DRINKS
ka-la-na
a very potent, dry red wine,
made from the fruit of the Ka-la-na tree:
A sweet wine made from the ka-la-na fruit.:
a strong drink. can be served warm or cool.:
In Treve some prefer it heated to different degrees..
kal-da
made of ka- la-na wine, diluted with citrus juices
and mixed with strong spices, and served hot .
Bazi tea
an herbal beverage served hot & heavily sugared;
traditionally drunk 3 tiny cups at a time,
in rapid succession.
paga
a grain-based, distilled hard liquor akin to whiskey,
served hot, usually served in a footed bowl .
sul-paga
an alcohol made from suls and akin to vodka.
this is the lumpy paga. Served from a goblet .
blackwine
traditionally served with white and yellow sugars
and fresh bosk milk, and in tiny cups, here,
in Torvaldsland, we serve it in mugs.(Using Red is an error that most make, but it is considered to be a salt and not suitable for blackwine)
mead
an alcohol made from fermented honey;
extremely popular in Torvaldsland.
It is thick and sweet.
Served from a drinking horn or tankard.
TA-WINE:
fermented white wine of the Ta grape
GOREAN ALE:
fermented beverage made from grain more
of a honey lager than an actual beer.
MEANINGS OF DRINKS
Sa-Tarna Paga (Usually just called paga) -
It is brewed from the grain of sa-tarna,
it is similar to the earthen whiskey and it symbolizes
physical love (lust).
Sul Paga -
It is brewed from the sul. Sul paga is a clear, lumpy drink,
very strong, and its similar to earthen vodka.
This is also symbolic of physical love. .
Kal-da -
A beverage, generally served hot, it is cheap ka-la-na wine,
and the juices of fruits, such as topsit and larma, and spices.
Served in footed bowl, it is a sweet and spice drink on
cold nights..
Tea -
It is a tea, rather like the pekoe of Earth,
it is generally served in the higher class establishments.
Black Wine -
This is the same as the coffee of earth,
also made from beans brought back on one of the
earlier voyages of acquisition,
it is served in the style
of desert, small cups, very hot, thick, and sweet.
Plain blackwine can be had even
in the lower establishments.
Descriptions & Tips
blackwine:
urth coffee (smuggled from earth),
expensive drink, also grown in thentis mountains.
things you need for the serve:
tray, mug, small saucers of red and yellow sugars,
fresh bosk milk.
how to serve it:
ask the person if they want sugars or milk first,
get all utensils and supplies from bar, then fill,
from the kettle at the firepit, the mug with the hot blackwine,
kneel before the person,
add the sugars and fresh bosk milk if they wanted it,
then offer it up to them .
ka-la-na:
a dry red wine, made from the fruit of ka-la-na.
can be served room temperature or cool.
things you need for the serve:
a goblet and a bottle of ka-la-na
how to serve it:
fill the goblet at the Masters feet,
then offer it up or you may fill it in
the serving area.
(do not fill it in the cool room if it is preferred chilled.)
TA-WINE:
fermented white wine of the Ta grape
Served: room temperature or chilled.
Items Needed To Serve: Goblet and a bottle
of ta-wine.
Serve Style: Pour wine at the Masters feet or in the serving area.
(Serve the same as ka-la-na.)
paga:
a heady, distilled grain alcohol, served hot in a footed bowl
(also called sa-paga)
things you need:
footed bowl
how to serve:
fill the footed bowl with paga,
located in a paga pot at the fire pit,
kneel at the Masters feet, offer it up. .
sul-paga:
alcoholic beverage made from suls (similar to potatoes);
akin to vodka, served in a footed bowl(hot) or goblet(chilled)
it is a lumpy drink.
things you need:
goblet or three footed bowl
how to serve:
fill the bowl at the fire pit or the goblet in the cool room
kneel at the Masters feet, offer it up. .
kal-da:
made of ka-la-na wine mixed with
citrus juices and spiced, served hot, in a bowl.
(hot stinging spices not like the sweet ones of mulled ka-la-na)
things you need:
footed bowl
how to serve:
ladle the kal-da from a pot at the firepit,
into the footed bowl, then take and present to the Master.
Bazi tea:
an herbal beverage served hot & heavily sugared;
traditionally drunk 3 tiny cups at a time, in rapid succession.
Carefully measured
things you need:
a tray, 3 small bazi tea cups,
(one yellow and one red and one white.)
the tin box where the tea is kept,
yellow and white sugar,
a spoon for each sugar,
teapot
how to serve:
heat the water in the tea pot to a boil,
bring the tray with all the items needed
and the tea pot to the Master and kneel.
place 3 tea leaves in each cup
(or 3 pinches, if the tea leaves are not whole.)
Add the water to each cup. allow the tea to steep.
In the first cup, the white one,
you add one spoonful of white sugar,
this signifies the purity and first fruits of life.
In the second cup, the red one,
you place a spoonful each of white and yellow sugars.
this signifies the strife and learning of early adulthood.
In the third cup, the yellow one,
you place a spoonful of yellow sugar,
This signifies the enlightenment and hope
for the future that comes with experience.
Do not stir the tea after adding the sugars.
Let the leaves sit at the bottom of the cup.
Offer the first cup to the Master in a full serve,
wait till He finishes the drink,
then offer up the second cup, again in a full serve,
then wait till He finishes,
then offer up the third and final cup.
As you offer each cup,
speak of what it symbolizes as you do your serve.
Gorean ale:
closer to a Honey Lager than to an ale or beer...
a deep gold in color, brewed from the grains of Gor
and hops imported from Urth in the early years,
served in a mug, tankard or drinking horn.
served:
heated, chilled or room temperature.
things you need:
cool: horn or tankard
heated: mug
how to serve:
cool: from the caske in the cool room, it has a spigot
room temperature: from the caske in the serving area
heated: draw from the cask, heat in a copper pot over fire pit.
MEAD:
a femented honey wine
Served: chilled, room temperature or warned.
things you need to serve:
If chilled or room temperature:
mead horn
or tankard, tapped from the cask
in the cool room or the one in the serving area.
If Warmed: mug, tapped in serving area
and heated over the fire pit.
Serve style:
If warmed: tapped into the pot and heated,
then poured into the mug.
If chilled: Mead is either poured directly from the cask into the horn or tankard.
How to serve:The slave then returns, pausing
to beg approach, kneels before the One being
served. Then the slave presses the horn
to her slave belly to show devotion.
It may then be raised to her heart
to show her love of serving and a blessing
may be offered for the One being served.
The slave then kisses the SIDE of the vessel,
not the rim (a slave's lips never touch
where a Free's will).
