Sarlacc Pit Cocktail

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.