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Cocktail History
The Fuzzy Tauntaun is a Star Wars cocktail that was created at Star Wars: Galaxy’s Edge, an attraction at Disney’s Hollywood Studios in Orlando, Florida and Anaheim, California. Named for the animal that keeps Luke Skywalker warm in Episode V: The Empire Strikes Back, the recipe is a essentially a slightly more elaborate Fuzzy Navel that calls for the classic’s template of orange juice and peach schnapps, but it splits the orange juice with tangerine, ups the booziness by adding peach vodka, and tops it all off with its wildcard ingredient—a lip-numbing foam made with buzz button flowers.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Orange Juice: This is the liquid juice of an orange. I used freshly squeezed orange juice.
Tangerine Juice: This is the liquid juice of a tangerine. I used freshly squeezed tangerine juice.
Peach Vodka: This is a type of vodka made with peaches, grains, vegetables or fruits, and alcohol. This recipe specifically calls for CîROC Peach Vodka, but I used Smirnoff Peach Vodka.
Simple Syrup: This is a sweetener made with white sugar and water. I made mine using this stovetop recipe.
Peach Schnapps: This is a liqueur made with peaches, spices, and alcohol that has been barrel aged. This recipe specifically calls for Bols Peach Schnapps.
Buzz Buttons: This is an edible flower that is also known as a Szechuan button, electric button, or toothache plant because it causes a numbing sensation.
Soy Lecithin: This is a food additive made with raw soybeans that is used as an emulsifier.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Food Scale: This is used to precisely measure the ingredients. I used the GDEALER Food Scale.
Large Bowl: This is used to hold the ingredients. I used one from the Pyrex Mixing Bowl Set.
Cream Whipper: This is used to whip the ingredients. I used the iSi Stainless Steel Professional Cream Whipper.
Immersion Blender: This is used to blend the ingredients. I used the Cuisinart CSB-179 Variable Speed Immersion Blender.
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice ingredients. I used the ALEEHAI Manual Fruit Juicer.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Vibrant orange-yellow color
• Aroma: Peach and citrus
• Taste: Sweet orange, tangerine, and peach flavor accented by a slight alcohol burn
• Finish: Tingling numbness from the peachy foam
Kendall’s Rating: ⭐⭐⭐⭐
Kendall’s Take: “It was a treat trying to whip up the foam for this cocktail. What a labor of love, but I had to admit that it’s definitely what makes this cocktail special. Aside from the tingle, this is just a souped-up Fuzzy Navel, so it’s hard not to like it. It’s light, citrusy, and sweet and would be great for a Star Wars-themed brunch, in my opinion. I can just about guarantee your guests will love the Fuzzy Tauntaun, too.”
Recipe
This cocktail recipe was adapted from the menu at Oga’s Cantina, a restaurant and bar located at Star Wars: Galaxy’s Edge in Disney’s Hollywood Studios theme park. The specifications are an estimate based on our best guess for a well-balanced drink as well as reader feedback.
Fuzzy Tauntaun
The Fuzzy Tauntaun is a Star Wars cocktail that was created at Star Wars: Galaxy’s Edge, an attraction at Disney’s Hollywood Studios in Orlando, Florida and Anaheim, California. Named for the animal that keeps Luke Skywalker warm in Episode V: The Empire Strikes Back, the recipe is a essentially a slightly more elaborate Fuzzy Navel that calls for the classic’s template of orange juice and peach schnapps, but it splits the orange juice with tangerine, ups the booziness by adding peach vodka, and tops it all off with its wildcard ingredient—a lip-numbing foam made with buzz button flowers.
Cocktail Ingredients
Foam Ingredients
Method
Foam Method
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Add 20 buzz buttons and 200 ml peach vodka to a large bowl.
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Blend buzz buttons into vodka for 2-3 minutes with an immersion blender.
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Pour foam mixture into a cream whipper, charge, shake for 15-20 seconds, then rapidly release gas while holding whipper upright so no liquid dispenses.
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Fine strain foam mixture into a large bowl while pushing down solids to release as much liquid as possible.
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Add soy lecithin to bowl with foam mixture.
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Blend soy lecithin into foam mixture with an immersion blender for 2-3 more minutes or until foamy.
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(Optional) If mixture doesn't foam up after blending, add blended foam mixture back to cream whipper, charge again, and dispense foam from the whipper over top of the drink.
Cocktail Method
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Add orange juice, tangerine juice, peach vodka, simple syrup, peach schnapps, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a highball glass over fresh cracked ice.
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Garnish with buzz button foam.
