04.16.11

Film-Inspired Cocktails: Scream 4

In honor of Scream 4’s release this weekend, the Bloody Mary gets a masculine Mezcal twist by Los Angeles-based bartender David Kupchinsky.

Scream 4 is giving moviegoers a number of reasons to be afraid, even before he or she takes their seat in the theater. Tacking on another film when a series of movies feels complete as a trilogy can be extremely risky.

A rare, successful example of this hard-to-accomplish feat is 2007’s Live Free or Die Hard, which came out 12 years after Die Hard with a Vengeance. But for every one of these Bruce Willis triumphs, there’s a Sylvester Stallone cautionary tale like 2008’s Rambo, which came 20 years after Rambo III, or 2009’s Schwarzenegger-less Terminator Salvation, released only six years after Terminator 3: Rise of the Machines.

Luckily, the early buzz on the newest installment in the Scream series has been promising, which is good news for fans of the record-smashing horror films that broke the mold and redefined the genre.

Not only were these movies important because they set the tone for the first class of teens belonging to Generation Y, but they also provided the vehicle that gave Courteney Cox an opportunity to play a role other than Friends’ Monica Geller, and take on the part of Gale Weathers, the difficult news reporter with a meteorologist porn star’s name.

It’s also particularly noteworthy that the first three Scream movies were released in an era pre-Twitter, pre-Facebook, pre-Myspace, and even pre-Friendster, when people didn’t have to worry about their friends on social networks spoiling movies’ endings before they had a chance to see them.

That being said, things might get ugly if they do decide to kill Monica...err, Gale off in this one.

So if you’re already biting your nails over which of the original threesome manage to survive Scream 4, here’s an appropriately themed cocktail that can also help take the edge off.

For this week’s cinema-inspired sipper, David Kupchinsky, head barman of The Eveleigh in Los Angeles, provided the recipe for the Bloody Sanchez, a drink the restaurant serves on weekends during brunch.

Whip up this fresh and flavorful cocktail and you’ll find it to be so bloody good, it’s scary.

“Like any good serial killer that first lures you in with his charm,” Kupchinsky says, “in this drink you are first soothed by the cool, refreshing crispness of the cucumber before being done in by the dark rich smokiness of the Mezcal and the spiciness of the pepper and fresh horseradish.”

The Bloody Sanchez
Created by David Kupchinsky of The Eveleigh

2 oz. Del Maguey Mezcal Vida
5 oz. Eveleigh’s Housemade Bloody Mary Mix*

Roll back and forth in a cocktail shaker with ice. Strain into a tall glass over ice.
Garnish with cucumbers and olives.

* Eveleigh’s Housemade Bloody Mary Mix
4 oz. lemon juice
2 oz. olive juice
1 oz. soy sauce
1 oz. Worcestershire sauce
3 tablespoons fresh-grated horseradish
8 oz. chopped cucumbers
¼ – ½ oz. Tabasco
1 ½ teaspoons ground coriander
1 ½ teaspoons of celery salt
½ teaspoons ground black pepper
24 oz. tomato juice

Combine all ingredients in a blender except the tomato juice and blend until completely pureed. Then blend in the tomato juice. Serves eight.

Plus: Check out Hungry Beast, for more news on the latest restaurants, hot chefs, and tasty recipes.

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.