Water of Life
From Frank Herbert's Dune
I've been meaning to tackle this one for years now, and since a few of you have been throwing it in the suggestion box recently (likely because of the awesome new Dune films or maybe the new game) now is as good a time as ever. Especially since I just happen to have a fully stocked bar and a desert backdrop for... other reasons.
The Dune universe is rich and layered. From the harsh, unforgiving beauty of Arrakis to the deeply rooted customs of the Fremen and the secretive, strategic maneuvers of the Bene Gesserit, there's so much to explore. But we're focusing on just one element today: The Water of Life.
This deadly blue liquid is made by drowning a young sandworm, releasing a toxic substance that’s fatal to most people. Essentially, this substance is pure unadulterated spice. For the Fremen, it’s a sacred part of their rituals, a key to unlocking their ancestral memories. When a Reverend Mother consumes the undiluted Water of Life, the spice grants her unrestricted access to the genetic memories of all her female ancestors. She acquires their entire lifetime of experiences and knowledge. She also creates an enzyme that can be added to the Water of Life to neutralize the poisonous effects for the rest of the sietch. Only highly trained women are able to drink the Water of Life and live. That is, until (spoiler alert, I guess? This series is 60 years old, y'all...) Paul Atreides eventually drinks it to unlock his extraordinary powers and visions, shaping his destiny as Kwisatz Haderach, a messianic figure.
Okay, blah blah blah, but what does it actually taste like? We get some hints when Paul’s mother, Jessica, chooses to become a Reverend Mother. Unsurprisingly, it tastes like spice. Throughout the Dune series, spice is often described as having a cinnamon-like flavor, but with a bit more complexity. During this very intense sequence, Jessica also notes that the Water of Life is cool, sweet yet with a sharp bite. Oh, and it’s blue, just like the bluer-than-blue eyes of the Fremen.
That gave us plenty to work with, so here’s what I came up with. We started with a desert-oriented base of tequila, added blue curaçao for that vivid color, used Becherovka to bring in the cinnamon-spice notes, and a splash of lime juice to give it a sharp, clean bite. It is very much like a spiced margarita, with cinnamon, clove, and ginger notes from Becherovka. I also personally added cardamom bitters so the flavors would skew slightly more Levantine, but that is optional.
Ingredients
- 1 1/2 ounce silver tequila
- 1 ounce blue curacao
- 3/4 ounce Bekerovka*
- 3/4 ounce lime juice
- 1/4 ounce agave syrup or orgeat
- A dash of cardamom bitters (optional)
- Pinch of blue or silver luster dust (optional)
* Bekerovka is one of my favorite liqueurs, and it's very cinnamon forward, so I recommend getting it if you can. I have seen mini bottles if you don't want to commit to an full sized bottle. But I realize this Czech wonder might not be realistic or accessible to everyone so you could also use some extra agave syrup with few dashes of a cinnamon-forward bitters, like Fee’s aromatic bitters, or Aztec bitters.
Directions
- Optionally, chill the serving glass or bottle in the freezer for 10 to 15 seconds.
- In a shaker filled with ice, add the drink ingredients.
- Shake for 10 to 15 seconds until well-chilled.
- Strain into the serving glass or bottle. If using a bottle, you'll want to use a funnel to prevent spillage.
- Prepare for the Spice Agony.
- Repeat: "I shall not fear. Fear is the mind killer..."
Non-alcoholic version: If you don't do alcohol, here's my list of general swapping suggestions. In this case, I'd recommend getting a commercial tequila substitute, with blue curacao syrup in place of the Blue Curacao, and a clear or lightly colored cinnamon syrup for the Bekerovka. You could then dilute everything a bit with a good mineral water that has a nice bite, like Topo Chico, or even a light colored ginger beer (I like the Q brand) if you like things spicy.
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