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The "Black Yukon Sucker Punch" from Twin Peaks

The "Black Yukon Sucker Punch" from Twin Peaks

Twin Peaks is back on the air after over 25 years, yet we still don't have an official recipe for the mysterious blue foamed highball cocktail that Judge Sternwood orders in season 2.

Here we get to the bottom of this mystery and come up with two delicious versions of this cocktail. I also make a quick stop to the kitchen of Andrew Rea from Binging With Babish to learn how to properly beat egg whites.




BLACK YUKON SUCKER PUNCH

The blue foam

  • 3 egg whites
  • 1/4 cup sugar
  • 1 cup heavy whipping cream
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4oz (120ml) blue curacao
  1. In a large bowl, beat the egg whites until they form stiff peaks
  2. Mix in sugar with egg whites
  3. In a separate bowl, whip the cream until it also forms stiff peaks
  4. Add in salt, vanilla extract, and 2oz of the blue curacao
  5. Mix together, then add the remaining 2oz of blue curacao and combine
  6. Fold egg whites into cream mixture
  7. Cover and store in the fridge until ready to use

Cocktail Version 1 (Irish coffee style)

  • 2oz (60ml) of whiskey
  • 6oz (180ml) of coffee (see video for pour over technique)
  • Blue foam
  1. Add whiskey and coffee to a collins glass
  2. Use a spoon to gently lower the foam onto the surface of the coffee
  3. Enjoy!

Cocktail Version 2 (Manhattan style)

  • 2oz (60ml) of whiskey
  • 1oz (30ml) of coffee infused sweet vermouth (infuse one scoop of whole coffee beans in 6oz of vermouth for one hour)
  • 1 bar spoon of creme de cacao
  • Blue foam
  1. Add whiskey, vermouth, and creme de cacao to a mixing glass with ice
  2. Stir for about 45 seconds to chill and dilute
  3. Strain into a coupe glass or a rocks glass
  4. Gently top with your blue foam

Recipe credit: Maxwell Britten


Hungry for more Twin Peaks?

Check out Binging With Babish's video on how to make hotcakes and ham from the show.

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