Once Upon A Time… In Hollywood takes place over three days in February and August of 1969. On the first of these days, Rick Dalton — TV cowboy, silver screen war hero, and aging actor played by Leonardo DiCaprio — sucks down a lot of whiskey sours. Spoilers warning, we guess, but ol’ Rick drinks no fewer than eight whiskey sours over the course of that single day.
The next morning isn’t ideal for Rick, as you might imagine. His hangover (and sugar crash) causes him to flub simple lines and have a full-on meltdown in his trailer. Which is bad news for an actor trying to scratch his way back to relevance but leads to the most enjoyable sequence in the movie for us, the audience. Looked at through a certain lens, whiskey sours power OUaTiH‘s second third.
The movie’s whiskey sour journey begins at the iconic Los Angeles steak and cocktail spot Musso & Frank Grill. As Rick’s stuntman, Cliff Booth (Brad Pitt), jacks up his own Bloody Mary with Tabasco and black pepper, Rick sips at a decidedly eggless whiskey sour in a utility rocks glass. The first sip brings about a grimace at best. After Rick’s fateful meeting with Al Pacino’s agent-extraordinaire, Marvin Schwarz, Rick retires to his Cielo Drive home to rehearse lines and drinks about seven more whiskey sours out of a large German stein while he floats in the pool.
We thought we’d take a deep dive into the whiskey sour to celebrate the film’s version of the drink. We’re going to breakdown how to make the eggless version Rick drinks at Musso & Frank Grill. Then we’ll dive into the egg white version Rick is seen making for his stein back home.
Lastly, we’ll throw in a high-end chef’d up version at the end for comparison’s sake. Dig? Cool.