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.

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.

 

 

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