Ken Burns Effect

Program: Prohibition
Presented by: Chip, Merchants Cafe in Seattle


  • 1 1/2 oz London Dry Gin
  • 1/2 oz lemon juice
  • 3/4 oz Chambord
  • champagne


Shake with cracked ice and strain into hardball chilled glass of cracked ice and top with chilled champagne.

If added correctly, this drink will separate from the other liquor at first, creating a two tone, or black and white style beverage. This drink is based on the cocktail the "French 75", but has been updated in honor of Ken Burns.



I can't wait to try The Ken Burn Effect! I'll make it for my husband as part of his "End of the School Year Celebration", during which we'll recognize the expansion of his curriculum to include a new film production class, as well as a new project in concert with the University of Colorado Museum of Natural History in which his students will participate in research programs that culminate in documentary film production. MY middle school classes were never as cool as what he's doing.

As a HUGE fan of Ken Burns, I think he'll appreciate the new recipe to be added to our repertoire!


My beverage creation is in honor of a lot of guys (and gals) who consider Mr. Burns a mentor-at-a-distance. This drink was inspired my admiration for my husband David, who is an independent filmmaker in Philadelphia. He's an amazingly talented gaffer who needs an opportunity with a legendary filmmaker like Mr. Burns.



Serves 4
8 oz. Wild Turkey American Honey liqueur
8 oz. tonic water
2 oz. peach schnapps
one ripe peach, in eight slices.
ice cubes, as desired

Post new comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.
  • All comments are subject to approval.
  • reserves the right to remove posts, at our discretion, which include inflammatory comments, comments that are off-topic, personal attacks or obscene language, or that are otherwise deemed objectionable.
  • By submitting your comment for publication on, you agree to abide by our terms of service: