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As the busy Thanksgiving travel season approaches, advertising executive Neal Page finds his carefully planned trip home derailed by a string of transportation mishaps. Forced to share the journey with the endlessly talkative shower-curtain-ring salesman Del Griffith, Neal crosses airports, highways, train stations, and small-town motels in a cross-country odyssey that reveals both the frustrations and unexpected connections of travel. What begins as a comedy of missed flights, broken-down vehicles, and unpredictable detours gradually becomes a heartfelt exploration of companionship on the road. Along the way, the pair experience a uniquely American journey through the Midwest, discovering that some of the most memorable travel stories emerge when plans fall apart. By the time they reach Chicago, Neal learns that the true value of a trip is often found not in the destination, but in the people encountered along the way.
Planes, Trains and Automobiles (1987). Directed by John Hughes. Written by John Hughes. Music by Ira Newborn.
Performances by Steve Martin and John Candy.
A Paramount Pictures and Hughes Entertainment Production. Distributed by Paramount Pictures.
Those Aren’t Pillows
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1.5 oz Soju
1 oz Baileys
.5 oz Goldschlager
1 oz Sweet Potato Syrup
Dropper Saline
.25 oz Moonshine
.25 oz Blue Curacao
Granulated Sugar and a
Xantham Gum
1 oz Aquafaba
4 dashes Turkish Tobacco Bitters
Cinnamon Sugar Mix
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In a mixing glass, combine 1.5 oz Soju, 1 oz Baileys, .5 oz Goldschlager, 1 oz Sweet Potato Syrup, and a Dropper Saline. Add ice and stir until chilled. Strain into a chilled coupe. In a jigger, combine .25 oz Moonshine, and .25 oz Blue Curacao. Float on top of cocktail. Stir together a heaping Bar spoon of Granulated Sugar and a pinch of Xantham Gum. In a mixing glass, combine 1 oz Aquafaba and 4 dashes Turkish Tobacco Bitters. Begin frothing while gradually pouring in the sugar mixture until a gentle peak foam forms. Layer on top of cocktail and sprinkle on top cinnamon and sugar. Torch to brulee.
El Rancho
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1.7 oz (50mL) Gold Tequila
1.7 oz (50mL) Rum
.5 oz (15mL) Cinnamon Simple
Top Apple Cider
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Rim a large margarita glass with agave and crushed Doritos. In a mixing glass, combine 1.7 oz (50mL) Gold Tequila, 1.7 oz (50mL) Rum and .5 oz (15mL) Cinnamon Simple Syrup. Add ice and stir until chilled. Strain into the prepared margarita glass and top with Sparkling Apple Cider.
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4-5 Cinnamon Sticks
6 oz (180mL/187.5 g) Water
.5 cup (100 g) Cane Sugar
In a small saucepan, combine Cinnamon Sticks and Water. Heat on medium low heat until boiling. Cover and reduce to low and allow to simmer for 30-60 minutes. Remove Cinnamon Sticks and add sugar. Stir until sugar is dissolved. Remove from heat and allow to cool to room temperature. Pour into a syrup bottle. Store in a cool, dark place.
Cocktail recipes and instruction videos are created by Boozy Movies, LLC
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