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Issue 11 CoverAre there certain styles or regions of beer you gravitate towards?
Yeah, wherever they bottle Dos Equis. [laughs] To be honest I wasn’t a big beer drinker before I got involved with this campaign, but now I’ve really gotten hooked on the Amber Dos Equis particularly; I really like it. I do a lot of my own work on my boat, and when it’s hot and the job is done, I reward myself with an ice-cold Dos Equis. I don’t know how the Englishmen drink their beer warm; I like it ice-cold. Sometimes I’ll even put in a drop of ice.

Are you a wine drinker?
Yeah, I’m not a connoisseur really, but I do like good wine. Mostly cabernet, but not too dry. I’m not a fan of merlot. A few weeks ago a friend of mine who really knows his grapes brought a port…I don’t remember the name, but it was an expensive one. So much so that we had to get a certain type of Stilton cheese to pair it with. It was really special…it was wonderful.

Do you have any beverage traditions for the holidays?
I think every day is a holiday. I really look at it that way. No traditional drink. I don’t care for eggnog; it’s too rich. I have a Danish friend that made something called “Shlogg” that could wipe out an entire city.

Are you able to do much cooking on the boat?
Yes, I’ve always loved food and I love to cook, so we do a lot of cooking on the boat. I like to cook with wine, and I make eggs with vermouth which is very, very good.

How do you do that?
Well, you put some butter in a pan and then you put the eggs in with a little paprika, and as you cook them about a quarter of the way through you add the vermouth and a sprinkle of dill and put the lid on. The bottom will be nice and buttery like conventional sunny-side up, but the top will have a slight vermouth coating.

Money has never been something that I’ve pursued with any passion. What means the most to me is the quality of life, and people being touched and moved and laughing because of you.

Do you use alcohol in other dishes you cook?
I use sherry in my onion soup. I don’t think that is particularly unique. I love making a cherry cabernet sauce for pork chops just by reducing it down. I like to use Dos Equis in my onion ring batter. I also like to smoke meats. For this I used to use wine, but now I find that beer gives a wonderful flavor as it slow cooks; it’s very good for that kind of cooking.

How have you been able to survive a lifetime in the trenches of Hollywood with your enthusiasm intact?
It’s a matter of putting the time in. I remember working out in a gym some years ago and there was a wonderful fellow by the name of Vernon Scott who was called “The Hollywood Reporter” and he said, “You know kid, you’re a good actor, but unless you can outlast ’em it ain’t never gonna happen.” So maybe I just outlasted ’em. It’s a matter of hanging in and it’s a matter of getting lucky, and never giving up, cause if you’re not in the arena, the bell can ring and you’re not coming out.

At this stage in your career, how do you view the art you are creating with Dos Equis?
I would say that this campaign has simplicity, elegance, and captures the moment. That’s what I think art is, on any level, no matter what it is. It just captures the essence of something, a moment in time.

Money has never been something that I’ve pursued with any passion. What means the most to me is the quality of life, and people being touched and moved and laughing because of you. And now to have such success and newfound fame, which had somewhat escaped me for most of my career, for that I feel very, very fortunate indeed.


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