Skip to main content

Bewitched Cherry-Blue Basil Bourbon Smash for #FoodNFlix

Food‘nFlixThis month Kimberly from Coffee and Casseroles is hosting Food'N'Flix. Here's her invitation. She invited us to watch The Witches of Eastwick.*

On the Screen...
It's been years since I've seen The Witches of Eastwick.* Years. Maybe twenty-five years. I'm pretty sure I watched it on pay-per-view when I was a senior in high school...on those Friday evenings when my best friend and I would make apple pies and watch movies. Yes, we were very exciting teenagers!!

If you haven't seen the movie - and plan to - remember not to take it too seriously. It does touch on some serious subjects, but at the the end of the day it's a comedy with some silly, raunchy fun along the way. Cher, Michelle Pfeiffer, and Susan Sarandon play witches who are looking for the perfect man. Enter Jack Nicholson who plays the devil, landing in their bucolic village in New England called Eastwick.

Despite all that talent, this really is Nicholson's show. In the hands of another actor, the antics border on ridiculous, but Nicholson seems perfectly suited to the bizarre role.

The scene that might be most memorable is the (second) cherry scene; there's the original scene where he shows the women how to do the cherry trick! Nicholson's character is literally blown inside a church. Disheveled and covered with feathers, he begins an unforgettable tirade...all the while belching and vomiting cherry pits as the three witches are controlling him.

Do you think God knew what He was doing when He created woman? Huh? No shit. I really wanna know. Or do you think it was another one of His minor mistakes like tidal waves, earthquakes, FLOODS? You think women are like that? S'matter? You don't think God makes mistakes? Of course He does. We ALL make mistakes. Of course, when WE make mistakes they call it evil. When GOD makes mistakes, they call it... nature. So whaddya think? Women... a mistake... or DID HE DO IT TO US ON PURPOSE? ...Find a cure. Invent a vaccine. Build up our immune systems. Get a little exercise. You know, twenty push-ups and you never have to be afflicted with women ever again.

Naturally, I wanted to make something with cherries. And, as luck would have it, I found some organic cherries at the market on the day I watched the movie. I decided to create my own cherry bourbon smash with some blue basil simple syrup I had just made for another event. This was a fantastic sip of Springtime and the perfect drink for #FoodNFlix.

If you're inclined to join the fun, please do! You still have almost an entire month to watch the movie and head to the kitchen. There are a lot more food-scenes than this one. I promise.

makes 1 cocktail

  • 8 to 9 fresh mint leaves + more for garnish
  • 5 to 6 fresh cherries, pitted and destemmed + 1 for garnish
  • ½ ounce basil-infused simple syrup (click for my recipe)
  • juice from ½ organic lemon (I used a Meyer lemon from our tree)
  • 2 ounces bourbon (I love Knob Creek)
  • ice
  • basil blossom for garnish

In your cocktail shaker muddle the mint leaves, pitted cherries, simple syrup, and lemon juice together. Pour in the bourbon and shake. Fill a glass with ice and pour cocktail over the ice without straining.

Garnish with mint leaves, blue basil blossom, and one cherry.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


  1. You had me at bourbon. I love that you found his monologue to be inspiring. I love that scene, and I agree he steals the show.

    1. Thanks for hosting. I haven't thought about this movie in over two decades! Fun pick.

  2. Looks delicious - the cherries in the movie though - eek!!

    1. Agreed! It was kinda gross...and kinda inspiring. ;)

  3. Yum, this is my kind of cocktail...and I think I need to conjure one up to drink as I watch the flick this month (for the first time in almost as many years, I believe).

  4. Boy you and Amy are really on the ball this month with your FnF posts. I just ordered my copy from the library and haven't gotten it yet. Perhaps I will have Frank make me your cocktail to sip while we watch.

    1. Sometimes I'm on the ball...sometimes I don't know where the darn ball is!

  5. Great minds, right Camilla? I love this cocktail! I think it is wise cautioning watchers not to take the film too seriously (or literally, for that matter). Again, love this beverage you conjured up!

    1. Yes, if you think of it as silly, it's enjoyable!

  6. More booze and cherries, and we both went for Bourbon so loving your recipe. So curious about the blue basil simple syrup!

    1. Bourbon is definitely my spirit of choice. It's so much more complex in cocktails than vodka, right?

  7. Great job! Booze and cherries was definitely the way to go this month. I say we put one (or six) of my boozy cherries in your delicious drink (loving the basil and mint) and up the potency! ;-)


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t