Drinks of Aldervein

Torrid Lovers (serves two)

A house special at The Dizzy Mage

INGREDIENTS: Equal parts brandy and scotch, 4 ounces of tea, lemon peal, brown sugar

METHOD: Place sugar and lemon into 2 ceramic teacups. In a metal tankard pour in the hot tea and liquors, then set ablaze and roll into another tankard. If done properly this recipe can create quite a show as the liquid will pour aflame. Do your best to create a modest distance as you roll the drink between the tankards. Once the handles of the tankards begin to feel warm, pour the hot liquid into the teacups and set out the flame with the teacup saucer. Stir the drinks and enjoy.

Wentworth's Spiced Winter Punch

INGREDIENTS 250g Brown Sugar, 7 lemons, 750ml Gin, 750ml Ginger Wine, 250g Honey, A Pinch of Cloves, 1 tsp Cinnamon, 1 tsp Nutmeg, Hot Water


METHOD: a large bowl, add the sugar, nutmeg, cinnamon, cloves, lemons, honey, gin and ginger wine. Add some hot water to your taste and give everything a good stir. You can then decant your punch into a decorative bowl and serve.

Wolfsbane

INGREDIENTS 2 ounces Butterfly Gin (Gin dyed a royal blue with dried butterfly flowers) 1 ounce lemon juice Blackberries 1/2 ounce Simple syrup or sugar.
METHOD: In a short clear glass gently muddle 3 to 4 blackberries. Then add crushed ice up to the rim of the glass before pouring in the lemon juice, simple syrup and butterfly gin. Garnish with a few blackberries. Stir and enjoy.

Salt and Stormy

Sailors in port towns along the Alderveinian coast believe that having a Salt and Stormy before going out into rough waters will steady their footing and warm them from the icy winds.

INGREDIENTS: 1 ounce fresh citrus juice (lime is the top choice in SaltMarsh ) 4 ounces gingered beer 2 ounces dark rum 1/2 ounce orange curacao Sea Salt
METHOD: Rim the glass with citrus and sea salt, then add ice. Pour in the curacao, gingered beer and citrus juice. Finally Float the dark rum on the top of the glass. Garnish with a lime wheel.

Carmel Apple Cider (non-alcoholic)

INGREDIENTS: 12 tart/sweet apples, 1 Orange (optional), 4 Cinnamon sticks, 2-3 cloves
For the caramel sauce: 2 tablesspoons butter, 1/3 cup of heavy cream 1 cup sugar

METHOD: Cut your apples into forths, removing the core. Optionally slice your orange, leaving the rind on; the orange adds an extra depth of flavor and helps warm the drink up. Next place all of the chopped fruit into a large pot and add about 2 liters of water or until almost all of the fruit is covered, then add any spices to taste. Bring the pot to a boil, then lower then teperature to a low flame and cover the pot with a lid. Let the mixture stew for one to two hours.
While it apple cider is cooking you can begin to make your caramel sauce. To begin add your sugar to a pan over medium heat. Leave the sugar until it turns golden. Carefully add the butter and cream. Stir until completely mixed.
Once your fruit mixture is cooked, strain the liquid separating the cooked fruit from the juice. Remember to save the soft apples to make a sauce or even bread. Finally add the caramel to the cider, giving it a good stir. Serve warm or cold.