This gorgeous concoction’s name means Russian Ballet. More on that in a moment.
First I must bore you with my actor life. I will summarize the reading I acted in last night for the WGA Writer’s Access Project finalist scripts with this word: fan-friggin’-tastic. I felt extremely honored to be working with such awesome writers, actors, and directors. And there was a girl acting in another scene who is recurring on The Mindy Project which is a show I so need to be on so I was in awe.
And now, here is what I originally wrote for today’s post:
Us actors will sell you a load of fantasies if you let us.
Particularly about how we look. Why, I wake up with smashing black rock n roll eyeliner. That has only dripped halfway down my face in a badass way.
It did not take a hair dryer and flat iron to create this look. Oh no no, I am a wicked version of Patti Smith effortlessly:
Hollywood especially likes to lie to us about people’s bodies and what they eat. That’s why the Sex in the City ladies can down Cosmos and the calories don’t count.
And Russian ballerinas drink these and then put on those pointe shoes.
I cannot really do pointe anymore. There comes a time in a dancer’s life when she gains just enough sanity to realize that keeping all her toenails might be nice.
But ja, ya, yes I can make a killer drink called the Ballet Russe. Perhaps drink it with this Russian Mushroom-Egg dish?!
Make it, drink it. It will make you lovely and graceful…in your head. Sometimes that is all you need anyway.
Ballet Russe (From The Ultimate Bar Book by Mittie Hellmich
1 oz. vodka
3/4 oz. creme de framboise
1 1/2 oz. fresh lime juice
1/2 oz. fresh lemon juice
1 oz. simple syrup (or if you live in reality and would like to pretend this is lo-cal 2 Tbsp. Splenda dissolved in 2 Tbsp. H2O.
Shake over ice, strain and sip. You go, twinkle toes.
Scrumptious Gruel 