Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.

Black Yukon Suckerpunch

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With the long-awaited return of Twin Peaks imminent, I decided to hop on that sweet pop culture traffic. I never actually watched the original show, but I did some homework, and I learned that David Lynch liked to be extremely detailed in his world-building. Even though no recipe for the drink was ever given, the mise en scène suggests that the drink might contain black coffee, bourbon, blue curaçao, and sparkling mineral water, and that a blender may be involved.

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Of course, detailed world-building only goes so far. In the end, it’s a TV show, and they probably weren’t afraid to bend the rules a bit to get the look that they wanted in the drink. You hear the blender in the scene, so it seems likely that the bartender blended egg whites and blue curaçao into an blue foam, and then spooned it on top of an irish coffee consisting of jack, simple syrup, and black coffee. Possibly it was topped with Perrier.

The blogger that taught me all this thought the Perrier went in the blender, and at first brush, that does not make much sense. A blender is going to shake all the gas out of the Perrier, but it will add a slight bit of acid from the carbonation. The formula for an egg white foam is egg white, sugar, water, and acid, usually lemon juice. This probably worked for him, but how does that help me?

Another blogger also took a stab at the drink recently, but I’m more inclined to call his a Brown Yukon Sucker Punch, because of the light color. The problem is that he used a crafty third wave coffee, and these modern light roasts, as much as I like to drink them, brew to a chocolatey light brown. In 1991, the coffee was roasted practically to ashes, and that’s the only way to get the color right without dye.

Personally, I’ll stick to my Ethiopian Kochere. If you’re squeamish about food coloring, 1. Use food grade activated charcoal powder and 2. Get over it, you ingest commercial food dyes all the time, probably without realizing it, unless you are Amish.

I also don’t care for the whipped cream meringue. It’s too white and too solid. Who wants to drink that creamy gloopy monstrosity?

Anyway, if you want the classic, stick with Jamesoart. His technique is accessible and probably the truest to the show. My version uses a modernist technique à la Jamie Boudreau. This is how to make the Black Yukon Suckerpunch in the 21st century.

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21st Century Black Yukon Suckerpunch
1.5 oz Bourbon
.5 oz Coffee liqueur
1 oz brewed black coffee
As much black food color as it takes (like 3 drops)
Blue Cocktail Foam
4 egg whites
6 oz blue curaçao
3 oz lemon juice
2 oz water
Combine all foam ingredients in an iSi whipping siphon and charge with two N02 cartridges.
Stir the bourbon, liqueur, and coffee over ice, and pour into a highball. Top with the blue cocktail foam.

Getting the texture of a cocktail foam just right is always a challenge. The ratio of sugar, water, lemon juice, and egg white has to be just right to get a foam that is stable and springy. To be honest, it takes a little luck, and I have found some variability in the stability of this foam recipe. If your foam is falling apart, try replacing some or all of the water with simple syrup.

Cheers!

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