A rack of test tubes in 2 rows of 6. The first 2 by 2 section are pink, the next section are yellow, and the final section are green.

When the crew first meets Val in Episode 29 they find her in a bar. This particular establishment serves some unusual drinks, including brightly colored shots in test tubes. We’ve concocted some equally colorful shots with less sketchy ingredients.

We went with 3 lovely colored shots: pink, yellow, and green. And don’t worry! These great colors are all natural, coming from pineapple, watermelon, and kiwi.

A rack of test tubes in 2 rows of 6. The first 2 by 2 section are pink, the next section are yellow, and the final section are green.
1 yellow, 1 pink, and 1 green tube have been taken out and arrange on the table in front of the rack.
You can put yours in regular glasses if you want to. We guess.

Pink Shots (per 3oz. shot)

1.5 ounces watermelon juice*
1.5 ounces real lemon vodka

Combine ingredients in a shot glass.

Yellow Shots (per 3oz. shot)

1.5 ounces pineapple juice
1.5 ounces coconut rum

Combine ingredients in a shot glass.

Green Shots (per 3oz. shot)

1.5 ounces kiwi juice*
1.5 ounces vodka

Combine ingredients in a shot glass.


If watermelon and kiwi juice isn’t available at your store, place peeled and chopped pieces of fruit in a food processor or blender and blend until smooth. Strain through cheesecloth or a fine mesh sieve.

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.

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 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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