Oga’s Cantina is the Star Wars Galaxy’s Edge Watering Hole

You won't lose a limb (as far as we know) at Oga's Cantina in Disney's Star Wars Galaxy's Edge.

There is a lot of thirst in a galaxy far, far away – and I don’t mean the thirst for power (or for Poe Dameron). Rather, the Star Wars saga feature a fair number of scenes set in cantinas, or involves drinks of some sort. Even R2-D2 got into the act by posing as a traveling bartender on Jabba’s sail barge.

So it should come as no surprise that Oga’s Cantina in Black Spire Outpost on the Outer Rim planet Batuu (which also happens to exist in Disney’s Hollywood Studios at Walt Disney World, in Orlando) is a hub of activity, and libations.

Run by Oga Garra, who happens to oversee criminal enterprises on Batuu, the cantina is always bustling – and jumping with music provided by former Starspeeder 3000 pilot DJ R-3X. Although Oga herself isn’t really scene mingling with patrons, her presence is felt throughout the cantina – so much so that she limits travelers to two drinks and 45-minutes max before they are booted. One suspects the charred pockmarks of blaster fire are evidence of one such scoundrel who tried to challenge this rule.

But what concoctions await the bounty hunters, smugglers, traders, would-be adventurers, and Earth visitors who step through the sliding doors of Oga’s, and nudge into a space at the bar? As it happens, I made my way through the entire menu at the cantina during the media preview at Galaxy’s Edge in Walt Disney World (and on subsequent visits opening week) and came away with thoughts.

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The drinks at Oga’s are pre-made, and approximate a range of Earth-based cocktails such as margaritas and rum punches – but with fun, and funky presentations. There are likewise non-alcoholic versions, in case you don’t partake, or need to pilot a freighter shortly after your cantina visit.

read more: Star Wars Galaxy’s Edge Teaches Us How to Talk Like a Local

The most interesting drinks for me was the Fuzzy Tauntaun, which is basically the 1980s classic cocktail the Hairy Navel, with peach vodka, peach schnapps, OJ with tangerine, and sugar. But what makes the drink fun is the “Buzz Button Tingling” foam that adds an alien element to it, and leaves your mouth feeling a little freaky. I also enjoyed the margarita-esque Outer Rim, with tequila, açaí liqueur, lime juice, and sugar, with black salt and “exotic fruit purée.” But the black salt can be overwhelming so sample it carefully. For tiki cocktail fans (of which I am notably one) the Yub Nub is a rum punch with Sailor Jerry Spiced Rum, pineapple Rum, citrus juices, and passion fruit – it’s sweet but enjoyable. And while you can get it with the Ewok Village tiki mug ($45), it can also be purchased for $15 without the mug.

On the beer side, I preferred the Gamorrean Ale by New Belgium Brewing (which, along with the other three brews in Oga’s, can only be acquired on Batuu). For concoctions without alcohol, the Blue Bantha milk wins because of the delicious vanilla-butter sugar cookie it comes with, but both the Jabba Juice and Carbon Freeze are fun because they come with Instagram-worthy “popping pearls”

In fact, each item at Oga’s seems made for documenting with your datapad, and transmitting via social media. The Rodian Ration and Oga’s Obsession “provisions” are gooey, gelatinous alien dishes that taste fun, and are great photo ops.

Finally, if you need a bite to eat on Batuu, and aren’t yet ready to dine at Ronto Roasters, or Docking Bay 7 Food and Cargo, try the Batuu Bits snack mix. Also, act like a true underworld expert at Oga’s and order the secret charcuterie board menu item (with Spam, chorizo sausage, bresola air-cured beef, mortadella, pork rinds, string cheese, burrata with black salt, shishito peppers, fried flatbread, and more).

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For more about the weird world of Oga’s Cantina, and her alien concoctions, check out the video tour of drinks featured in the bar, led by Brian Koziol, Concept & Development Director of Food and Beverage at Walt Disney World Parks and Resorts.

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Aaron Sagers is a freelance contributor. Read more of his work here.