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Innovation begins when one sets creative ideas into motion. For beverage stylist Chriscilla Browning and photographer Daniel Ray, the art of visual storytelling takes top priority when it comes to their exquisite collection of innovative cocktail designs. Creating signature works like “Bougainvillea” and “Golden Goddess,” the visionary duo have carved their own unique niche by captivating eyes, evoking emotion, and leaving an impact.

Love Happens: Firstly, tell us how you know each other.

Daniel Ray: Chriscilla and I were brought together by a mutual client about six years ago. At first, I was intimidated by her. She was independent and way better at her job than I was at mine. I have deep respect and admiration for her. It’s not just our cocktails… it’s literally everything she touches. She’s immeasurably talented and by far the best food stylist anywhere. She’s truly an artist.

LH: How do your styles differ?

Daniel: My brain works like a Rubik’s Cube, and Chriscilla’s works like beautifully entwined strands of jasmine vines. I like a plan—she prefers spontaneity. At first, it was frustrating for me to work not knowing exactly where we were going, but secretly, I recognized it was an opportunity for me to evolve into the artist I wanted to be.

LH: Tell us about your creation process! How do you come up with the cocktail designs?

Chriscilla Browning: For me, the process is a feeling. When it’s our personal work, I purchase individual pieces that inspire me. A beautiful flower or pretty vegetation. When it’s for a client, it’s heavily influenced by their needs and wants. Regardless, it always comes to life on set and in that moment.

Daniel: Sometimes there’s a rough idea or an element, like, “How can we include a strawberry shortcake, or glacial ice, or a donut… or a ball of fire?” Those cocktail designs require lots of discussion and planning. Other times, a creation begins by what’s available to us at the moment. It reminds me of looking for food in nature as a child. I’ve been able to be more spontaneous over time and use the great unknown as an opportunity rather than an adversary. 

LH: Love that! And what about the photography process?

Daniel: The process is to generally keep my mouth shut. I adapt my lighting and compositions to match what she’s [Chriscilla’s] creating in real time. It requires being present, not controlling. No picture wants to be taken. There are endless ways for it to fall short, but in being flexible with what she does, most—if not all—problems resolve themselves. The other part is timing. Whether it’s something melting, fizzing, raining, or burning, it has to be captured quickly. There are many frustrations, both as photographer and stylist, that arise during a shoot. We support each other to overcome the obstacles. There’s one shot in particular we struggled with until we finally just threw it in the trash. A few minutes later, we decided to take it back out, make repairs, and try harder. Ultimately, it became one of my favorites. 

LH: So, when did your love for food & beverage and photography begin?

Chriscilla: It was actually art I fell in love with at an early age. I loved to draw and illustrate fashion. Later in college, I dove into fine art and photography. I think of my work as art and food, and beverages as my medium.

Daniel: My love of food began as a child. Growing up poor meant being resourceful. I found and collected what grew naturally in Alaska and Michigan. I was “urban foraging” before that was even a term. Photography was a result of my mother; she’s a prolific painter and sculptor. I, however, couldn’t paint my way out of a paper bag. My father gave me a Kodak Instamatic that looked more like an ice cream sandwich than a camera. When we lived in central Texas, I would see things along the way that stood out to me, especially in the late afternoon or early evening when the light was its prettiest. Snakes, armadillos, skulls, big bugs, birds, jackrabbits—I would notice the composition of them against the vastness of the flat panoramic countryside. I didn’t know what composition was or what good lighting meant, but it stood out to me the way my mother’s landscapes looked in her paintings… so I started taking pictures.

Later, I moved to Italy to become a fashion photographer. I shot for a summer and learned more about light and composition than at any other time in my life. I lived an adventure based solely on my passion to be a photographer. That’s continued to this day.

LH: What is your goal with cocktail design and art?

Chriscilla: To create—grow. I want people to feel something when they see my work.

Daniel: To continue exploring creative thinking, evolving as an artist, learning the life lessons they teach me, and growing the technical skills they sharpen. And to rule the world.

LH: Do you have a favorite piece?

Chriscilla: It’s hard to pick a favorite. I always walk away after the photo is complete. I like to view them with fresh eyes, and that’s when I decide if I’m happy with the finished product.

Daniel: Each one is my favorite until it’s finished. The body of work is like the expanding bubble of knowledge… the more you know, the more you don’t know. And so, the endeavor never ends! 

All Photos Courtesy of Chriscilla Browning and Daniel Ray

About the Author

Natalie Tyhacz is fulfilling her childhood passion for writing by working as a copywriter and content writer since graduating from UNC Greensboro. Originally from New York and currently residing in North Carolina, she enjoys reading, trying out the latest makeup trends, and catching up on her favorite shows.

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