Alcohol and Tea
Aragorn’s Athelas Tea
Athelas Tea Ingredients:
juice of 2 lemons
3-4 ½ inch coins of fresh ginger
1 clove of garlic
3 sprigs of mint (7-10 leaves)
2 liters of water (boiling)
honey
Echinacea extract (liquid)
Directions:
Place Ginger, Mint and Garlic(peeled, but not crushed!) in a cheesecloth and tie off.
Add to boiling water and cook for 5-7 min. Turn off heat and add lemon juice.
Remove spices and transfer to an insulated tea pot.
Into each cup, add a tsp. of honey(or to taste), and echinacea extract to the bottle’s instructions.
Ent-Draught
Ent-Draught Ingredients:
1 large seedless cucumber
1 granny smith apple
6 leaves of fresh mint
1-2 tablespoons honey
5 ounces sparkling water
Directions:
Juice your cucumber and apple in a juicer. I left the skin on just because a lot of the nutrients are in the skin.
Combine your mind leaves, honey, and a few tablespoons of your fresh use to a cocktail muddler. Muddle the ingredients until the mint leaves release all it's goodness.
Now strain out the mint leaves and add in the rest of the juice. Top it off with some sparkling water and garnish with some fresh mint. You can adjust the sweetness with more honey and enjoy!
Orc-Draught
Orc-Draught Ingredients:
1 ounces sambuca
1 ounces sweet vermouth
1 ½ ounces absinthe
Directions:
Combine, stir, and enjoy.
Recipe Tip:
At first impression, this drink smells of licorice but goes down incredibly sweet and smooth.
Holy Water Ingredients:
1 ounce vodka
1 ounce rum
½ ounce blue curacao
½ ounce peach schnapps
4 ounces lemonade
splash pineapple juice
Directions:
Combine, shake, and enjoy.
Miruvor Ingredients:
12 ½ ounces mead
2 strips lemon peel
2 strips orange peel
½ cinnamon stick
1 tablespoon dried rose buds (for tea)
1 tablespoon honey
edible flowers
Directions:
In a small pot, combine your mead, orange and lemon peel, cinnamon stick, honey, and rose buds.
Heat on low-medium heat until it just comes to a simmer.
Turn off the heat, strain, and garnish with food grade petals
Variation: Remove the mead and replace with water or green tea. Increase the honey to 2-3 tbsp. and add 2 tbsp. of lemon juice.
Miruvor Ingredients:
25 ½ ounces vodka
6 tablespoons dried jasmine flower
½ cup honey clover
½ cup water
Directions:
Pour the vodka into a jar or other container with a secure lid and steep the jasmine flower in tea bags, cheesecloth sashays or loose in the vodka for 24 or more hours. Keep it in a dark, cool place and shake or stir the contents a few times. (Naturally, I used an old Flesh-Eating Slug Repellent jar for this. Mixed fantasy worlds, deal with it.)
Remove the tea bags or sashays if that's what you used. Otherwise strain the tea through cheesecloth or a fine strainer to remove all the bits of petal. Pour the jasmine vodka into a jar or bowl with room to stir and set aside.
On the stove, heat the honey and water in a sauce pan over medium heat to create a honey syrup. Stir occasionally until heated. Let cool.
Whisk into the jasmine vodka. Remember, you can always add more sweetness. Start with this amount and if you'd like it sweeter, make a second batch of honey syrup to add.
Pour the mixture into a sterile glass bottle or jar to store. Use a funnel if necessary. You can keep this in a cool place (not refrigerated) for about a year.
Dragon's breath Ingredients:
4 to 6 ice cubes (1 cup; for even more flavor, use smoked ice cubes)
2 ounces bourbon (use your favorite)
1 teaspoon St-Germain
1 teaspoon Cointreau (or other orange-flavored liqueur)
1 teaspoon simple syrup or smoked simple syrup
Directions:
Load the smoker with sawdust and fire it up following the manufacturer’s instructions.
Hold a brandy snifter upside down. Insert the smoker tube into the glass and fill it with smoke until you can’t see through the glass.
Tightly cover the glass with a coaster to hold in the smoke and turn it upright.
Place the ice cubes in a shaker.
Add the bourbon, St-Germain, Cointreau, and simple syrup and stir rapidly for about 20 seconds.
Uncover the snifter and immediately strain the cocktail into it.
Serve at once, with the smoke still spilling from the glass.
Spiced Chai Ingredients:
5 cups of boiling water
1 teaspoon of ground ginger
2 pinches of allspice
¾ teaspoon of peppercorns
10 whole cloves
1 ½ cinnamon sticks
⅛ cardamom
2 tea bags (black tea; English Breakfast, Earl Grey, or Darjeeling)
Directions:
Mix all ingredients, then simmer and let brew for 5 minutes.
Remove the tea bags and brew another 10-20 minutes more, depending on how spiced you like your tea.
Recipe Tip:
for a milder tea flavor, replace one of the tea bags with an apple cinnamon herbal tea bag, and use only 1 cinnamon stick.
Tea is best served with milk and sugar. The spice mix can be used for 2x the recipe if longer brewing time is used.
Leftover chai can be refrigerated for iced chai, or to be reheated later.
Grog Ingredients:
1 cup boiling water
2 ounces Myers dark rum
¼-½ ounces lime juice
1 tablespoon brown sugar
Directions:
Mix Myers Dark Rum, Lime Juice, and Brown Sugar.
Next, pour in boiling hot water.
Garnish with cinnamon Stick and Orange Peel.
Alcoholic Tea Ingredients:
2 cups of black tea
2 cane sugar cubs
2-4 ounces blended scotch
1 teaspoon unfiltered honey
Directions:
Place 2 sugar cubes at the bottom of a glass.
Drizzle honey over the cubes.
Pour the tea into the glass with the sugar and honey.
Stir then add the scotch and stir again.
Recipe Notes:
I use these specific ingredients but similar ones should work.
1. C&H Pure Cane Sugar, 2. Twining's Irish Breakfast 100% pure black tea (English Breakfast also works), 3. Fischer's Clover Honey raw & unfiltered, 4. Inver House Green Plaid Very Rare Scotch Whisky (Highland Bird also works well).