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Barry Levinson’s Good Morning, Vietnam tunes into the power of radio as irreverent Armed Forces DJ Adrian Cronauer arrives in Saigon and shakes up the airwaves with his rapid-fire humor, unconventional music choices, and unforgettable sign-on. Instantly popular with the troops but increasingly at odds with military brass, Cronauer finds himself navigating the tension between entertainment, censorship, and the realities of a war unfolding beyond the studio walls. Robin Williams delivers a virtuoso performance that captures the unique ability of broadcasters to inform, uplift, and connect audiences, even in the most difficult circumstances. As Cronauer’s off-the-cuff style collides with institutional control, the film explores the responsibilities and risks that come with using a microphone to challenge the status quo. Equal parts comedy and commentary, Good Morning, Vietnam remains a compelling tribute to the enduring influence of personality-driven radio and the voices that resonate far beyond the transmitter.
Good Morning Vietnam (1987). Directed by Barry Levinson. Story By Adrian Cronauer. Written by Mitch Markowitz.
Performances by Robin Williams, Forrest Whitaker, Tung Thanh Tran, Bruno Kirby, Cu Ba Nguyen, Chintara Sukapatana, J.T. Walsh .
A Touchstone Pictures and Silver Screen Partners III Production. Distributed by Buena Vista Pictures Distribution.
Jimmy Wah’s
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1 oz White Rum
1 oz Pandan Liqueur
1 oz Coconut Water
Dropper Saline
.5 oz Lychee Liqueur
.5 oz Strawberry Syrup
75 oz Pineapple Chinola
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In a Collins glass with a spear, combine 1 oz White Rum, 1 oz Pandan Liqueur, 1 oz Coconut Water, and a Dropper of Saline.
Add ice and stir until chilled. Strain into a chilled Collins glass. In a jigger combine .5 oz Lychee Liqueur, and .5 oz Strawberry Syrup
Give it a stir and sink into cocktail. Sink 75 oz Pineapple Chinola. Garnish with a cherry and mint bouquet.
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Strawberry Saccharum
Made by macerating equal parts clean, fresh strawberries with sugar. For a more concentrated flavor, slice or dice freshly picked strawberries.
To Make Strawberry Saccharum:
100 g Fresh, clean strawberries
100 g Granulated Cane Sugar
Combine Strawberries and Sugar in a jar and gently stir. Allow to sit in a cool, dry place for 24-48 hours until the strawberries have rendered their liquid and flavor. Strain into a syrup bottle.
For a Rich Strawberry Syrup:
Place Strawberry Saccharum along with half of the macerated strawberries in a sauce pan on medium heat. Mash the strawberries while the syrup comes to a soft boil, reduce the heat to keep the syrup simmering, but not boiling until the liquid reduces by half. Allow to cool, pour into a syrup bottle and store in the refrigerator.
0600
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.75 oz (22.5mL) Sweetened Condensed Milk
.25 oz (7.5mL) Lime Oleo Saccharum
2 oz (60mL) Bitter Coffee Liqueur
1 oz (30mL) Spiced Rum
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In a highball, combine .75 oz (22.5mL) Sweetened Condensed Milk, .25 oz (7.5mL) Lime Oleo Saccharum, 2 oz (60mL) Bitter Coffee Liqueur and 1 oz (30mL) Spiced Rum. Using a frother, stir until combined. Top with pearl ice and give it a light stir. Garnish with a lime wheel.
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To Make Lime Oleo Saccharum
4 oz (113 g) Fresh, Clean Lime Peels
4 oz (113 g) Cane Sugar
Combine Peels and Cane Sugar in a heavy duty resealable bag or resealable container. Muddle or massage until the oils start to release. Let it sit for 24 hours occasionally muddling or massaging every few hours. Strain out the liquid, store in an airtight container. Store peels in an airtight container. Refrigerate for longer storage.
Cocktail recipes and instruction videos are created by Boozy Movies, LLC
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