Tag Archives: infusion

Pale Green Faerie Wine – The Cruel Prince, by Holly Black

[Post first published on Patreon]

No one drinks faerie wine without consequence. Its taste is alluring—like summer gardens and hidden laughter—but beneath the sweetness, there’s a sharpness that leaves your thoughts hazy and your heart a little too open.

This version, infused with fresh mint, cucumber peel, and blueberries, mimics the flavor described in the revels of Elfhame, in Holly Black’s Folk of the Air series: light, herbal, and deceptively refreshing. A whisper of thyme draws out the green, grounding the wine with something wild and woodsy. Over time, the blend settles into something reminiscent of white sangria, but with an edge.

To mimic the appearance of the true fae wines—described in the books as glowing, with flecks of gold—this version includes a drop of green food coloring and edible gold luster dust. Swirled into chilled white wine, it shimmers with unsettling beauty.

In retrospect, I would like to try adding a little pinch of ground mastic, which I obtained for some obscure recipe testing for GoT. It would lend the drink an excellent strangeness, and a bit of a piney taste. So, whoops, I guess I’ll need to whip up another batch! ;)

What say you? Would you brave a sip of faerie wine?

 

Recipe for Pale Green Faerie Wine

Makes: 1 bottle (750 ml)

Pairs well with: stone fruits, soft cheeses, and dangerous company

Ingredients:

  • 750 ml crisp white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 2 Tbs. honey
  • 3 sprigs fresh mint
  • 1 sprig fresh thyme
  • peel of 1/2 cucumber
  • 1/4 cup blueberries, halved
  • green food coloring
  • Gold edible luster dust (similar to these)

In a small pot, gently heat honey with ¼ cup of the wine until dissolved. Remove from heat, and allow to cool for about 5 minutes. Add the rest of the wine along with the herbs, blueberries, and cucumber peel. Allow to steep for 4-6 hours, then strain and return to the bottle or a decorative serving carafe. Add food coloring and edible glitter. Periodically give the mixture a gentle swirl to remix the golden flecks. Serve chilled, and consider garnishing with edible flowers.

Ideal for:

  • Serve ice cold, in crystal or clear glass goblets
  • A party drink for fae-themed events, book clubs, or revels of questionable morality
  • Stunning addition to a picnic basket

Ent-draught – The Lord of the Rings

“The drink was like water, indeed very like the taste of the draughts they had drunk from the Entwash near the borders of the forest, and yet there was some scent or savour in it which they could not describe; it was faint, but it reminded them of the smell of a distant wood borne from afar by a cool breeze at night. The effect of the draught began at the toes, and rose steadily through every limb, bringing refreshment and vigour as it coursed upwards, right to the tips of the hair… He poured them out two full bowls from a stone jar; but from a different jar. The taste was not the same as it had been the night before: it was earthier and richer, more sustaining and food-like, so to speak.”

–The Two Towers, by JRR Tolkien

Thoughts:

As you can see from the quote above, there are at least two different versions of Ent-Draught. I knew that I wanted the drink to be clear, like the waters of the Entwash from which the draught was made, but that’s where I ran into a snafu. To get a clear alcoholic drink, one must distill, which is quite illegal in the US. So i turned the idea on its head, and distilled an herbal infusion instead.

The first version, described as an invigorating drink, with a sense like a breeze from distant woods, what what I decided to tackle first. It gave me a bit of trouble. I though it should have some floral notes, to give a sense of meadows that the wind has traveled over, but also be light and green. It’s good, but could probably be better.

The second version was much easier to formulate. It’s described as being filling, earthy, and rich, so I imagined flavors that would be reminiscent of a damp forest floor. I started with a mixture of black teas, then added some thyme for some mossy green notes, and some heather tips for a slight hint of floral. The peat-smoked barley gives the whole thing a very subtle damp, old feel, in the best way. 

The flavor of both draughts is unique, unlike anything I’ve tasted before. They have hints of familiar flavors, but presented in a wholly new way. Despite being dark tea-based brews, the finished draughts are as clear as water. I deem them to be as much of a success as a mere mortal can accomplish. 

I can’t promise that it will make you grow, but these Ent-Draughts are a wonderful beverage that will remind you of cool forests and breezes through the Shire…


Ent-Draught Recipes

Prep: 10 minutes       Distilling: 45 minutes plus

Makes about 1.5 cups per recipe

Light Version:

  • 6 cups water
  • 1/2 cup loose green or white tea leaves
  • 1/2 sprig fresh rosemary
  • 3 mint leaves
  • 2 Tbs. chamomile
  • 1 Tbs. roses
  • lots of ice

Earthy Ingredients:

  • 6 cups water
  • 4 tea bags (two earl grey, two other black/Turkish)
  • 1 sprig thyme
  • 1 Tbs. heather tips
  • 1 tsp. peat-smoked barley
  • lots of ice (at least 6 trays worth…)

The directions are essentially the same for both versions: Combine all ingredients in a large saucepan with a lid. Warm slightly. Place a heatproof bowl in the center of the pot; make sure it is tall enough to stay above the water level. Turn the lid of the pot upside down and place it on the pot. This will enable the distilled vapors to run down the lid and collect in the bowl. Cover the lid with ice, and bring to a simmer. 

The first version should be served chilled, the second at room temperature.