Cocktails are a wonderful way to celebrate special occasions and the holidays. I don’t drink a lot so when I do, I want my cocktail to be an extraordinary experience. During the past few years, I have developed several cocktails to commemorate various occasions in my family and friend’s lives. Gary Meyer told me that Eat Drink Film readers love new recipes, so I thought that sharing these with all of you might be a welcome gift. These recipes are simple and can be made in large batches for holiday parties. I developed these cocktails without outside influence, but I would not be surprised if others have come up with similar recipes, so I don’t claim any ownership over these gems.
Film posters of Mon Oncle by Jacques Tati and of course Citizen Kane by Orson Welles
Have you ever dreamt of opening a café or bar that would be the medley of everything you love? Have you ever worried that San Francisco is losing its creative venues because high rents demand investors who demand tried-and-true (i.e. boring) business formulas so that they can be assured of a return?
Evolving menus. Sensual environment. Champagne and Oysters on the half shell. Since 1999 Foreign Cinema has been a magical destination for San Franciscans and international visitors. It is a place with an ever-changing menu for brunch, lunch, dinner and late night and is like no other restaurant you have ever enjoyed with its outdoor cinema and various unique rooms. You can even eat in the projection booth.
The origin of AROUND THE SUN is this. My friend Oliver Krimpas and I had been trying to make a movie together for years. The plan was for me to write a script that he’d direct. After a false start with one project that couldn’t achieve liftoff, austere frugality seemed like the only way forward. I tried to think up some idea involving very few characters in mostly one locale. It was like the Mystery Box challenge: to take a few choice luck-of-the-draw ingredients, and a finite amount of time, and prepare a dish that Gordon Ramsay won’t spit out and yell at you for.
The Old World never stopped liking bitterness. I don’t know if it stems from having so many wars fought on their soil, or simply being exposed to it through permeable borders and colonialism. Americans appreciation of bitterness is limited at best. The United States is only reinforcing this flavor isolationism. I propose a tasty rebellion: drink bitter, don’t just be bitter.
The Thistlestop is both a pun and a marriage of the U.S. (rye) and Italy (Cynar) with citrus officiating. It is dry, bitter, and yet inspires a desire for another sip. It is also easy to make, and the artichoke derived Cynar is a great guest to have at your home bar.