Gorean drinks

DRINK SERVE BIBLE
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ALE: Ale is an alcoholic drink brewed from sa-tarna and wild grains, water, and fermented with yeast. The difference between medieval ale and beer was that beer also used hops as an ingredient.

GOREAN ALE (cool)
kept in: keg in the cool room
vessel: tankard or horn
texture: deep gold, slightly bitter dry taste
prep/pour: in kitchen

GOREAN ALE (warmed)
kept in: keg on the bar
vessel: tankard or horn
texture: deep gold, slightly bitter dry taste
prep/pour: at kitchen

GOREAN ALE (heated)
kept in: warming pot over the hearth
vessel: tankard or horn
texture: deep gold, slightly bitter dry taste
prep/pour: at the hearth

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BLACKWINE ( Mostly ONLY in the city of Thentis and the homes of THEIR very rich. This is here for fyi mostly. Ushindi does NOT usually have black wine. Blackwine is like Earth Coffee, only columbia doesn't share.)
------ASK: "First or second slave, Master/Mistress"----
- 1st SLAVE - With cream and sugar
- 2nd SLAVE - Plain black
stored: large pot warming over fire in hearth in the servery
kept in: kettle w/ladle inside
vessel: mug
texture: made from coffee beans
prep/pour: For 1st slave:serving tray, small serving kettle,mug,bowls of white and yellow sugars, 3 small spoons
For 2nd slave: serving tray and mug
For Both: Get a small serving kettle from a hook over the hearth, ladle the blackwine into the kettle and set on tray, bring tray to feet and pour into mug.

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BAZI TEA

stored: leaves are kept in a small wooden box on the kitchen counter
vessel: Cup
kept in: boiling water is on the heath in the kitchen kettle w/ladle inside
texture: dried leaves in a rep cloth (tea bag of sorts)
prep/pour:
- For 1st slave:serving tray, small serving kettle,small cup,bowls of white and yellow sugars, spoon, milk or lemon
- For 2nd slave: serving tray and small cup
For Both: Get a small serving kettle from a hook over the hearth, ladle the hot water into the kettle, set tea leaves into the kettle, and set on tray, bring tray to feet and pour into small cup.

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KA-LA-NA (chilled) (wine)
stored: wine rack in the kitchen
kept in: bottle with a waxed seal from the city of Ar
vessel: goblet
texture: red is more typical though if white is asked for serve white ( there is great debate over the existence of white kalana, it was never mentioned in the books but it was never stated that it did not exist either, when in doubt serve red)
prep/poured: get bottle from storage room, bring to Feet, peel away the wax seal, pop the cork and pour; uncork and pour at kitchen if HARTA.

KA-LA-NA (room temp)
stored: wine rack in the kitchen
kept in: bottle with a waxed seal from the city of Ar
vessel: goblet
texture: red is more typical though if white is asked for serve white ( there is great debate over the existence of white kalana, it was never mentioned in the books but it was never stated that it did not exist either, when in doubt serve red)
prep/poured: get bottle from storage room, bring to Feet, peel away the wax seal, pop the cork and pour; uncork and pour at kitchen if HARTA

KA-LA-NA (warmed)
stored: hearth
kept in: kettle
vessel: clay bowl
texture: ruby red rich and delicate
prep/poured:
1. Get a bottle of Kalana from the wine rack remove wax seal and cork then pour into a kettle
2. Heat over the fire (or between your thighs or breasts)
3. Sprinkle nutmeg and cinnamon in the bowl
4. pour heated kalana into the bowl
5. serve

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KAL-DA (ask with or without garnish)
stored: hearth
kept in: copper kettle (heavy pot)
vessel: clay bowl Masters..footed bowl for Mistresses
prep/pour:
1. Get a bottle of cheap Kalana from the wine rack (no seal of Ar) and uncork it and pour into copper kettle
2. Get pitcher of citrus juice and a large tospit from the storage room
3. add juice to the kettle and set tospit on the counter for now
4. Sprinkle nutmeg and cinnamon in the kettle then set kettle over the fire to heat
5. while the kalda is cooking slice the tospit and set to the side
6. Pour the kalda into the bowl and float a slice of tospit on the top, sprinkle with a bit more nutmeg and cinnamon

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MEAD: Mead is Honey Wine (