Thaxus looked around at the twin suns setting over the endless desert as two advanced golems left a trail in the scorched sand. He knew something was wrong as he trekked down to the cantina. Then it hit him, he was in the wrong campaign again. “Note to self,” he muttered, “never trust a goblin powered teleporter.”
The drink known throughout a galaxy a long time ago and far, far away as being “rich and refreshing” according to Wookiepedia is none other than the sweet blue milk of a bantha. If you thought milking a yak was difficult, I’d imagine that a bantha is much more of a challenge. So I’ve taken it upon myself to create a drink that matches the hue but is a little more creative in taste (plus if you have enough, you’ll get a buzz)
I based the drink off the classic White Russian – a delicious blend of vodka, kahlua and cream. I knew I wanted a drink that was sweet and meant to be sipped. To make blue milk, I knew I needed to use milk and blue curacao, but I was reluctant to let it have such a bitter citrus flavor. To offset it, I added in a splash of amaretto and coconut rum for sweetness. The almond flavor of the armaretto helps reduce the blue curacao’s citrus flavor while bringing up the sweetness. The closest thing I can compare this Jedi drink of choice to has to a creamsicle. Read the rest of this entry »
Tags: alcohol, bantha, blue curacao, blue milk, coconut rum, luke skywalker, mixologist, recipe, Star Wars
If you follow me or Castles and Cooks on Twitter, then this recipe may not be that new to you. Sometimes flashes of inspiration just happen and after spending months thinking about the flavors of that delicious bottle of Pumpkin Juice I had while at the Wizarding World of Harry Potter, I finally figured it out.
The trick is to simmer the juice over heat so the pumpkin flavors infuse with the rest of the juice and further breakdown, giving the juice a smoother consistency and much better flavor. This is definitely a drink that would make Dumbledore proud.
Pumpkin Juice
Makes around 48 ounces of juice
Ingredients
1 Can of Pumpkin
1 Bottle of Apple Juice (32 ounces)
1 Bottle of Apricot Juice (16 ounces)
3 Sticks of cinnamon
1/2 teaspoon of nutmeg
Equipment
A large cauldron
Spoon
Directions
Fill the pot with everything and let it warm up over a medium heat. Still regularly until the pumpkin dissolves into the liquid. Allow it to cool and serve chilled (though you can serve it warm too).
If you’re looking for other Harry Potter related drinks, be sure to check out our Butterbeer recipe and the Harry Potter House Sorting Shots.
Tags: harry potter, juice, mixologist, pumpkin, recipe
Like any good summoner, the mixologist goes beyond just opening ready-made monster bottles and unleashes powerful concoctions that transcend the mortal realm. After discovering a brand of rum call Kraken, there was only one drink that could be made: Dark ‘n Stormy.
A blend of ginger beer, dark rum and shaved ginger, this spicy and sweet potent potable is perfect for these colder nights. So grab your dice and get ready for a drink that bites back that makes both the fire shamans and hydromancers in your group happy!
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Tags: mixologist, recipe, rum
One would imagine that speaking all day in a raspy whining voice, mixing in various throaty coughs and noises, would irritate your throat. In the case of Andy Serkis, who portrayed Gollum in the Lord of the Rings trilogy, his voice was destroyed day after day. In order to combat the utter annihilation of his vocal cords Serkis drank what he termed “Gollum Juice” which, as he describes it, “which was made of honey, lemon and ginger. So we used to make up big jugs of it with warm water and I used to drink that on set everyday, lots of it everyday.” (BBC Newsround) . Curiously, no actual recipe for the drink exists, as Serkis never described the proportions of all the ingredients. Aside from helping to soothe the pain from excessive singing or voice acting Gollum Juice serves as a fantastic little remedy for a sore throat or cold.
Despite the lack of a recipe, the principle ingredients are clear. In some ways this is like a tea, except that the ginger serves as the ingredient that “steeps” in the warm water. Both Jesse and I have used this recipe on a number of occasions, especially when trying to remedy sore vocal cords from a night of singing at the bar, but that is a tale for another time. For now, here’s a recipe, ingredients and all, for Mr. Serkis’ famous remedy.
(photo from Serkis.com)
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Tags: Cooking, Gollum Juice, mixologist, the mixologist
I just got back from the Wizarding World of Harry Potter in Orlando, Florida and two things immediately struck me: I still want to be a wizard and Butterbeer is exceptionally delicious. Between feasting on a turkey leg the size of my forearm at Three Broomsticks and battling dementors underneath Hogwarts, I worked up quite a thirst and repeatedly refilled my goblet with the frothy, delicious concoction known as Butterbeer.
But there were two things missing from it: alcohol and the ability to get it outside of Universal Studios. Like my original Harry Potter Sorting Shots, I managed to make a delicious version that also has a bit of a kick to it.
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Tags: butterbeer, harry potter, mixologist, recipe
Undoubtedly, if you’ve looked through any of our early recipe or class introductions you’ve seen various sections coded in various colors. These colors are part of our system to define equipment and ingredients based on attainability, price and ease of use. For gamers experienced with World of Warcraft or Diablo I & II, the system should appear familiar, for these colors are a handy guide to determining the rarity and scarcity of items without having to consult a glossary.
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Tags: baker, blog, colors, cook, cryomancer, mixologist, system
Unlike the baker and the cook, there is a third path that can be taken in the culinary realm that is unlike any other. The mixologist is the modern alchemist that turns spirits into delightful concoctions and scintillating potions. A true hydromancer, this class must balance the skill of the craft with the tongue of the consumer. A well crafted drink can be the difference between ambrosia and rubbing alcohol.
But do not assume that this class can simply hide behind the veil of alcohol to mask their flaws and mistakes! A true mixologist must know the give and take of the drink and work to shape it, not control it. Most importantly, you must remember that not all mixologist work with the spirit world.
The Bartender’s Cabinet
Ice – Water, not alcohol, in all of its forms is the foundation of this class
Lemon & Limes – Taking a page from the cook, citrus is used to enhance flavors
Gin – Clean, clear and smells like Ent blood and is the drink of druids
Beer – Ales, lambics, lagers and stouts are all essential
Wine – Red and white should be on hand at all times
Mixers – A catch-all for sodas, tonics, juices and whatever else is needed
Vodka – Needs to be kept cold, very cold
Rum – The choice of pirates, best used for bartering
Whisky – There are subtle differences between whisky, whiskey and bourbon, learn them
Simple syrup – An elixir of sugar and water, allows for easy dissolving of sweetness
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Tags: manhattan, martini, mixologist, recipe
