Drink of the Week: The Nutty Professor (TCM Fest Salute #2)

The Nutty Professor.And so we continue from last week, making drinks inspired by some of the most interesting films I saw at this year’s TCM Classic Film Festival.

Today’s drink is inspired by the best regarded film starring, cowritten, and directed by Mr. Jerry Lewis, a man whose legacy and contribution to the movies and show business is so complicated I don’t dare to try and contain it in my little cocktail blog. Remade in 1996 with Eddy Murphy, the 1963 version of “The Nutty Professor” is a fairly boozy film, stylistically influenced by director Frank Tashlin, with whom Lewis worked on a number of earlier movies and whose output includes two candy-colored and alcohol-soaked 1950s must sees, “The Girl Can’t Help It” and “Will Success Spoil Rock Hunter?” (The latter, a spoof of the advertising business staring Tony Randall and Jayne Mansfield, is especially recommended for “Mad Men” fans.)

For those of you who’ve never seen it, Lewis’s film is a silly yet oddly bittersweet twist on “Dr. Jekyll and Mr. Hyde.” He plays Julius Kelp, an ultra-nerdy, ultra-lonely college professor with horrendous teeth and a worse haircut who is smitten with young Stella Purdy (Stella Stevens). In pursuit of Purdy, and some kind of a life, he concocts a potion and transforms himself into Buddy Love, a handsome, ultra-hep playboy blessed with massive confidence and a complete lack of kindness or humility.

Now, as I was looking for a cocktail inspired by “The Nutty Professor,” I could have gone with the Alaskan Polar Bear Heater, a cocktail Mr. Love orders during the film in James Bond-style detail. However, people have actually dared to make the drink not once but twice and, well, comparisons to the hindquarters of the late Ernest Borgnine were made. Like the obnoxious Mr. Love, that drink was clearly not intended to be endured by any actual, living human being.

I, however, have come up with a beverage that I think Julius Kelp, but not so much Buddy Love, would have approved of. It’s a bit literal on the matter of being “nutty” but it’s both kind of wholesome and professorial, while it’s also boozy enough to make you feel like a more charming version of yourself. Perfect for sharing with the delightful Miss Purdy. It’s also got enough ingredients to qualify as a chemistry experiment.

The Nutty Professor

2 ounces French brandy
1 ounce almond milk
1/2 ounce orgeat (almond syrup)
1 large egg white
1/4 ounce falernum
1 teaspoon absinthe
1 chopped or sliced almond (garnish)

First, combine all the liquid ingredients in a cocktail shaker without ice and shake. This is to properly emulsify the egg white; I’m sure Prof. Kelp would agree it’s the best way. Next, add ice. Shake very vigorously and strain into a good size cocktail glass. (You’ll have leftovers if you use the glasses of the sized pictured above). Sprinkle your almonds on top. Then, toast…yourself, I suppose. As Prof. Kelp says, “You might as well like yourself. Just think about all the time you’re going to have to spend with you.”

***
Let’s start with the brands. I didn’t specify them above because I wasn’t really using anything too special and I suspect other brands would work just fine, though it’s hard to be sure.

I didn’t have my usual brandy fall back, Reynal, on hand and instead used St. Remy, but I suspect any reasonably decent but understated brandy or cognac will be fine here. John D. Taylor’s Velvet Falernum is pretty much the only brand of that very sweet tiki standby you’re likely to find without breaking a serious sweat. (Some people actually make their own.)

My absinthe is one that absinthe fanciers look down upon, the possibly accurately named Absinthe Ordinare. (I bought because it’s also Abinsthe Reasonably Priced.) The orgeat is Torani, but I’m sure Monin’s syrup would probably be fine, too.

I’d tell you the brand of almond milk I was using if I thought that was important in any way, shape, or form. The egg whites, however, were brown, on sale, and cage free. Julius Kelp would want us to be kind to chickens.

Speaking of Prof. Kelp’s alter-ego, I was fortunate enough to see the 88 year-old Lewis, looking better than I’ve seen him look in a very long time , at Disney’s historic El Capitan theater before the screening of a beautifully restored “The Nutty Professor,” which I understand will be out in a deluxe Blu-Ray package this June. (Excerpts are on You Tube.) To be perfectly honest, I’ve had mixed feeling about Lewis for a long time and I have mixed feelings about the film, “The Nutty Professor,” which only becomes truly a film you actually need to see with the arrival of its Mr. Hyde, the vile but utterly gripping Buddy Love.

It was, therefore, definitely nice to see the man clearly enjoying himself and not really exhibiting any of the traits that have made him one of show business’s most openly prickly characters for as long as I can remember. (Was he acting at all during “The King of Comedy”?)

This Jerry Lewis, I would like to make a Nutty Professor for. It’s kind of tasty. I know it’s more drinkable than, say, an Alaskan Polar Bear Heater.

  

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Summer party season around the corner

The summer party season is around the corner, so it’s time to start planning your road trips. There are so many great events out there to choose from, it’s really just a matter of picking one or two and then lining things up to enjoy it as much as possible, whether you’re going with friends and looking to hook up with women or taking your gal.

The Kentucky Derby is always a classic party and it kicks things off in early May. The key here is deciding what kind of experience you want. If you’re going to the infield, then you’re looking at a truly wild time with plenty of drinking. If you’re looking for a classier experience where you can enjoy all the lovely Southern hotties in their elegant hats, then that’s a whole different affair where you’ll be dressing in classy clothes and enjoying Mint Juleps in the grandstand. Remember, the hats are a great way to meet women at this event, as it’s the perfect conversation starter. You’ll meet tons of women if you make the effort.

Of course if you’re heading to that race you’ll have betting on your mind as well. With the 140th running of the Kentucky Derby set to take place soon on Saturday, May 3rd, 2014 we trust the guys at www.Kentucky-Derby-Online-Betting.com to give us their latest Kentucky Derby online betting predictions with live odds updates to get us ready for the first leg of the Triple Crown.

It’s been so long since we had a Triple Crown winner that everyone gets really excited when a horse wins the first two legs. With that in mind think about the Belmont Stakes as well in June if a horse has a chance to win the Triple Crown. That will suddenly elevate that event to one of the bigger parties of the summer.

Of course there are tons of music festivals as well, and the lineup at this year’s Lollapalooza with Eminem and the Kings of Leon leading the way. You won’t be drinking fancy drinks or looking at elegant hats at this event. It will be much more like the infield experience at the Derby. With the event in Chicago there will be plenty of opportunities to plan an awesome trip around the concert, with the bars on Rush Street and around Wrigley Field being great options.

So unless you’re the type to go with last-minute road trips, now is the time to start planning.

  

Drink of the Week: Make Way for Amaro (TCM Fest Salute #1)

Make Way for Amaro. For the last four years or so I’ve had the privilege of attending the annual TCM Classic Film Festival. It’s been great and I’ve been able to cover it from a few different angles, both as a classic film loving cinephile and, last year especially, as a cinema-addled boozer.

This year, however, I’ve come up with a slightly different approach and will be covering the festival right from DOTW. For the next few weeks, rather than simply stealing drinks from elsewhere and trying them out myself as per usual, I’m going to be whipping up my own creations, all inspired by some of the amazing films I was lucky enough to see projected on the big screen in my native Hollywood. I’m not promising they’re all going to be cocktail classics. I’m not even necessarily promising they’ll be any good. I’m definitely not promising that they’ll be terribly original or unique. I am, however, reasonably certain that it’s a great excuse for me talk a little bit about a few remarkable movies.

I’m happy to say, the first drink of our series surprised me by turning out to be very drinkable indeed. In fact, I think I’ll have an easier time persuading many of you to try the drink that than to watch the film. That’s because, our selection is a tragicomic masterpiece about an elderly couple who are forced to separate by the behavior of their selfish, but all too understandable, adult children.

I know nothing I’m going to say that will persuade you that watching  Leo McCarey’s sneaky, awe-inspiring 15 hankie tragicomedy, “Make Way for Tomorrow,” goes down nearly as easily as this rather lively variation on the oldest of popular classic cocktails, but it’s that good a movie. The drink isn’t too terrible either.

Make Way for Amaro

2 ounces Rittenhouse Rye (100 proof)
1/2 ounce Amaro CioCiaro
2 teaspoons soda water or club soda
1 sugar cube
1 orange or grapefruit slice
Garnish with an additional slice of citrus twist

Muddle the sugar cube and citrus slice with the soda water in the bottom of a cocktail shaker. Add the Rittenhouse Rye and Amaro CioCiaro – one of a number of bittersweet Italian after-dinner liqueurs – and plenty of ice. Shake vigorously and strain into the smallest Tom Collins or Old Fashioned glass you can find. (The one in the picture is too big, but it did okay for me.) Toast your mom and your dad. In fact, if they’re alive, give them a call – before you have a second drink.

****
Unless you’re a member of the Cinephile American community, you’ve probably never heard of Leo McCarey’s 1937 masterpiece. Though “Make Way for Tomorrow” has nearly as many well-earned laughs as tears – McCarey is legendary as a director of comedies like “The Awful Truth” and “Duck Soup” – it was a failure at the box-office. It could hardly have been a surpise. With subject matter like this, it would be a tough enough sell on today’s arthouse circuit.

Even so, the film takes a surprising and, at least temporarily, more upbeat turn at what might have been its most maudlin moment as the aged parents break free of their offspring and find themselves in the hotel where they enjoyed their honeymoon 50 years prior. A kindly manager suggests a cocktail and, despite that the fact that the Beulah Bondi character comes from an era when “nice” females never drank in public, they decide on “two Old Fashioneds, for two old-fashioned people.”

Aside from being the height of bittersweet comedic drama, the scene is interesting for cocktail geeks. The Old Fashioneds the couple enjoys actually look nothing like Old Fashioneds you’d get today. They are served in the kind of teeny-tiny glass that was once standard for cocktails – in this case a sort of mini-Tom Collins – and it’s not on the rocks. It’s presumably served up and with a long, spiral orange peel like you’d get in a classic Horse’s Neck.

Even so, I started out making this drink in the usual Old Fashioned fashion by building it in the glass and serving it on the rocks, but the results just didn’t come together. The amaro, which I’m using largely, though not entirely, in the place of the bitters, just kind of held the drink down. Shaking it and serving it in a chilled glass, however, added the kind of lightness to the drink that brought the whole thing together. It’s a bit glib to compare shaking a cocktail to the ample humor in an essentially tragic film, but it really did kind of feel and taste that way.

Finally, though I usually try to make my drinks as non brand-specific as I can, it’s hard enough to come up with a new cocktail in three days if you’re not an absolute souse and have a day job. I will say that I leaned towards the oldest school brands I could.  I went with rye instead of bourbon, and the wondrous Rittenhouse Bottled in Bond over a fancier newer brand because it’s just possible that that’s what Beulah Bondi and Victor Moore might have been served way back in 1937. Like the movie, you might be surprised but it packs at least as much of a punch today as it must have 77 years back.

Don’t believe me? See for yourself and watch the whole movie right here. I guess modern ways aren’t entirely for the birds.

  

Drink of the Week: The White Lady

The White Lady.Mad Men” begins it’s final season on Sunday night, and I think it might be fair to say that no television show has done as much for the cultural profile of cocktails in our time. This is despite the fact that serious cocktail cognosecnti will be quick to inform you that  the early 1960s was a good four or five decades on from the tail end of the first true heyday of cocktails, and they’ll no doubt add that the late 1960s was one Harvey Wallbanger of a lowpoint.

Even so, people who watch the cast of Matthew Weiner’s brilliant tragicomedy-cum-high-end soap quaff their Martinis, Manhattans, and Old Fashioneds with some envy aren’t wrong. “Mad Men” is, in fact, about the final last gasp of an era. While there were many things about this old era we’re all better off without, it was also the last time people knew what an Old Fashioned was without being educated on the topic by Don Draper.

It’s not that people ever stopped drinking, it’s just they became more aware of the fact that alcohol was a drug they could use among many other drugs and the fact that it was also a food, of sorts, kind of got lost for about 30-40 years. In fact, let’s face it, at their booziest Don Draper and Roger Sterling might appreciate a well crafted beverage, but both of them would take Sterno if they had to.

This week’s drink is something I think Don and Roger would appreciate as it’s dry enough and boozy enough, but I think it might also appeal to Peggy Olson, Joan Harris and, perhaps most of all, the much maligned Betty Draper. It’s refreshing enough to help you relax on a hot New York State afternoon, boozy enough to forget your every dysfunction, and low-calorie enough not to knock you off your diet. Oh, and the name….

The White Lady

2 ounces London dry gin
1/2 ounce Cointreau or triple sec
1/2 ounce fresh lemon juice
1 egg white

Yeah, I know, egg white again. If you read me enough to get tired of reading that, then you know the drill already but here we go. We’re going to do what is known as a “dry shake” to emulsify the egg, which we’re going to combine with the gin, orange liqueur and lemon juice in a cocktail shaker by, obviously, shaking it a bit. We’re then going to add what we moderns might refer to as “a buttload” of ice and then we’re going to shake it again.

Next, we’ll strain it into a cocktail glass and we’ll toast, I imagine, Betty Draper. We will attempt to politely avoid any racial connotations, but we will fail.

***
Yes, while the White Lady’s name might put you in mind of a Dave Chappelle routine if you say it with a certain cadence, the drink itself really is pure elegance. This is a very dry drink and very tart too, but the egg white smoothes everything over far better than any “Mad Men” character attempting to paper over a sticky emotional situation. Yeah, I know I’ve sung this eggy song before, but it’s really true.

I tried this drink with three different gins and two orange liqueurs and all were, in their own way, aces. Bombay Dry Gin and Cointreau was archly classic, a bit understated. Switching to sweeter triple sec took off every sharp edge for a mellower concoction. No. 3 London Dry Gin with Cointreau put the Juniper and citrus peel flavors of a class dry gin forward in a way I really liked. Cointreau with Plymouth Gin, however, produced a shockingly disappointing result. Something just didn’t blend right there. Keep your gin dry and Londony…though Hendricks, which is actually from Scotland, might possibly work very well with this. (If anyone out there tries that, please drop me a line like a good little reader, okay?)

That’s it. I could lie and tell you all I’ll be seeing “Mad  Men” on its first broadcast with you all on Sunday night, but I’ll actually be enjoying the tale end of the Turner Classic Movies annual film festival right around then. The hope is I’ll find a way to unite my passions for cinema and cocktails there. Stay tuned!

  

Basil Hayden’s Bourbon

Basil Hayden's Bourbon

Bourbon keeps growing in popularity, and we love trying the premium brands. The good folks at Basil Hayden’s Bourbon were kind enough to send us a bottle, and we definitely enjoyed trying it straight and one the rocks. The first thing we noticed was the stylish bottle that tells the history of Basil Hayden, Sr. distilling the first bottle of his bourbon way back in 1796! It has a memorable, spicy flavor that you can savor. If you’re looking for a small-batch bourbon to add to your home bar, you’ll want to try this one out.

Also, here’s a refreshing recipe to try as the weather warms up:

Basil Hayden’s Bluegrass Punch
4 parts Basil Hayden’s ® Bourbon
8 parts Blueberry Juice
8 parts Passion Fruit Juice
Sparkling Wine or Club Soda
Fresh Mint Leaves

Method:
1. Add Basil Hayden’s, blueberry juice, passion fruit juice and ice in a cocktail shaker and shake.
2. Top with club soda or sparkling wine

Blueberry Ice Ring
Freeze one bag of frozen blueberries with water in a bunt cake pan. Dip frozen ring into hot water for a few seconds to unmold. Place in punch bowl with blueberry side up.

Give it a try and enjoy!

BH_Bluegrass Punch

  

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