Not all gothic vampire movies have to be scary. Case in point: the super campy, super queer, Interview with the Vampire (Disc/Download). It’s the kind of movie that makes you wonder how it ever got made, and also, why did we ever stop making things like this?
Based on the novel by Anne Rice, Interview with the Vampire is told from the perspective of Louis, a sensitive vampire who abhors murder. He was ushered into the dark life by Lestat, the vampire rogue who delights in the seducing and killing of humans. Brad Pitt plays Louis with all the excitement of a wet napkin, while Tom Cruise turns in perhaps the most charismatic performance of his career as Lestat. He’s funny, wild, sexy, and deserves as many sequels as the Mission Impossible franchise. I know which character I’d rather watch half a dozen iterations of, and it’s not Ethan Hunt. The movie also has the good fortune of casting lil’ miss Kirsten Dunst in the role of Claudia, a plague victim turned child vampire whom Louis and Lestat raise as their own, like one little modern vampire family. I’ll say it again: how did this get made, and why can’t we make more??
In addition to its giant stars and impressive special effects, the film also boasts incredible costume and production design. One gets the sense that we’re really seeing New Orleans at the tail end of the 18th century, and it’s remarkable how much of its style has endured into the modern day. I found a terrific cocktail book on my last visit to NOLA, which charts the supernatural lore of the city through its bars and cocktails. I chose to make a recipe from the book that felt like something Lestat would drink, right before draining an unsuspecting victim’s blood in the shadowy nook of a centuries-old bar. While watching Interview with the Vampire, I recommend drinking this Jazzy Vamp.
Jazzy Vamp (adapted from recipe in Hauntingly Good Spirits: New Orleans Cocktails to Die For by Sharon Keating and Christi Keating Sumich)
1 oz Cognac
½ oz Lemon Juice
½ oz Rose Cordial
3 oz Champagne or Prosecco
Lemon Peel and Luxardo Maraschino Cherry (garnish)
Fill a cocktail shaker with crushed ice. Add the lemon juice, cordial, and Cognac. Shake well and strain into a champagne flute. Top with champagne or prosecco, drop in a cherry, and garnish with a lemon peel.
More than anything in this film, I love how Louis thinks he’s seen his last sunrise in 1791, but thanks to the invention of moving pictures, he gets to watch them again over a century later. Whether it’s through F.W. Murnau’s Sunrise, or Robert Towne’s Tequila Sunrise, he seeks out the thing he’s been missing most, becoming a cinephile in the process. Is it weird how desperate I am to hear his review of Before Sunrise? Cheers!
















