By Lee Pfeiffer
“Noir Bar” by Eddie Muller (Running Press) 228 Pages, Illustrated (B&Wand color);
Hardback. ISBN: 9780762480623
If you’re a fan of all things related to Film Noir,
you’re probably quite familiar with Eddie Muller, who is known as the Noir
Czar. Muller’s passion for the genre is well-known and his influence in keeping
Noir in vogue is widespread. He founded the Film Noir Foundation in 2005,
through which he hosts popular film festivals. He’s also a regular host on
Turner Classic Movies’ presentations of Noir movies, always nattily attired and
giving viewers tips on how dress in real Noir style. He’s also a
prolific author who we interviewed about his landmark book “Dark City”, which
is the seminal book on the subject. One would think he’s covered every
conceivable angle in regard to analyzing the genre but he’s pulled another
rabbit out of his hat with the release of “Noir Bar”, an infectious and clever
advisory about how to properly prepare cocktails inspired by Noir films. Thus,
we have recipes related to specific film titles including The Asphalt
Jungle, The Big Sleep (the original, of course!) and more obscure gems such
as Decoy. As the press release
points out, “Rita Hayworth is toasted with a Sailor
Beware, an original concoction which, like the film that inspired it, The Lady from Shanghai, is unique,
complex, and packs a wallop.” But
there’s more…much more. In addition to enticing close-ups of the concoctions,
there is an abundance of superb B&W stills and colourful movie posters.
It’s the stuff that dreams are made of…and also hangovers. Highly recommended
even for teatotallers.
Sample recipe:
BLACK
MANHATTAN INSPIRED BY SIDE STREET
What could be more appropriate to this
film than a Black Manhattan, a noir twist on the most classic of whiskey-based
cocktails?
COUPE GLASS, chilled
MIXING GLASS, strained
2 ounces rye whiskey
1 ounce Averna amaro
Dash Angostura bitters
Dash orange bitters
Garnish Luxardo Maraschino cherries
NOTES: I garnish this with at least
two cherries on a cocktail skewer. Since you can’t see the cherries in the
drink, rest the skewer on the lip of the glass. Getting Luxardo cherries on a
skewer takes finesse; you don’t want the sticky syrup on your fingers. Use a
barspoon to fish up a cherry, hold it against the inside lip of the jar, and
gently pierce the fruit, using the spoon to push it to the middle of the
skewer. Repeat with one or two more cherries. Wipe the excess off the skewer
with a napkin before setting it across the glass.
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