Categories
Cocktails

Literary Libations: Jennifer Croll’s Buzzworthy

With Free the Tipple (2018), Art Boozel (2021), and Dressed to Swill (2022), Jennifer Croll has established herself as the de facto master of the homage cocktail. Diving deep into each subject, Croll susses out each person’s passions, what they stand for, their worldly contributions, what makes them iconic, and distills (pun intended) all their elements into a representative cocktail.

Cover for Buzzworthy.

Continuing in the same vein as Free the Tipple which showcased cocktails inspired by women across a variety of disciplines, Croll’s newest book, Buzzworthy, focuses on fifty female authors, both old guard (such as Jane Austin, Emily Dickinson, Virginia Woolf) and new school (such as Sally Rooney, Amanda Gorman, Rupi Kaur). Buzzworthy doesn’t just focus on literary fiction authors (though they do comprise the majority of the book), but highlights women authors who write poetry, genre fiction, graphic novels, (which is extremely appreciated), and non-fiction. 

Croll uses an introductory approach to not only present authors to readers, but to the art of mixology as well. The beginning of Buzzworthy gives a run down on equipment, ingredients, and measurements, providing all the key instructional components for readers regardless of mixology skill level to consult in order to realize all the cocktails presented in the book.

Each recipe in Buzzworthy contains an ingredient and measurement list, instructions, and also a short biography about each writer along with the rationale behind the recipe. For example, Terese Marie Mailhot’s cocktail is berry-centric, using a berry syrup with strawberries and blueberries for garnish, which corresponds to her memoir’s title, Heart Berries. Her cocktail is actually a mocktail, using Lyre’s American Malt faux-bourbon as its base spirit. Creating a non-alcoholic drink aligns with Mailhot’s biography that mentions her alcoholic father. 

The Chimamanda Ngozi Adichie. Glass from Strong Water in Anaheim. Photo taken by Michele Brittany.

There’s a total of fifty cocktail recipes to explore in Buzzworthy that run the gamut of simple to complex in difficulty, using a variety of spirits, but also plenty of mocktail and low ABV options as well. An example can be found in Chimamanda Ngozi Adichie’s cocktail which calls for grenadine, lime, lemon, and orange juices, bitters, club soda, and a shot of Campari. This is a fizzy and fresh drink with the bitterness normally found in Campari-forward drinks being greatly subdued. With so little alcohol there’s no burn, making a pleasant, long-sipping experience. 

The Amy Tan. Photo taken by Michele Brittany.

The Amy Tan is another Campari cocktail that takes a hint of inspiration from a daiquiri by using white rum, simple syrup, lime juice, and muddled raspberries. The ruby red colour gives this drink an elegant appearance while its fruity aroma projects a candy smell, like a liquid Jolly Rancher. The white rum (Flor de Cana used for this article) muddled with the raspberries are a perfect combination.

The Shelia Heti. Photo by Michele Brittany.

Aside from the Pisco Sour, there’s not too many pisco-centric cocktails out there, so it is a treat to see Shelia Heti’s homage cocktail that uses pisco, muddled basil, lime juice, and simple syrup. In essence a gin-basil smash, this libation comes through extremely crisp, the basil almost straying into mint territory. Another smooth cocktail with a wine-like aroma notes from the pisco.

Buzzworthy concludes with a reading list suggesting one to a handful of publications of each author along with a one sentence overview and/or synopsis.

The illustrations by Rachelle Baker that correspond to each author and cocktail are fun to look at and perhaps on the chic side. Each author is represented accurately but in a stylized fashion while each cocktail illustration provides an end result for experimenting readers to shoot for. The beginning of Buzzworthy has a piece that features an orange cat with a white blaze that is adorable to look at and it’s a shame the feline didn’t make an appearance at the end of the book to, well, bookend it.

Cropped image of the cheers illustration in Buzzworthy by Rachelle Baker. This piece rules so much.

While the illustrations depicting each author are fantastic in their own right, the best art piece in Buzzworthy is the second cat piece that shows two fashionable ladies toasting with cocktails they just made. This illustration is so fun with a few hidden gems in it, such as the aforementioned orange/white blaze kitty peering at an open copy of Buzzworthy which was no doubt consulted by the two women to make their libations. This piece sums up the entirety of Buzzworthy: creating cocktails, honoring (author) women, and having a fabulous time doing so.


I’ve reviewed Croll’s prior cocktail book, Art Boozel, which can be read here: “Museum Quality Cocktails: Jennifer Croll’s Art Boozel.”

For more information about Buzzworthy check out the links below:

Categories
Cocktails

Bottling the Theater-Going Experience: The Cinema Highball

The bars and cocktail lounges of New York City ushered in the craft cocktail renaissance in the mid aughts. Many of the vanguard establishments central to this movement have had books published detailing not only their ethos to mixology, but showcasing many of their recipes as well. Death & Co. has their Death & Co: Modern Classic Cocktails (2014), Apotheke has Apotheke: Modern Medicinal Cocktails (2020), Cienfuegos has Cuban Cocktails: 100 Classic and Modern Drinks (2015), and so on. The folks at iconic and influential NYC speakeasy Please Don’t Tell (PDT) have, of course, their own book, The PDT Cocktail Book: The Complete Bartender’s Guide from the Celebrated Speakeasy (2011).

PDT book from my personal collection.

Flipping through the pages one will see a plethora of inventive, intoxicating libations accompanied with pop-art style illustrations.

Corresponding artwork for the Cinema Highball.

However, one might do a double take of the recipe on page 90 for the Cinema Highball: a rum and Coke variant made with movie theater buttered popcorn infused rum.

Cinema Highball recipe.

A cocktail that captures the theater-going experience of grabbing a handful of popcorn, stuffing it all into one’s mouth and then chasing it down with a titanic cup of Coke (Hey! Free refills) all while the previews are still going on? It HAS to be made.

The recipe is fairly simple, with most of the effort going into making the popcorn rum. Per the directions the ingredients are:

  • 1 750 ML bottle of Flor de Caña Silver Dry Rum
  • 1 oz fresh popcorn
  • 1 oz clarified buttered
Popcorn, rum, and ghee.

If the Flor de Caña sounds a little pricy to be used in this fashion go with a Bacardi Silver, that way if the end result isn’t successful a nice bottle of rum wasn’t squandered.

Though this cocktail uses a fairly nice rum, for the popcorn the opposite is needed. Unless a movie theater is super close by and a bag of popcorn can be easily obtained, the best route to go instead is the most unhealthy, syntheticy, buttery, popcorn imaginable. This isn’t a place for organic, artisan popcorn – it’s trying to re-create a movie theater experience afterall. The popcorn used here is from Dollar General and is probably as bottom of the barrel as one can get (note the “gluten free” in air quotes), 

The final component is the ghee. More so than the popcorn, this is what is going to give the rum the movie theater butter popcorn flavour. Smelling ghee is just like smelling the butter squirter at the concession stand. 

Get a glass pitcher and pour the rum into it. Follow this by an ounce of popcorn. The best way to determine an ounce of popcorn is to look at the bag it came in. The popcorn used here comes in an eight-ounce bag, so eye-ball an eighth of the bag. This doesn’t have to be exact though, error on the side of more popcorn. As stated above, the ghee is what is going to provide most of the flavour.

The popcorn is going to get soggy and float to the top. 

Give it a stir once or twice over the next hour. Little globules of synthetic butter will swirl around in the rum. 

Close to an hour grab a sieve. A big one. Put a bowl under it to capture all the rum that will be pressed through.

After an hour a few popcorns will have sunk. There will be a nice “healthy” hue to the rum.

The butter will be concentrated on the top.

Dump the pitcher of popcorn rum into the sieve and use the sieve-stick to press as much rum out from the popcorn. Don’t press too hard though or the popcorn will actually smoosh through the sieve holes.

The popcorn leftover will be highly rum soaked. It’s not really salvageable for anything else and kinda gross if consumed.

Pour the rum through another strainer back into the (cleaned) glass pitcher. The extra strain will grab any small popcorn atoms that made it through the sieve.

Add the ounce of ghee, stir, and let it set for twenty four hours. 

After a day all the ghee will have floated to the top. The rum will have a cloudy, yellow-ish colour.

Pour the pitcher into a glass bowl. The ghee will stay floating and congregate into little, buttery islands. Place into the freezer for four hours which will cause the ghee to harden.

After four hours the ghee will have frozen into manageable clumps that can be easily removed. Strain the rum into a bottle.

Michele Brittany did up a label real quick.

Apply a homemade label.

Highball glass pictured is the Viski Crystal Highball Glass.

Once bottled, the popcorn-infused rum is ready to go!

Grab a high ball glass, add ice cubes, two ounces of rum and four to five ounces of Coke (or Pepsi, RC Cola, etc.) to taste. Use a bar spoon and give it a once or twice stir. Don’t over stir because it will release the carbonation from the soda. 

The end result is, well, a popcorn tasting rum and Coke! It does legit taste like having a sip of soda after eating a handful of popcorn. There is definitely a popcorn odor to the rum which certainly adds a nice component. The popcorn texture is missing, which is part of the filmgoing experience, but can’t be helped. Infusing the rum with popcorn was probably unnecessary and the step could possibly be skipped and instead go straight to infusing with ghee. However, “ghee-infused” rum doesn’t have the same ring to it, so the popcorn has to remain. Actually eating popcorn while drinking a Cinema Highball, now that is a pleasant way to consume this cocktail.

Overall, not bad! The Cinema Highball doesn’t replace a traditional rum and coke and definitely doesn’t replace a Cuba Libre, but it does take minimal effort to make the popcorn infused rum. It would be a nice practice cocktail for mixologist beginners who have not dived into the realm of spirit infusions. The Cinema Highball is a novelty drink, but a fun and tasty one that definitely goes with watching a movie in the comfort of your own home.