Like A Rolling Stone, A Cocktail for A Complete Unknown

A Complete Unknown is one of 2024’s most highly anticipated film releases. With heartthrob Timothée Chalamat at the helm, who’s already at the top of his game in 2024 (What other actor started a trend of celebrity lookalike contests this year?), the Bob Dylan biopic promises to be a hit. Our A Complete Unknown cocktail is bright, electric, and zesty like the songs Dylan gained both acclaim and controversy for when he brought an electric rock band to the Newport Folk Festival—with the song “Like a Rolling Stone.” 

What is A Complete Unknown About?

The film’s genesis comes from Dylan Goes Electric! by Elijah Wald, which follows the controversy around musician Bob Dylan’s transition away from the folksy, acoustic music he rose to fame with. This career pivot made his peers in the music industry label him as having gone commercial. But like the song, This citrus forward cocktail packs a bold punch, just like making a new creative decision. The movie drops Christmas Day, so you can shake up this cocktail for a holiday celebration along with your Christmas cocktails, too.

Like A Rolling Stone, A Cocktail for A Complete Unknown

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• Author: Sarah Cascone

Print Recipe

Description

An electric combination of liquor and citrus.

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Ingredients

Scale 1x2x3x

For the cocktail:

• 2 oz Basil Hayden Toast Bourbon
• ½ oz – 1 oz Citrus Simple Syrup *recipe below (amount depending on taste)
• Half of an Orange, segmented and removed skin and pith (navel or cara cara)
• Fresh Basil (6-8 leaves)
• Top with Soda Water or Ginger Ale (about 3 oz)

For the citrus simple syrup: 

• 1 large lemon 
• 1 large Cara Cara orange 
• 1 cup granulated sugar
• 1 cup filtered water

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Instructions

1. Prepare your orange segments and place into the bottom of an empty cocktail shaker, add 6-8 fresh basil leaves that have been torn, add in citrus simple, and gently muddle with a flat head, wooden muddler.
2. Add ice and bourbon. Shake until frost forms on the outside of the shaker.
3. Strain pour over ice into a footed rocks glass.
4. Garnish with an orange slice and basil leaves.

For the citrus simple syrup:

1. Add water and sugar to small saucepot and bring to a boil. Reduce heat to a low simmer.
2. Zest the lemon and the orange and add zest into pot.
3. Squeeze juice of lemon and orange, add into pot and stir until mixed. Simmer on low for 20 minutes.
4. Remove from heat and add into an airtight jar. Add zested and squeezed citrus.
5. Let the mixture come to room temperature and store it in the refrigerator. Keeps for about a month.

Recipe by Sarah Cascone
Photography by Dave Bryce

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