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Returning to England after the Crusades, Robin of Locksley finds his homeland overrun by tyranny and retreats to the vast woodlands of Sherwood, where skill with a longbow and a deep respect for the land become essential tools for survival. Joined by the resourceful Azeem and a band of hardy outlaws, Robin uses his knowledge of the forest to outwit the forces of the ruthless Sheriff of Nottingham and provide for those oppressed by unjust rule. Director Kevin Reynolds fills the film with memorable scenes of archery, woodland camps, and life lived close to nature, where self-reliance and camaraderie are as valuable as any weapon. Amid the action and romance, the story celebrates the timeless appeal of hunting skills, outdoor living, and the bond between people and the wild places they call home. More than three decades later, Robin Hood: Prince of Thieves remains an adventure that captures the spirit of the woods and the enduring legend of England’s most famous archer.
Robin Hood Prince of Thieves (1991). Directed by Kevin Reynolds. Story by Pen Densham. Music by Michael Kamen.
Performances by Kevin Costner, Morgan Freeman, Christian Slater, Alan Rickman, Mary Elizabeth, and Mastrantonio.
A Morgan Creek Productions Production. Distributed by Warner Bros.
Sherwood Forrest
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2 oz Terrior Gin
.75 oz Nocino/Walnut Liqueur
.75 oz Bay Leaf Simple Syrup
2 Dashes Celery Bitters
Express Grapefruit Peel
Garnish Grapefruit Peel and Bay Leaf
Rocks Glass, Sphere
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In a mixing glass, combine 2 oz Terrior Gin, .75 oz Nocino/Walnut Liqueur, .75 oz Bay Leaf Simple Syrup, and 2 Dashes Celery Bitters. Add ice, and stir until chilled. Strain into a chilled rocks glass with a sphere and express a Grapefruit Peel over the drink then garnish with the peel and a fresh bay leaf.
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To make Bay Leaf Syrup:
10 Fresh Bay Leaves
1 cup (8 oz, 240mL) Water
1 cup (200 g) Organic Cane Sugar
Blanch the bay leaves by dipping in boiling water for 20-30 seconds then into an ice bath.
In a small saucepan, combine Water and Sugar over medium low heat. Stir to combine and allow to heat until the sugar has dissolved and very small bubbles appear, remove from heat and do not stir. Allow to cool slightly.
Combine warm simple syrup and blanched bay leaves into a blender and pulse until the bay leaves resemble confetti size. Pour into a jar allowing the bay leave to steep overnight to 24 hours. Double strain into a syrup bottle and store in the refrigerator for extended storage.
Sheriff of Nottingham
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2 oz Scotch
.5 oz Cherry Herring
.25 oz Simple Syrup
Bar Spoon Absinthe
Demitasse Spoon and a cherry
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In a mixing glass, combine 2 oz Terrior Gin, .75 oz Nocino/Walnut Liqueur, .75 oz Bay Leaf Simple Syrup, and 2 Dashes Celery Bitters. Add ice, and stir until chilled. Strain into a chilled rocks glass with a sphere and express a Grapefruit Peel over the drink then garnish with the peel and a fresh bay leaf.
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To Make Simple Syrup:
1 cup (8 oz, 240mL) Water
1 cup (200 g) Organic Cane Sugar
In a small saucepan, combine Water and Sugar over medium low heat. Stir to combine and allow to heat until the sugar has dissolved and very small bubbles appear, remove from heat and do not stir. Allow to cool to room temperature and strain into a syrup bottle.
Cocktail recipes and instruction videos are created by Boozy Movies, LLC
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