Eddie Muller  (Dark City: The Lost World of Film Noir) is, perhaps, the reigning noir expert and champion, and he’s now writing about the booze people drank in the shadows. Those of you who watch Turner Classic Movies know him as the host of “Noir Alley,” the network’s weekly presentation of noir films which, I’m happy to say, will probably continue now that Hollywood has rallied behind TCM (which the parent company was thinking about sending to the chopping block) as a valuable curator and presenter of classic cinema.

From the Publisher

“Eddie Muller—host of TCM’s Noir Alley, one of the world’s leading authorities on film noir, and cocktail connoisseur—takes film buffs and drinks enthusiasts alike on a spirited tour through the “dark city” of film noir in this stylish book packed with equal parts great cocktail recipes and noir lore.

“Eddie Muller’s Noir Bar pairs carefully curated classic cocktails and modern noir-inspired libations with behind-the-scenes anecdotes and insights on 50 film noir favorites. Some of the cocktails are drawn directly from the films: If you’ve seen In a Lonely Place and wondered what’s in a “Horse’s Neck”—now you’ll know. If you’re watching Pickup on South Street you’ll find out what its director, Sam Fuller, actually drank off-screen. Didn’t know that Nightmare Alley’s Joan Blondell inspired a cocktail? It may become a new favorite. Meanwhile, Rita Hayworth is toasted with a “Sailor Beware,” an original concoction which, like the film that inspired it (The Lady From Shanghai), is unique, complex, and packs a wallop.

​”Featuring dozens of movie stills, poster art, behind-the-scenes imagery, and stunning cocktail photography, Noir Bar is both a stylish and exciting excursion through classic cinema’s most popular genre.”

Sample Recipe

CORPSE REVIVER NO. 2 INSPIRED BY 1946’S DECOY

“A Corpse Reviver is the obvious choice to accompany this film. There are many derivations of this cocktail, so-called because it was purported to be a foolproof hangover cure. My preference is the No. 2, popularized by Harry Craddock at the Savoy Hotel. The original called for Kina Lillet, which is no longer available. I use Cocchi Americano. If you want to be cheeky, substitute Blue Curaçao for the Cointreau and call it a Methylene Blue.

“NICK AND NORA GLASS, chilled

SHAKER, strained

1 ounce gin

¾ ounce Cointreau

¾ ounce Cocchi Americano

½ ounce lemon juice

Absinthe rinse (or Pernod)

Garnish lemon peel twist”

–

This is a tasty cocktail. I ordered one in an Alexandria Restaurant because I liked the name. It was very good! Go with the absinthe version if you can. If you like booze, dark movies, and dark drinks (as I do) this book’s for you.

–Malcolm

Malcolm R. Campbell normally drinks Scotch or red wine while writing. These cocktails are tempting, but setting up a bar with all the ingredients costs a lot of dough.