Leave it to Star Trek to innovate concepts not only used in aerospace, medicine, military engineering and political science, but in liqueur making as well. Saurian Brandy? Do you remember that curved bottle with the built in cork on a cord? Yes, the one with the weird leather carrying frame and handle. That’s the one.
And oh that crazy brandy. In some it made them drunk as a skunk. In others, it provided hallucinogenic effects. Of course, all that was a fantasy. But evidently, some innovative humanoids from the home planet have created genuine Saurian Brandy, or rather re-created it from the original Star Trek television series. That brandy, on a side note, was used in every iteration of Star Trek since. Evidently, it’s the intergalactic standard beverage at the best (and worst) events.
We’ve created our own, individual and totally unique version, adding spices, ginger and lemon and using brandy or eau-de-vie instead of vodka. After all, how can vodka be a brandy? We also changed our recipe to a demerara sugar based simple syrup instead of using maple. Who would every make an interplanetary favorite with maple syrup? Geesh! If you’re gonna be innovative, be really innovative.
Along with Klingon Blood Wine and Romulan Ale (don’t worry, we’ve controlled ourselves), Saurian Brandy is said to have more kick than a photon torpedo. This edition is different from all others you will find online and has a most unique flavor that’s literally, out of this world.
- 1/4 Cup grated orange rind (no pith)
- 1/8 Cup grated lemon rind (no pith)
- 1 inch piece fresh ginger, peeled
- 6 cardamom pips (crushed)
- 1 fifth 100 proof eau-de-vie or brandy
- 1 Cup sugar
- 2/3 Cup Demerara simple syrup, prepared to be moderately thick
- Put orange and lemon rind, ginger and cardamom in a half-pint jar with 1/4 cup liquor. Seal it and shake occasionally. Let it steep overnight.
- Pour sugar and remaining liquor into a 28 ounce Saurian or other decorative bottle. Seal it and shake until all the sugar is dissolved, then add the simple syrup.
- Filter the extract through a fine handkerchief or coffee filter until it becomes clear.
- Add a tablespoon of the final extract to the liquor-syrup mixture and mix well. If your orange peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the demerara flavor, without having enough to make the liqueur bitter or recognizably orange flavored.
By the way, that’s just a bent neck bottle with an odd form of building a handle onto it, and a cork.