|
| |
| blackwine: |
Earth coffee (smuggled from earth from one of the early Voyages of
Acquisition), expensive drink also grown in Thentis Mountains. it
is best served in the style of the desert; small cups, very hot, thick
and sweet. plain blackwine can be had even in lower class
establishments. |
|
- things you need for the serve: tray, small blackwine cup, small
saucers of red and yellow sugars, and powdered bosk milk
- how to serve it: get all utensils and supplies from bar, then
fill from the firepit the cup with the hot blackwine, kneel before
the person and ask if they wish sugars and powdered bosk milk.
if they say *second* that means its black, if they say *yes* add the
sugars and powdered bosk milk. some taverns have refrigeration
or bosk for milking and use cream.
|
| ka-la-na: |
a potent sweet dry white or red wine, made from the grapes of the
ka-la-na plant; the white wine is usually served chilled, the red at
room temperature. the drink often symbolizes romantic love |
|
- things you need for the serve: goblet and a bottle of ka-la-na
(sometimes served in botas ~ skins)
- how to serve it: fill the goblet at the Masters feet, then
offer it up
|
mulled
ka-la-na: |
heated ka-la-na, with mulling spices. usually garnished with a
piece of ka-la-na fruit or tospit, served in a goblet. |
|
- things you need: goblet
- how to serve: kept warm in a pot at the firepit, ladle it into
the goblet, add a garnish and take to the one you are serving
|
| kal-da: |
made of cheap ka-la-na wine mixed with juices of the tospit fruits,
such as tospit and larma, and spices (hot stinging spices not like the
sweet ones of mulled ka-la-na), served hot from copper kettles.
served like beer, it is cheap and will get you drunk eventually, and is
actually pretty good, until you get to the bottom of the kettle. ugh!! |
|
- 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
|
| ta-wine: |
a dry wine made from grapes, served at room temperature, in a
goblet. |
|
- things you need: goblet and a bottle of ta-wine
- how to serve: pour at the Masters feet
|
| paga: |
a heady, distilled grain alcohol, it is similar to whiskey.
some is brewed from the sa-tarna grain. some is brewed from the sul. sul
paga is a strong, clear, lumpy drink. It is symbolic of physical love. |
|
- things you need: footed bowl, and a bota of paga
- how to serve: served at the Masters feet
|
| sul-paga: |
alcoholic beverage made from suls (similar to potatoes); akin to vodka, served
in a footed bowl. |
|
- things you need: footed bowl, and a bota of sul paga
- how to serve: again poured as you kneel before the Master
|
| 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 goblet. |
|
- things you need: goblet and a bottle of gorean ale
- how to serve: kneeling at the Masters feet
|
| bazi tea: |
an herbal beverage served hot & heavily sugared; traditionally
drunk 3 tiny cups at a time, in rapid succession. the tea is very much
like the orange pekoe of Urth. it is served in higher class
establishments. |
|
- things you need: from the bar, a tray, 3 small bazi tea cups,
and small saucers of red and yellow sugar, teapot
- how to serve: steep the tea, then pour out a small amount
testing it before going to the Master, kneeling and adding the
sugars to each cup, and offer each cup up one at a time
|
| chocolate: |
made from beans brought back on one of the early Voyages of
Acquisition, this is the same as the chocolate of Urth. it is served in
higher class establishments |
|
- things you need: footed bowl
- how to serve: kneeling at the Masters feet
|
Remember the most important thing when serving is that
you are pleasing to the one you are serving. If they request something you
haven't been taught, or something you feel is weird. Do it, add it, make
it pleasing to them. Even if they want paga mixed with blackwine, you are
to be pleasing to that person, without question. For that is the goal of a
kajira, to be pleasing.
|