Sarlacc
Pit Cocktail
At The
Sixth in Chicago’s Lincoln Square, beverage director Benjamin Schiller
couldn’t resist making a molded pate de fruit head garnish of Darth Vader
(basically a room-stable gummy bear) for this cheerful tropical drink, served
up in a Boba Fett Tiki glass, of course. But even if you don’t want to go that
deep into Empire kitsch, this drink, named for the sand-dwelling, flesh-eating
fave of Jabba the Hutt, is pretty easy to stir up and throw down in a few
delicious sips. Bonus: The Han’s mix is really a tweaked version of famed Tiki maestro
Donn Beach’s Don’s Mix. Sweet!
This recipe
originally appeared as part of These 5 Star Wars Cocktail
Recipes Come from a Galaxy Far, Far Away.
Ingredients
in The Sarlacc Pit Cocktail
2 oz El Dorado
five-year-old gold rum
2 oz Han’s mix*
1⁄2 oz Ginger syrup**
3⁄4 oz Fresh lime juice
2 dashes Angostura bitters
3 dashes Bittermens
Elemakule Tiki bitters
Garnish: Mint sprig Twisty straws
Glass: Highball, Tiki mug
How
to make The Sarlacc Pit Cocktail
Add all the
ingredients into a Highball glass or Tiki mug with crushed ice and swizzle.
Top with more
crushed ice.
Garnish with a
mint sprig and 2 twisty straws.
*Han’s mix:
Combine 1 cup sugar, 1 cup water, 3 cinnamon sticks, a few fresh grates of
nutmeg and 3 and star anise in a small pot over medium heat. Simmer for 10 to
15 minutes. Allow to cool. Add 2 cups fresh orange juice, strain and store in a
sealed glass container up to 1 week.
**Ginger syrup:
Peel and juice 1 part ginger, and allow the juice to sit, preferably overnight.
Gently pour the ginger juice into a new container, while leaving the sediment
behind, and strain the remaining juice through a fine-mesh sieve. Measure the
remaining juice and add an equal amount of granulated sugar by volume. Heat the
mixture over medium heat, stirring until all the sugar is dissolved.
