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  1. Production & Strategy
  2. Programming & Entertainment

Corcoran Redesigns Artini Layout and Offers More Incentives for V.I.P.s

D. Channing Muller
April 2, 2012

The Corcoran Gallery of Art’s 1869 Society hosted its fifth annual Artini cocktail fund-raiser on Saturday night for a sold-out crowd of 750. Organizers revamped the bar layout for the 11 participating mixologists, who created cocktails inspired by the gallery’s artwork, to streamline the traffic flow throughout the night.

“This event is really unique in that there are a large amount of bars in our space and they require catering and logistical backup,” said Brooke Clinton, the gallery’s manager of special events. “The new floor plan gives guests more room to move throughout the space and access the bars and gives the mixologists room to do their thing behind the bar.”

Other changes include a rise in ticket prices for general admission and V.I.P. tickets. After selling out the past four years, the 1869 Society’s event committee felt the event could sustain the price increase and raise more money for this year's beneficiary, the Corcoran’s ArtReach community-outreach program. To incentivize the sale of the V.I.P. tickets at the escalated $150 price (up from $135 last year), organizers created a secluded, exclusive lounge in one of the second floor’s empty galleries.

“After 8:30 there isn’t as much to being a V.I.P. once doors are open to everyone else,” said member programs officer Diana Kaw. “So to continue that [exclusivity] and make tickets more appealing, we provided access to a separate area to get a drink easier, with a full bar, and to sit if they want.”

Each of the artinis started with a base or mixture of one of the night’s five liquor sponsors: Remy Martin cognac, Jack Daniel’s Tennessee Honey, Cointreau, Herradura tequila, and Mount Gay rum. Jose Ambrose of P.O.V. at the W Hotel won the Critic’s Choice award, decided by a panel of five judges, and Ronald Flores of Art and Soul received the fan favorite for his creation.

The event raised $50,000.

Alexandra Bookless from the Passenger crafted a cocktail of tequila, lime and orange juices, Cointreau, soda water, and bitters served over frozen fruit and fruit syrup ice cubes.
Alexandra Bookless from the Passenger crafted a cocktail of tequila, lime and orange juices, Cointreau, soda water, and bitters served over frozen fruit and fruit syrup ice cubes.
Photo: Tony Brown/imijphoto.com
The event sold out yet again, with 750 people attending.
The event sold out yet again, with 750 people attending.
Photo: Tony Brown/imijphoto.com
The mixologists made their signature artinis in front of guests throughout the night.
The mixologists made their signature artinis in front of guests throughout the night.
Photo: Tony Brown/imijphoto.com
Sam Haltiwanger of Ardeo and Bardeo served his cocktail of rum, ginger syrup, and a reduction of lime, apple cider, and brown sugar in a rocks glass garnished with a star anise.
Sam Haltiwanger of Ardeo and Bardeo served his cocktail of rum, ginger syrup, and a reduction of lime, apple cider, and brown sugar in a rocks glass garnished with a star anise.
Photo: Tony Brown/imijphoto.com
Tabard Inn's Horsefeather cocktail mixed rum, echinacea root tea, lime juice, honey syrup, molasses dash, and allspice dram served with smoked hickory and roasted coconut popcorn.
Tabard Inn's Horsefeather cocktail mixed rum, echinacea root tea, lime juice, honey syrup, molasses dash, and allspice dram served with smoked hickory and roasted coconut popcorn.
Photo: Tony Brown/imijphoto.com
The Gibson's 'The Silk Veil' cocktail combined tequila, Aquavit, dimmi, lemon juice, simple syrup, and egg white garnished with a blackberry along the rim.
The Gibson's "The Silk Veil" cocktail combined tequila, Aquavit, dimmi, lemon juice, simple syrup, and egg white garnished with a blackberry along the rim.
Photo: Tony Brown/imijphoto.com
Smith Common's Phil Peters selected Jack Daniel's Tennessee Honey as his main liquor mixed with bourbon puree, brandy- and cherry-infused sweet vermouth, and smoked bitters, topped with darkened cherry air and a green apple sugar straw.
Smith Common's Phil Peters selected Jack Daniel's Tennessee Honey as his main liquor mixed with bourbon puree, brandy- and cherry-infused sweet vermouth, and smoked bitters, topped with darkened cherry air and a green apple sugar straw.
Photo: Tony Brown/imijphoto.com
Main Event Caterers served savory options like sliders, chicken quesadillas, and three varieties of grilled cheese to balance out the cocktails.
Main Event Caterers served savory options like sliders, chicken quesadillas, and three varieties of grilled cheese to balance out the cocktails.
Photo: Tony Brown/imijphoto.com
The two buffet stations sat at either end of the Corcoran's main event space. Desserts from Main Event included chocolate-covered strawberries and miniature cakes.
The two buffet stations sat at either end of the Corcoran's main event space. Desserts from Main Event included chocolate-covered strawberries and miniature cakes.
Photo: Tony Brown/imijphoto.com
Yours Truly Lighting washed the V.I.P. lounge space with bright pink lighting to coordinate with the colors on the first floor.
Yours Truly Lighting washed the V.I.P. lounge space with bright pink lighting to coordinate with the colors on the first floor.
Photo: Tony Brown/imijphoto.com
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