#Coconut Flavoured Rum

[askwhatsforlunch]

Coconut Rum Rice

This Coconut Rum Rice, beautifully fragrant and delightfully fluffy, makes a tasty side to any Caribbean dish, meat or fish alike!

Ingredients (serves 4):

2 cups long grain white rice

2 tablespoons desiccated coconut

1 teaspoon coarse sea salt

1/3 cup coconut flavoured rum (like Malibu)

2 cups water

Spoon rice in a rice cooker or saucepan. Add desiccated coconut and coarse sea salt; give a good stir. Stir in Coconut Flavoured Rum and water, and cook, according to rice cooker’s instructions or over medium heat, about 20 to 25 minutes, until all liquid is completely absorbed.

Serve Coconut Rum Rice hot, as a side to Jerk Chicken or with Coconut Cod Colombo.

[queercoshon]

A Kept Play Thing Pt. 2

(You can read the whole story at once on my deviantart, feedtheboi)

Now the tray contains 6 breakfast sandwiches on vanilla glazed doughnuts instead of english muffins, enough hashbrowns to feed 4 people with no other sides, a container of strawberries with yogurt dip, and 2 milkshakes that you don't know are spiked. The pineapple coconut has 3 shots of rum and a shot of coconut liqueur, and the chocolate one is infused with THC.

You get to work right away. You suck down half the pineapple milkshake and 3 of the sandwiches in the blink of an eye, completely overwhelmed by the need to consume. You throw back more beer and use the carbonation to dislodge a string of heavy burps.

Now you are so drunk things sway a little. You giggle as you reach for the bong and miss it the first time before lighting up and taking a long draw. Olivia was so good at keeping it clean and freshly packed for you. You manage to grab the tin tray of hashbrowns and load them with ketchup and cheese curds. Then you turn what little attention you had to the TV that was constantly on, putting your eating on autopilot.

You mindlessly shovel loaded potato after potato into your mouth, sometimes taking a good drink of either milkshake, and of course more beer. Your head is sooo fuzzy and your body so warm. You feel like you were watching your body expand with every bite. You couldn't stop yourself from eating when in a trance like this.

You hit your first wall with maybe a fifth of the tray left. Your gut gurgles testily, absolutely stretched out and burbling with fatty foods and booze. Your upper belly juts out further than the bottom of your belly hang and is as hard as a rock under the inches of flab. Your breath hitches and your pray you didn't get hiccups. Those were painful at this stage.

You sit back and moan, rubbing your gut as gingerly as possible. In your state, it is not very gingerly. And this far gone, you can't help give it a few jostles to bounce it on your crotch. You gasp and automatically reach for a milkshake, finishing off the chocolate flavour entirely.

Now you're so inebriated you feel like you phase in and out of existence. The weight of your stomach pins you down, and all you can do is stare at the ceiling, glassy-eyed and drooling a little. Your hands keep working at your flabby gut, releasing belches that just fall from your mouth.

Some amount of time passes, you have no idea how much, and you start to come back to earth a little. You look back at your tray and light another hit of your bong. Your mouth should never be idle.

You look at another beer, but the thought of it makes your belly flip, so you suck back almost all of the last milkshake. A new round of drunk washes over you, and you start working through those sandwiches and strawberries.

Now you're much sloppier. You have to really focus on getting the next bites into your mouth. Some yogurt dip ends up on your face, but it's impressive you can even you can coordinate picking up the strawberry, dipping it, and bringing your hand to your mouth at all.

You get through all of the strawberries, the last of the milkshake, the rest of the potatoes, and 2 of the sandwiches. One sandwich left.

You feel like you can hear your stomach creaking now. Every breath is a struggle. Every burp and drunken hiccup makes you fear vomiting everything back up. Sweat drips down your forehead, and you find you can't lean forward to get the last sickly sweet sandwich. Once again, you are pinned to your spot.

Your eyes feel swollen they're so dry, and cottonmouth is taking over with the milkshakes gone. You only have beer left, but you're so drunk your chin has started falling to your fat chest if you stop focusing on keeping your head up. Your overburdened body feels so light and so heavy at the same time. You try several times to reach for the beer, but you can't lift your arm much higher than the crest of your belly before you lose control and it falls back down. You are truly gone. Stoned out of your mind, too drunk to form a coherent thought, and so stuffed one wrong move could make you burst. Completely helpless.

It can't have been more than five minutes of suffering in your semi-catatonic state when you somehow register the click of the front door. Like a summoned angel, Olivia has arrived in your time of need.

You can't look up without the world spinning, but you know she's entered the room by the sound of her chuckle.

"Oh, piggy. You were so close. A little bit too full?"

You let out a rumbling burp in response.

She starts dragging her nails over your taut flesh, and it's like sparks dance across your skin. You try to hold back a high-pitched gasp, but it's jostled out of you along with several burps as Olivia adds pressure to your gut. You devolve into pained and desperate moans burps and hiccups, making all of your fat jiggle constantly.

"So tell me, baby, why is there food left?" She plants kisses on your belly, and the feeling lingers on your skin, making every nerve jolt awake. You can barely think as it is, and now she expects a verbal answer.

"I -hic- couldnn reachit -hicURP-" your chin lulls back down, and your hiccups start in earnest. Your gut moves as one giant orb now, bouncing on your crotch. Had you tried, you would have realised this was the first time you couldn't reach around your belly to get off.

Her eyes glint as she kisses up your many necks and flicks a nipple, making you gasp and throb.

"Oh? Did piggy get beached? Did I put it too far away?"

You try to nod, but you get one head motion before it falls back down. Fuck you are so drunk your body won't follow any direction at all.

"I'll put it closer to you next time. Now, let's get the rest of this in you." Olivia shoves the last sandwich in your mouth as you once again fire off a burp. You're taken completely by surprise, and while your body won't obey you, it will certainly obey her, so you take a massive bite and swallow. Your moans and grumbles of weak protest are silenced by another bite.

It takes about ten minutes, but she gets the rest of the sandwich in your mouth. You pant, hiccup, and burp, a cacophony of hedonistic indulgence.

Olivia straddles one of your meaty thighs and begins to rub your belly in earnest, but letting her hands wander to whatever fold of fat she felt like fondling.

"You've been such a good piggy today. Look at you. Completely stuck. You could burst." She lifts your chin up to meet her gaze, and her eyes are dark. "How do you feel, pig?"

She wants you to answer verbally. Your slurring and struggling is enough to make her start dripping. Right now you don't know if you can form even a full word.

Her nails dig into your stomach and you wince.

"Answer me."

You moan and try. "I'm sho -hic- full, Liv. It -burrp Hic- hurts to -hic- breave." You belch and she drops your chins. As your head falls to the side, she becomes ravenous, and suddenly her rubs, grabs, and kisses get desperate.

"You're such a desperate hog. Always gorging. You haven't been sober since the day you moved in."

Her tongue traces along your purple hued stretch marks, and she grabs your love handles and shakes, making your entire body wobble. Your gut slaps your thighs and crotch, and you see stars.

"Liv, -UUrapp- pleash -hic-"

She rubs your fat chest, her eyes glinting. "What do you want, pet?"

"I want...-hic- mae me huuge. Just a -hUrrp- ball... urr plaything."

Olivia moans and grinds down on your meaty leg, pressing her lithe body into your pillowy excess. Every movement is shaking burps out of you. Heat pulses from your crotch, to your finger tips and toes, to the tip of your head and back of your eyes, to the center of your beyond aching gut.

"Fuuu...me"

She breathes in your ear and her hands work down your flab. "What was that, pig?"

"Mmmm, fuck -urrrp- fuck me!"

Finally, she obliges.

[casualaruanienjoyer]

What flavour of ice cream do these Aot characters like to eat?

Eren: Coffee. Not sure why. No one knows why.

Mikasa: Vanilla. Simple yet beautiful. A classic. No one can take that away from her.

Armin: toffee, sometimes with crunchy bits in. He prefers it in a cone rather than a cup.

Annie: Chocolate chip cookie. But will eat most other flavours. No ice cream is safe with this one.

Jean: Dark Chocolate. Very rich with flavour. Often forgets not to smile while eating it and makes a fool of himself. But also enjoys Rum Raisin.

Connie: Pistachio, Strawberry, Coconut. Not necessarily together but often so. He likes combining all sorts of flavours and eats so much that he gets sick, or a brainfreeze.

Sasha: Chocolate brownie. She loves having chunks in her ince cream. Feels more like a meal! Also, do NOT leave your ice cream unsupervised.

Reiner: Mint chocolate chip. He looks very cute when he eats it from a tiny cup with a tiny spoon. Secretly enjoys Jean being the one to feed him.

Pieck: Cookies and Cream, and sometimes cherry. Likes to steal ice cream from others when they aren't looking. Mostly Jean.

Levi: Macha. Mild in flavour but he enjoys it. Well, when Hange isn't trying to swap flavours 😡

Hange: Always gets something else, never likes it as much as whatever Levi gets. Ends up stealing his.

Zeke: Lemon. He's a fucking maniac.

Onyankopon: Neapolitan. Beautiful combination of flavours. He can enjoy them separately or together. Often drops his ice cream on the floor.

Gabi: Chocolate, sometimes Kinder. The sweeter, the better!

Falco: Orange. But prefers it as ice lollies rather than ice cream.

Yelena: crunches on ice cubes instead.

[whitegoldtower]

Skyrim Characters and their vape flavours of choice (someone put me down)

Ondolemar: either pineapple ice lost mary or the orange gummy bear lost mary. Dude is a posh roadman with his rolex, military shave, flawless skincare and designer tracksuit

Ancano: juicy peach lost mary or strawberry ice lost mary. He’s girlypop but will hide his vape because he doesn’t want to be made fun of for having pink on his person. Even though he’d 100% rock the juicy couture velour outfit and main as princess peach in mariokart.

Elenwen: coconut melon elf bar. Girlie would rather be sipping pina coladas in Alinor’s top resorts and spas. Her nails match the colour of her vape. Alternatively, she’d get the mojito elf bar thinking it would taste like rum. Disappointed when it doesn’t.

Serana: maryjack kisses lost mary or cherry ice lost mary. No explanation needed.

Cicero: the disgustingly sweet flavours like the cotton candy ice (pure fucking sugar) or the immensely artificial blue razz / mr blue lost mary. As if the little guy needs any more sugar in his system.

Teldryn Sero: buys the really shit knock off lost marys, and only ever gets flavours like ‘spearmint’ or ‘cream tobacco’ 😩 can’t handle having anything that doesn’t hit his chest like a normal cigarette, and will constantly complain about how much he misses smoking.

Vingalmo: will deny that he vapes with every fibre of his being but will freak out when he loses his cranberry raspberry cherry elf bar in the coffin lining. If there’s fruity fog coming out of one of the coffins in Castle Volkihar, it’s not ‘atmospheric ambience’, it’s Vingalmo hotboxing his bed.

Garan Marethi: has a heavy duty non-disposable vape and only ever vapes one flavour because it’s the only one he can stand: vampire vape blood sukka.

Neloth: also has a heavy duty vape but has these horrific mystery flavours like “jungle juice” or “pinkman” or “unicorn shake” and each new flavour he puts in the tank (without replacing any of the coils) is a worse, more burnt, more artificial smelling mess than the last.

Farkas: if it doesn’t smell like he wants to eat it, he doesn’t want it. Only gets flavours like “banana milkshake”, “caramel waffle” or “red velvet cake”

[thebluestbluewords]

Jane’s Recipe Blog: Summer Birthday Cake

(irl recipe is modified from weekend at the cottage Harvey Wallbanger Cake)

Magic Mix Orange Liqueur Cake

posted by user: Sugar

to: sugarandspikes.auradon.blog 

date: 27 of June, Summer 

Summertime, and the living is busy! I don't know about you, but between my school and my family, I've spent 72 of the last 78 hours running around like a chicken with my head cut off.

the girls are enjoying the summer weather at least! My roommate's boyfriend brought home another crate of chicks for the flock last week. We're being overrun with eggs. Expect more eggy recipes very soon!!

If you're anything like me, summer is the busiest time of year. School programs for me and Spikes are both picking up the pace with our summer service hours, and I've got my roommate and her boyfriend home all the time while they're on break. It's great having the extra hands around the house, but it also means that we've been visiting and hosting family and friends basically non-stop since the summer started. 

I love baking. I love my family. I love watching my family enjoy my baking. But do you know what I don't love? 

Missing out on those special summer moments because I'm spending every moment I'm home in the kitchen. 

That's why this is the absolute easiest-ever summer cake. It's moist, soft, and packed full of the most delicious orange flavor. The orange glaze is easy to whip up in a few minutes, and it's a great excuse to buy a new whisk!

Check out my lemon bars recipe post for the story of how my last whisk died 😱

The non-stick coating on my new whisk makes it great for whipping up glazes, syrups, honeys, and other sticky sauces. Once things calm down, I'm thinking of making a lavender-infused honey glaze to put on my lemon poppy seed muffins for that little extra touch of sweetness. 

And speaking of nonstick, the coating on the whisk makes it non-magnetic! Which is GREAT if you're like me and hosting any fairy friends this summer. Magnetic fields play havoc with flower fairy equilibrium. It's cool to be kind to our neighbors and avoid cooking with magnets when you're making treats for non-humanoids. 

That being said, this cake doesn't involve any time boiling hot syrups, which makes it perfect for hot days like we've been having in Auradon lately. It also goes perfectly with a cold glass of lemonade, or a cup of iced ginger tea. The orange in the cake will meld great with lemon or ginger flavors, or provide a beautiful contrast to some black coffee, if you're just trying to get through the day 🙃

Sugar Says: 

Watch your oven temp on this one - it's easy to underbake and end up with a cake that's still soggy in the middle. 

If you like a more flavorful glaze, add an extra splash of vanilla to your mix. If you're serving this to kids, omit the vodka and swap for equal parts water or orange juice. (coconut water is also a delicious swap!) 

Make sure to double check the size of your boxed cake mix BEFORE you add it to the bowl! A double size box mix may look good to your eyes, but it'll look a lot less good when it overflows your bowl and takes over your entire kitchen. 

Spikes Says: 

Why are there like four cups of booze in the cake??

I don't think it's fair to tell the kids they can't have this 

We need to make a chocolate version of this STAT.

Sugar Says:

Magic Mix Chocolate Cherry Rum cake is going on the test kitchen list for the holidays!

THE RECIPE:

INGREDIENTS

For the cake:

1 box deluxe yellow cake mix

1 package vanilla flavoured cooked pudding and pie filling

1 cup canola oil

3/4 cup orange juice, fresh or from concentrate 

1/4 cup vodka

1/4 cup Galliano liqueur

4 eggs 

Softened butter (for pan) 

For the glaze:

1 1/2 cup icing sugar

1 tablespoon orange juice 

1 tablespoon Galliano liqueur

1 teaspoon vodka

DIRECTIONS

Preheat the oven to 350°F. 

Grease a Bundt pan. Or a regular cake pan. I’m not your mom. A cupcake tin will also work, but know that this case doesn’t rise a ton, so you may need to fill your cupcakes higher than usual to compensate. 

Add the cake mix and pudding mix into a medium-sized bowl. 

Add oil, orange juice, vodka, Galliano, and eggs. A stand mixer will make this step easier, or you can conscript your boyfriend into mixing it at a low steady speed for 2 minutes 🙂

Pour the cake mixture into the prepared pan. Tap the pan on the counter to pop any bubbles in the batter.

Bake for 50 to 60 minutes. A toothpick inserted in the center should come out clean. 

Let the cake cool. This step is essential. Fend off any partners who want to eat the cake hot out of the pan. Let cool about 20 minutes, or one really vicious round of Uno.

Once cake is partially cool, gently loosen the edges. Invert onto a plate. 

Let the cake cool completely at room temperature (about 3-4 hours) before frosting. Do not try and hide the cake in the freezer. It will not work. They will eat it anyway and you’ll have to start over. 

To glaze: 

Mix the icing sugar, orange juice, Galliano liqueur and vodka until the mixture is smooth. Add more orange juice just a few drops at a time to achieve a thinner consistency. 

Drizzle the glaze over the cake. Allow time for glaze to set before eating. 

[tez144]

Pina Colada 🍍+🥥=🧉

My Pina Colada almost got caught in the rain.

I made a batch of cream of coconut (not to be confused with coconut cream), so expect a few coconut flavoured cocktails coming soon. Cream of coconut combines coconut milk and sugar, perfect for sweetening up tropical cocktails.

60ml White Rum (@Planteray Rum 3 Stars is my go to white rum)

45ml Pineapple Juice

15ml Lime Juice

45ml Cream of Coconut

- Shake with ice and strain over crushed or pebble ice.

- Sorry for the lack of garnish.

Absolutely delicious.

Follow me on my main channel on Facebook - Film and Flask

[chaletnz]

Ecuador: Mitad del Mundo

I waited about 20-30 minutes for the guide Javier to show up with the driver Jorge, and another guest, Domingo. We got settled in the car and drove 30-40 minutes to Mitad del Mundo and on the way Javier explained everything we needed to know about the equator in both English and Spanish. The latitude at the equator is 0,0,0 where the northern hemisphere meets the southern hemisphere. “Qui” means middle in their native language which is how Quito got its name but Javier said that you would find “Qui” in other place names in the area. Due to the position, centrifugal forces are at play and push outwards towards either pole so there are no hurricanes, cyclones, or tornados at this latitude. The only natural disaster risks would be earthquakes and volcanoes from movement in the tectonic plates. There are also no seasons here since the weather is mostly the same the entire year round. There is a wet and dry season but the temperature is the same all year. At this latitude there are no longer or shorter days, every day is exactly the same length, and there is no solstice or equinox. In March and September around noon there is no shadow at all as the sun is directly above the equator at that time of year. The elevation is around 7,000 feet in Quito and there is a lesser resistance to gravity which means at the equator you weigh about 1kg less than normal.

Inside the visitor area of Mitad del Mundo there were some museums and shops and the main monument to the equator with a line painted all the way through representing the northern and southern hemispheres. Javier invited us to do a photo shoot with the monument and showed us how an egg can be balanced on a nail due to the centrifugal forces. We then had about an hour of free time to explore the area, I visited some of the souvenir shops which had some good quality stuff unlike Colombia! I finally found some really nice postcards and got a stamp in my passport from Mitad del Mundo. I tried the helados de paila, ice cream made in the old fashioned style in a large dish inside an ice bucket, and chose the coconut and rum raisin flavours which were delicious. While we waited for Domingo to get back to the meeting point I hopped on the wifi and found that Ecuadorhop had cancelled my entire trip that was due to pick me up tomorrow morning at 6am. I explained this to Javier and on the drive back to Quito he was on the phone calling around to various people he knew to enquire about private drivers and rental car companies that could help me follow my itinerary. The private driver would be $190 for the 2 days, from Quito to Quilotoa, and then on to Baños. If I wanted to rent a car he said it would be $45 per day which seemed reasonable however when he requested the total with taxes and insurance and upgrade to an automatic vehicle he said it would be $145 which was a bit much. Defeated, I was leaning towards accepting Javier’s suggestion to skip Quilotoa and go straight to Baños on the public bus. After they dropped me off back at the meeting point, I walked to the metro to take the train back downtown and realised that I had no small bills left, only a $10 and $20. I wondered what would happen when I tried to buy a 45c ticket with a $10 bill when it occurred to me - the decoy wallet! For safety, I had a cheap wallet with a few expired travel cards and small bills that I could throw at anyone who attempted to rob/attack me. I used the saviour $1 bill to get my ticket and squeezed myself into a completely full carriage. I actually heard someone in the mass of people say “sardines”. Someone farted. There was no air conditioning and it was so hot inside. This was by far the busiest, most uncomfortable train I’d ever been on. I started out being crammed against the door, then as we headed south I was gradually pushed into the middle as people got off and on around me. After a sweaty eternity I arrived in San Francisco station and plunged onto the platform to breathe normally at last. Back at the hostel I got on the wifi and cancelled the Quilotoa hotel for tomorrow and sent them an apology email explaining that this was Ecuadorhop’s fault. I extended my stay in Quito for one more night and Grace, the receptionist, was so nice about it all. She also told me I’d have the room to myself again as those people who arrived this morning ended up taking a shower and flooding the whole room (except for my bed/locker area luckily) so they were moved to another room. I redeemed my voucher for a free welcome drink at the bar which was a delicious (hot) alcoholic drink traditional to Ecuador called canelazo. I ordered a plate of bacon cheese fries just for the ease of not having to go anywhere else to get some food and they were fairly average but good enough to attract the little ginger hostel cat to sit and meow near me!

[asexualchad]

Terror Cocktail Night 2: The King William Island Iced Tea

Here it is. The ultimate poison liquor bucket that will give you the lift you need to literally set this party on fire.

The basic idea of any Iced Tea cocktail is to use every liquor in your possession and put just enough of something sweet and something tart in it to make it drinkable. My current liquor collection really has "prissy Victorian homesteader" written all over it so this was good timing and I was a little shocked this turned out totally drinkable: -3/4 oz whiskey (Irish whiskey would obviously be the most appropriate and you could up this to 1 1/2 oz if you're brave) -3/4 oz sweet orange gin (any lightly sweet gin should work) -3/4 oz black fig vodka (if you use another flavoured vodka that is not SUPER sweet you may want to up this to 1 1/2 oz, provided the flavour plays nice with everything else you're using) -generous 1 1/2 oz spiced citrus vodka (I used Garden Society which is very subtle and not sweet at all, but if you can't get your hands on that gin is pretty much a 1:1 replacement) -3/4 - 1 1/2 oz masala chai simple syrup (again scraping the spices directly out of my chai pot along with stray tea leaves, but any spice syrup should do) -3/4 - 1 1/2 oz lemon juice, the longer it's been rotting in your fridge losing its anti-scurvy properties the better -splashes of any other random juices, lemon water, etc. you want to throw in there should be fine, this thing is so potent by this point you can't really fuck it up -I tried to apply Jared Harris' pink drink principle by putting a splash of maraschino cherry syrup in this that did not really work, but I would recommend a splash of cranberry juice for optimal flavour and colour -I threw some orange bitters in mine because I can't make a drink without bitters, but this is definitely optional -lastly, a coconut rum float; they were thinking they'd end up in the Hawai'ian Islands, after all. just give yourself that little tropical taste of delusion up front and your unceremonious death on King William Island will be off to the races!

Please god put ice in it and only drink one of these.

[exhausted-archivist]

Drinks

Updated: 2023/12

As of now this list is updated with everything found in media released as of Oct 2023.

Like the original, this contains all drinks, alcoholic-based and non-alcoholic. If known to a specific region it is marked next to the item in parenthasis, if it is not it is either unknown or universally consumed.

For Other Food Posts

Dishes, Sauces, and Sides

Raw Ingredients

Prepared Ingredients

Canonically Possible Foods and Drinks

Food and Drink Master Post

Disclaimer

Though real life plants may be listed here as edible it is for fictional use only. This is not intended to be used as a reference nor guide for what plants are edible or safe to eat. Please do not use it as such.

Absinthe

Absence - One of the bottles of Thedas you find in Inquisition.

Absinthe - also referred to la fée verte - “little green fairy”

Petite Absinthe - Made from a certain type of wormwood.

Ale, Beer, Drafts, Lagers, Malts, and Stouts

The Tapster’s Tavern in Orzammar serves 52 types of ale, some are listed.

Ale

Ander Stout - This stout is stored in oak casts. (Anderfels)

Barley Wine - Despite its name, this is an ale.

Beer

Brakien Brew (Orzammar)

Brown Ale

Coconut Draft (Orzammar)

Fereldan Beer

Fereldan Lager - A pale ale.

Lichen Ale (Orzammar)

Lichen-malt (Orzammar)

Oghren’s Homebrew - An amber coloured ale with a slightly sweet, nutty flavor and described to have a hint of toastiness, and is spiced with cloves. (Dwarven)

Qunari Ale

Ryott Ale (Ferelden)

Ryott Beer (Ferelden)

Valenta’s Red (Orzammar)

Watered Beer - While watered beer is served to reduce the price of beer and stretch it along, it is also served as a provision. In Serault, the peasantry drink watered beer to stave off the summer heat.

Watered-down Ale

Wildwine - An ale made from ryott. (Chasind)

Wilhelm’s Special Brew - This dark-colored ale gives off a thick, oaky smell. When swirled in its tankard, it takes on an unexpected glow. (Ferelden)

Brandy

Ammazzacaffe - A drink taken after coffee to dull the taste or effects. Though it can be a small glass of any liqueur, it is usually brandy. (Antiva)

Aged Antivan Brandy

Antivan Brandy

Antivan Plum Brandy

Apple Brandy (Orlais)

Orlesian Brandy

Plum Brandy

West Hill Brandy (Ferelden)

Cider

Brandy-spiked-cider

Cider

Serault Cider (Orlais)

Winter Cider (Wycome)

Cocktails

Benediction - Made of Prophet's Larel gin, served with a wedge of lime, and a thimble of Golden Scythe.

Elfroot mixed with Dandelion Wine - A restorative draft. (City Elves of Orlais)

The Emerald Valley - A spirit distilled of over seventy different herbs and flowers by the Chantry sister in Lydes, it is topped with egg-white foam and dusted with nutmeg. Described as having a varied and complex flavour, fresh like a lush green valley. (Orlais)

Dragon’s Piss - The name is probably figurative, but no one knows for sure. BioWare gives the “recipe” for Dragon Piss as “1 oz light rum, 1 oz dark rum, filled with iced tea”. "Dragon's Breath" is offered as an alternative name for this drink as it is served while lit on fire in the glass and burns on the way down.

The Golden Nug - Made with a base of effervescent white Seleney wine, sweetened with a dash of West Hill brandy and a splash of pomegranate juice. Muddled with raspberries and garnished with a sprig of Royal Elfroot. The goal is to imitate the soft pink colour of a nug.

The Heart of Spring - A “restorative” drink from Verchiel made with violets. (Orlais)

The Hissing Drake - Mix of cinnamon-infused whiskey, darl Llomerryn rum, and Hirol's Lava Burst.

Ice Cream and Beer

A Night of Shame - Antivan port with a dash of chocolate bitters and a twist of orange, served in a flute of chilled Serault glass. (Orlais)

Orichalcum mixed with wine - Considered to have aphrodisiac properties.

Posset - A drink made of hot milk curdled with ale, wine, or other liquor and typically flavored with spices. Can be consumed as a delicacy or as a cold remedy.

The Randy Dowager - Rumored to be created by the editor of the periodical, it is a tall glass of Abyssal Peach liquor and fresh cream, garnished with sugared rose petals and served on a silk handkerchief with a scandalous rhyming couplet inked by the bartender. (Orlais)

To Cure a Cold - a folk remedy that requires boiling whiskey and adding lemon juice and crushed garlic.

Gin

Gin

Prophet’s Laurel Gin (Orlais)

Grey Warden Liquor

These are bottles unique to members of the order, as each warden will combine half-full bottles in order to save space. No bottle is ever fully emptied or cleaned. In order to preserve the base flavor. They are called Grey Whiskey, Ritewine, or Conscription Ale, each vintage is named after a warden with a small note.

Vintage: Warden Anras - Bottled whimsy.

Vintage: Warden Bethany Hawke - Princess piss.

Vintage: Warden Carver Hawke - Toast them all.

Vintage: Warden Daedalam - Extra red.

Vintage: Warden Eval’lal - Griffon Wing Ale

Vintage: Warden Gibbins - Don’t frigging touch! I spit in this! I mean it!

Vintage: Warden Jairn - Smash when dead.

Vintage: Warden Korenic - Notes of fruit and anger.

Vintage: Warden Riordan - Serve yourself.

Vintage: Warden Steed - Joining juice.

Vintage: Warden Tontiv - Home.

Mead

The Tapster’s Tavern in Orzammar serves 17 types of mead, some are listed. Honeywine is another name for mead.

Avvar Mead

Chasind Sack Mead

Lady Odette Guillory’s Family Honey Wine (Orlais)

Mead

Orlesian Honeywine

Port A sweet, fortified red wine, typically served with dessert.

Antivan Port

Tevinter Port

Rum Boot Screech is another name for rum.

Alvarado’s Bathtub Boot Screech

Blackwater Rum (Wycome)

Dark Llomerryn Rum

Tea and Other Drinks

Coffee (Antiva)

Cocoa/Hot Chocolate

Juice

Fermented Fruit Juice

Pickle Juice

Pomegranate Juice

Prune Juice

Punch

Spicy Punch

Tea

Almond Tea (Orlais)

Bitter Tea - An unspecified tea so bitter it is astringent. Served during the Fourth Blight.

Black Tea

Black Tea with Juniper

Fires of Change Tea (Orlais)

Herbal Tea

Iced Tea

Lattenfluss Tea (Anderfels)

Mint Tea

Anderfels Mint Tea

Nameless Tevinter Tea

Rivaini Spice Tea Blend - Blend of cinnamon, ginger, and cloves. One of the teas from Rivain known for its healing properties. Empress Celene commonly uses this tea to stave off headaches.

Rivaini Tea

Rivaini Tea Blend - A blend of licorice root, oregano, lemon verbena, and peppermint. One of the teas from Rivain known for its healing properties. Rumored to be favored by Empress Celene to stave off headaches.

Rosehips Tea (Orlais)

Spiced Tea (Nevarra)

Stripweed Tea (Tevinter)

Unsweetened Tea

Verimensis Tea (Tevinter)

Whiskey

Cinnamon-infused Whiskey

Ferelden Whisky

Legacy White Shear

Mackay’s Epic Single Malt

Wine

The Tapster’s Tavern in Orzammar serves 12 types of imported wines, some are listed.

Agreggio Pavali (Tevinter)

Alyons Black (Orlais)

Amaranthine Red (Ferelden)

Anderfels Red

Antivan Red

Bitter Black Wine (Orlais)

Bottled Scar 5:34 Exalted - A rare collaboration between human and elf vintners.

Celestine Black Wine (Orlais)

Dalish Wine

Dandelion Wine (City Elves of Orlais)

Elderberry Wine (Ferelden)

Finale by Massaad (Orlais)

Flames of Our Lady (Orlais)

Flat Wine

Ghislain Red (Orlais)

Iced Wine - Mentioned in both Tevinter and Orlais.

Montsimmard White (Orlais)

Mosswine (Orzammar)

Mulsum (Tevinter)

Orlesian Red

Plum Wine

Red Wine

Serault Yellow Wine (Orlais)

Serault White (Orlais)

Silent Plains Piquette (Tevinter)

Southern Black Wine

Spiced Wine

Sweetened and Spiced Yellow Wine

Val Chevin Red Wine (Orlais)

Vint-9 Rowan’s Rose (Tevinter)

Watered Wine

White Seleny Wine (Antiva)

White Wine

Yellow Wine

Additional Spirits

Abyssal Peach

Antivan Sip-Sip

Aqua Magus

Aquae Lucidius - A potent liquor made of wyvern venom; a rare drink known for its hallucinogenic properties.

Bottle of Rotgut - Rotgut is slang for cheap whiskey.

Butterbile :84

Carnal 8:69 Blessed (Orlais)

Dwarven Ale - Not actually an ale, but a black liquid reputedly made from fungus with a reputation as being almost undrinkable for anyone not a dwarf.

Garblog’s Backcountry Reserve

Golden Scythe 9:40 Black

Hirol’s Lava Burst (Kal'Hirol)

Maraas-Lok (Qunari)

Moonshine

Potent Moonshine

Sun Blonde Vint-1 (Tevinter)

Sources:

(If you want to find the direct links or page numbers, check out the Wiki's Food and Ingredients page.)

Primary Sources:

Dragon Age: Origins (Base and DLCs) Dragon Age: Awakening Dragon Age 2 (Base and DLCs) Dragon Age: The Last Court Dragon Age: Inquisition (DLCs + Multiplayer)

Books:

Dragon Age Tabletop RPG Core Rulebook Dragon Age Tabletop RPG: Blood in Ferelden Dragon Age Tabletop RPG: Game Master’s Kit: Buried Past World of Thedas Vol. 1 World of Thedas Vol. 2 Dragon Age Official Cookbook: Tastes of Thedas Dragon Age: The Stolen Throne Dragon Age: The Calling Dragon Age: The Masked Empire Dragon Age: Last Flight Dragon Age: Tevinter Nights

Short Stories:

Short Story: Paying the Ferryman Short Story: Riddle in Truth Short Story: As We Fly

DA:O

Codex entry: The Casteless

Item: Ale

Item: Brandy

Item: Brandy Cheap

Item: Chasind Sack Mead

Item: Garbolg’s Backcountry Reserve

Item: Golden Scythe 4:90 Black

Item: Legacy White Shear

Item: Mosswine

Item: Rare Antivan Brandy

Item: Sun Blond Vint-1

Item: Wilhelm’s Special Brew

Item: Wine

Weapon: Cat Lady’s Hobble-Stick

DA:A

Item: Aqua Magus

Item: “Dragon Piss”

Item: Hirol’s Lava Burst

Item: Mackay’s Epic Single Malt

Item: Moonshine

Item: West Hill Brandy

DA II

Codex Entry: Orichalcum

Codex Entry: The Wine of Chateau Haine

Junk List: Bottle of Aged Antivan Brandy

Junk List: Bottle of Potent Moonshine

Junk List: Bottle of Rotgut

Junk List: Dwarven Ale

Junk List: Orlesian Honeywine

DA:I

Codex Entry: Bottles of Thedas

Codex Entry: Charred Notebook

Codex Entry: Grey Whiskey/Ritewine/Conscription Ale

Codex Entry: Hard in Hightown: Chapter 11

Codex Entry: Hard in Hightown: Chapter ???

Codex Entry: In the Mist: The Windline Marcher

Codex Entry: A Nutty Affair

Codex Entry: Three Little Empresses

Note: Betta’s Travel Journal

Note: The Rusted Horn’s Menu

Note: The Gilded Horn Drink List

War Table Mission: Gain Access to Ghilan’nain’s Grove

Last Court:

The Acerbic Dowager

The Anchoress (Card)

The Antidote

The Boastful Neighbor

The Elegant Abbess

Go Hunting - Take Extra Provisions

Good Neighbors

Grant a Petition

The Next Course

The Purveyor of Teas

The Wayward Bard

The Whispering Woods

Your Bard is Restored to You

Wanna support this blog? You can check out my ko-fi.

[castle-dominion]

flavours of ice cream

Cherry Tyson - black cherry, AND sour cherry, AND sweet cherry - 3xk (my brother just said "cherry tyson" at some point & I wrote this)

Rick's Café Americain - coffee & whisky?? rum raisin? - Rick Castle

Irish Delight - irish cream - Kevin Ryan

Choco Tacos - just... choco tacos bro, just like the mixed race actor - Javier Esposito

Mango Martha - pineapple, mango, melon, raspberry, coconut, papaya, strawberry, & banana sorbet, plus a splash of red wine - Martha Rodgers

Kitkat Beckett - ice cream with chunks of kitkats in it - Kate Beckett

Vulcan Cinnamon - cinnamon & carob - Vulcan Simmons

Limer Tiger - licorice, lime, & orange - LT

Red Velasquez - unfermented cocoa (ruby chocolate) - Velasquez

Coonan Cookies - small ice cream sandwiches between little cookies - Dick Coonan

Gourmet Gates - triflavoured with raspberry, blueberry, & blackberry - Victoria Gates

Banounty Hunter - Banana - Mike Royce

Soy Mintgumery - dairy free ice cream with mint flavour & chewy bits - Roy Montgomery

Alex-ice cream - strawberry sorbet marbled with strawberry flavoured ice cream marbled with strawberry syrup/purée/jam with chunks of strawberries mixed in - Alexis Castle

Lanie Parish

Jenny O'Malley

Ashley, Owen, Max

Pi pie - apple pie ice cream - pi

Sophia Turner, Serena Kaye, Kyra Blaine

Castle's Dad

Will Sorenson

Vinny The Scar

Finn Rourke, Bobby S, Siobhan O'Doule

Ethan Slaughter

Rocky Rhodes - brownie chunks, almond chunks, pecan chunks, marshmallow bits, mini-marshmallows - Natalie Rhodes

Monster - cookie dough, chocolate chip cookie chunks, oreo cookie chunks, little marshmallows - Joey Malone

Ike Thornton

Raglan

Lockwood

Tory Ellis

Detectives Sullivan, Karpowski, Elden

Tom Demming

Ann Hastings

William Bracken

Johnny Vong, Eric Vaughn, Derrel Meeks

I'm trying to just get reoccurring characters but there are so many memorable characters

[askwhatsforlunch]

Coconut Rum Prawn Pilaf

This Coconut Rum Prawn Pilaf is beautifully fragrant, and deliciously tasty! If you close your eyes with the first spoonful, you might think you’re sitting by the Caribbean Sea. If the illusion doesn’t happen though, you can still eat it whilst watching Death in Paradise!

Ingredients (serves 4 to 6):

2 tablespoons olive oil

1 teaspoon Graines à Roussir

1 small onion

1 thumb-sized piece fresh ginger

½ tablespoon Colombo spices

¼ teaspoon Red Chili Flakes

18 beautiful, fresh prawns

2 cups long grain rice

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

3/4 cup coconut flavoured rum (like Malibu)

2 1/4 cups water

Heat a large, deep, nonstick skillet over medium-high heat. Add olive oil. Add Graines à Roussir  and fry, a minute.

Peel and finely chop onion, and add to the skillet. Cook, 2 minutes.

Peel and finely chop ginger. Stir into the skillet, and fry, 1 minute more.

Stir in Colombo spices and Red Chili Flakes. Cook, a couple of minutes more. 

Peel the prawns, and stir into the oil and spices. Cook, a few minutes, until bright pink.

Then, stir in the rice, coating well into the oil and spices, until translucent. Season with coarse sea salt and black pepper.

Once the rice is well-coated and translucent, stir in half of the coconut rum; then, the water, and give a good stir. Bring to the boil, then reduce heat to low. Cover with a lid, and simmer, about 20 to 25 minutes, until all liquid has been absorbed.

Once cooked, stir in remaining coconut rum, and cook, a couple of minutes more.

Serve Coconut Rum Prawn Pilaf hot.

*GIF not mine

[reginamillls]

hi, miss ya 💘 top 5 cake flavours (to eat).

oooh to eat, okay okay

a dark chocolate sponge cake with fresh blackberries and a bavarian cream frosting

spiced cake with an amaretto poached pear compote and mascapone frosting

Pina colada cake with rum soaked coconut cake and a pineapple curd

blackberry macha cake

burbon apple chai cake with a cinnamon frosting

[atplblog]

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[greatheartprince]

Enjoy the Tropical Flavours on a Dinner Cruise in Goa

Are you planning to enjoy a delightful dinner cruise? Then I have a recommendation for you to experience a joyful dinner cruise. You can enjoy the best views and the tropical-flavoured dinner on the Mandovi River cruise. 

Just imagine how beautiful it feels to have a sweet ideal date plan to enjoy the feels of the cruise in Goa with dinner. It’ll be a lifetime memorable moment with your loved ones to cherish forever. You will love this amusing experience. 

What to Expect During Paradise Cruise in Goa:

There are many things for you to enjoy during Paradise Cruise in Goa. Here’s a list of things that you can expect during your cruise plan:

Scenic Views:

As you set sail on the Mandovi River or along the Goan coast, you’ll be treated to stunning views of the sunset, palm-lined shores, and sparkling waters. The evening sky often takes on hues of orange, pink, and purple, creating a magical backdrop.

Tropical Flavors:

The menu typically features a variety of Goan dishes, showcasing the region's rich culinary heritage. Expect dishes made with fresh seafood like prawns, crab, and fish, often prepared in coconut-based curries or grilled with aromatic spices.

You might also enjoy tropical fruits, salads, and desserts infused with flavors like mango, pineapple, and coconut.

Cocktails and Beverages:

Enjoy tropical cocktails made with local spirits like feni or rum, blended with fresh fruit juices, and garnished with herbs and spices. Non-alcoholic options, including mocktails and fresh juices, are also available.

Comfort and Ambiance:

The cruises are usually well-appointed, with comfortable seating, elegant decor, and a relaxed atmosphere. Some cruises offer open-air decks where you can enjoy the cool evening breeze and panoramic views.

Live Music and Entertainment:

Many dinner cruises in Goa feature live music, often with local bands playing traditional Goan music, jazz, or soft rock. Some cruises also include cultural performances like Goan folk dances or DJ sets to keep the atmosphere lively.

Popular Dinner Cruise Options:

Mandovi River Cruises: These are among the most popular, offering a blend of sightseeing and dining along the Mandovi River.

Luxury Yacht Cruises: For a more intimate and upscale experience, you can opt for a private yacht cruise, which often includes gourmet meals and personalized service.

Sunset and Dinner Cruises: These cruises are timed to catch the sunset, followed by a sumptuous dinner under the stars.

How to Book a Dinner Cruise in Goa?

It’s really simple to book a Dinner Cruise in Goa. You can get the necessary information regarding itineraries and package costs, you can make the online booking using UPI or Net banking. Once the booking is completed you will receive a confirmation mail. 

In our package, we provide a sunset cruise for INR 399 per person for 1-hour duration. We also have a private table dinner cruise at INR  1,299 per person for a 2-hour duration and dinner cruise private table transfers for INR 1,449 per person for a 2-hour duration. 

Conclusion:

If you are planning for a Goa vacation you must not miss out on the River Mandovi cruise. You will love this exotic experience. Book hassle-free cruise dinner tickets right today and have a great vacation.   

[kingjamesroystonpub]

Best Indian Cocktails Served in Pubs 

The changing cocktail culture in British pubs is a reflection of the increasing interest in creative blends and flavours from around the world. A vital component of this shift has been the rise of Indian cocktails, which inject the pub culture of Britain with the aromatic, varied, and flavourful tastes of India. With an emphasis on classic cocktails and their distinctive Indian interpretation. This article delves into the Best Indian Cocktails Served in Pubs that have left their imprint on British pubs.

Why Indian Cocktails Served in Pubs Are So Popular: -

Indian food is well-known for its vivid use of herbs, spices, and fresh ingredients. Bartenders are experimenting with Indian components to make distinctive and unforgettable cocktails, bringing this culinary legacy into the modern era. As a novel twist on classic Western cocktails, these beverages pay homage to the richness of Indian flavours.

British Pubs' Signature Indian Cocktails: -

Mango Mojito

Chai Martini

Spiced Gin and Tonic

Coriander and Cucumber Collins

Tamarind Margarita

Saffron Old Fashioned

Pomegranate Paloma

Rose and Cardamom Prosecco

Turmeric Mule

Coconut and Lime Punch

Rising Indian Cocktails in British Pubs: - 

A reflection of the increasing admiration for the varied and complex flavours of Indian food is the proliferation of Indian cocktails in British bars. These cocktails are a celebration of the cultural blending of India and Britain, and they also provide a one-of-a-kind drinking experience. The rising popularity of Cocktail Pubs in Royston can be attributed to the following:

Distinct Profiles of Flavour:

By adding spices, herbs, and other ingredients not commonly seen in Western cocktails, Indian cocktails give traditional drinks a modern twist. For the daring drinker and cocktail connoisseur, this means creating distinctive flavour profiles that are at once familiar and foreign.

Versatility:

You can't go wrong with an Indian-inspired cocktail for any event or venue. Indian cocktails are perfect for every occasion, whether you're looking for something to quench your thirst on a hot summer day or a cosy winter evening.

Blending Cultures:

Traditional cocktail recipes with an Indian twist reflect the vibrant cultural dialogue that has long existed between India and Britain. This fusion of flavours and customs showcases the ingenuity of the cooks and encourages tremendous respect for the two cultures.

Advantages of Health:

Incorporating a variety of Indian spices and herbs into these cocktails might help with digestion and inflammation. Fans of flavourful beverages who are also concerned about their health will find this an additional selling point.

Artistic Presentation:

In addition to being tasty, Indian cocktails are typically aesthetically pleasing due to the use of aromatic garnishes and brightly coloured ingredients. This meticulous attention to detail elevates the drinking experience, leaving a lasting impression.

Tapas Food in Royston

Traditional and Innovative: King James Royston Pub:-

One of the most talked-about spots in the picturesque town of Royston is the King James Royston pub, which serves imaginative drinks. Their beverages are a fusion of classic cocktail recipes with Indian flavours and ingredients. Notable products and services from this company include:

Let's examine these drinks closer, analysing their distinct Indian influences and when they're most enjoyed.

Strawberry Daiquiri ~ Indian Cocktails Served in Pubs

One of the most well-known traditional cocktails, the Strawberry Daiquiri, is made with rum, lime juice, and strawberries. At King James Royston, the cocktail is served with an Indian twist, where cardamom and rose water add an aromatic and exotic touch.

When to Drink- 

In the Summer:

Nothing beats a strawberry daiquiri for a refreshing cocktail on a balmy summer night. Its light, fruity taste is perfect for summertime get-togethers and cookouts.

Party Time:

This inviting and colourful cocktail is perfect for parties and commemorations of all kinds. Cardamom and rose water give it an extra wonderful, luxurious sensation.

Espresso Martini ~

Elevate your cocktail game with the Espresso Martini, a blend of silky vodka and rich coffee flavours. King James Royston's rendition has an Indian influence, as cinnamon and a trace of jaggery syrup give the dish a richer, more nuanced sweetness.

When to Drink -

After Dinner:

The evening isn't complete without this cocktail, which is ideal for sipping on after supper. The coffee and vodka blend gives it a nice kick without being overpowering.

Unique Occasions!

For those extra-special occasions, like holiday parties or romantic evenings, the Espresso Martini is the perfect cocktail. Thanks to its sumptuous flavour profile, it is a standout option.

Passion Fruit Martini ~

Indulge in a tropical treat with an Indian twist: the Passion Fruit Martini. This stimulating and revitalising drink is made with passion fruit's sourness, ginger's warmth, and a hint of mint.

When to Drink -

Midday meal:

This drink will give you a jolt of energy and flavour precisely when you need it, making it ideal for brunch. A revitalising and refreshing blend, passion fruit and ginger are a winning mix.

Social Events:

When you want to kick back with some pals, a Passion Fruit Martini is the perfect cocktail. Its tropical flavours are ideal for laid-back get-togethers and are sure to be a hit.

Margarita~

By incorporating tamarind and chilli into the traditional Margarita, King James Royston gives it an Indian twist. This daring combination expertly balances the spicy, sweet, and sour flavours.

When to Drink -

Mexican Night:

If you're having tacos for dinner, this Margarita will be the ideal drink to wash them down. The flavors of tamarind and chilli go well with spicy food.

Summer parties:

Indulge in this delicious beverage at your next summer barbecue or party with its robust flavours.

Mojito ~

Mixing the refreshing flavours of mint and lime with the smoothness of rum, the Mojito is the perfect beverage to help you unwind. The Mojito at King James Royston gets an Indian makeover with a dash of spicy syrup and some fresh coriander.

When to Drink -

Afternoon Drinks

Drinking a Mojito in the afternoon, particularly on warm days, is a great idea. Its pleasant flavours make it perfect for unwinding and relaxing.

Outside Gatherings:

Patio get-togethers and picnics are another perfect occasion for this cocktail. Guests will adore the special touch that the addition of spiced syrup and coriander gives.

Amaretto Sour ~

Many people love the Amaretto Sour, a cocktail with a sweet and sour flavour. A splash of saffron and Indian spices elevate this cocktail to a one-of-a-kind, opulent concoction at King James Royston.

When to Drink -

A Winter Evening:

On chilly winter evenings, sip an Amaretto Sour for a soothing and pleasant beverage. The spices and saffron give it depth and richness, making it perfect for chilly nights.

Festivities for the Season:

As a fun and decadent drink option, this cocktail is perfect for holiday parties.

Conclusion:

Crafted with an exquisite blend of Indian flavours and traditions, the drinks at the King James Royston pub are an actual work of art. The bartenders' inventiveness and originality are on full display in every cocktail, from the simple Espresso Martini with jaggery syrup and cinnamon to the complex Strawberry Daiquiri with a touch of cardamom and rose water.

Indian Cocktails Served in Pubs are perfect for every event, whether you're having brunch with a Passion Fruit Margarita, a taco night Margarita with tamarind and chilli, or a garden party Mojito with fresh coriander. Warm and inviting, the Amaretto Sour, with its opulent saffron garnish, is the ideal cocktail for cold winter evenings and festive holiday parties.

Indian cocktails are becoming increasingly popular in British bars, and with good reason: they're delicious, exotic, and an excellent way to celebrate the cultural blend of India and Britain. Indulge in one of their outstanding cocktails inspired by Indian flavours the next time you're at the King James Royston pub. We also serve some of the finest Tapas Food at the Pub. You'll taste the finest of both worlds with each sip.

[rickchung]

2024 Science of Cocktails x Science World x False Creek.

Eventgoers had thirty cocktail stations to choose from, with each serving a different handmade libation with a scientifically enhanced twist concocted by one of Vancouver's many gifted guest bartenders while mixing and mingling inside the city's domed science centre.

Aromatized gin & tonic: Sheringham Seaside gin, tonic water, and aromatic smoke bubble.

"Studies in Flavour": Ketel One vodka, jasmine green tea, pandan liqueur, and coconut tincture spritz from bartender Jeff Savage.

Cotton coco colada: Malibu rum, coconut cream, pineapple, and pineapple cotton candy.

Helium ramos: Fords gin, lemon, soda, sugar, and orange helium foam.