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Kate & Leopold

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Kate and Leopold

Image credit: Kate & Leopold, 2001

I’ve discussed how great hair can turn a movie into a hit (see Sliding Doors) but now it’s time to talk about when bad hair does the opposite. There is no obvious reason why Kate & Leopold (Disc/Download) shouldn’t be a major success. It’s got all the elements of a rom-com classic: charming Hugh Jackman, interesting time travel premise, sparkling script, Breakfast at Tiffany’s nod, and even the quintessential dinner-on-a-NYC-rooftop scene (with twinkle lights and a violin for god’s sake!). If I had to sum up its one failure, it would be this: Meg Ryan’s hair.

Rom-Com audiences know Meg as the adorable sweetheart Tom Hanks just can’t get enough of. She’s got curly, wavy, soft hair in all of her films. Until… Kate. Kate has flat-ironed hair styled at a gravity-defying angle, like a mop or one of those dogs that looks like a mop. There is no excuse for this hair. I maintain that if she’d had soft waves, this movie about a nineteenth-century duke who time travels to modern-day New York and falls for a brash ad exec, would have been a massive hit. Hugh Jackman is absolutely irresistible as the duke, and even Breckin Meyer turns in a fun performance as Kate’s brother. But when Meg walks in with that coif and an unflattering leather button-up vest, I just cringe. You can’t have chemistry with that situation.

One of my favorite scenes is when Leopold makes Kate breakfast in the morning, bringing her perfectly prepared toast (because he fixed the broken toaster himself!!!) covered in mascarpone and strawberries. And he does the dishes.

Swoon. Major Swoon.

While watching Kate & Leopold, toast this ultimate romance hero with a Strawberry Gimlet.

Strawberry Gimlet

2 oz Strawberry Vodka (I use Frankly®)

½ oz simple syrup

½ oz lime juice

Lime Twist/Fresh Strawberry for garnish

Combine vodka, simple syrup, and lime juice over ice. Shake until chilled, then strain into a coupe glass. Garnish with lime and strawberry.

Strawberry Gimlet

If you can get past the hair, this is an utterly charming romance. Hugh Jackman could have played this campy, but instead his duke is funny, intelligent, and principled. I guess sometimes you have to go back in time to find a hero deserving of a modern woman. Cheers!

The Prestige

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the prestige

Image credit: The Prestige, 2006

The upcoming David Bowie tribute concert at Carnegie Hall has me waxing nostalgic about the Starman’s long and eclectic career. While he’s more often associated with the fantasy classic Labyrinth, for me one of his best roles was Nikola Tesla in this week’s film The Prestige (DVD/Download). With this character, Bowie manages to blend science, magic, and faith in a commanding performance that makes us wonder- Edison who?

Tesla is actually a minor part in this fantastic Christopher Nolan film about turn of the century illusionists. Christian Bale and Hugh Jackman play rival magicians who go to extreme lengths to outdo one another with their Disappearing Man acts. Christian Bale’s character Alfred seems to possess a true magic, while Hugh Jackman’s character Angier follows a path of science, eventually leading him to Tesla’s lab in Colorado Springs. This film demands repeat viewings in order to fully understand all the plot twists and turns. Truly, the script itself is a work of magic, making us feel like we’re participating in a grand act of illusion.

One of the more popular magic tricks of the Victorian era was the Bullet Catch (the magician appears to catch a bullet out of thin air). As with any magic trick, it’s quite interesting once you understand the science behind it, and Angier uses it for devious purposes. While watching The Prestige, I recommend drinking a Bulleit Catch.

Bulleit Catch

1.5 oz Bulleit™ Bourbon

Dash of bitters

1 teaspoon sugar

Splash of water

1 lemon slice

1 orange twist

1 maraschino cherry

In a rocks glass, muddle sugar and bitters. Add the bourbon, splash of water and a large ice cube. Twist the lemon slice over the glass, then drop in the orange twist and maraschino cherry.

bulleit catch

Like the art of illusion, mixology is heavily based on science. I love knowing that I can add seemingly random ingredients together and somehow, due to flavor profiles and molecular structures and all the things I stopped paying attention to halfway through chemistry class, the drink just works. Is it magic? No. Is there even such a thing as magic? After watching this film, I still don’t have the answer. But I’m inclined to say yes. Cheers!