4 Tfie Daily Tar Heel Wednesday, September 7, 1977
Jesse and Belle9
comes to campus
Jesse James and Belle Starr
"mated by history. ..riding the wild
pampas together ... the burning dust of
the desert in their lungs" attempt to set
the record straight as to who they really
were and what they really did. .
David Freeman's two-act play, Jesse
and the Bandit Queen will be presented
at 8:30 p.m. Thursday, Sept. 8 in the
Morrison Rec Room. Admission is free,
but tickets must be picked up in advance
at one of the South Campus desks.
The play is concerned with Jesse and
Belle as they struggle to find their own
identities apart from each other and
their legends. Most of the biographical
information Freeman has presented is
historically true. The fictional element
in the play is their relationship, and this
provides a major source of conflict as
these two dynamic forces meet head-on.
The play opens just before Jesse and
Belle are killed, and we see them act out
their lives from a final point of
perspective in the instant between their
awareness of danger and their moment
This production will be performed by
Carol Alexander and David Romero.
Carol Alexander has acted in classical
and contemporary plays in this country
and in England. David Romero is a
graduate of Louisiana State University,
and this will be his first productionsince
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UNC expert says it's more than rum and Coke
By BOB BRI ECKNER
He's not much of a drinker himself,
but Carl Fox probably has one of the
best collections of alcoholic beverages in
town. And for someone who doesn't like
to get drunk, he can provide you with
the fastest means to that end next to
chugging Southern Comfort.
Fox is a third-year law student and
mixologist at UNC who mixes drinks
more as a serious hobby than as a way to
get drunk. He believes that the art of
mixing drinks is the ability to cover the
taste of liquor.
"I don't like the taste of liquor," he
After mixing his first drink in 1 972, he
became so fascinated in high quality
drinks that he collected an extensive
number of liquors and liqueurs. Some of
the collection had to be brought in from
out of state because certain types of
liquors and mixers are not sold in North
Carolina. The absence of liquor by the
drink in North Carolina also limits the
supply of available liquor.
Fox also has collected a great number
of recipes for drinks and detailed
information about liquor in "A Short
Guide to Creative Bartending and
Liquor Collecting." The manual is
copyrighted, although it has not yet
This manual is used in a bartending
course Fox began teaching at Morrison
Dorm in 1975. The course runs nine
weeks, costs $20, and students mix 27
drinks (which they must consume). The
cost includes glasses, liquor from Fox's
collection, mixers, a copy of the manual
and a certificate citing the student as a
bona fide mixologist. But Fox only
gives a certificate after he feels the
student has learned enough and has
passed a monstrous i 0-page exam on
the art of mixology. Because of the
training, some of his pupils (all UNC
students) have found summer jobs
bartending out of state. One out of three
students has also set up his own bar.
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He taught two classes last year and
may do the same this year depending on
the demand for the class.
How did Fox become the Grand
Master of mixology? His experience
came by learning standard
measurements, the properties of
different liquors and mixers when
combined, and standard recipes. Then
he experimented with the old recipes
and has since created about seven or
eight new drinks.
"You learn the variations by learning
basics," Fox explained. "I always
measure never pour anything
The reason for not pouring freehand
is that the bartender can duplicate a
good drink exactly the same, time after
time. It also means that bad mixtures
can be easily avoided. Bad drinks waste
time, liquor and money, because they
are not worth drinking.
The art of bartending requires a good
sense of taste, according to Fox. When
experimenting the mixologist must
check on the flavor of the drinks, but he
should not experiment on his friends.
Also the bartender should avoid taste
testing the mixture he serves as Fox
maintains: "You can't be much of a
bartender hitting on three cylinders.
"A good bartender will never drink
while bartending his drinks get
worse," Fox says.
In his bartending classes he advises
the students to drink plenty of water
after consuming a great amount of
alcohol. This will replenish the body's
water supply and prevent the early
morning hangover syndrome which
affects many inebriates on campus.
Fox usually abstains from alcohol
over the summer and allows it to
completely wash out of his system. He
reminds his students not to abuse
alcohol, because it is "too easy to slide
into drinking and drinking and
"Alcohol is no real thrill," he says.
He prefers to make drinks that taste
so good that people are turned to
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iull photo by juaeyii i nomas
UNC law student and mixologist, Carl Fox, demonstrates his bartending abilities.
Although he doesn't like the taste of liquor, he's pretty good at fixing a drink that's
guaranteed to set you reeling.
alcohol not for inebriation but for taste.
Fox specializes in fruity drinks, he says,
because "The drinks are so fruity you
can't tell you're sloshed until you're
One example is his variation on the
Singapore Sling, which he calls the
"It's the type of drink you could drink
all day and be paralyzed and not know it
until you tried to get up," Fox says. For
those who like the idea, here's the
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Wi oz. Gilbey's Gin
I oz. Kirsch
Vi oz. lime juice
3 oz. orange juice
Ya oz. pineapple juice
1-1 Vi oz. grenadine syrup
dash of bitters and club soda
shake with ice
then pour over ice
then proceed to get sloshed
Fox enjoys mixing drinks for other
persons more than drinking them
himself. He also wants persons to
discover there is more to drinking than
"The idea is to bring people to the
realization that there is more than beer,
rum & coke and daiquiris."
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Not all Carolina drinkers are seen
downing beers in South Campus keg parties.
Figuring some of our administrators and
student leaders possessed the vital party
combination of hardy constitution and
creativity, we asked some of them what their
favorite mixed drinks were. The answers
ranged from Todd Baker's "Strip and Go
Naked" mix to Assistant Dean of Arts and
Sciences Benny Renwick's Scotch and
Seven-Up. Here are some of the responses:
Bill Moss, student body president, says this
one is his favorite. "It's delicious a perfect
summer drink, and a damn good fall, winter
and spring drink, too."
Mix in a blender:
one 6 oz. can frozen orange juice
one 6 oz. can frozen lemonade
8 oz. tea (or two tea bags steeped
4 to 8 oz. bourbon
sugar to taste (up to a cup), melted in
Add ice and blend to a slush
consistency (not quite as fine as a
Strip and Go Naked
You'll understand the reason for the name
after about two drinks, Todd Baker,
Interfraternity Council president says, "I
had my first in a bar in D.C. After I drank
two, I got up to go to the bathroom and
Layer, don't mix, in a H urricane (or
other tall glass):
about an inch of crushed ice and
1 Vi oz. white rum
3 oz. pineapple juice
Wi oz. 151 proof rum
Float beer on top.
(As strange as it may sound, Baker says the
beer mixes well with the other ingredients.
"Your taste buds aren't knocked out," when
you drink it, he says.)
Although DTH Editor Greg Porter
couldn't come up with a specific recipe ("I
don't mix my own drinks"), his favorites
include Mai Tais, Navy Grog, coconut
daiquiris and various Caribbean mixes. "I go
it in spurts. For a while it was just Vodka
Vodka and orange juice, and so on. Before
that it was rum."
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