Drink of the Week: Bulldog Drummond Strikes Back (TCM Fest 2016 Salute #2)

Bulldog Drummond Strikes Back.When superstar film distributor Michael Schlesinger introduced 1934’s “Bulldog Drummond Strikes Back” at TCM Fest 2016 as the greatest movie we in the audience had never seen, I was inclined to be skeptical. After all, as a lifelong film geek, I’ve heard that one a lot. I was there because I’d long been curious about Drummond, an early pulpy prototype for James Bond created by one H. C. McNeile, aka “Sapper.” I was expecting a historically interesting movie but not one that was likely to become a huge personal favorite.

Imagine my surprise when the movie turned out to be about as good as Mr. Schlesinger had suggested. Indeed, while I remember a theatrical spoof I saw as a young teen, “Bullshot Crummond,” being very funny, it’s hard to imagine it being half as amusing as the film, directed by the highly prolific Roy del Ruth, and co-written by the almost as prolific and incredibly witty and versatile Nunnally Johnson (who also co-wrote last week’s beverage-inspiring “The Keys of the Kingdom“and was a close personal friend of my childhood hero, Groucho Marx).

“Bullshot Drummond Strikes Back” is filled with enough self-referential comedy and wit to play beautifully in the post-“Austin Powers” era, and it’s blessed with top-drawer pacing and a borderline superhuman lead performance by the always super-suave Ronald Colman. In this film, Colman seems to exist in a sort of alternate universe of perfect confidence in the face of numerous socially awkward misadventures as he continuously stumbles over dead bodies, while constantly interrupting the sleep of an increasingly apoplectic Scotland Yard colonel (C. Aubrey Smith) and the wedding night of his hilariously stolid sidekick (Charles Butterworth).

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Drink of the Week: The Keys of the Kingdom (TCM Fest 2016 Salute #1)

The Keys of the Kingdom.Every year since it’s inception, the organizers of the  TCM Classic Film Festival have been letting me in without paying. Most of those years, I’ve been celebrating that fact by putting together my own drinks inspired by the films I was lucky enough to see there.

My first 2016 beverage du cinema (please don’t tell if that’s not actual French) is actually drawn from a film I saw on the last day of the fest which, frankly, was rather a last minute choice. An adaptation of a novel by A.J. Cronin, “The Keys of the Kingdom” isn’t a movie even hardcore film geeks hear that much about, even if it netted a young Gregory Peck his first Oscar nomination. As the decades-long tale of an idealistic priest from Scotland who finds himself a missionary in China, I have to admit that I had some qualms about spending my dwindling TCM time on what seemed likely to be a rather draggy bit of classic-era Hollywood Oscar bait from John Stahl, a director best known for making the original 1930s versions of the classic melodramas “Imitation of Life” and “Magnificent Obsession.” (If you know them at all, you’re likely more familiar with the 1950s remakes directed by Douglas Sirk.)

However, I should have more thoroughly considered the talents of two of classic Hollywood’s most skilled and witty screenwriters, Joseph Mankiewicz (“All About Eve”), who also produced, and the hugely versatile Nunnally Johnson (“The Grapes of Wrath,” “How to Marry a Millionaire,” and, get this,”The Dirty Dozen.”) As good as the suprisingly humorous and compelling script turned out to be, I was very pleasantly surprised by the film’s treatment of its many Asian characters. They are well-rounded non-stereotypes and, even more of a surprise, all played by actual Asian actors. That’s more impressive than it should be considering that, up to this very moment, Hollywood seems to be allergic to casting Asian actors in large roles.

“The Keys to the Kingdom” is a bit longish but, otherwise, a terrific example of classic-era Hollywood at it’s humanistic, entertaining, inspiring, and relatively progressive semi-best. Why not make it a cocktail?

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Drink of the Week: La Paloma (Revisited)

La Paloma.This Thursday is Cinco de Mayo, and that’s as good an excuse as any to revisit what I’m guessing is the world’s second most popular tequila cocktail. Indeed, this year I’ve got an additional excuse, which is to give a plug to some work by a DOTW Manor resident and frequent cocktail tester. Seems this enterprising young director was a finalist in a contest being sponsored by one of your classier tequila manufacturers, Avion. Moreover, I found out not long after writing the original draft of this post that he actually won a Grand Prize. Good things can sometimes come to those who imbibe (with moderation) and work (to excess).

As luck would have it, I myself can be seen in one of Joseph Lao’s two spine-tingling faux trailers, this one demonstrating the construction of a high-end La Paloma. Moreover, the last time we dealt with that drink — some four years ago and, it seems, a lifetime away — I offered the more popular, but arguably less refined, take on the beverage. This time, we’re setting aside the Jarritos grapefruit soda, and very definitely the Squirt, and going for a somewhat healthier and arguably more satisfying version of a cocktail that deserves its place alongside many better-known drinks.

La Paloma

2 ounces white tequila (Avion Silver, if you’ve got it, I guess)
1 ounce fresh grapefruit juice
1/2 ounce fresh lime juice
1/2 ounce simple syrup or about 2 1/2 teaspoons of superfine sugar
1 splash or two of club soda
1 lime web (desirable garnish)

This is one you build in a Tom Collins-type glass, though it might be good idea to pre-chill it as well in this case. Anyhow, just add all the liquid ingredients over ice and stir, and then add the lime wedge, which really does seem to improve the overall flavor.

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Ironstone Vineyards: A tale of two California regions

Ironstone Vineyards is a family owned and operated winery in California. Their winery facility is located in the Sierra Foothills. They grow grapes there and in the Lodi region. In total, they have more than 8,000 acres planted in a multitude of crops, with more than 4,000 under vine. Their wide-ranging portfolio offers a taste of both varieties that immediately spring to mind when you think of the region: Petite Sirah, as well as less obvious ones like Cabernet Franc. Prices start at $12 and range up to $75. I recently tasted through quite a few of their current releases with a member of the Kautz family while I was attending ProWein in Düsseldorf, Germany. In short, there is a ton to like there. Their wines are fairly priced, delicious and show genuine characteristics of the varieties in question, as well as a sense of the place they were each grown. Here’s a look at my favorites from that tasting.

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Ironstone Vineyards 2014 Chenin Blanc ($12)

Ironstone’s Chenin Blanc is composed entirely of the namesake grape. All of the fruit came from the Lodi region. Orchard fruit and white flower aromas light up the welcoming nose. The moment you take a sip, the super-soft mouth-feel envelops your senses. Lots of gentle pear, apricot and lychee fruit flavors are present. White pepper and a hint of nutmeg are on the mellifluous finish. This wine is perfectly suited to pair with light foods, but it’s also remarkably delicious on its own. This is spring and/or summer in a glass.

Ironstone Vineyards 2013 Reserve Viognier ($18)

This wine is composed mostly of Viognier (90 percent) with a dollop of Chardonnay (10 percent) blended in. It was produced from Estate fruit grown on their Sierra Foothills property. Yellow peach and apricot aromas fill the welcoming nose here. The palate is loaded with stone fruit flavors, spices and hints of papaya. Hints of crème fraiche are at play alongside continued yellow fruits and hints of spice on the long, balanced finish. Some Viogniers are too forward, too fruity and almost sweet. This particular example is remarkably balanced and delicious; it’s also impressive for its price point.

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Drink of the Week: The Chocolate Flip

the Chocolate Flip.The Chocolate Flip doesn’t contain the slightest hint of anything remotely chocolate. No, in the manner of its very close relative, the Coffee Cocktail, the Chocolate Flip blends brandy and a whole egg with more sugary/fruity ingredients to create a more sweet than bitter flavor and a light tan color. If you’re determined to think it tastes slightly like chocolate, then I guess it does.. It’s really just another of the countless variations on the Flip formula, but an interesting enough combo that I think it deserves it’s own post.

The Chocolate Flip comes directly from David Embury’s “The Fine Art of Mixing Cocktails,” though it’s  only referred to in passing. Mr. Embury’s preference was towards somewhat dry drinks, which he believed were ideal for stimulating the appetite before a meal, and this is actually a nearly ideal dessert or, if you dare, breakfast beverage.

Chocolate-free though it is, the Chocolate Flip, even in this version, is fattening enough that making this drink over the course of a week has probably accounted for at least an additional pound or two on yours truly thanks to adding seven eggs to my weekly diet. To be fair, however, my appetite has never required much stimulating.

The Chocolate Flip

1 ounce brandy
1 ounce sloe gin
1 to 1 1/2 teaspoon superfine sugar or simple syrup
Sprinkling of nutmeg (borderline mandatory garnish)

I have done so many of these egg-based drinks, I could probably just cut and paste this part, but I like you guys, so I’ll write this for you fresh. Combine all the ingredients in a cocktail shaker without ice for the so-called dry shake. Shake the contents fairly vigorously, but be careful to watch out for the interesting phenomenon that happens when you shake whole eggs or egg white; the top of your shaker may want to pop off and make a mess. Next, add ice and shake more vigorously for about 15 seconds or so. Strain into a chilled glass. (Cocktail glasses and old fashioned glasses are both good.)

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