Makara fizz

Going into a holodeck can sometimes be a confusing experience. People dress funny, the scenery is weird, and sometimes they don’t even have your favourite drink on offer. This is the situation Kesha found herself in, when accompanying Jake to the holodeck to visit Nog (DS9: It’s Only a Paper Moon). As we know, the reason the drink wasn’t served was because they were at Vic Fontaine’s, and to the loss of everyone and in particular the local bar scene, the makara fizz was not known in Las Vegas. 

It was definitely a loss, as this cocktail is delicious. It is essentially a gin fizz, but with bay leaf syrup replacing the plain sugar syrup normally used. This is the first time I’ve made bay leaf simple syrup and it was so tasty I’m definitely going to make it again. You can use the same method for making any herbal simple syrup - I think they are great to have around and flavour cocktails. If Vic Fontaine ever had a taste of a makara fizz, I’m sure he’d add it to the menu at his lounge immediately. 

Replicate your own
(Makes 1 cocktail)

45ml / 1.5fl oz (3 parts) Gin
30ml / 1fl oz (2 parts) Fresh lemon juice
20ml / 0.7fl oz (1.5 parts) Bay leaf simple syrup (recipe below)
80ml / 2.7fl oz (5 parts) Soda water
Icecubes

Add the gin, lemon juice and bay leaf simple syrup to a cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is cold to the touch. 

Fill a highball glass with icecubes. Strain the mix in the shaker into the glass, and top with soda water. Garnish with a fresh bay leaf. 

To make the bay leaf simple syrup:
6-8 fresh bay leaves (do not used dried)
100g / 3.5oz sugar
100ml / 3.4fl oz water

Put the bay leaves, sugar and water in a saucepan and heat over medium heat, stirring occasionally until the sugar is dissolved. Bring to the boil, then reduce the heat and simmer for 3-4 minutes. 

Remove from the heat and allow to cool, leaving the bay leaves in the syrup until it is completely cooled. 

Store in a sterilised container in the fridge or at room temperature. 

For First Contact Day: The Zefram Cochrane (cocktail)

Happy First Contact Day! 50 years to this day (April 5, 2063), Zefram Cochrane will complete his first warp-speed flight on the Phoenix, get the attention of the neighbouring Vulcans, and thus ushering in a new world for Earth, and creating the beginnings of the Federation as a whole (Star Trek: First Contact).

For this holiday, I decided to honour the man who constructed the warp drive and went on to be an inspiration for many Starfleet officers to come, including Jonathan Archer. While he was obviously a great scavenger and a keen engineer, Cochrane also liked to drink - strong drinks, and lots of them. It therefore seems appropriate to create an equally strong cocktail, to give plenty of courage to those about to engage in warp flight for the first time. If preferred, you could always do shots of tequila, like Cochrane and Deanna Troi do, but I prefer to mix it with other ingredients.

Replicate your own: The Zefram Cochrane
(Makes 1 cocktail; scale up as needed - but bear in mind this is quite strong!)
(Based on the Decolletage, created by Chris Hannah, as published on Serious Eats)

1 1/2 ounces / 45ml tequila (Reposado if possible, otherwise use Joven)
1 ounce / 30ml Dubbonet Rouge
1/2 ounce / 15ml Campari
1/4 ounce / 7ml Fernet Branca
Optional garnish: Twist of lemon peel

Fill a cocktail shaker or tall glass about halfway with ice. Add the ingredients and stir together with a spoon. Strain into an old-fashioned glass, and add 2-3 ice cubes.

For the optional garnish, twist a piece of lemon peel over the drink, and drop the peel in (the peel is optional primarily because I think it’s far too fussy for Zefram Cochrane, but it does add a nice citrus note to the drink).

I hope everyone has a great First Contact day, and remember, we only have 50 years until the invention of warp drive!