An Alien: Romulus Cocktail, In Space No One Can Hear You

When the xenomorphs lurk through the new Alien: Romulus movie, have this In Space No One Can Hear You cocktail near by to keep you grounded. You’ll learn to make your own Black Vodka and Tuile garnish to perfect this mysterious cocktail’s look and taste. Shake it up to celebrate the return of this iconic series which was a catalyst in the experimentation of horror and sci-fi together. Plus, we promise drinking this cocktail will NOT lead to a small alien bursting out of your chest, ready to eat your face off.

Who is in the Alien: Romulus Cast?

In the most recent installment of the Alien movie series, we a band of new characters. There’s Cailee Spaeny as Rain, an orphaned miner. David Jonsson is Andy, an android reprogrammed as Rain’s brother. Archie Renaux is Tyler, Kay’s brother and Rain’s ex-boyfriend. Isabela Merced as Kay, Tyler’s pregnant sister. Spike Fearn is Bjorn, Tyler and Kay’s cousin. And lastly, Aileen Wu is Navarro, a pilot and Bjorn’s girlfriend. But, you may even see another familiar face as a callback to the original movie…

An Alien: Romulus Cocktail, In Space No One Can Hear You

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• Author: Sarah Cascone

Print Recipe

Description

An eerie cocktail delicious enough for the creature of these films.

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Ingredients

Scale 1x2x3x

• 3/4 oz Black Vodka (see recipe below)
• 3/4 oz Cointreau
• 1 1/2 oz organic pomegranate cranberry juice
• 1/2 oz fresh squeezed lemon juice
• 1/4 oz Chambord
• Tuile garnish (see recipe below)

For the black vodka:

• 1 cup Tito’s Vodka
• 1 tsp Snowy River Black Beverage Color (add more for deeper color)

For the tuile garnish:

• Organic canola oil (for cooking)
• 20g all purpose flour
• 10g sugar
• 140g filtered water
• 40g beet juice

Cook Mode Prevent your screen from going dark

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Instructions

1. Add ice to a cocktail shaker, add all liquid ingredients and shake until a frost forms on the outside of the shaker.
2. Strain pour into a chilled Coupe.
3. Garnish with a Tuile and enjoy!

For the black vodka:

1. Shake ingredients in a mason jar with sealed lid until well combined.
2. Store in refrigerator.

For the tuile garnish:

1. Combine flour, sugar, water, and beet juice. Whisk until completely smooth. Pour into a squeeze bottle.
2. In a small frying pan, turn the heat to medium low. Add 2 tsp’s of the oil. Allow this the heat until it’s almost about the smoke.
3. Pour in a thin layer of the batter in a circle shape. Be ready with a splatter screen as the batter will pop. Watch and wait. The popping will subside and the cookie will appear to be cooked, turn the heat off and remove from the burner.
4. Allow it to cool a bit before taking a rubber spatula and gently working under the cookie. Place the cookie onto parchment paper to fully cool and lay flat. Once cooled, pat with paper towel to remove oil. Then you can cut the cookie to shape for garnishing.

Recipe and Styling by Sarah Cascone
Story by Kylie Thomas
Photography by Dave Bryce

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