Why don’t you make like a tree… and get outta here?

Michael J. Fox

Back to the Future Trilogy (1985, 1989, 1990)

These movies never get old! I like to focus less on the timey-wimey-space-time-continuum aspect, and more on the little touches that make me fall in love with the characters and their stories. For example, the Lone Pine / Twin Pines Mall, the retro clothing, Marty not knowing how to open a Coke bottle, Darth Vader from the Planet Vulcan, and the phone call to Chuck Berry. It’s interesting to note all the changes and think about how one defining moment could take you down a completely different life path. I also really enjoy watching a young Lorraine awkwardly lusting after Calvin Klein… and then the look of horror on her face after she tries kissing him! Not to mention, the 1955 version of George punching Biff right in the face is one of the most satisfying things in cinematic history 🙂

Thomas F. Wilson

Watched back to back, it’s easy to dismiss the sequels as formulaic. But I think that’s what makes them so comforting, like a familiar bedtime story! Despite their predictability, they’re all still action-packed and fun to watch, and have spawned so many enduring cultural icons, like the flux capacitor, the time-traveling DeLorean (“The way I see it, if you’re gonna build a time machine into a car, why not do it with some style?”), and Marty’s hover board and self-lacing shoes.

Christopher Lloyd

One thing I noticed upon re-watching is that poor 1955 Doc doesn’t even get a break in between sending Marty to 1985 in the second movie and then to 1885 in the third movie… they appear literally back-to-back! At the end of the day, the takeaway is a inspiring one: “Your future hasn’t been written yet. Your future is whatever you make it, so make it a good one!” Whoa, that’s heavy, Doc!

cocktail ingredients

November 5, 1955: Chocolate Egg Cream

“Lou, gimme a milk. Chocolate.” Weirdly made with neither egg nor cream. Adapted from The Kitchn.

  • 1 & 1/2 oz chocolate syrup
  • 4 oz chocolate milk, well-chilled
  • 1/2 oz Tempus Fugit creme de cacao
  • 1/4 oz Kahlua
  • 6 oz soda water, well-chilled

Pour the chocolate syrup into a tall glass. Mix in the chocolate milk, creme de cacao, and Kahlua. Slowly pour in the soda water, using one hand to pour and the other hand to mix the seltzer and milk with a small whisk. Whisk the top of the drink vigorously for a few moments; you should end up with a foamy top layer, and a thicker chocolate milk layer below.

cocktail ingredients

October 21, 2015: Liquid Plutonium

Order one up from the Michael-Jackson-talking-menu and get your grandma to rehydrate a pizza for you!

  • 3 oz Viniq
  • 1/2 oz lemon juice
  • 1/2 oz simple syrup
  • 1/2 oz curacao
  • 2 oz champagne

Shake all ingredients (except champagne) in a cocktail shaker with ice. Strain into a highball glass and top with champagne. The tantalizing, lava lamp-esque shimmer of the Viniq is a joy to behold, but if you don’t want to buy a whole bottle, you can make your own with petal luster dust (from The Flavor Bender).

cocktail ingredients

September 2, 1885: Revolver

Simply hold it in your hand, without imbibing, as you ramble on about what the future holds. And don’t come lookin’ to me when you need to chase it with some of that “wake-up juice”! From Serious Eats.

  • 2 oz rye
  • 1/2 oz Kahlua
  • 2 dashes orange bitters
  • garnish: orange peel

Stir all ingredients in a mixing glass with ice. Strain into a coupe glass and add garnish.

And for more ingredient inspiration, here’s a bar menu from a very cool speakeasy, The Blind Rabbit in Anaheim CA. They recently hosted an ‘Enchantment Under the Sea’ theme night, complete with costumes and decor!

Blind Rabbit bar menu