Category: Cocktail

This punch bowl drink is a doozy. Tink orders it during a sabacc game at a casino in Episode 10. It’s green and red and served in a gigantic glass and was a pain in the ass to make.

Why was it a pain in the ass to make?

A large punchbowl drink with a green liquid, ice cubes, and red candies.

The Green Extermination

Because none of us had glasses big enough to make this drink. I had to find a vase in the back of my closet and wash it about forty times before feeling safe about using it.

After that it was pretty easy. A ton of bright green apple schnapps, a bit of clear cinnamon schnapps, a glug of apple juice, a hearty pour of ginger ale, and then a smattering of red candies.

Top view of the green extermination

The Green Extermination and it’s candies

Our grocery store was out of both of our first two choices, Red Hots and Hot Tamales, but they did have some generic “hot cinnamon candy dots”. They worked perfectly… for about five minutes. Then their candy coating began to melt and started turning the old drink red.

Side shot showing the red candies bleeding their color

As you can see, the red had started leaking

Because of that, we find it’s best to add the candies right before serving. The Official Tabletop Squadron Taste Testers (Nick and Hudson) found that in addition to the color change the flavor of the drink changed over time as well. It became slightly sweeter, and had more of a cinnamon bite. They both said they enjoyed this drink at all of it’s stages.



Green Extermination [serves 4-6, or 1 large Gigoran] 

12 ounces green-colored pucker sour apple schnapps
4 ounces clear cinnamon schnapps (such as Goldschläger)
8 ounces apple juice
Ginger ale
Cinnamon red hot candies

In a large punch bowl or vase combine both schnapps, and apple juice. Fill with ice, and then add the ginger ale until the container is full. Toss a handful of the red candies on top.

Serve immediately.



Appearing in episode 10, the Starship Juice is a delicious, fruity tiki drink that packs a punch.

This tropical themed drink has three types of rum, lime and grapefruit juice, pimento dram, and a honey syrup.


The pimento (or allspice) dram can be a little difficult to find, but any larger liquor store should carry it.

It adds a wonderful hint of spice that would be hard to replace.


We got our Star Wars tiki glasses from ThinkGeek, if you were wondering.


Starship Juice [serves 1]

1 ounce blended lightly aged rum (we used Mount Gay Eclipse)
1 ounce blended aged rum (we used Real McCoy 5 year)
1 ounce black blended rum (we used Goslings Black Seal)
1 ounce honey syrup
1 ounce grapefruit juice
1 ounce lime juice
¼ ounce pimento or allspice dram

Combine in a shaker with ice and shake well. Strain into a rocks glass or tiki glass with crushed ice.

Little umbrella optional.


Honey Syrup

1 cup water
1 cup honey

Add water and honey to a saucepan over medium heat. Stir until the honey has fully dissolved. Remove from the heat and let cool completely.

Ah, the Flameout. While Sabos’s (RIP) favorite drink has made it into a few different episodes this drink is originally from the Extended Universe (or Legends). It has been described as “producing sensations similar to a scalding of the tongue and a freezing of the throat”.  After a bit of thinking we decided on a variation of a Moscow Mule, with the spice of pepper and the bite of ginger to “scald the tongue” and the cooling effect of mint to “freeze the throat.”



Flameout in a copper mug, with garnishes


This drink is spicy. This drink is intense. This drink is… not for the faint of heart. It combines a pepper infused vodka, a ginger-mint syrup, and ginger beer to create a truly unique drink. While some of the squadron actually enjoyed the flameout, others declared it “heinous” and “an affront to nature.” Whether you enjoy this drink depends entirely on how much you enjoy high spice levels and strong flavors.


This drinks involves a bit of prep to make properly. First, the Serrano Infused Vodka: serrano peppers are cut in half and left to sit in vodka for at least 24 hours, but up to a week. How long you let them sit will directly affect the heat level. We wanted to try the Flameout at its most intense, so we let it infused for a full 7 days.

The infused vodka could, realistically, be made with any pepper you have on hand, but we preferred the brightness of serranos.


The Ginger Mint Syrup is a little more involved than other syrups we’ve featured in the past, but it’s still incredibly easy. Ginger and water are combined in a saucepan. When it begins to boil, sugar is added. Once the sugar is dissolved the mint is added and removed from the heat. After 12 hours the ginger and mint are strained out, leaving a delightfully strong simple syrup.



Flameout [serves 1]

1 ½ ounces Serrano Infused Vodka (recipe below)
½ ounce Ginger Mint Syrup (recipe below)
4 ounces ginger beer
Garnish: lime wedge, mint sprig

Pour the vodka and syrup into a copper mug or rocks glass. Fill with ice and pour in the ginger beer.

Serrano Infused Vodka

16 ounces vodka
2 serrano peppers, sliced

Combine in a glass jar and let sit for 24 hours up to 1 week. Strain out the peppers and store in an airtight container.

Ginger Mint Syrup

½ cup peeled and thinly sliced ginger (about 100 grams)
¾ cup packed mint leaves (about 25 grams)
2 cups sugar
1 cup water

Add ginger and water to a saucepan over high heat and bring to a boil. Add the sugar and stir until fully dissolved, about 1 minute. Add the mint. Remove from the heat. Let sit for 12 hours. Strain before using.



The Ithorian Bellows! Ordered by members of the crew while at the Gooberfish. It was described as a creamy blue-green drink in a tall glass. With it being summer and ridiculously hot where we are (it’s suppose to be 100F/37.8C later this week) we decided to go tropical.


This delicious drink combines coconut milk drink, coconut rum, blue curaçao, and lime juice (with a little bit of food coloring). It’s sweet, but not overly, with a tang of citrus, and a wonderful creaminess from the coconut. 


The mocktail version is just as good. The rum is replaced by a tiny bit of coconut extract and the blue curaçao with orange juice and blue food coloring. We made both versions and both were gone within minutes. 


A small note to make: this drink uses coconut milk drink, the kind in a carton sold with the other dairy alternatives, not the canned variety. However, if your store doesn’t sell coconut milk drink you can make canned coconut milk work. Make sure to shake the can very well and then combine it with 28 ounces (3.5 cups) of water, a pinch of salt, and 1-4 teaspoons sugar or other sweetener.



While not described as having a little umbrella, we felt like they made sense. If we ever do a full retcon, the first thing we’ll do is add more cocktail umbrellas.


Ithorian Bellows [serves 1] 

8 ounces coconut milk drink (or other dairy alternative, or dairy)
2 ounces coconut rum
1 ounce blue curaçao
1 ounce fresh lime juice
1 small drop green food coloring*

Combine all ingredients in a shaker with ice and shake well. Strain in a highball glass.


Ithorian Bellows Mocktail [serves 1] 

11 ounces coconut milk drink (or other dairy alternative, or dairy)
1 ounce fresh lime juice
1/2 ounce orange juice
1/4 teaspoon-1/2 teaspoon coconut extract
2 drops blue food coloring*
1 small drop green food coloring*

Combine all ingredients in a shaker with ice and shake well. Strain in a highball glass.


*We used a store-brand gel food coloring. Depending on what type and brand you use, you may need to use more.

Today we bring you the Naboo Sky. It appears in episode 6 during a meeting with Falx. This cocktail is a beautiful shade of blue and packs quite a punch. Based on the classic Water Lily cocktail, the Naboo Sky is a combination of triple sec, lemon juice, gin, and violet liqueur. The brand of violet liqueur used gives it the wonderful blue color, as well as a delightful floral note.

We used a locally distilled gin with heavy citrus and fruity notes that we felt paired well with the violet liqueur. You can use whatever gin you’d like. If you aren’t sure where to start, we recommend a London dry gin.

The Naboo Sky


Naboo Sky [serves 6]

5 ounces triple sec
5 ounces fresh lemon juice
5 ounces gin 
5 ounces The Bitter Truth Violet Liqueur, or any other blue violet liqueur 

For best results: Combine and pour in a decanter. Chill for at least one hour. Serve in martini or coupe glasses.

For authenticity: Combine and pour into a decanter. Keep the decanter on your desk for some amount of time. Serve in whatever glasses are available.


The Naboo Sky


The Scarif Sunrise. Drunk by Xianna in Episode 3. Fun, fruity, and the bane of our existence. In the episode Laura described this drink as green on the bottom, orange in the middle, and red on top. Most of this drink was pretty easy to figure out. Orange juice and tequila would make up the orange, and melon liqueur would become the green. 

The problem? Most red liquids sink to the bottom in cocktails. Grenadine and fruit syrups are heavy with sugars and won’t float atop lighter juices and alcohol. We tried a handful of different fruit juices, but they were still too heavy and sank. It wasn’t until we thought to mix a bit of alcohol into the juice that we saw any improvement. We finally found true success by mixing 100% cranberry juice with a small amount of tequila.

So after much trial and error, we present to you, The Scarif Sunrise!



Scarif Sunset [serves 1]

1/2 ounces melon liqueur, such as Midori
3 ounces fresh orange juice
2 ounces tequila
1/4 ounce 100% cranberry juice

Pour the melon liqueur into a goblet or wine glass. Combine the orange juice and 1-1/4 ounces of the tequila in a shaker with ice and shake well. Carefully pour this mix over the melon liqueur. Combine the remaining 3/4 ounce of tequila and the cranberry juice in a small glass. Carefully pour this mixture on top of the drink.



We highly recommend squeezing your own orange juice for this drink. It takes more time and adds a few extra items to be cleaned, but we feel that it’s worth it. With so few ingredients the quality of the orange juice really shines through. We found the cara cara variety to be our favorite, but any variety will do.


The Falling Star first appeared in Prologue 1 when Felton Mox orders one for Karma. It’s clear, very strong, and served with a cherry. Our version of the drink features pisco (a type of brandy made in Peru and Chile) with dry vermouth and bitters for depth, a bit of simple syrup to cut the bitterness, and, of course, a cherry. This drink is strong and definitely made for sipping.

Trivia Time: the name “Falling Star” also shows up in Prologue 2, but it’s given the same description as the Sparkling Star. We’re not saying our wonderful game master and Tabletop Leader made a mistake, but… wait… yes we are.



While they’re much more expensive than grocery store ‘maraschino’ cherries, we highly recommend grabbing a jar of Luxardo brand maraschinos. The difference between the two is night and day. The Luxardo cherries are slightly sour, not as cloyingly sweet, and taste like real cherries.


Falling Star [serves 1]  
2 ounces Pisco
1 ounce dry vermouth
1/2 ounce simple syrup
Dash of orange bitters
Garnish: Luxardo maraschino cherry

Shake well over ice. Serve in a rocks glass. Garnish. 


The Sparkling Star first appears in Prologue 1 when Karma orders it. The drink was described as complicated and using a number of shakers, and we accepted that challenge. After some searching we stumbled upon the magical butterfly pea flower. When brewed in water like a tea it is a rich blue color, but when it becomes exposed to acidic liquid it turns a brilliant magenta. We decided on a lemon based drink to get the acidity and even threw edible glitter in there for some extra “oomph”.

This drink is tart, refreshing, and guaranteed to impress your friends. 


The Sparkling Star is served out of two containers. One container will have the pale yellow lemon mix.  The second container will have the butterfly pea flower mixture. This container should be clear to show off the beautiful blue color of the butterfly pea flower liquid.

We found this neat “vinegar and oil” container to use for serving. It definitely isn’t necessary, but it does look cool.



Sparkling Star [serves 1]  

1/4 ounce butterfly pea flower concentrate (recipe below)
1-1/2 ounces vodka
1/2 teaspoon blue luster powder or other edible glitter
1/2 ounce St. Germain
3/4 ounce simple syrup
2 ounces fresh lemon juice

In a clear shaker or shot glass combine the butterfly pea flower concentrate, vodka, and the luster powder. Stir well and set aside. In another shaker add the St. Germaine, simple syrup, lemon juice, and ice and shake well. Pour the vodka lemon drink into a martini glass. Carefully pour in the butterfly pea mix.


Butterfly Pea Flower Concentrate

2 cups water
1/2 cup dried butterfly pea flowers (about 1/4 ounce)

Boil water. Combine the water and flowers in a heat-proof container and let steep for 10 minutes. Strain through a fine mesh sieve, discarding the solids.


Mocktail Version

This cocktail is easily converted into a non-alcoholic drink. Replace the vodka with water, and the St. Germain with lime juice. We used the mocktail version in the cool, bubble-container pour video.



Simple syrups are a quick and easy way to add sweetness to cocktails. Regular, granulated sugar doesn’t dissolve well in cold liquid, and more often than not you’ll end up with a grainy drink. By creating a pre-dissolved sugar syrup you can add sugar to your cocktail without worry. 

The following are basic syrups that will appear in multiple of our recipes. They are easy to halve or double.

Keep these syrups in airtight containers and in the refrigerator. They will last at least a month.

You can see our current collection of syrups. From left to right: Ginger Mint, Honey, Demerara, Cinnamon, Vanilla, Simple, Raspberry.


Simple Syrup

1 cup water
2 cups sugar

Add water to a saucepan over high heat and bring to a boil. Add the sugar and stir until fully dissolved, about 1 minute. Remove from the heat and let cool completely.


Cinnamon Simple Syrup

1 cup water
2 cups sugar
2 cinnamon sticks

Add water to a saucepan over high heat and bring to a boil. Add the sugar and cinnamon sticks, and stir until fully dissolved, about 1 minute. Remove from the heat. Let sit for 12 hours. Strain before using.


Vanilla Simple Syrup

1 cup water
2 cups sugar
1 vanilla bean pod

Add water to a saucepan over high heat and bring to a boil. Add the sugar and stir until fully dissolved, about 1 minute. Remove from the heat. Split the vanilla bean pod lengthwise and scrape out the seeds. Add the seeds and the pod to the syrup. Let sit for 12 hours. Strain before using.


Before we get started we want to cover a few of the basics of equipment: shakers, measuring, glasses, and a few others. 


Seen here: Cobbler shaker, 2 different jiggers, bar spoon



There are a few different ways to shake up your cocktails. The two most common types of shakers are the Cobbler and the Boston Shaker.

Cobblers consist of a base tin, a straining top, and a small cap. They are easy to find and easy to use. However, the built in strainers usually have small holes that can making straining slow, especially if the drink has chunks (such as the mint in a mojito). We have cobbler shakers for their ease of use.

A Boston shaker is has only two pieces, a base tin and a glass. The glass is wedged into the tin to create a cap before shaking. These are also easy to find, and they are easier to clean than the cobbler. The cons? They can take some getting use to; making sure the two pieces are properly wedged together before shaking takes some practice. Straining anything smaller than small ice cubes will require a strainer. For the less agile out there, the glass part of the shaker is easy to break, being glass. However, it’s becoming increasingly easy to find Boston shakers where both pieces are made of metal.



The most common measuring device for cocktails is the jigger. It consists of two metal cones attached at the points. The two sides are usually of different measurements, most often a 1 ounce and a 2 ounce. They are easy to use and easy to clean, but it can create clutter to buy multiple ones to get all the measurements you might need. This is why we recommend getting a jigger with measurement lines on the inside. OXO makes a great one with 1/4 ounce, 1/3 ounce, 1/2 ounce, 3/4 ounce, 1 ounce, and 1 1/2 ounce lines.

Regular, Imperial measuring cups and spoons can also be used. Most Americans already have them in their house, and they are quite cheap. However, they can be difficult to use for cocktails. The small amounts usually found in cocktails can be hard to measure in measuring cups, and using spoons requires calculating how many ounces they hold.

If you are using Imperial measuring cups/spoons use the following:

1 cup = 8 ounces
2 tablespoons = 1 ounce
1 tablespoon = 1/2 ounce
1 1/2 teaspoons = 1/4 ounce

Another option is the kitchen scale. While not common in America, they are easily found in places that use the metric system (so… everywhere else). If your scale does not have an Imperial option, you can easily find ounce-to-gram or ounce-to-ml conversion charts on the internet. We recommend measuring ingredients in separate containers before adding to your shaker. It’s very easy to over pour, especially with small measurements. If you accidentally add too much of an ingredient to the shaker with everything else already in it, there’s not much you can do. But if you pour too much into a small container with nothing else it’s easy to pour some of that ingredient back into its original container.


Bar Spoons

Bar spoons while not necessary, are quite useful. They have long, thin handles that make them perfect for stirring a large range of containers. You’ll notice that many bar spoons have twisted handles. This helps them glide past ice cubes.



Seen Here: rocks glass, martini glass, champagne flute, champagne coupe

Rocks Glasses: These glasses usually hold 6 and 8 ounces of liquid, but you will usually only see them filled half way. A rocks glass is typically used for strong drinks with either a few ice cubes, an ice sphere, or no ice at all.

Common drinks: Old Fashioneds, Sazeracs, Negronis

Martini Glasses: Most martini glasses hold between 4 and 6 ounces of liquid. The stem of the glass allows you to hold the glass without heating up the drink. This is useful since the martini glass is commonly used for cold drinks that are not being served with ice.

Common drinks: Martinis, Sidecars, Manhattans

Champagne Flute: Typically 8 ounces. Much like the martini glass, the tall stem of the champagne flute prevents your hands from warming up your drink. The thin, tapered shape of the glass helps prevent too many bubbles from being created and escaping too soon.

Common Drinks: Champagne, French 75

Champagne Coupe: The coupe glass usually holds 4 to 6 ounces. Despite its name, the Champagne coupe is a sub-par glass for champagne. The wide, open shape means too many nucleation sites and therefore too many bubbles that are then lost. Much like the martini glass, they are most often used for cold drinks that are not served over ice.

Common Drinks: Clover Clubs, Pisco Sour


Martini Vs. Coupe: You might have noticed that the martini glass and the coupe glass are nearly identical. So how do you know which drinks go in each one? Short answer: you don’t. Outside of a few drinks they’re pretty interchangeable, and it comes down to personal preference. We prefer to serve drinks with froth in the coupe glass, and clear drinks in the martini glass. We just think the coupe glass lets you see the layers in a frothy drink better.


Seen Here: copper mug, highball, wine glass, shot glasses

Copper Mug: Around 16 ounces, these mugs are not solid copper. They are nickel or stainless steal with a copper coating on the outside only. The copper mug is the traditional serving vessel of the Moscow mule. Why? I don’t know. But it’s tradition! There really is no other reason than tradition and aesthetics for serving a Moscow mule in a copper mug. If you don’t have them, or don’t wish to buy them, you can use a highball.

Common Drinks: Moscow Mules

Highball: These straight up-and-down glasses are between 12 and 16 ounces. They are most commonly used for drinks served over ice, often with carbonated components.

Common Drinks: Gin Fizz, Gin and Tonic

Wine Glass: Anywhere from 10 to 25 ounces these glasses are used for, you guessed it, wine. There is a huge variation in size in wine glasses, which specific types for different varieties. Like other stemmed glasses we’ve covered, the stem prevents the wine from warming up too quickly.

Common Drinks: Wine, Wine Spritzers

Shot Glasses: Shot glasses are 1 to 3 ounces and almost exclusively used for taking shots.

Common Drinks: Shots



Blenders are great for frozen, blended drinks and making fruit purees. We recommend getting the highest quality blender you can; cheap blenders will often leave large chunks of ice that stick around no matter how long you run the blender for.

Cocktail picks make small garnishes like olives and cherries easy to take out of the drink.

Tiki accouterments: tiki glasses, paper umbrellas, and colorful straws can add  fun flair to tropical drinks, but are not necessary. Tiki drinks can be poured into regular highball glasses.


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