Black Yukon Sucker Punch

Maxwell Britten, Maison Premiere | Brooklyn, NY

black yukon sucker punch illustration

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.


Serving: 1

  • 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)

  1. Add first three ingredients to a mixing glass.
  2. Add ice and stir until chilled.
  3. Strain into a Collins glass.
  4. 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).
Editor's Note

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).