During the filming of the Ludovico technique scene, McDowell scratched a cornea[20] and was temporarily blinded. The doctor standing next to him in the scene, dropping saline solution into Alex's forced-open eyes, was a real physician present to prevent the actor's eyes from drying. McDowell also cracked some ribs filming the humiliation stage show.[21] A unique special effect technique was used when Alex jumps out of the window in a suicide attempt, showing the camera approaching the ground from Alex's point of view. This effect was achieved by dropping a Newman-Sinclair clockwork camera in a box, lens-first, from the third storey of the Corus Hotel. To Kubrick's surprise, the camera survived six takes.[22]
Campari is the base and represents the mystery and suspense of a horror movie plot. The blood orange sorbet evokes a feeling of terror and a surprise on the palate when savoring this drink. The velvet sensation of the sorbet also recalls the red velvet curtains of old horror movies that often conceal a disturbing secret.
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INGREDIENTS
Campari
1757 Vermouth di Torino Rosso
Blood orange sorbet
RECIPEĀ
Begin by preparing the blood orange sorbet using 1 liter of blood orange juice, 1 bottle of Cinzano brut and 70cl of simple syrup, and mix in a thermomix. Freeze and mix a further three times. Add a spoonful of blood orange sorbet, shaken and strained, to the Campari and 1757 Rosso, and serve.
Fever-Tree's Blood Orange Ginger Beer uses carefully and naturally sourced ingredients and combines the sweet characteristics from Italian blood oranges with the fiery, full-bodied taste of its signature Ginger Beer and a proprietary blend of three real gingers sourced for their distinctive, flavor profiles.
"Our blood oranges are sourced from Italy as the sharp difference in temperatures between day and night creates the perfect climate. These optimal blood oranges are harvested between December - March to achieve their signature deep red blush that results in a bright, rounded, and zesty profile with a juicy finish."
Another kind of fusion happens at Chimayo, where French and Mexican cuisines embrace as happily as a newly wedded couple. In many of the dishes, Mexican heat enlivens classic French sauces. Pan-seared sea scallops are enveloped with a blood orange and jalapeno beurre blanc sauce. A rack of lamb gets sweet heat from a guajillo chile and cumin demi-glace. e24fc04721
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