiects
Clifford Pearson, Architectural Record

The Recipe
In an Ice Filled Collins Glass:
1 1/2 ounces blended Scotch
1 ounce mix of 1 part lemon juice: 1 part lime juice:1 part Light agave nectar

Fill to 3/4 glass with club soda or sparkling water Float on top: Carrot juice spiced with fresh ginger juice to taste (I recommend 10 to 1) Garnish with Candied Ginger and Lime wheel cut slightly off axis

 

July 26th, 2013
Robert Rogers, Rogers Partners (formerly Rogers Marvel Architects)
Susan Szenasy, Metropolis

The Recipe

1.5 oz. Perry's Tot Navy Strength Gin (or 2 oz. other gin)
1 lime
tonic water to fill (roughly 6-8 oz.)

Juice lime and set aside juice. Cut rind halves into thin strips and muddle in a mixing glass with gin. Add a dash of lime juice (1/4 to 1/2 oz.) and muddle further. In a tall highball glass half-filled with ice, pour tonic water carefully down the the side so as to not lose carbonation. Fill to leave just enough room for the gin/lime mixture. Float the gin/lime mixture on top and garnish with a straw (carefully) and either two thin lime wheels or, as my dad did, some of the julienned rinds heaped atop. Serve striated as is, but inform your guest to mix it together before drinking. Serves one.

 

June 28th, 2013
Richard Weller, Penn Design
William Menking, The Architects Newspaper

The Recipe

 

2 oz. Absolut
.75 oz. Lime
.75 Ginger Syrup (1:1 Ginger juice and sugar)
.25 cucumber juice (this I extracted right before the event, so it would stay fresh)
6 mint leaves

 

Place all ingredients in a shaker filled with ice and shake ferociously for twenty to thirty seconds. Strain into a large rocks glass with fresh ice cubes, leaving room to top up with 2 oz. soda water. Garnish with a mint sprig top and a cucumber or lime wedge.

 

May 17th, 2013
Brad Cloepfil, Allied Works Architecture
David van der Leer, Van Alen Institute

The Recipe

2 oz. Plymouth Gin
2 oz. rhubarb/vanilla syrup
1 oz. fresh lemon cordial

Mix ingredients in an ice filled shaker and shake until well-chilled and diluted. Double-strain into a stemmed cocktail, or martini, glass and garnish with a twist of lemon.

 

April 17th, 2013
Audrey Matlock, Audrey Matlock Architect
Jason Sheftell, New York Daily News

The Recipe

1 oz. Plantation 5-year Barbados Rum
1 oz. Smith & Cross Navy Strength Pot Still Jamaican Rum
1.5 oz. lime-ginger cordial
1/2 oz. fresh lime juice
1/2 oz. 1:1 ratio simple syrup

Shake all ingredients together over ice and strain into a double Old-Fashioned glass with one large cube. Garnish with half a spent lime hull and three spritzes of Laphroaig 10-year Cask Strength scotch.
 

February 22nd, 2013
Claire Weisz, WXY
James Russell, Bloomberg News

The Recipe

2 oz. Anchor Distilling Hophead Vodka
1 oz. Cocchi Americano
2 fresh shiso leaves
2 dashes pomelo/Seville orange tincture (orange bitters, for home use)

Tear shiso leaves into pieces and lightly muddle in the bottom of a mixing glass. Add ice, then liquid ingredients and stir for at least one minute. Strain into a chilled martini coupe. Garnish with a twist of lemon peel.

 

January 11th, 2013
Craig Dykers, Snøhetta
William Menking, The Architects Newspaper

The Recipe

2 oz. Krogstad Aquavit
1 oz. lemon juice
1 oz. wildflower honey syrup, 1:1 dilution ratio
1/4 oz. fresh ginger juice
4 oz. Yeungling Lager
rim of kosher salt, smoked salt, vanillated sugar, cayenne pepper, black pepper, sour orange zest
garnish of lemon twist and celery stalk.

With a piece of cut lemon, moisten rim of a double old-fashioned glass and rim with salt mixture, making certain to clear the inside edge of overage. Shake first four ingredients together and strain into double old-fashioned glass with one large ice cube. Twist the lemon peel over and add in. Top gently with the beer and garnish with celery stalk.

 

2012

 

November 16th, 2012
Charles Renfro, Diller Scofidio Renfro
Justin Davidson, New York Magazine

The Recipe
1 part Hine H Cognac
1 part Rittenhouse Bonded Rye
1 part Laird's Straight Apple Brandy
1 part Dolan Blanc white sweet vermouth
1 barspoon Cynar artichoke liqueur
1 barspoon Marriage Freres Marco Polo black tea tincture
2 dashes Angostura orange bitters
2 drops rosewater distillate
garnish thin lemon twist

  


 

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