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Brass Rook

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Ingredients
2 Cups piano driven melodies
1 1/4 Cups flowing string section
8 Tablespoons intricate electric guitar composition and voicing
1 1/2 Cups painting-like drum soundscapes
1 Teaspoon power drums
6 Tablespoons upright bass
4 1/4 Cups George Gershwin
2 1/4 Teaspoons subtle pad and synth flavors
Radiohead influence for taste
Preparation
Heat the keys until they are warm but not hot, about 90°. In a large bowl, combine it with the guitar. Stir lightly, and let sit until the mixture is smooth.
Using a mixer fitted with a prodigy sound engineer, beat the snare, floor tom, crash, high hat, ride, and rack toms into the sound mixture. Add strings until the audio shines. Add cello, about 2 tablespoons at a time, if the sound is too bright. If you’re using a hip hop engineer, the sound will probably become too bass heavy; when it does, adjust to a lighter eq, and gently knead until soft.
About 15 minutes before the tracks are done rising, put the upright bass in a heavy-bottomed pot or Dutch oven over medium heat, and bring it to a boil. If your studio isn’t warm, set the temperature to 75° at the beginning of this step, then turn off the heat, put the singers in the vocal booth and leave the door ajar.
Carefully add the tracks to the final mix, a few at a time. Transfer the mix to the final master, adjusting the heat as needed to keep the volume at an industry-ready level. Glaze or fill as follows, and serve with a wink and smile.

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