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Back to the Future transforms the scientific thought experiment of time travel into an exhilarating adventure, following teenager Marty McFly as he is accidentally transported from 1985 to 1955 in an experimental DeLorean built by the eccentric inventor Dr. Emmett Brown. Powered by the fictional "flux capacitor" and requiring 1.21 gigawatts of energy to reach 88 miles per hour, the time machine has become one of science fiction's most recognizable technological creations. As Marty works to preserve the timeline by ensuring his parents fall in love while simultaneously finding a way home, the film playfully explores concepts such as causality, temporal paradoxes, and the butterfly effect. Director Robert Zemeckis combines imaginative engineering, accessible scientific ideas, and groundbreaking visual effects to create a story that has inspired generations of viewers to dream about innovation and the possibilities of the future. Four decades after its release, Back to the Future remains a celebrated example of how compelling science fiction can spark curiosity about physics, invention, and the enduring question of whether humanity might one day unlock the secrets of time itself.
Back to the Future (1985). Directed by Robert Zemeckis. Written by Robert Zemeckis and Bob Gale.
Performances by Michael J. Fox, Christopher Lloyd, Lea Thompson, Crispin Glover, and Thomas F. Wilson.
Music By Alan Silvestri. An Amblin Entertainment Production. Distributed by Universal Pictures.
Enchantment Under the Sea
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2 oz (60mL) Lillet Blanc
2 oz (60mL) White Rum
.5 oz (15mL) Blue Curacao
1 oz (30mL) Lemon Juice
.75 oz (22.5mL) Simple Syrup
4 oz (120mL) Sparkling Moscato or Spumanti
4-5 oz (120mL) Peach Sorbet or Sherbert
Starfruit or other ocean looking garnishes.
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In a shaker tin, combine 2 oz of Lillet Blanc, 2 oz White rum, .5 oz Blue Curacao, 1 oz Lemon Juice, and .75 oz Simple Syrup. Add ice, cover and shake until chilled. In a bowl big enough for two add peach sorbet or sherbert scoops along with your favorite tropical fruits. Pour in cocktail mixture and top with 4 oz of a Sweet, Sparkling Wine.
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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.
Outta Time
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1 oz (30mL) Moonshine
1 oz (30mL) Crème De Banana
1 oz (30mL) Elote Liqueur
.25 oz (7.5mL) Hot Honey
.25 oz (7.5mL) Lemon Juice
.25 oz (7.5mL) Lime Juice
1.5 oz (45mL) Miller Lite
Cinnamon Powder
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In a shaker tin, combine 1 oz Moonshine, 1 oz Creme De Banana, 1 oz Elote Liqueur, .25 oz Hot Honey, .25 oz Lemon Juice, and .25 oz Lime Juice. Add ice, cover and shake until chilled. Strain into a highball with a sphere. In the shaker tin, pour in 2 oz of cold miller lite Froth until really foamy and layer on top. Hold a torch over the cocktail and shake cinnamon over top.
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Easy to make at home, hot honey syrup is a great way to add the flavor of heat that is already balanced by a floral sweetness.
4 oz (120 mL/113.5 g) Honey
4 oz (120 mL/113.5 g) Water
1 Tbs (3 g) Red Pepper Flakes
Pinch Salt
In a saucepan, combine Honey, Water, Red Pepper Flakes and Salt. Place on medium low heat and stir to combine. Allow to come to a slight boil and reduce heat to low. Cover and simmer on low for 20-30 minutes. Remove from heat and allow to cool to room temperature. Fine strain into a syrup container. Store in a cool, dark place uicing Method: Juice fresh ginger to make about 1 cup of liquid. Combine in a flip top glass bottle with .5 - 1 cup (to taste) of sugar and top with filtered water. Shake to combine. Leave at room temperature out of direct sunlight for 3 days making sure to open the bottle at least once a day to relieve built up pressure. Once desired fizziness is achieved, store in the refrigerator and be mindful to cover when opening because of built up pressure.
Cocktails and Videos created by Boozy Movies
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