My favorite movie is The Life Aquatic with Steve Zissou.
I know, I should have played like I was super intellectual and said my favorite film was Metropolis or Citizen Kane or perhaps just gone with something epic like The Ten Commandments.
No, those are fine… but I can’t help it. I really, really like The Life Aquatic.
Yes, it’s occasionally crude and totally shallow, but it also features Bill Murray as a Jacques Cousteau-esque character, hunting down a killer shark and trying to get along with his rich, mean wife and newly discovered son. Oh – and Jeff Goldblum plays a rival researcher with an absolutely perfect vessel and a crew of young men that look like Abercrombie & Fitch models.
I’ve probably watched the film 6 times and would happily watch it again tonight. I laugh every time. The sense of humor is very much like my own.
And I grew up watching Jaques Cousteau.
Anyhow, all that to say, there’s a drink featured at one point in the film – a famous liqueur from Italy known as Campari.
Campari is simultaneously bitter and sweet and tastes amazing on the rocks, once you get used to its unique, puckery taste.
If I sold enough books and/or had a real job, I’d always keep a bottle of Campari around… but I don’t, so I’m stuck making my own prison hooch from stale bread rolls, grape jelly and stolen ketchup packets.
Kidding. My friend Brandon supplies me with mead, so I’m good.
So – what’s the deal with The Life Aquatic and Campari?
Well, Campari is made, in part, with a wonderful citrus I have growing in my food forest. Check out my new video to see what I mean:
Yep – calamondins.
I actually had to search for almost a year before I found a calamondin tree for sale. I absolutely love these things and never want to be without one again. Look at how beautiful they are:
Calamondins are sour with somewhat sweet skin, like a kumquat – except they also section nicely like a tangerine, unlike kumquats.
And, as I mentioned in the video, calamondins make the very best marmalade.
More on the calamondin can be found here.