Sands of Arrakis Dune Cocktail

In the world of Dune, mélange or “the spice” is the most important commodity in the universe. Whether or not you’re a self-proclaimed “sci-fi geek” like mixologist Winston Greene of Tonic Santa Fe, one sip of this drink and you’ll fall in love. This recipe is an homage to Frank Herbert’s intricately imagined otherworld. His Sands of Arrakis Dune Cocktail is a clever potion of whiskey, blood orange coulis, fino sherry, and bay leaf bitters. Like the planet Arrakis itself, the cocktail glass is dusted generously with blended Spice Melange. It’s literally out of this world.

Perhaps you’ll settle in with one or two of these to watch the follow-up sequel Dune: Part 2. This second part stars Timothy Chalamet, Zendaya, Dave Bautista, Florence Pugh, Javier Bardem, and more. Or perhaps you’d prefer something dark and sisterly, like our Bene Gesserit cocktail?

What is Dune About?

Dune, a sci-fi film based on Frank Herbert’s classic novel, transports viewers to the harsh and desolate planet Arrakis, also known as Dune. The story follows Paul Atreides, a young noble whose family is rules Arrakis, a planet full of giant sandworms and the precious resource known as “spice.” The film takes us through Paul’s navigation of the treacherous political landscape and harsh environment.

Sands of Arrakis Dune Cocktail

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• Author: Winston Greene

Print Recipe

Description

This cocktail will take you away to the deep desserts of Arrakis.

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Ingredients

Scale 1x2x3x

• 2 oz welch whiskey (we use Penderyn Legend)
• 1/2 oz blood orange coolie
• .25 oz reduced apple
• .5 oz fino sherry
• 2 dashes bay leaf bitters
• Spice Melange for dusting

For the spice melange:

• Ceylon
• Mace
• Cardamom seed
• Allspice
• Coriander
• Vanilla bean

Cook Mode Prevent your screen from going dark

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Instructions

1. Stir together all ingredients.
2. Dust the glass in Spice Melange.
3. Strain cocktail into glass and top with an apple chip.

Looking for more movie inspired cocktails? Check out our Killers of the Flower Moon Cocktail.

Story by Julia Platt Leonard
Recipe by Winston Greene of Tonic Santa Fe
Photography by Daniel Quat

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