Here at CineDrunk we spend a lot of time looking to the past. We find answers in the movies that shaped our youth and comfort in their familiarity. Sometimes when we look back we don’t see what we saw before, and sometimes we do, but most times we do want to record a podcast about it.
Here then, is the inaugural entry in a new podcast series called 20 Years Later, in which we gab and gulp about our favorite films of two decades ago. For this round, each of our podcast hosts chose a movie from 1998—not necessarily their favorite movie or the best movie of that year, but one that spoke to them at the time and has lingered in their memory, for better or worse.
First up is Nathan’s choice from 1998: the Mimi Leder-directed disaster movie Deep Impact, starring the dreamy Elijah Wood and the serious career woman with family issues Téa Leoni. Overshadowed at the time by the flashier and far inferior Armageddon, which was released just a month later in June 1998, Deep Impact serves up destruction with a side of Ensure (by the pallet-ful, to feed the country after the comet hits), and with an attention to character uncommon to the genre.
Enough gabbing though, let’s get to the gulping. We chose a tea-infused tequila cocktail in honor of Téa and her stiff drink-guzzling mother, played by Vanessa Redgrave.
Cheers and happy listening!
Téa’s Sweet Revenge
adapted from Serious Eats
For the chamomile honey syrup:
4 Tablespoons loose chamomile tea
1 cup raw honey
1 cup water
For each cocktail:
1 oz lime juice
1¾ oz tequila (silver is best here)
1½ oz chamomile honey syrup
For the chamomile honey syrup: Add water and honey in a small saucepan over high heat. Stir to combine and bring to a boil. Remove from heat and add chamomile tea. Steep for 30 minutes, then strain the liquid to remove the tea and refrigerate to cool.
For each cocktail: Place the salt on a small, shallow plate. Moisten the rim of your glass of choice with lime juice, then dip the rim into the salt and set aside.
Combine lime juice, tequila, and chamomile honey syrup in a cocktail shaker with ice. Shake vigorously until well chilled, about 15 seconds. Strain into the salt-rimmed glass and serve.
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