Since its inception in 1993, the UFC has revolutionized the fight industry. Started as a professional fighting organization, the UFC has evolved into a business where hybrid athletes are required to have mastered various disciplines, e.g., karate, jujitsu and wrestling. It’s the largest pay-per-view provider in the world. Every sport that has evolved to become wildly popular and lucrative has individuals that are credited for paving the way. Bas Rutten is one of the names that come to mind when people talk about legends of mixed martial arts (MMA). A true pioneer of the sport of MMA, Bas who has retired from fighting, has also established himself outside the ring. Find out what Bas had to say about MMA, his injuries, training, and working with stars like Kevin James on the hit movie, “Here Comes the Boom.”

Bullz-Eye: Thank you so much for taking the time out of your busy schedule to do this interview.

Bas Rutten: Oh no. Thank you for doing the interview. This is great.

Bullz-Eye: Well, for our audience at Bullz-Eye, I’d like you all to know that I’m talking with Bas Rutten, who many, including myself, consider to be one of the top MMA fighters of all time, an absolute legend and pioneer of the sport. Throughout his MMA career, he was known as a submission artist and devastating striker who perfected taking out opponents with body shots to the liver and open-hand strikes. The list of competitors he’s beaten reads like a list of who’s who in the world of MMA. Undefeated in his last 22 fights, he’s a former undefeated UFC heavyweight champion, a Muay Thai champion, and a three-time undefeated King of Pancrase.

As if all your accomplishments — and I haven’t even read them all, obviously — in the world of MMA weren’t enough, Bas has also made a name for himself outside the ring as an actor, host and television personality. Rutten can be seen co-starring with Kevin James and Selma Hayek in the feature film “Here Comes the Boom,” which, by the way Bas, I have to say that film was awesome.

Bas Rutten: Right? Yeah, that’s what I thought. You come out with a happy feeling.

Bullz-Eye: My fiancé and I went to see it when it first came out, and I have to tell you, that was just an excellently well done film. The premise was awesome, and the fighting looked very realistic.

Bas Rutten: He did a good job. Kevin James, I know Kevin James for a long time, 16 years. I mean, pretty much right away when I came into the States. He had quite a different life at the time. He lived in a one-bedroom apartment that he shared with his brother. That was when the first season of “King of Queens” started. We became friends right away. And all these years, I’ve been doing a lot of projects with him and with his brother.

Bullz-Eye: Well, both my fiancé and I are into high levels of fitness and training. And when you see him jumping around, and moving about, even in that other film that you appeared in, “Paul Blart: Mall Cop,” we both commented how extremely athletic he is.

Bas Rutten: He really is. I came home from my first time training, and I told my wife, true story. I said, “He’s like a bear. He’s fast and he’s very powerful, and he picks up things really fast.” Great student, great man. Great guy And he was actually at my last fight that I had in 2006, when I made a comeback, he was there 80 percent of the time for my training.

Bullz-Eye: Oh, no kidding.

Bas Rutten: He was there in the same room pushing, pushing, and pushing me because when he was in my corner, people went, ‘Ah, it’s just a publicity stunt,’ but he was really there all the time.

Bullz-Eye: He sounds like a good guy.

Bas Rutten: Yeah, he’s a really good guy.

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Billy Campbell got his initial break in Hollywood when he pulled a recurring role on “Dynasty” in 1984, started to escape from the small screen somewhat in 1991 by playing the title in Disney’s highly underrated “The Rocketeer,” and has since bounced back and forth between TV and film, most recently spending two seasons on AMC’s “The Killing.” This Sunday, however, Campbell can be seen in another “Killing,” when he steps back through the mists of time to play American’s 16th President in the National Geographic original movie, “Killing Lincoln,” based on the book by Bill O’Reilly.

During the Winter 2013 TCA Press Tour, Campbell took some time – more than his publicist was expectingly, frankly, not that we were complaining – to chat with Bullz-Eye about his surprise over being pitched the role of Lincoln, his strong views over Disney’s mishandling of “The Rocketeer,” his even stronger statements to the bloggers who bitched about the Season 1 finale of “The Killing,” and how he was only one audition away from getting the role of Commander William T. Riker on “Star Trek: The Next Generation.”

Bullz-Eye: To begin at the beginning, how did you find your way into “Killing Lincoln” in the first place? Did you audition for the gig, or did they actually come looking for you?

Billy Campbell: I didn’t audition. They… [Hesitates.] What did they do? [Laughs.] They approached me months before this happened, and I…well, they didn’t approach me. My manager called me and said, “I got this weird sort of feeler: would you be interested in playing Lincoln?” And I burst into laughter, and I thought, “Ridiculous! I’m not Lincoln!” Nevertheless, we sent them a photo which I thought was Lincoln-esque—or a photo that I thought was the least non-Lincoln-esque—that I could find, and I forgot all about it. And then months later I got a call from my agent saying, “You’ve been offered Lincoln.” And I was…amused. But I accepted. And that was it.

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If Christmas is a movie directed by Frank Capra as in “It’s a Wonderful Life,” then New Year’s and New Year’s Eve is a movie directed by Billy Wilder as in “The Apartment.” One is a holiday about what’s really important: family, love, friendship, and being good to your fellow man. The other is a holiday about what’s really important: sex, drinking, and being able to look at yourself in the mirror after the sex and the drinking have run their inevitable course. I don’t think there’s any mystery why a drink named the Hanky Panky caught my eye as a possible New Year’s beverage.

One thing that’s certain about 2013 is that we’ll almost certainly have to take the bitter with the sweet, and so the Hanky Panky contains the time-tested but increasingly trendy cult beverage, Fernet Branca. An old time digestif that’s been discovered by those infernal cocktail hipsters, Fernet Branca is yet another of the beverages that came my way through the holiday miracle of publicity. It’s kind of thrilling to have it on hand, as I’d never tried it before just a few days ago.

On its own, Fernet is a beverage not for the faint of heart or even, I think, many of the fairly stout of heart. I’m not saying it doesn’t taste good — drinking it straight is, shall we say, a strangely invigorating sensory experience beyond taste. In my case, that invariably includes a few facial expressions reminiscent of Red Skelton selling Guzzler’s Gin. On the other hand, it’s basically used in this drink as bitters and, on that level, it’s mighty dandy. In cocktails, proportion is everything.

The Hanky Panky itself is a good to superb drink but also mighty stiff…so much so, you might consider cutting this one in half, or not, depending on your plans.

The Hanky Panky

1 1/2 ounces gin or brandy/cognac
1 1/2 ounces sweet vermouth
1/4 ounce Fernet Branka
1 orange twist (extremely necessary garnish)

Combine your liquid ingredients in a mixing glass or cocktail shaker. Stir vigorously — I never discourage shaking, but I stuck with stirring on this one for instinctive reasons — and strain into a chilled cocktail glass. Add your orange peel, being sure to twist it over the drink to express a bit of that elusive citrus oil I keep reading about into the drink. I really think the additional bit of citrus flavor added by the twist is crucial here.

Sip, toasting the New Year and Ada Coleman, the legendary Savoy Hotel bartender who created the Hanky Panky.

***

I tried this drink in several versions of the above. All were good and one version came close to knocking my socks off. We’ll start with that one, which turned out to be the least tried out version of the drink, which is usually listed as containing strictly gin but was, we are told, first made with Cognac.

While I’m too cheap to buy the finest Cognac, I used my sturdy and very reasonably priced fallback brandy of Reynal (with offices in the Cognac region of France) which you can buy for about $12.00 at Trader Joe’s and BevMo.  The Reynal and the wondrous Carpano Antica I featured last week made such beautiful music together with Fernet Branca, I had to wonder at how this drink came to be pretty strictly identified with gin.

Well, gin is pretty much England’s official booze, give or take a Guinness, and the Hanky Panky is nevertheless quite good that way, too. It was very definitely a more pleasurable and interesting drink with the wondrous but relatively pricey Carpano (usually about $27-$30.00 for a big bottle), but it worked just fine with our old pals, Martini & Rossi (about $10.00 a bottle). There’s no point at all, however, on trying to skimp on the Fernet Branca. Love it or hate it, there’s no hanky and no panky without it.

The only version I can’t vouch yet, since I haven’t had a chance to try it, is brandy with the more proletarian sweet vermouth listed above, but I can’t imagine any version is particularly unlovable. After all, isn’t it true that, like pizza, even bad Hanky Panky is still Hanky Panky?

****

Since this post is for New Year’s, I want to end with an appropriate entertainment. The connection here is that Ada Coleman worked at the Savoy’s American Bar, which was the hang-out of the legendary D’Oyly Carte Opera Company. As hardcore musical comedy geeks, and everyone whose seen Mike Leigh’s 1999 smash “Topsy-Turvy,” knows, that highly dramatic opera company was widely associated with the work of W.S. Gilbert and Sir Arthur Sullivan, whose particular gifts for combining music and often rather silly comedy foreshadowed everyone from Cole Porter to those South Park guys. While the connection might not be immediately apparent, I can’t think of a more apt accompaniment to your Hanky Panky than the scene below. Happy New Year, everyone.

P.S.You can see a more orthodox production of the same G&S tune from “Topsy-Turvy” here.

It’s a weird world out there as December 2012 heads to a close, but this week at DOTW Central our theme is holiday bounty. An example of that would be the bounteous bottle of Carpano Antica I received from a mysterious publicity benefactor late last week. For those not in the know about this sweet vermouth with a more complex, dark chocolate-like undercurrent, it’s become increasingly ubiquitous in the craft and classic cocktail scene. Some may find it more bitter than sweet, and its growing popularity probably says something about us cocktail snobs, which is not to say it isn’t completely tasty all on its own. Carpano made a guest appearance in last week’s beverage where it actually kind of saved the day with its not so hidden depths. More about it later.

And what better drink to celebrate holiday and the benevolence of whatever cosmic powers you may or may not believe in than the Jumbo, a drink comprised of a trinity of historically benevolent boozes? Better yet, while last year’s more traditional Christmas cocktail threatened to make me jumbo — I’m not exactly microscopic right now — today’s drink is relatively quite low cal and 100% fat free. It’s also super easy to make and even easier to memorize the ingredients and proportions. So, hooray for all that.

The Jumbo

1 ounce rye whiskey
1 ounce sweet vermouth
1 ounce dry vermouth
1-2 dashes Peychaud’s bitters
1 cocktail cherry (optional garnish)

Combine the liquids in the most festive cocktail shaker or mixing glass you can find and then either shake or stir — I’m feeling ecumenical this week but I’d still shake it — for a good long time. Then, strain into ye olde chilled cocktail glass and garnish with a cherry. If you’re a cheapskate like me, it’s likely to resemble Santa’s nose but, I have to admit, it will taste better if it looks more like, well, a black cherry. Sip in honor of a great holiday and, let’s hope, a better new year.

*****

I actually tried this drink with two different vermouths and got two fascinating and kind of delightful results. With Carpano Antica, it was a not-so-sweet but charming drink with a rich, deep undercurrent.With Martini & Rossi, the universal fall-back sweet and not at all bitter vermouth, it was light and enjoyable — your basic good natured, cocktail treat. A more easy going Manhattan. I  actually think both versions are perfectly legitimate and, in their way, almost entirely different drinks. Just another testament to the infinite variability of cocktails. My rye this time, by the way, was the new Knob Creek rye, which I’ve been really enjoying.

Speaking of ingredients, I once again need to speak up for bitters, in this case Peychaud’s. I mistakenly got the idea from something I read somewhere that at least some people made the Jumbo without bitters. And, so, I made versions of this that were completely bitter free and it was, well, a pale experience. Let me tell you folks, while Angostura/aromatic type bitters will do okay in a pinch, it really takes the lighter and more cheerful Peychaud’s to make the Jumbo sing.  Also, I found out, just as this was being posted, that some folks go with a bit more whiskey and dry vermouth and a bit less of the sweet vermouth, so if you find these versions too sweet, feel free to try out a drier Jumbo.

Finally, since the holiday is almost upon us, let’s end with a song. Remember, folks, only three drinking days left until even more drinking days.

One singer is gone and the other is still with us and it’s not who anyone would have guessed. Life and death are beyond predictability; we don’t have a choice about that,  but that’s also all the more reason to cherish life.  On the other hand, that doesn’t mean you have to necessarily overdo it, at least not most of the time.

Last week’s Blu-ray haul was so lackluster that I didn’t even bother writing a column, but thankfully, that doesn’t look like it’s going to be a problem in July. In addition to today’s great selection of new releases, the rest of the month promises to be just as bountiful, which is good news for anyone trying to get out of this insane summer heat.

It’s easy to forgive the cast of “American Reunion” for having some hesitations about returning for another installment of the comedy franchise (especially after that terrible line of direct-to-video spin-offs didn’t do much for its reputation), but credit to co-writers/directors Jon Hurwitz and Hayden Schlossberg for not only getting everyone on board, but delivering one of the better films in the series. Nothing will ever compare to the 1999 original, but seeing Jim, Stifler and the rest of the gang all grown-up is just as ripe for comedy as when they were horny teenagers. Though not every subplot (and with this many characters to juggle, there are quite a few) works as well as others, the chemistry among the core cast remains intact, and that’s a major reason for its success. It’s also clear that Hurwitz and Schlossberg are fans of the franchise themselves, and it definitely shows in their understanding of the characters’ relationships, as well as the balance between the sweeter moments and gross-out humor. And yes, there’s plenty of both to go around.

Blu-ray Highlight: There’s a ton of bonus material on the disc, but most of it feels like filler. The audio commentary with Jon Hurwitz and Hayden Schlossberg, however, offers some nice insight on making the film and other behind-the-scenes anecdotes.

The Nanking Massacre, which is arguably China’s most tragic event in modern history, has been portrayed in numerous films before, but not nearly with as much grace as Zhang Yimou’s “The Flowers of War.” The director doesn’t exactly shy away from the brutal and violent behavior by the Japanese soldiers who invaded the city, but he brings a beauty to the movie that you wouldn’t expect from such grim material. Though there are some subplots that could have easily been cut to prevent the film from feeling so bloated, in many cases, those scenes allow for the supporting cast to be developed beyond simple background extras. The cinematography is gorgeous as always, and the performances are pretty good across the board (particularly newcomer Ni Ni and Christian Bale as the Westerner caught in the middle of the conflict), but the real star is the story itself, which earns its emotional beats without feeling like it’s pandering to the audience. “The Flowers of War” may not be Yimou’s best work, but it’s a well-crafted drama that definitely deserves to be seen.

Blu-ray Highlight: Although there’s no “Play All” option for the five-part behind-the-scenes featurette, each section is worth watching for various reasons. “The Birth of ‘The Flowers of War’” is undeniably the most interesting of the bunch, as it crams in a lot of material (including casting the children and hookers, as well as their preparation for the roles), but the one dedicated to Christian Bale’s involvement is also fascinating, even if the Chinese cast and crew go a bit over the top with their adoration for the actor.

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