After 14 years we return to the Jurassic franchise for screaming children, irresponsible management, and a dinosaur park(s and recreation). Go into the wild with our vividly green drink after the jump.
Through the Jungle Sour
- 2/3 oz (20 mL, 1 tbsp + 1 tsp) Key (bartender’s) lime juice
- 1 tbsp superfine sugar
- 1 Jigger (2 oz, or 60mL) total dry gin (Bombay Sapphire East used here) + Douglas Fir Eau de Vie (Clear Creek used here), recommended ratio 1 oz (2tbsp) gin + 1 oz (2tbsp) eau de vie
- 1 lime wheel notch-cut for garniture
- Chill a 6 oz goblet
- Add lime juice, sugar, and jigger of gin and fir eau-de-vie to metal mixing tin
- 2/3 fill tin with ice, seal, and shake for 20s
- Double strain with both Hawthorne strainer on top of tin and fine tea strainer into goblet
- Garnish with lime wheel
I have to admit, this was kind of a guilty pleasure entry for me. Theme park drinks are a very unusual bunch, by virtue of their context. They should be boozy enough that people enjoy them, but not so much that they’re dangerous. You have families and children around. They should be sweet enough for the lowest common denominator, stopping just before straight candy. They should somehow still be fancy enough to be worth talking about and sharing online, because if people aren’t getting them, is that liquor license really worth it? Taking the Disney parks for example, do you make the drinks fun corny and kitschy, like they do at their nightlife parties (looking at you Mad T Party), or do you make them upscale, like in Cathay Circle Bar or Club 33?
Given the nature of the park, I imagine Jurassic World, (or whatever they’re calling it in this movie) to be a fairly luxury/upscale thing, so that while the drinks are still kinda tacky, they’re tacky with style. Instead of focusing on cute drink ideas like Raptor Blood, or Plesiosaurus Punch, or the Jurassic World Cocktail or something, we wanted to focus on the island itself. The environment is a character unto itself in these movies, adding mood and danger to an already terrifying scenario (I’m talking about dinosaurs chasing you, not hawaiian shirts and short shorts at a theme park). I say jungle/forest/rainforest because as was pointed out to me, it’s not like the environment is a natural habitat, as much as it is a pastiche of whatever plants look cool, triceratops’ diet be damned.
To get that, we went with a fairly generic Royal (historically, read “lime”) short punch template, and found the most forest-y, jungle-y smells we could get. While the go-to for trees is London style dry gin, the wrong bottles strong juniper notes will make people think “Christmas tree”. Clear Creek’s Douglas Fir Eau de Vie is made using fir buds redistilled, then macerated again into a light brandy, and smells most like a mountainous forest. For the jungle, Bombay Sapphire East is one of the newest spirits in Bacardi’s lineup, but it’s botanical bill (the “secret blend of herbs and spices” that make each gin unique) is retuned to smell vaguely more of the wilds ofSoutheast Asia, especially via the addition of lemongrass.
It’s worth reminding here that if at all possible, Key limes should be used for juice because their smaller, seeded flesh makes for more tart and flavorful juice. Also note that since lime juice is much more sour, the sugar called for should be increased around 50% more than what an equivalent lemon juice drink would need.
Finally, as a short punch, this would normally belong in a nice sour goblet or fix tumbler, but…I said theme park tacky, right? I’ve actually been served drinks in theme parks out of light-up drinkware exactly like this. Surprisingly, while its 6-oz size is too big to look right holding a proper 4-oz cocktail, it will hold a 5.75 oz sour about perfectly, visually speaking. In a shape like this there’s a lot of surface area so the drink will warm up fast, but hey, it flashes pretty colors. Sometimes you gotta let sleeping velociraptors
follow their leader Andy Dwyer to glory lie.