Category Archives: Drink

Empyrean Series – Spiked Lavender Lemonade

[Post first published on Patreon]

Life at Basgiath War College doesn’t leave much room for leisure, but at least the threat of imminent death makes every celebration sweeter?

This drink appears a couple of times in the three books we have so far, most memorably for me at a celebration dinner at the end of term. : bright with citrus, laced with something dangerous, and startlingly beautiful as the purple syrup sinks through the pale gold of the lemonade. The butterfly pea tea lends the syrup its deep violet color, which bleeds and swirls when you pour it in (a little like watching shadows move, if you know certain wingleaders). Serve it cold, sip it slowly, and definitely wait to enjoy it until after threshing…

Spiked Lavender Lemonade Recipe

Yield

1 drink (easy to scale)

Ingredients

  • 2 oz limoncello
  • ¾–1 oz lavender syrup (see below)
  • fizzy lemonade, to taste (or about 2 oz.)
  • Ice (optional)

Begin assembling in a champagne flute, or other tall glass: Add a few ice cubes and then pour in the limoncello, followed by the fizzy lemonade until you have a scant inch or so of space remaining in the glass. Add the lavender syrup, which should sink to the bottom and turn purple, giving the drink a beautiful appearance.

Don’t attempt walking the parapet after more than one glass!

 

Lavender Syrup (Small Batch)

  • ½ cup water
  • ½ cup sugar
  • 1–1½ tsp dried culinary lavender buds
  • 1 blue butterfly pea teabag, or food coloring (optional)

Place the sugar and water in a small saucepan over medium heat. Bring to a simmer and stir gently until the sugar has all dissolved. Add the lavender and teabag, and let sit for at least 10 minutes. Strain and chill until ready to use. The syrup will be a rich blue color, but the acid from the lemonade will turn it purple!

 

Dandelion Cordial

[Post first published on Patreon]

In the first warm days of spring, when the ground is still soft from thaw and the trees are just beginning to bud, the meadows burst into gold with dandelion blooms. Though often dismissed as weeds, these cheerful blossoms were once treasured as signs of renewal—gathered by herbalists and hedge witches alike to make tonics that stirred winter-sleeping bodies awake.

This dandelion cordial is inspired by 17th–19th century English flower syrups and cordials, where blossoms were infused into sugar water or vinegar for health and flavor. It captures the fleeting floral sweetness of early spring in a syrup that’s as lovely drizzled over fruit as it is stirred into sparkling water. Slightly citrusy, gently earthy, and pale gold in hue, it’s the sort of drink you might find at a cottage doorstep or on the table at Redwall Abbey.

Recipe for Dandelion Cordial

Makes: About 1 quart (4 cups) of concentrate – Prep: 10 minutes active + 12–24 hours steeping – Cooking: 10 minutes

Pairs well with: Cold sparkling water, tonic water, lemonade, or a drizzle over fruit salad

Ingredients:

  • 2 cups dandelion petals (just the yellow parts, no green base)
  • Zest of 1 lemon (or orange, for a more floral twist)
  • 1 ½ cups sugar
  • 2 cups water
  • 1 Tbs. lemon juice, or to taste
  • Optional: A few slices of fresh ginger or a sprig of rosemary for depth

Gather fresh, fully opened dandelion flowers from unsprayed areas. Pull or snip off the yellow petals, discarding the green parts (which are bitter).

Place petals and citrus zest in a clean glass bowl. In a saucepan over medium heat, combine 2 cups water with the sugar, lemon juice, and optional ginger or herbs. Bring to a simmer, stirring until sugar dissolves. Pour this mixture over the dandelion petals. Cover and let steep 12–24 hours.

After steeping, strain the liquid through cheesecloth or a fine mesh sieve, pressing gently to extract all the floral water. Taste and adjust as needed, keeping in mind that you’ll be cutting with water to serve.

Pour into sterilized bottles or jars. Keeps in the fridge for up to 2 weeks, or longer if frozen or processed for canning.

To serve, mix approximately 1:1 dandelion cordial and cold water or fizzy water for a little extra zip.

Raspberry Cordial – Redwall

For today’s recipe, I’m circling back to where this crazy career started: Redwall.

I don’t know about the rest of you, but this was always one of my most-desired recipes from the Redwall series. Just look at this one passage from The Bellmaker:

I mean, RIGHT?!

As a kid, I was under the impression that it was alcoholic, not knowing the British-ism of “cordial”, meaning essentially a flavored syrup to which water can be added. I’ve since been gifted a bottle of raspberry liquor from the UK, and WOW, that’s the grownup version of this, pure summer in a bottle.

But back to the recipe: For this batch, I used raspberries I picked last summer with my kids, and tried a pretty plain version of the recipe, although I have also made some with the addition of lemon thyme, which paired with the fruity flavors just *chef’s kiss*.

The resulting syrup is a gorgeous deep pink color, and redolent with the aroma and flavor of sun-kissed raspberries. Diluted with water, it makes a lightly flavored and refreshing beverage that is all too easy to drink down! It’s a fantastic way to preserve the summer harvest, and to share with friends and family.

Ingredients:

  • 2 cups raspberries, fresh or frozen
  • 1/3 cup Lemon Juice
  • 12 cups boiling water
  • 3 cups sugar

Gently wash the raspberries in cool water to dislodge any hidden bits of leaf or stem.

Transfer the cleaned berries into a large bowl and drizzle them with the lemon juice to brighten their flavor.

In a large pot on the stovetop, bring 12 cups of water to a boil. Once bubbling, stir in the sugar, whisking until it dissolves completely.

Carefully removing the pot from heat, pour this hot sugar-water mixture gently over the raspberries. Cover the bowl lightly and let it rest undisturbed at room temperature for a full 24 hours.

The next day, the cordial is ready for straining. First, pour it through a fine-mesh sieve, catching most of the pulp and seeds. To achieve that beautiful jewel-like clarity, I strain it once more, this time through a jelly bag (or damp paper towels, in a pinch!), patiently allowing it to drip through slowly. Occasionally scrape down the sides of the bag to help ease the cordial along and clear away any stubborn pulp or seeds.

Finally, the beautifully clear cordial is poured into clean glass jars, ready to be chilled and enjoyed. Stored in the fridge, this raspberry cordial will happily keep for several weeks. If you’d like to preserve a taste of summer for the cold months ahead, you can water-bath can the cordial using the standard practices for juice—allowing you to savor your bottled summer for several years to come.

Night Court Cocktail – ACOTAR

This recipe hails from the world of Prythian, in Sarah J. Maas’s A Court of Thorn and Roses (ACOTAR). I first read the series several years ago, but have been enjoying her other novels over the past year. And given that the third book in her Crescent City series drops later this month, I knew I had to revisit Prythian, from the creativity of my own kitchen.

There isn’t a great deal of food actually described in Maas’s book. So I started where I always like to: desserts and drinks. And what better way to explore the latter than with some themed drinks? For a cocktail representing the darkly mysterious and seductive Night Court, I wanted to start with some dark fruits, like blackcurrants, and I always like the idea of a little absinthe, too. Maybe it’s a little punny, but I felt like leaning into the addition of a green fairy to a drink representing the fictional fae.

When I searched the local liquor store for Cassis, the only one in stock was unexpectedly a local one, from Putney Mountain Winery.  I couldn’t be happier-It’s made with blackcurrant, blueberry, and raspberry, and so delicious that I occasionally have a little glass of it as a nightcap. And it was a perfect starting point from which to build a cocktail recipe worthy of the Court of Dreams.

I asked my good friend Chris (who has a prodigious knowledge of some truly inspired mixology stored in his head) for suggestions on what could be done with both cassis and absinthe. He suggested making a riff on a Cazador, which is usually made with rum. I subbed in some brandy in place of the rum, since the bat boys are always quaffing whiskey and the like.

The finished drink is smooth, decadent, fruity, and subtle. I can vouch that it’s entirely too easy to drink, and believe me when I tell you that several servings went missing throughout the course of trying to get a great photo. It’s one of my new favorite mixes, and one that I expect will definitely contribute to my efforts to make it through this winter.

I’m hoping this can be the first in a series of ACOTAR (and other Sarah J Maas) cocktails, so keep an eye out for those over on Patreon a bit early, and then here!

In the meantime, I’ll raise a glass to you all: “To the stars who listen, and the dreams that are answered…”

Recipe for Night Court Cocktail

Ingredients:

  • 2 oz. brandy
  • 1 oz. cassis
  • 1/2 oz. maple syrup
  • dash of absinthe
  • dash of lime juice
  • edible star glitter (I used this) for the rim of the glass

Combine all ingredients in a shaker with a few ice cubes and give a few good shakes to combine. Pour into a highball or other decorative glass, and enjoy.

For an added dash of pizazz, drop a small chunk of dry ice into the glass before serving. Be sure to let the dry ice melt completely before enjoying the cocktail. I always want to do this, but haven’t yet sourced any here.

Mocktail Variant: Use a fruit juice, like apple or grape, in place of the brandy a blackcurrant syrup like Ribena in place of the cassis, and the tiniest portion of a licorice flavoring. You may also wish to decrease the amount of maple syrup, to taste.

Blackstrap Coffee – 7 Days to Die

 

“Blackstrap Coffee. This 2 century old favorite coffee was a staple among miners in the 1800’s. Otherwise known as ‘Muckmen Blackstrap’ this strong blended roast will give you long lasting energy and keep you warm for hours”

I don’t have a ton of time these days for playing games, and certainly nothing like I once enjoyed. But the one game I always make time for is one that I’m fortunate enough to play with a group of close friends: 7 Days to Die

For those unfamiliar, it’s an open world zombie survival and crafting game, heavy on the base building, with something enticing for everyone to do. It’s my happy escapism place, and you can usually find me roaring around on my motorcycle, looting far flung locations for the supplies the rest of our group needs to survive one more week, and one more horde night. Early on, obtaining food and clean water (or the ability to boil water) is completely essential.

This was not my smartest recon run, but I’m a survivor!

Now, in our game, we have a fully kitted out kitchen in each of our fortified bases, complemented with a massive garden that grows everything we need to feast like the kings and queens of the apocalypse we truly are. Amidst all that, there are coolers stacked to the ceiling, all full of blackstrap coffee. It’s become such a staple during play that I obviously had to tackle it with a real recipe.

My first test of this recipe produced a punishment of a drink, something I suspect is pretty damn close to the bitter, terrible coffee one would be able to make with foraged ingredients in a true zompocalypse. I didn’t finish the cup, instead passing it around to anyone who walked through the kitchen to demonstrate its true awfulness.

After that, I did a bigger deep dive into the WHY of the gunpowder. Buckle up, because this is a journey… (or skip to the recipe below)

Gunpowder consists of potassium nitrate (saltpeter), charcoal, which is mostly carbon, and sulfur.

Anecdotally, soldiers in Napoleon’s army (and probably many other times/places) used gunpowder to season the meat when they were in dire enough straits that they were forced to eat their horses. Seems strange, until you learn that saltpeter is a naturally occurring mineral (which can be mined in 7 Days, incidentally), and was historically used as a curing agent. It gave foods a salty taste and helped preserve them. Potassium Nitrate has also been used as an ingredient in matchheads- anyone remember Holden grating matches into his coffee to make it more palatable in The Expanse? Same idea.

I know a guy who could probably get me some gunpowder, but not everybody has that friend, so I’ve opted for some substitutions. Also, uh, it’s not great to consume in any quantity, so let’s all take a pass on that, maybe. I’d like to taste some at some point, for the sake of knowing, but for now, let’s get creative with some alternatives.

I started with an old jar of instant espresso that’s been kicking around in the back of the pantry for… I’m not actually sure how long, but it’s been a while.

SO. We’ve got a pinch of salt swapped in for the saltpeter, and activated charcoal for the charcoal in the gunpowder. I suspected it might need just a little extra zip of something, so I dug out some of my reserves of amazing Viking smoked salt from Auntie Arwen’s.

The verdict?

I was up obscenely early with kids this morning, and this coffee is the only thing that has saved the entire day. I’m on my second cup, and it’s strange and compelling, and now I want to share it with people passing through the kitchen not as an example of horror, but as a proper curiosity. The charcoal, in particular, mellows any bitterness of the coffee and blackstrap, leaving you with a slightly sweet warming beverage that is entirely too easy to drink down.

Now if you’ll excuse me, I need to go harvest some doorknobs for brass and load up my bike with a stack of Blackstrap Coffee and Hobo Stew. There are zombies that need killin’ and buildings that need lootin’!

Stay safe out there, survivors…

Recipe for Blackstrap Coffee

makes 1 serving (but can be easily sized up)

*Note* Activated charcoal can interfere with essential medication, so use with caution, even in small doses!

Ingredients:

  • 8 oz. just-boiled water
  • 2-3 tsp. instant espresso powder (I used Cafe Bustelo brand)
  • 2 tsp. blackstrap molasses
  • pinch of activated charcoal
  • pinch of smoked salt

Combine all the ingredients in a heat-proof mug, stir to combine, and enjoy.

For added amusement, be sure to check out the cooking reel I also made to go with this recipe! ;)

A Discovery of Witches – A Caudle

Here’s a fun recipe that’s both fictional AND historical. You know I love when that happens. ;) This is from Deborah Harkness’s All Souls trilogy, just out as a television series (as A Discovery of Witches), and from what I’ve watched so far, it’s fantastic. Seriously, can we get more history professors writing awesome fiction, please?

This recipe comes from the second book in the trilogy, and is deceptively simple. Although the main Diana Bishop doesn’t quite nail the beverage in the books, it’s well worth a try in your own kitchen. Caudles were often served to the sick or infirm (and are thus related to the term “molly-coddling”), but I think they’re a nice little robust drink that deserves a little love of its own. Consider it a cousin of eggnog, and you’ll already be on the way to thinking well of it.

The resulting drink, made correctly, comes out somewhat thick and rich. The egg yolks give it a nice velvety smooth texture, and the sweetening softens the alcohol. I can’t vouch that it’ll cure what ails (ales!) you, but it can’t do much harm, and that’s saying something as far as historical recipes go. ;) So give it a try, and see what you think!

A Caudle for pains in the Head

For my proportions, I’m pulling from the historical collection very succinctly named “Two Fifteenth Century Cookery Books”, which you can peruse here, if so inclined (protip: try reading it aloud, if you’re struggling to understand the non-standardized spellings!). Neither these intrepid cooks nor Diana give measurements for the liquid amounts, so I’ve had to adapt it for our somewhat more specific cooking needs.

“Take faire tryed yolkes of eyren, and cast in a potte; and take good ale, or elles good wyn, a quantite, and sette it ouer ye fire. And whan hit is at boyling, take it fro the fire, and caste yere-to saffron, salt, Sugur; and ceson hit vppe, and serue hit forth hote.” -Two Fifteenth Century Cookery Books

Ingredients:

  • 2 egg yolks
  • 2 cups ale, white wine, or hard cider
  • pinch of saffron (optional)
  • pinch of salt
  • sugar or honey to taste
  • pinch of fresh nutmeg

Beat together two egg yolks in a small pot along with the ale, saffron, salt, and sweetener over medium-low heat, whisking gently all the while. After about 5 minutes, the mixture should have thickened noticeably(go slowly, or the mixture may split!). Remove from heat, strain into a clean heatproof glass, and top with a pinch of nutmeg.

Hearthstone Drinkalong, week two – Starseeker Sour

To celebrate the launch of the new Hearthstone Innkeeper’s Tavern Cookbook, I’m hosting a virtual drinkalong. Each week I’ll post the recipe on Tuesday or Wednesday, then we’ll make the drink on Thursday (or whenever you can!), sharing the photos of our drinks online. Be sure to tag your photos on Facebook and Twitter with #HearthstoneDrinkalong, along with the name of the weekly beverage so I can add them to each week’s gallery. This should be a blast, and give you a taste (literally) of what the new recipe book has to offer.

The Roster

Week 1: Grimy Goose

Week 2: Starseeker Sour

Week 3: Tauren Tumbler

Week 4: Deathrattle

Week 5: Mystery drink?

Week 6: Mystery drink!

So, down to business. This week’s offering is a mocktail inspired by the intrepid explorer Elise Starseeker:

This one was a fun drink to put together. I started with a simpler version of a historical lemon drink, but instead of adding the sugar in with the lemon, I opted for a flavored simple syrup. Lavender actually goes beautifully with lemon, and I added a dash of food coloring for extra pizzazz.

For the photo staging, I tried to mimic the cluttered study in that image above, with surveying tools, maps, etc. You can’t tell from the picture, but those flat maps are actually of parts of Azeroth; I spent several hours one day tea-staining them all. That lovely brass doohickey on the left is an antique surveyors compass that I couldn’t resist at a flea market when I was 15, and have been holding onto ever since.

Starseeker Sour recipe

For the simple syrup, you’ll need:

  • 1 cup sugar
  • 3/4 cup water
  • 1 1/2 Tbs. dried lavender (available in many health food store bulk sections)
  • violet food coloring (gel is best for pure purple)

For drink:

  • 2 lemons
  • a little more water
  • ice
  • lemon wheel for garnish

Start everything off by making up the simple syrup: combine the sugar, water, and lavender in a small saucepan over medium-high heat. Cook until the sugar has dissolved, then remove from heat, cover, and let steep for around 20 minutes. Strain into a clean container, discarding the lavender. Add food coloring and set in the fridge to chill.

Once that’s done, you can actually assemble the drink. Combine the zest and juice of the two lemons in a measuring cup. Add enough water to get up to 1 cup, then strain into a clean pitcher. Add one part each of this lemon mixture and the lavender simple syrup to a glass filled with ice, then garnish and enjoy!

The simple syrup should keep in the fridge for at least a week. If you’d like to make a stronger version, add either plain or lemon vodka to taste.

 

 

 

 

Hearthstone Drinkalong, week one – Grimy Goose

Hey everybody!

To celebrate the launch of the new Hearthstone Innkeeper’s Tavern Cookbook, I’m hosting a virtual drinkalong. I’d happily serve you all myself, but until we actually get Wonka-vision up and working, we’ll have to make do! Each week I’ll be sharing a drink recipe, starting with several from the Hearthstone cookbook and moving on to some other quirky beverages.

Each week I’ll post the recipe on Wednesday, then we’ll make the drink on Thursday, sharing the photos of our drinks online. Be sure to tag your photos on Facebook and Twitter with #HearthstoneDrinkalong, along with the name of the weekly beverage. This should be a blast, and give you a taste (literally) of what the new recipe book has to offer.

Also, don’t forget to comment under this post for a chance to win some sweet Hearthstone prizes next week, including a couple copies of the cookbook!

Bottoms up! :D

The Roster

Week 1: Grimy Goose

Week 2: Starseeker Sour

Week 3: Tauren Tumbler

Week 4: Deathrattle

Week 5: Mystery drink?

Week 6: Mystery drink!

 

So this week’s entry is the Grimy Goose. This is a classic beverage from the heart of Gadgetzan, served up by the famous Talan in his bar:

It’s a variation of the classic vodka martini, dirtied up a little for the Gadgetzan crowd with some pickle juice. Combined with a bit of sweet vermouth, rather than the dry stuff, you get a thoroughly pleasing drink that has just enough nuance to keep things interesting. Give it a go!

For the photo, I tried to put together something that was both elegant and just a little grimy. The dishware and props are darker colors, and the background is dim to give the impression of a lengthy bar. The jars of pickled vegetables got mostly cropped out, but down on the bottom of the tray you can see a feather or two, just a little visual hint of “goose”. ;)

Grimy Goose Recipe

You’ll need:

  • 3 oz. vodka
  • 1/2 oz. sweet vermouth
  • splash of pickle juice
  • ice for shaking
  • pickles, olives, and/or onions for garnish
  • a chilled glass

Combine the vodka, vermouth, brine, and ice in a cocktail shaker (a mason jar also works in a pinch!). Shake everything together and strain into a chilled glass. Garnish with your pickled veg, and consider serving alongside an antipasto plate, fried food, and anything Italian.

Be sure to snap a photo of your delicious new drink and share it online with the hashtags #GrimyGoose and #HearthstoneDrinkalong.

 

 

 

 

Star Wars – Protein-Enhanced Blue Milk

There is quite possibly no food or drink from the Star Wars universe more iconic than Blue Milk. This really bugged me for a while. Whenever I mentioned an interest in making food from the Star Wars world, the first thing people shouted was BLUE MILK! But… it’s just… blue milk, right?

 

But the more research I did, the more determined I grew to develop a more interesting recipe for that staple drink. We see it first in IV: A New Hope, and it’s later given a nod in II: Attack of the Clones, and lots of love in the Rebels series, not to mention comics and novels.

For me, a lot of the fun of making real recipes for fictional dishes is in the research. SW lore tells us that this is milk from Banthas, those great hulking beasts on Tatooine. It’s been used for everything from yogurt to ice cream, cheese to custard. That tells me it’s pretty commonly available, and versatile, and must taste pretty good.

In this recipe, the mix of milks gives it a decidedly different taste from ordinary milk with color added. I couldn’t find a bantha dairy, for some reason, but since they strike me as somewhat goaty, I opted for part goat milk. I think this version could be the more readily available commercial brand, with added protein to improve flavor and appeal. So, while the original might come from domesticated bantha on Tatooine, this recipe should hit the spot for those travelers in far flung corners of the galaxy, homesick for their native desert planets.

Update: I’ve added this recipe to the lineup for Fictional Foodies’ May Star Wars lineup. Check out the other cool recipes folks have submitted here.

Protein-Enhanced Blue Milk

Ingredients:

  • 1 cup goat or cow milk
  • 1 cup almond milk
  • 2 tsp. arrowroot
  • 1 Tbs. vanilla protein powder
  • Several drops blue food coloring

Pour half the milk into a small saucepan. Whisk the arrowroot into the cold milk, then, while stirring, gradually bring up to just under a simmer, when the milk is steaming but not bubbling. Remove from heat, and add the other cup of milk. Whisk in the protein powder, then strain into a clean container. Chill for at least 2 hours, and enjoy.

Star Wars – Alderaan Twist

 

Alright, so here’s the first mockup of the Alderaan Twist. I like it well enough, but I think there’s still a good deal of room for improvement. Which is not to say I didn’t dutifully drink down the entire glass after getting the photo. ;)

I’d wanted to have a number of elements in the picture, like pop rocks on the rim, and a sparkler, and some better layers to represent that blue-green planet. AND a protocol droid to hold it, just like in that image. 501st, I’m looking at you… 

This drink is reported to have been the favorite drink of Eneb Ray, an Alliance spy working for Princess Leia Organa on Coruscant. His mission was not a success, and one has to hope it wasn’t on account of this cocktail. The flavors are fun, albeit not quite the level of pizzazz I’d like. Orange, melon, and pear are familiar flavors to most of us, although they do meld into something a bit more unique when added together.

So expect an update on this one at some point, but in the meantime, Cheers!

Alderaan Twist Recipe

Location: Coruscant, and other bars throughout the galaxy

Makes 1 serving

Prep: 5 minutes

Components:

  • 1 oz. blue curaçao
  • 1/2 oz. midori
  • 1/2 oz. lemon juice
  • champagne or sparkling pear cider
  • lemon twist to garnish

Pour the blue curacao into the bottom of a champagne flute. Combine the midori and the lemon juice in a small glass, then pour that into the flute as well. Top up with champagne, garnish. and serve.

 

 

Canon.

First appearance: Star Wars Annual I