EDDIE MULLER'S NOIR BAR: cocktails Inspired by the world of film noir
Written by Eddie Muller
Published by Running Press
Available to purchase here

by Liz Locke, CinemaSips.com

It’s been ten years since I started writing about cocktails and movies over on Cinema Sips, and during that time, I’ve seen a lot of recipe books cross my desk. I’ve also been gifted half a dozen copies of Tequila Mockingbird. So when I say what I’m about to say next, don’t take it lightly: Eddie Muller’s Noir Bar is an absolute must-have for any cocktail and movie fan.

When I first heard about this book, I was skeptical. Noir isn’t a genre I have much experience with, unless you count the Neo-Noirs of the 1970s-80s. I’d never seen <gasp> Out of the Past, or The Big Sleep, or many other classics. But here’s why Muller’s book is such a success: it makes me want to watch them. Reading his descriptions and essays on what these films have meant to him got me excited to check out picks such as The Hitch-Hiker, Three Strangers, Gilda, and The Lady from Shanghai, among many, many others. Often, I’d see a cocktail I wanted to try and figured, “Why not watch the movie too?” If this was Muller’s nefarious plot to create new fans of the genre, it definitely worked. Put a gimlet in my hand, and I’ll watch just about anything.

Speaking of cocktails, it appears that Eddie is a man after my own heart. He eschews drinking just to get drunk, and he appears to appreciate the process of mixology just as much as I do. It’s all about the flavors and the ritual of sitting down with a glass in your hand, preparing to relax with a good movie. In the spirit of relaxation, Muller doesn’t waste time with fussy ingredients and complicated steps. All of his recipes are very easy to replicate no matter your skill level, and he doesn’t require you to go out and buy expensive, obscure liqueurs you’ll maybe only use once. I was happy to discover I’d be able to make most of these drinks with ingredients I already had on hand. I know my bar is better stocked than most, but trust me when I say that this has never happened with other cocktail books. I’m always scrambling to find a bottle of Suze or Fernet-Branca, or standing over the stove trying to cool a batch of lavender-thyme syrup. This is after I’ve scoured the fancy market trying to find lavender and thyme.

At the time I’m writing this review, I’ve tried six of his recipes, and all have been standouts. I also dipped a toe into the Noir genre by watching two of the corresponding films, and I really enjoyed both. I can already tell that just as Booze & Vinyl by André and Tenaya Darlington inspired me to make a weekly date with my shaker and my record collection, Noir Bar will have me doing the same with femme fatales and Falernum. It’s also worth pointing out that the book itself is well-engineered for making cocktails. I’ve spilled Rose’s Lime Juice on it, in addition to gin, rum, and ginger beer (I’m a messy mixologist if you can’t guess), and all have wiped off cleanly thanks to the cover coating used. Honestly, it’s the little things.

If you’re looking for a great recipe to get started with in Noir Bar, I highly recommend this one: “The Blacklisted”, paired with Force of Evil:

4 blackberries, muddled
1 ¾ oz rye whiskey
¾ oz lemon juice
¾ oz honey syrup
Blackberry Garnish

“Muddle the berries in the glass half of the shaker, and then add rye, lemon juice, honey syrup (simmer equal parts honey and water in a saucepan, store in fridge), and ice. Cap and shake well. Use a julep strainer and a mesh-cone strainer to double-strain into chilled coupe. Garnish with skewered blackberries. Paul Sanguinetti created this drink at Ray’s Stark Bar in the Los Angeles County Museum of Art.” – Eddie Muller’s Noir Bar