Tag: cocktails

First ordered in Episode 27 the Supernova packs a punch. It’s a deliciously strong combination of gin, green chartreuse, Campari, and vermouth, and has a beautiful rust-orange color.

The Supernova

Look at that color!

Sweet vermouth is also known as rosso (“red” in Italian) or rouge (“red” in French) vermouth due to its red color. Like its name suggests it brings some sweetness to the drink, preventing it from tasting like pure alcohol.

Green Chartreuse is a beautiful, naturally green liqueur made with over a hundred different botanicals. It’s hard to replicate given its unique flavor, but given its price (often $50-60 a bottle) if you wish to substitute it try a 50/50 mix of elderflower liqueur and absinthe or Jägermeister. It brings some lovely floral and herby notes to this drink and blends wonderfully with the gin.

Campari has a very bitter citrus flavor that is quite similar to grapefruit. It has a beautiful red color and adds a ton of depth to this drink.

Glamour shots

Supernova [serves 1]

1 ounce gin
1 ounce green Chartreuse
1 ounce sweet vermouth (aka ” Rosso” or “Rouge” vermouth)
½ teaspoon Campari
Garnish: Lemon peel

Combine in a shaker with ice and shake well. Strain into a martini glass. Garnish with lemon peel.

Bantha Blasters are first ordered during Episode 24. They’re pink and green, and pop and fizz. Our real life version uses watermelon for the pink, melon liqueur for the green, and Pop Rocks for some great popping and fizzing.

Finished drink and a small bowl of Pop Rocks
A good ol’fashioned Bantha Blaster

This recipe uses seedless watermelon, vodka, simple syrup, lime juice, Midori melon liqueur, and, finally, Pop Rocks.

All the ingredients laid out
Bantha Blaster in the making.

Now, we had some real trouble finding Pop Rocks in our local grocery stores and ended up buying a few packages online. Sadly, the online packs did not have the flavor we wanted: Green Apple. The Green Apple is preferred for its green color, but other flavors will work if you also have trouble finding them.

First, cut up the watermelon into cubes and put them in a blender along with the vodka, simple syrup, and lime juice. Our watermelon was a little under-ripe so we used 2 ounces of simple syrup. Use less if your melon is nice and ripe.

A clear pink blender canister filled with watermelon and other ingredients.
And yes, this is blender was once used at a certain coffee chain.

Blend everything up until smooth. There will be watermelon “foam” at the top and more of a juice at the bottom.

Two tall glasses filled with ice cubes, each with a small amount of melon liqueur at the bottom.
The first layer.

Fill 2 highball glasses with ice and pour 1 ounce of midori into each glass. Using a fine mesh strainer or something similar, strain the watermelon mix between the 2 glasses. This will remove the foamy pulp so that you’re left with a smooth juice.

Two tall glasses filled with ice cubes, each with a small amount of melon liqueur at the bottom, and the watermelon mix on top.
Getting ready for those popping rocks.

Very carefully pour 1 package of pop rocks onto the top of each drink. Very carefully! If your Pop Rocks are particularly “fresh” or you live in a fairly dry environment the Pop Rocks might, well… pop quite vigorously when they hit the liquid. When we first made this drink a while back the Pop Rocks exploded everywhere and made a bit of a mess. For this photoshoot the house was humid and since the candy had to sit out while everything was made they didn’t react quite as violently.

A top down shot of the finished drink, topped with red Pop Rocks.
Shown here with Watermelon Pop Rocks.

Bantha Blasters [serves 2]

2 cups fresh seedless watermelon, cut into cubes about 1/2-inch in diameter
4 ounces vodka
1-2 ounces simple syrup, depending on how sweet your watermelon is*
2 ounces lime juice
2 ounces midori
1 small package Green Apple Pop Rocks**

Place watermelon, vodka, simple syrup, and lime juice in blender. Process until smooth. Fill 2 highball glasses with ice and pour 1 ounce of midori into each glass. Strain the watermelon mix between the 2 glasses. Very carefully pour 1 package of pop rocks onto the top of each drink.

*Simple Syrup recipe found here
**Or whatever flavor you can find.

Xianna has used Corellian Coffee to get through many tough mornings on the ship. First mentioned in Episode 14, there are two ways to make this drink.

The Laura Way and the Xianna Way.

Corellian Coffee in a clear mug, with ingredients in the background

Corellian Coffee

The Laura Way is to use freshly brewed French Press coffee, a Scotch whiskey, some Irish cream, a few dashes of chocolate bitters, and garnished with whipped cream.

The Xianna Way is to use whatever coffee is there (probably from yesterday), and then add whatever alcohol is closest (from a flask, whatever mini bottles are laying around the kitchen, or an open bottle picked up off the floor). The Afternoon Delight does seem to have a decent stock of Kenobi’s Irish Cream, so that is a must. Then drink until you can’t feel your emotions anymore.

We recommend the Laura Way. For many reasons.

Corellian Coffee in a clear mug with whipped cream. ingredients in background

Laura’s Corellian Coffee

Correllian Coffee [serves 1]

1½ ounce Irish whiskey
1 ounce Irish cream liqueur (“Kenobi’s Irish Cream”)
8 ounces coffee, hot
3 dashes Aztec chocolate bitters (optional )
Garnish: whipped cream

Add ingredients to a warm mug. Stir to combine. Garnish.

top down view of whipped cream swirl

Look at that swirl

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. 


Scroll to top