Was April quietly declared Russell Brand month? Or is there some mysteriously formed Hollywood coalition that has conspired to have America embrace the goofy British comedian?
After providing the voice for the star rabbit in Hop last week and playing the title character in this week’s new release Arthur, one half expects to see Brand’s face when the killer is unmasked at the end of Scream 4 next week.
The movie-going masses will likely return in force, hungry to see how their new British hero fares in the remake of the 1981 Arthur. And Helen Mirren fans are hoping they’ll see the Dame wield another machine gun, as she did in her previous comedic turn in last year’s Red.
Brand’s no longer the boozing bad boy he was in his B.K.P. era (that’s “Before Katy Perry,” his “Teenage Dream” of a wife), so while he wouldn’t partake in raising a toast today, the thirsty womanizer he plays in Arthur seems to enjoy a flavorful libation or two.
Bartender Marcovaldo Dionysos can usually be found cranking out dangerously delicious drinks at Smuggler’s Cove in San Francisco, but took a moment to create a cocktail perfect for Arthur or those planning to see the movie this weekend.
Though Dionysos could have opted to go a painfully punny route and make a Brandy cocktail, he instead shook up a fine drink with a British influence.
“I started with some serious English Gin (Beefeater, of course. You can’t get more serious than those stiff upper lips), then set about to make a silly, or at least non-serious drink. Orgeat (almond syrup) and pineapple juice lend the cocktail some childish whimsy, while the gin and bitters keep it within the realm of respectability.”
Created by Marcovaldo Dionysos of Smuggler’s Cove
2 oz. Beefeater Gin
¾ oz. fresh lemon juice
¾ oz. pineapple juice
½ oz. orgeat
2 dashes Peychaud’s bitters
• Marlow Stern: Filthy Rich Movie CharactersAdd all ingredients to a shaker with ice, shake vigorously and double strain into a cocktail glass. Garnish with a brandied cherry and gold flakes (optional).
Brody Brown has studied fashion crimes, examined social issues, and carefully considered cocktails in Montreal and New York. He now continues his exploration in Los Angeles, where he writes about spirits, music, LGBT subjects, entertainment and nightlife.