So, Jenny over at Silver Screen Suppers informed me that there is another little blogathon going on this weekend. This time, focusing on food that appears in–or is inspired by–a film. Hence, the fitting hashtag #FoodInFilm.
Well, that’s right up my alley!
For my #FoodInFilm submission I chose one of my all-time favorites, the movie musical, Bye Bye Birdie (1963).
I was introduced to this movie by my mum. She recorded it off of the tv I had her copy of the soundtrack on vinyl.
I loved it. The songs were fun, the costumes were all technicolored, it was an idealized 1960s candy land. It’s what I hoped being a teenager was like (but of course, was not).
Most importantly, it introduced me to the force of nature that is Ann-Margret.
I wanted to BE Ann-Margret. I still want to be Ann-Margret. I wanted the big fluffy green sweater that she wore in “How Lovely to Be a Woman,” I wanted the pink, wasp-waisted dress with the puffy sleeves she wore when she met Conrad Birdie.
But most of all, I wanted the insane, fluffy-yet-skin-tight, pink ensemble that she wore during “Lot of Livin.”
What a number!
During her verse, she sings:
Drink champagne, as if it were water.
Pink champagne, and after a few,
daddy dear, you won’t know your daughter!
She’s got a lot of livin to do!
As a little kid I thought that pink champagne was the most glamorous, fanciest, classiest, adult thing that ever existed.
So I am thrilled that rose has made a big comeback and is on most cocktail menus.
And believe you me–every time, EVERY SINGLE TIME, I order a glass, I hear Ann-Margret singing those lines in my head.
But what if you don’t have pink champagne?
You make your own. Duh.
Well, that’s easy enough.
The result: the creme de cassis really did nothing to the flavor. But it sure did make it pretty!