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Edward Scissorhands drifts through a dreamscape where a lonely Gothic castle casts its shadow over a pastel suburb that fears anything it cannot understand. Born from the unfinished work of a mysterious inventor, Edward emerges as a pale, tragic figure whose razor-sharp hands create haunting works of beauty while ensuring he can never truly touch the world around him. As curious neighbors transform admiration into suspicion, the film peels back the polished face of ordinary life to reveal the monsters hiding beneath perfect smiles. Edward's doomed romance with Kim becomes the dark heart of the story, proving that some loves are destined to exist only in memory, snowfall, and whispered legends. In the end, Tim Burton crafts a modern Gothic fairy tale where the outsider remains alone in his crumbling sanctuary, creating fragile beauty from sorrow while the world below forgets what innocence looked like.
Edward Scissorhands (1990). Directed by Tim Burton, Screenplay By Caroline Thompson, Story by Tim Burton and Caroline Thompson.
Performances by Johnny Depp, Winona Ryder, Dianne Wiest, Anthony Michael Hall, Kathy Baker, Vincent Price and Alan Arkin.
A 20th Century Fox Production. Distributed by 20th Century Fox.
Cookie Heart
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1 oz (30 mL) White Rum
1 oz (30 mL) Coconut Rum
.5 oz (15 ml) Frangelico
.25 oz (7.5 mL) Amaretto
.25 oz (7.5mL) Lemon Juice
.5 oz (30 mL) Vanilla Butter Mix
.5 oz (30mL) Half and Half
Dropper Saline
Garnish Vanilla Simple Syrup
Garnish Toasted Coconut Milk Powder
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Prepare a coupe glass with a thin rim of rich vanilla simple and then dipped into toasted coconut milk powder or malted milk powder.
In a shaker tin, combine 1 oz White Rum, 1 oz Coconut Rum, .5oz Hazelnut Liqueur, .5 oz Amaretto, .25 oz Lemon Juice, .5 oz Vanilla Butter Mix, .5 oz Half and Half and a Dropper of Saline. Add ice, cover and shake for 30 seconds. Strain into prepared coupe with a scoop of shaved ice.
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An emulsified syrup of honey, vanilla and butter for a rich, thick and creamy flavor and texture. Fashioned for a lot of Tiki-style cocktails, emulsifications such as these allow for rich-flavored cocktails poured over shaved ice.
1 oz (30 mL) Honey
1 oz (30 mL) Warm Vanilla Rich Simple Syrup
1 oz (30 mL) Butter
Bar spoon Vanilla
In a mixer or blender, combine 1 part honey and 1 part warm vanilla simple syrup. Gradually add 1 part cold butter until it is emulsified, then continue to blend while pouring in vanilla extract. Store in a squeeze bottle in the refrigerator. Allow to come to room temperature for ease of use.
Lutz Lemonade
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2 oz (60mL) Rye
1 oz (30mL) Lemon Juice
.5 oz (15mL) Maple Syrup
1 oz (30mL) Aquafaba or Egg White
1 Dash Orange Bitters
2 Sprigs Fresh Thyme
Dropper Saline
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In a cocktail shaker, muddle Thyme, 1 Dash Orange Bitters , .5 oz Maple Syrup and 1 oz Lemon Juice together. Add into the shaker 2 oz Rye, 1 oz Aquafaba and Dropper of Saline. Add ice, a spring and more ice, cover and shake for 30 seconds. Strain into a chilled highball glass with a sphere. Garnish with more thyme clipped to the side.
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An Egg White Substitute for cocktails. Aquafaba offers a silky texture that is slightly savory and can be aerated or shaken to create a cocktail foam.
To Make It:
1- 15 oz can Garbanzo Beans/Chickpeas 1
barspoon Cream of Tartar
Strain out the chickpeas using a fine mesh strainer. Pour chickpea brine in a clean and dry condiment bottle, add 1 tsp cream of tartar and stir gently to combine. Seal and store in the refrigerator for 2-3 weeks. * A note on using aquafaba for cocktails: Gently swirl prepared aquafaba before use to redistribute the settled cream of tartar; acid such as citrus juice will be necessary for frothing emulsion.
Cocktail recipes and instruction videos are created by Boozy Movies, LLC
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