For as long as I can remember I’ve loved watching movies. With a few exceptions, there aren’t many television shows I’ve watched start to finish. Most of my evenings are spent in front of the tube watching movies — horror or thrillers mainly. There’s just something about the silver screen that makes it seem special, like an event.
Done properly, that event-like feeling isn’t limited to a movie theater. The best nights in happen when you invite company over and tie your movie-watching to a theme. (Evil Eyes Martini and a scary flick, anyone?) The more senses you involve in an experience, be it food or drink, the more fun you’ll have, and in my opinion, it’ll be more memorable.
When I first heard of The Infiltrator, the movie was being filmed locally in Tampa Bay last year. I thought it was really cool Bryan Cranston (freaking Walter White!) was doing a production here, but once I saw that first trailer, my interest went through the roof. A drug cartel/crime thriller set in my ‘hood? This is a must-see. Then, I caught wind of an invitation-only screening taking place at our very own Tampa Theatre, which only seemed fitting. I half-jokingly thought how cool it’d be if I could develop a cocktail for the event, musing for a minute, then quickly pocketing the idea.
But it was just too awesome to let go. I figured what the hell and reached out to one of my Twitter followers, Gina Morales, who’s responsible for the event’s PR. Into my proposal, she pitched the idea to the powers that be, and it was official. What started as a daydream of Bryan Cranston ordering one of my cocktails was now a possibility.
I wanted to come up with a cocktail (which we’re featuring as this week’s recipe) that pays homage to Tampa, fits the movie’s theme and is worthy of the cause it’s tied to. My initial thought was to feature a light-colored drink with a reddish liquid slowly infiltrating it, so that’s where the dried hibiscus comes in. The florets give you a floral aroma on the nose, and by the time you near the end of your sipping, they rehydrate, changing the cocktail’s hue.
Alongside vodka, elderflower liqueur and a French aperitif, guava nectar is also incorporated. A favorite Tampa taste of mine is the perfect pairing of guava and cream cheese inside an empanada.
I couldn’t be more pleased with this drink. If you’re headed to The Infiltrator’s premiere Wednesday evening, make sure you track one (or two, or three) of these down; the proceeds will benefit victims of Orlando’s Pulse nightclub shooting. Those who aren’t: host your own movie night and keep this drink in mind when the film’s in your living room. I promise it’ll be a hit.
The Infiltrator
Makes 1
1.5 ounces Tito's Handmade Vodka
1 ounce St-Germain Elderflower Liqueur
1 ounce Lillet Blanc
1.5 ounce guava nectar
1-2 dried hibiscus florets, for garnish
Fill a coupe glass with ice, allowing it to chill. Fill a cocktail shaker halfway with ice, then add Tito's, St-Germain, Lillet Blanc and guava nectar. Shake until frosty to the touch. Discard ice from glass. Drop in dried hibiscus flowers. Strain cocktail over the top.
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This article appears in Jun 30 – Jul 7, 2016.