We’re heading back to the original Jurassic Park with the latest movie Jurassic World: Rebirth coming out on July 2. In this new storyline, scientist Zora Bennett (Scarlett Johansson) takes a group back to the original island research facility in search of DNA that can save the dinosaurs. While trapped on this island they come across various species of dinosaurs that have been hidden away. This of course includes plenty of Velociraptors, the main inspiration for our Jurassic World: Rebirth Cocktail. Let the tropical island vibes take over with this exotic cocktail that puts right on the island alongside this passionate team. Just be careful you don’t find velociraptor peaking behind those pineapple leaves.
Where Does Jurassic World: Rebirth Fit Into the Timeline?
A key aspect of Jurassic World: Rebirth’s placement in the franchise timeline is its time jump. The film comes five years after the events of Jurassic World: Dominion. This gap then allows the filmmakers to explore a world where the initial human-dinosaur coexistence seen at the end of Dominion has drastically changed. The new film also shows that Earth’s current ecology is inhospitable to many dinosaur species, leading to their decline. This shift in the global dinosaur population sets a new stage for the narrative, moving away from the “dinosaurs everywhere” concept of Dominion while bringing the action back to a specific, forbidden island with ties to the original Jurassic Park.
The Velociraptor, A Jurassic World Rebirth Cocktail
Description
Let’s whisk away to an island getaway! That just so happens to include dinosaurs…
Ingredients
- 3 tbsp fresh diced pineapple
- 4 basil leafs
- 1/2 oz basil simple syrup
- 2 oz fresh pineapple juice
- 1/2 oz Meyer lemon juice, fresh squeezed
- 2 oz pineapple vodka
- Few dashes orange bitters
Instructions
- Muddle the diced pineapple, basil leaves, and basil simple syrup in a Collins style glass. Add ice.
- In a cocktail shaker, combine remaining ingredients and shake vigorously until a frost forms. Pour over the muddled and ice in the glass.
- Garnish with basil, pineapple leaf and pineapple wedge.
Recipe by Sarah Cascone
Styling by Star Laliberte
Photography by Dave Bryce
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