My Din­ner With An­dre: Amaretto sour

In what might be called an in­ac­tion movie, play­wright and ac­tor Wal­lace Shawn and the­atre di­rec­tor An­dre Gre­gory, play­ing them­selves, sit, talk and eat din­ner. You have to be there. Any­way, there’s lots of drink­ing, all of which is con­cluded nicely by Wally’s or­der­ing an amaretto. Keep the con­ver­sa­tion go­ing with this clas­sic. 1½ oz amaretto ¾ oz le­mon juice Shake with ice and strain into a small stemmed glass. Gar­nish with an orange slice.

The Big Le­bowski: White Rus­sian

It’s pos­si­ble that cer­tain non-al­co­holic sub­stances are more suit­able for reg­u­lar view­ings of the Coen brothers master­piece, but don’t for­get about the Dude’s pre­ferred cock­tail. Also very good for peo­ple who like to get drunk but aren’t par­tial to the flavour of hard liquor. 1 oz Kahlua 2 oz vodka Cream to taste Pour over ice.

Tampopo: The Sim­ple Sake

Truck driver shows up, has a fight, teaches woman how to make noo­dles. So goes one of the great­est food come­dies of all time. If this movie doesn’t make you hun­gry, you have no stom­ach. Prior to a home ra­men feast, whet your ap­petite with this re­fresh­ing sake and gin cock­tail cre­ated by Julien Salomone of Bou­tique on Church Street. 1 oz London dry gin ¾ oz jun­mai sake ¾ oz le­mon juice ½ oz ginger syrup Shake with ice and pour into a rocks glass.

Casino Royale: Ves­per mar­tini

It’s no se­cret that 007 likes his gin or vodka mar­ti­nis shaken, not stirred, but this vari­a­tion is Bond’s own cre­ation, dat­ing back to Ian Flem­ing’s 1953 Bond de­but, Casino Royale. Daniel Craig or­ders one – named after the character Ves­per Lynd – very pre­cisely, in the 2006 film ver­sion. 1½ oz London dry gin ½ oz vodka ½ oz Lil­let Blanc Shake over ice, strain into a mar­tini glass and add a le­mon twist.

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