In the fifth episode of the second season of 1990s television show Twin Peaks, Agent Cooper (Kyle MacLachlan) encounters Twin Peaks’ local specialty, the Black Yukon Sucker Punch: A split-level drink with a tar-colored bottom and a foamy, blue upper. New York City bartender, Maxwell Britten, brought this cocktail to life with a mix of coffee bean-infused sweet vermouth, bourbon and crème de cacao, all topped with blue-tinted whipped cream.
- 2 ounces bourbon
- 1 ounce sweet vermouth, coffee infused (preferably Carpano Antica); see Editor's Note
- 1 teaspoon crème de cacao
- blue curaçao whipped cream (see Editor's Note)
- Add first three ingredients to a mixing glass.
- Add ice and stir until chilled.
- Strain into a Collins glass.
- Top gently with whipped cream pouring over the back of a spoon held near the drink's surface to ensure the cream lays over the drink (instead of sinking).
To make coffee-infused sweet vermouth, add 1/4 cup of Arabica coffee beans to a 750 ml bottle of sweet vermouth (preferably Carpano Antica). Let sit for 1 hour. Strain, rebottle and refrigerate until ready to use. To make the blue curaçao whipped cream, separate 3 large egg yolks from egg whites. In a large bowl, whisk egg whites to stiff peaks. Add 1/2 cup of sugar and whisk. In a separate bowl, whisk 1 cup heavy cream until holding stiff peaks. Add 1/4 teaspoon salt, 1 teaspoon vanilla, 2 ounces blue curaçao and 2 tablespoons of sugar. Gently fold together the egg whites and cream. Once combined, refrigerate in an airtight container until ready to use. 1/2 cup sugar 1/4 teaspoon salt 1 cup whole milk 1 tablespoon vanilla extract 1 cup heavy cream 2 oz. Blue Curacao (Señor or Bols will work fine).