Dear Mr. Vernon,
We accept the fact that we had to sacrifice a whole Saturday in detention for whatever it was we did wrong. But, we think you’re crazy to make us write as essay telling you who we think we are. You see us as you want to see us: In the simplest terms, in the most convenient definitions. But, what we found out is that each one of us is:
and an athlete…
and a basket case…
and a criminal.
Does that answer your question?
The Breakfast Club.
Arguably the best ending monologue of a movie. Ever. March marked the 30th anniversary of the hit film by John Hughes, who was extremely proficient at telling a story from the teen’s point of view. The movie is a classic because it still holds true today. High schools are still filled with these cliques, although some have changed titles over the years. Each of us can certainly empathize and relate to at least one, if not all of these characters, which is probably what has also made this film so iconic.
To celebrate the 30th anniversary and re-release of “The Breakfast Club,” Los Angeles’ Italian steakhouse, Pistola, is offering up some special cocktails inspired by each of the characters in the movie. Spearheaded by bar manager Aaron Melendrez, the restaurant debuted one drink a night beginning Saturday, March 21st, before offering all five cocktails on Thursday, March 26th, all while the movie airs at the bar’s framed flat screen.
If you are nowhere near the Los Angeles area, no worries! Melendrez, who claims to have watched the movie at least 15 times, shared his cocktail creations with us so we can mix them up at home, while watching “The Breakfast Club,” again.
So which cocktail do you relate to?
- 2 oz. Brown Butter Washed Buffalo Trace Bourbon*
- 1 Egg White
- 1 oz. Cold press Organic Fuji Apple Juice
- 1/2 oz. Cold Press Carrot Juice
- 3/4 oz. Lemon Juice
- Angostura Bitters in Atomizer
Preparation: Combine all ingredients in tin and dry shake for 30 seconds. Add a few ice cubes. Strain into a coupe or matini glass and garnish with E=MC2 stenciled with Bitters and a mini PB&J sandwich, with the crusts cut off, of course.
*Brown Butter Infused Bourbon: 1/2 Cup (1 stick) unsalted butter, 16 oz. of Buffalo Trace Boubon. Warm butter in a small saucepan over medium heat, stir frequently until butter browns, be careful not to burn, place bourbon in a clean jar and add cool brown butter. Let sit a room temperature for an hour then refrigerate and let infuse for 24 hours. Pour infused bourbon through damp paper towel-lined strainer into a clean jar.
- 1 1/2 oz. Jägermeister Spice
- 1/2 oz. Lemon Juice
- 3/4 oz. Roasted Cauliflower, Almond, Medjool Date Puree*
- 1/4 oz. Cane Syrup
- 1 Whole Egg
Preparation: Dry shake then add a few cubes and shake hard. Pour into double rocks glass and top off with Ol Rasputin Imperial Stout. Garnish with a small carrot.
*Create a puree with these three ingredients mixed together. Puree 1 oz. roasted cauliflower, 1 oz. almonds and 1 oz. Medjool dates. Use 3/4 oz. for recipe and reserve remaining for later use.
The Basket Case
- 15 oz. Vodka
- 5 oz. Bonded Apple Brandy
- 5 oz. Coconut Chai Masala Tea
- 3 Cups Cap’n Crunch Cereal Milk Punch*
- Olleo Saccharum Mixture**
Preparation: *Soak 3 cups of Cap’n Crunch cereal in 30 oz. whole milk for 3 minutes and strain out. In a pan, stir in the 3 cups of Cap’n Crunch cereal milk punch and heat milk until steaming (don’t let boil). Pour milk into cocktail. Gently stir to incorporate curds. Allow to sit for 30 minutes. Fine strain through cheesecloth and chinois until liquid comes out clear. Transfer to another container and chill. Strain again for best results. Serve in Collins glass with ice and garnish with a pixie stick straw. Be sure to top with shaved coconut for the key ingredient, dandruff.
- 5 Lemons
- 10 oz. Sugar
Preparation: Peel the lemons and combine peels with sugar. Press peels a little bit and give a little mix. Refrigerate overnight and let oils and sugar combine naturally. The next day, you will have a thick aromatic liquid aka Oleo Saccharum. Separate from peels with a strainer.
- 1 oz. Rose Petal-infused Vodka
- 1 oz. Grapefruit Caviar
- 1/2 oz. Pamplemouse
- 1/2 oz. Fresh Lemon Juice
Preparation: Put a bar spoon of caviar at bottom of champagne flute. Dry shake ingredients then pour in Champagne flute. Float Sparking Rose and garnish with a 23K edible gold leaf.
- 1 1/2 oz. Bruichladdich Port Charlotte Single Malt
- 3/4 oz. Carpano Dry Vermouth
- Gran Classico Amaro Montenegro
Preparation: Stir in pint glass. Smoke maple wood with torch. Put glass on top. Once glass is filled with smoke turn over and cover with coaster. Add ice cube and cocktail with Julep strainer as fast as possible. Re-cover with coaster and serve. Smoke up, Johnny!