WFC Trinidad and Tobago: God Loves the Fighter

I think the filmmakers tried to make a “cool” movie like, say, Trainspotting. Only in Trinidad (and/or Tobago). I’m not big fan of that film, but it did have certain undeniable charms (it’s certainly the high point of Danny Boyle’s horrid carreer). This film does not.

It’s tedious. The only thing that saves it from being completely unwatchable are some decent performances by some of the actors.

God Loves the Fighter. Damian Marcano. 2013. Trinidad and Tobago.

Passionfruit Cocktail

  • 2 passion fruits
  • 2 ounces rum
  • 1 teaspoon sugar
  • ice
  • angostura bitters
  • nutmeg

Strain the juice out of the passion gruits. Combine all the ingredients in an ice-filled glass and sprinkle nutmeg over.

This post is part of the World of Films and Cocktails series. Explore the map.

WFC Guatemala: Ixcanul

After a few not very good films from Central America, I wasn’t expecting much from this film, but it’s really good! Wonderful cinematography; great actors (well, probably non-professionals, but they’re convincing) and a plot I had no idea where was going.

Oh, it won a prize at the Berlin film festival, the only film festival that counts. I have to go someday…

Volcano. Jayro Bustamante. 2015. Guatemala.

Rosa Palopo

  • 2 parts dark rum
  • 5 parts fresh watermelon puree
  • 2 parts hibiscus water
  • sugar to taste
  • squeeze of lime juice

Mix and then pour over ice. Garnish with a slice of lime.

This post is part of the World of Films and Cocktails series. Explore the map.

WFC Guinea-Bissau: A batalha de Tabatô

This is a visually arresting film. Some seemingly very strange choices have been made, but it works. I first thought that the actors (and their line readings) we uncomfortably stiff, but then I realised that that’s what the director was going for (a la Robert Bresson).

Mesmerising.

The Battle of Tabato. João Viana. 2013. Guinea-Bissau.

West African Ginger Drink

  • 3 ginger roots
  • 6 limes
  • 2-3 cups of water
  • 1 heaped tbsp peppercorns
  • 1 heaped tbsp raw sugar
  • rum

Chop ginger and lime into pieces (including skin and rind). Add the water and run through a blender. Strain and squeeze into a bowl. Return to the blender and add the peppercorns and sugar and blend until smooth. Strain and squeeze into a sauce pan and bring the liquid to a boil. Allow to cool, add the rum, and strain into an ice-filled lowball glass.

This post is part of the World of Films and Cocktails series. Explore the map.