Recipes Below
Inspired by Admiral Ackbar’s ambush revelation during the Battle of Endor, “It’s a Trap” is a deceptively smooth, strong cocktail that balances multiple spirits with bright fruit and citrus for an easy-drinking yet dangerous finish.
Inspired by the forest moon of Endor, this gin-forward cocktail blends woodsy botanicals, warm spices, maple, and bright citrus to evoke the lush Ewok forest where rebellion and destiny collide.
Against All Odds: Celebrating Return of the Jedi with Two Cocktails from “Endor” to “It’s a Trap!”
A year has passed since Leia (Carrie Fisher) and Han Solo (Harrison Ford) admitted their love for one another. Probably because Han's past has finally caught up to him and he is being frozen in carbonite to take to Jabba the Hutt (voiced Larry Ward). It's okay, because Luke Skywalker (Mark Hamill) has a plan, which is for everyone to be captured by Jabba and the only droid that would have done the math on the success rate, C3PO (Anthony Daniels) was left out of the planning stages- Somewhere around 1.3%. With a couple of Jedi tricks and R2D2 (as a key player, it happens, and now the band of rebels must save the planet Endor from Death Star Doom.
"Endor" is our first cocktail. We wanted something with forest botanicals, warm, and a touch of sweetness as the home of the furry, fighting Ewoks. This is a Terroir Gin- forward cocktail we went with St. George's which is woodsy and infused with Douglas fir and other forest floor botanicals that keep it crisp, citrusy and fresh. Adding Cinnamon, Ginger, and Maple Syrup give the cocktail a warm, rich bark flavor that really makes you feel like you're in the depths of a red wood forest. The lemon juice and the rhubarb bitters bring back some of the bright, vegetal flavors in the gin and it is served in a rocks glass with a chunky piece of Cinnamon bark for the look and feel of the thick Endor forest. Unfortunately for Luke, the forest isn't thick enough to obscure him from Darth Vader (James Earl Jones (voice), Sebastian Shaw (unmasked Anakin) and David Prowse (physical actor)). Darth Vader is there looking for his son, and he brings with him an Empire battalion to fight against the rebels.
While Luke, Leia, Han and Chewbacca (Peter Mayhew) lead a covert team on the planet to infiltrate the Empire base and lower the Death Star's shields, Lando Calrissian (Bily Dee Williams) and Admiral Akbar (Tim Rose (puppeteer), Erik Bauersfeld (voice)) command the rebel group that will attach the Death Star from space. As the rebel space battalion goes in to attack the Death Star, Admiral Ackbar realizes that it is fully operational and that they've been lured into an ambush. He exclaims, "It's a Trap!", and the rebel army is left to fight their way out. "It's a Trap" is our second cocktail, inspired by the ambush, we wanted to craft a cocktail that is so well balanced and delicious, you don't realize how strong it really is. Served in a Collins glass, this cocktail is an (almost) equal parts cocktail of Tequila, Gin, Silver Rum, Melon Liqueur, Pineapple Juice, and Lime Juice. Shake it to emulsify the alcohol into the juices and top with soda water if there is any space in the glass. This cocktail is a bit sweet, tangy, and with a hint of smoke and botanicals from the Tequila and Gin. Easy to make, easy to drink, because "It's a Trap"!
The Battle of Endor has a calculated success rate of 31% with a 20% swing due to uncertain variables. So that makes Return of the Jedi a story of unplausible victories. Still, the action is memorable, the Skywalker family reunion touching, and the music undeniably great. Now, you have two cocktails that have been tailored to such an on-screen success. Time to pour an "Endor" or an "It's a Trap" for the Yub Nub Ewok celebration in a come-from-behind win against the Empire.
Star Wars: Return of the Jedi (1983). Directed by Richard Marquand. Story and Screenplay by George Lucas.
Performances by Mark Hamill, Harrison Ford, Carrie Fisher, James Earl Jones, Ian McDiarmid, Peter Mayhew,
Billy Dee Williams Anthony Daniels, David Prowse, Kenny Baker, Peter Mayhew, and Frank Oz. .
Music By John Williams. A Lucas Film Ltd. Production. Distributed by 20th Century-Fox.
Endor
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3 oz (90mL) Terrior Gin
.75 oz (45mL) Lemon Juice
.5 oz (15mL) Spicy Ginger Syrup
.5 oz (15mL) Maple Syrup
.25 oz (7.5mL) Cinnamon Syrup
3 dashes Rhubarb Bitters
Dropper Saline
Cinnamon Bark Stick
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Smoke a highball glass with a cinnamon bark stick. In a shaker, combine 3 oz of Terroir Gin, .75 oz Lemon Juice, .25 oz Cinnamon Syrup, .5 oz Ginger Syrup, .5 oz Maple Syrup, 3 dashes of Rhubarb Bitters, and 1 dropper of Saline. Add Ice, and shake until cold. Double Strain into the chilled rocks glass with a sphere, Garnish grated cinnamon bark then tuck it in.
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.25 lb (113.4 g) Fresh Ginger
2 oz (60mL) Water
.5 cup (100 g) Cane Sugar
Blender Method
In a blender jar, combine Ginger and Water. Pulse until juice can be extracted.
Strain out the solids through cheese cloth.
Juicer Method
Juice ginger, add 2 oz of water to the juice.
Combine in a small saucepan ginger juice and sugar.
Heat over medium low heat, stirring occasionally until sugar dissolves. When small bubbles start to form, remove from heat and allow to cool to room temperature. Pour into a syrup bottle. Store in a cool, dark place.
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4-5 Cinnamon Sticks
6 oz (180mL/187.5 g) Water
.5 cup (100 g) Cane Sugar
In a small saucepan, combine Cinnamon Sticks and Water. Heat on medium low heat until boiling. Cover and reduce to low and allow to simmer for 30-60 minutes. Remove Cinnamon Sticks and add sugar. Stir until sugar is dissolved. Remove from heat and allow to cool to room temperature. Pour into a syrup bottle. Store in a cool, dark place.
Cocktail recipes and instruction videos are created by Boozy Movies, LLC
It’s a Trap
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.75 oz (22.5mL) Tequila
.75 oz (22.5mL) Gin
.75 oz (22.5mL) White Rum
.75 oz (22.5mL) Melon Liqueur
1 oz (30mL) Pineapple Juice
.75 oz (22.5mL) Lime Juice
Top Soda Water
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In a shaker, combine .75 oz Tequila, .75 oz Gin, .75 oz White Rum, .75 oz Midori, 1 oz Pineapple Juice, and .75 oz Lime Juice. Add Ice, shake for 30 seconds. Strain into a chilled collins glass with spheres and top with soda water. Garnish with a Maraschino Cherry.
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