Slave Class – Gorean Drinks

Once again Rhiannon took the podium (so to speak) at The Village of Tosar to teach us all about Gorean Drinks.  The information was excellent and everyone got a chance to emote serving at least one drink.  Tiggy was class scribe and thanks to her we have a very thorough notecard of Gorean drinks and a transcript of the class.  Thank you Tiggy!

drinks-class1_001

For the sake of time Rhiannon choose to focus on 5 drinks: Sa Paga, Sul Paga, Ka-la-na, Mead and Black Wine.  However, since she did such a great job I am going to include all the drinks listed on Tiggy’s card.

—————- KA-LA-NA —————-

 

horkalan

 

Insert shameless plug: Caer Cadarn is known for it’s amazing and delicious Ka-la-na

KA-LA-NA (chilled)
stored: wine rack in the storage room
kept in: bottle with a waxed seal
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:
1. get bottle from storage room/rack,
2. peel away the wax seal over the neck of the bottle,
3. pop the cork with teeth
4. Either pour into goblet in the kitchen, or bring to Master’s feet and pour there.

——————————————————————-

KA-LA-NA (room temp)
stored: wine rack in the kitchen
kept in: bottle with a waxed seal
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:
1. get bottle from storage room/rack,
2. peel away the wax seal over the neck of the bottle,
3. pop the cork with teeth
4. Either pour into goblet in the kitchen, or bring to Master’s feet and pour there.

——————————————————————-

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
3. Sprinkle nutmeg and cinnamon in the bowl
4. pour heated kalana into the bowl
5. set bowl to tray and bring to feet

rhiannon: Ka la na is made from the ka la na fruit that grows on ka la na tree’s on Gor.  It is a wine.  Red in color.  And, is said to be an aphrodisiac to women.
Ka la na is used in FC ceremonies. It is the “go to” drink for Goreans on special occasions.
Ka la na from Ar is the most highly prized on Gor.  Although us HORs think differently.

TABI rises on slender legs, feet whisper across floorboards as the slave heads to the kitchen, scanning the shelving spies a large wooden goblet with intricate carvings, carefully removes the goblet from the shelf assuring no lingering dust mars it’s surface. Turns about to inspect the rack finding the bottle of kalana, removes the seal and pulls cork loose with ivorty teeth. Tips the bottle allowing the free flow of scarlet liquid, just as the fluid reaches the rim the flow is stopped and the bottle is returned to the counter. Carefully the slave maneuvers between tables to Master’s feet, folding with grace in typical pleasure slave fashion presents the goblet of Kalana to Master with arms raised and slutry voice speaking, “Your kalana, Master, may it sooth your belly and delight your senses.

rhiannon: i wanted to speak upon chilled drinks for an ihn please, especially in the south.
we did keep drinks cool though, by using cold storage which was dug beneath the ground to keep things cooler.  Or ..by using rivers and streams.  Sooo, know where you are serving, if in a house or tavern or inn or what not .. emote stepping down into the cold room to grab a bottle. That is typically how it is done.

———– SA PAGA & SUL PAGA ——————

 

SA PAGA (chilled)
(Brewed from Sa Tarna wheat, amber in color, similar to Whiskey)

stored: hanging in storage room
kept in: dark verr skin bota
vessel: footed bowl or goblet for Mistress

pour/serve
uncork bottle with teeth and pour at Master’s feet

——————————————————————-

SA PAGA (Room temp)
(Brewed from Sa Tarna wheat, amber in color, similar to Whiskey)

stored: dark glass bottle on shelf in servery
kept in: dark glass bottle
vessel: footed bowl, goblet for Mistress

pour/serve
uncork bottle with teeth and pour at Master’s feet

——————————————————————-

SUL PAGA (chilled)
(Brewed from suls ( potatos), clear in color, similar to Moonshine/Vodka)

stored: hanging in storage room
kept in: white verr skin bota
vessel: footed bowl or goblet for Mistress

pour/serve
uncork bottle with teeth and pour at Master’s feet

——————————————————————-

SUL PAGA (room temp)
( Brewed from suls ( potatos),clear in color, similar to Moonshine/Vodka)

stored: clear glass bottle on shelf in servery
kept in: clear glass bottle
vessel: footed bowl, goblet for Mistress

pour/serve
uncork bottle with teeth and pour at Master’s feet

rhiannon (rhiannon0327): tigs .. please emote this one for me .. a Master is at a table in a tavern and has a guest. Both want service. One wants Sa Paga otherwise known just as paga .. and the other wishes Sul Paga. Both, room temp.
rhiannon (rhiannon0327): Alright, Sa Paga is amber colored and is akin to whiskey on earth.  It is a favored drink of Gorean Warriors. grins.  It is made by fermenting Sa tarna grain.

rhiannon (rhiannon0327): Sul Paga Is like vodka hyped up on steroids. Like … 300 proof vodka.  It is said even the fumes from the drink could get one drunk.  Sul Paga, as you might guess, is made from Suls.  A potatoe type food on Gor.  it is clear in color.  Both paga’s are kept either in casks, kegs, barrels or botas.  Both are served in footed bowls.
A Master that has been drinking Sul Paga all night should NOT be able to stand. Yet, a Master that partakes of Paga all night .. would probably be able to stumble home. Or to an alcove at least.

– Ϯɪɢɢƴ – approaching the table, after greetings and begging to serve was performed, the slave was given the order to fetch a bowl of paga and one sul paga. Bowing her head humbly the dark skinned slave sauntered towards the kitchen to begin service. First washing away the dirt and grime of the fields away from hands and under long sharp looking nails. With hurry the slave reaches low for two footed bowls off the shelf. Using the edge of her pointed claws the Schendi slave ran them along the rim of each. Inspecting the vessels for jagged edges that might cause harm to precious lips. Not finding any, as expected. Holding the first under one of the kegs marked paga. Enchanting eyes watched as ember hued liquid began to fill the belly of the bowl. The scent of alcohol wafting to sensitive nostrils. The second bowl filled with a clear liquid distilled from suls. Highly alcoholic fumes made the slave slightly dizzy. Gathering senses, clutching a bowl in each hand, the HOR slave traveled back to the table where the Master’s sat, Ensuring she placed the correct paga in front of the correct Master, Lowering down upon the tiles to the rightful place of a slave. On her knees that parted wide across the tiles in a brazen fashion that was befitting a girl enslaved. “Your paga and sul paga Masters.. served room temperature with the added bonus of a heated paga slut… i hope and wish that each is found pleasing to your lips Masters.” Bowing her head in respect with hands now resting upon dark skinned thighs.

———— BLACKWINE ———–

BLACKWINE
(always warm, ask 1st or second slave serve, first is With cream and sugar, second is served black)
stored: large pot warming over fire in hearth in the kitchen
kept in: kettle w/ladle inside
vessel: mug
texture: looks like earth coffee. Dark color, rich flavor.

Items needed for serve:
* For 1st slave – You will need a serving tray, small serving kettle, mug, bowls of white and yellow sugars, 3 small spoons
* For 2nd slave – You will need a serving tray and mug

How to prepare blackwine from scratch:

1. Go to hearth and check that there is plenty of hot water in the kettle
2. Lay out a clean square of rep cloth on the counter
3. Take a handful of blackwine beans and lay them down in the rep cloth
4. Fold the rep cloth over and crush the beans with the back of a spoon/ladle..anything to hand (be creative with your roleplay)
5. Add the crushed beans to the boiling water in the kettle on the hearth.
6. Get a small serving kettle from a hook over the hearth,
7. ladle the blackwine into the kettle and set on tray,
8. Bring tray to feet of Master and pour into mug.

rhiannon: thais, i am going to ask you to please write out an emote serving blackwine to a Master, first slave.

rhiannon: blackwine is thought to be like earthen coffee.  true but not true.  it is more like expresso  a tiny sip of the stuff was said to amp one up greatly.  black wine only grows in the mountains on the slopes around the Gorean city of Thentis.  It is therefore … very very hard to come by and .. very very expensive.  Most Gorean homes would not serve black wine.  Nor, taverns or inns or tea houses .. if they were not in the city of Thentis itself.

rhiannon (rhiannon0327): Okay .. so we know what black wine is and where it comes from and how it is supposedly rare.  Black wine is served one of two ways.  Either first slave .. which means with cream and sugar.  Or second slave .. which means no cream or sugar, just black, like black coffee on earth.  i tend to mix the cream and sugar in the cup and then bring it to the free.  i don’t use the tray and the three small cups and so on .. although i will never serve it in a mug. i always serve it in a small cup.  There is said to be a ritual or ceremony to serving black wine and it is a wonderful thing to see girls do from time to time, but typically when serving in a busy tavern, you want to get it to the patron as soon as possible so .. just preparing it like you would a cup of coffee in your own kitchen.  Another thing to note is sugar.  There are two types of sugar on Gor .. yellow and white. Add one of each unless told to do otherwise.

Thaïs rises gracefully, looking at the master with a teasing glance as her silken hair brushes across his arm, then turns to make her way to the kitchen.

Thaïs rises on her toes, flexing to reach a certain cup she spies for the Jarl, having the picture of a black oared ship in a busy port painted on the sides. She wipes it carefully, polishing the picture so that the white sails seemed to gleem in the firelight.

Thaïs lays a small white rep cloth on the counter, measuring a tef of the precious black wine grounds in the palm of her hand, then places it on the cloth which she ties into a small ball by the corners. Dropping this into the cup, she tips a pot of steaming water into the cup, watching as the swirling water draws small dark fingers of the rich brown drink and its aroma into the air on wisps of steam.

Thaïs Taking the little bag of grounds from the cup, she places it on a tray, with three small spoons, small dishes of white and yellow sugar, and a little pitcher of bosk cream, and makes her way with the tray to the Master’s side.

Thaïs kneels at the Master’s boot, setting the tray on the table, and takes a spoonful of each sugar, each with its own spoon, dropping it delicately into the rich drink, before adding a dollop of the cream, stirring it with the third spoon, watching it marble into the color of the black wine.

Thaïs raises the cup over her head, bowing, and speaking softly, “Master, your black wine, I hope you find it refreshing and warming to your senses”

rhiannon: One thing i would like to say though is that, unless i was told specifically to make a fresh pot of black wine, i usually just pretend that there is a kettle of freshly brewed black wine steaming on the hearth. Skipping the steps of actually making it myself in the cup like you would tea.

————- MEAD —————-

MEAD (chilled)

stored: storage room
kept in: Keg or Cask
vessel: Horn or Tankard
texture: fermented honey, water, and spice ( similar to honey lager)

prep/poured:
fill vessel in storage room, serve at Feet

——————————————————————-

MEAD (warmed)

stored: In a large vat on hearth
kept in: cask or keg
vessel: Horn or Tankard
texture: dark, amber colored, fermented honey, water, and spice (similar to honey lager)

prep/pour:
get from large kettle that stays warm on the hearth. Use a ladle to fill the horn from the kettle.

rhiannon: The favored drink of Torvaldslanders everywhere.  Mead.  it gets asked for so much in the north you find bondmaidens just carry a large pitcher with them and just walk around filling up drinking horns  Fermented honey is how it is made. a thicker type drink that is really good warmed up.

bee Kneeling down beside the Master, softly queries in a melodious voice, “Master we have a new supply of golden mead, thick and sweet, would a tankard quench your thirst?” “Spiced and warm, or chilled?” Upon hearing the order for a room temperature serving of Mead, promptly responds, “Yes, Master, a tankard of room temperature Mead right away!”. Rises up and walks to the kitchen with a lilting stride. Reaches up to select a specially marked TBT tankard from the shelf and polishes it to a bright shine with a clean rep cloth. Fills the tankard from the Mead cask in the kitchen watching the rich amber liquid reflect the light. Carrying it carefully returns and kneels by him. Pressing soft lips against the side he will drink, presents it to him with outreached arms and lowered head, “Hope this will refresh you, Master”.

rhiannon: two things .. Tankard, Horn. Either is fine.  And pressing lips to side of vessel …
i wanted to point out that that is risky in my opinion but you can certainly do it if you wish to show that special amount of servitude that you may be wishing to convey.  It is not a requirement to do so, but more often than not i have been chastised badly for doing so.
Unless you know the Master and his preference well, i would shy away from doing that.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Thank you Rhiannon for an excellent class!  We look forward to more slave training by Rhiannon!

Now as promised, the rest of the drinks that were included on the notecard that was passed out:

GOREAN ALE (chilled)
stored: cold storage room
kept in: keg
vessel: tankard or horn
texture: deep gold, slightly bitter dry taste
misc: brewed from sa-tarna and wild grains

prep/pour:
fill from the spigot of the keg/barrel that is kept in cold storage

——————————————————————-

GOREAN ALE (room temperature)
stored: keg near the hearth
kept in: keg (warm by fire)
vessel: tankard or horn
texture: deep gold, slightly bitter dry taste

prep/pour:
fill from the spigot of the keg/barrel that is kept in the kitchen


BAZI TEA(ceremonial serve NOT meant to be sexual in nature) (not btb but in case asked)

stored: leaves are kept in a small wooden box on the counter
vessel: 3 tiny cups (past, present, and future)

prep:

1. Go to hearth and check that there is plenty of hot water in the kettle
2. Get the Tea set from the top shelf ( 1 teapot, 2 small sugar bowls, 3 small cups, 3 small silver spoons)
3. Pour some hot water from the kettle into the teapot and swirl it about to warm the teapot, dump water into waste bucket
4. Fill the teapot 2/3 full with hot water and bring back to counter
5. Get the wooden box of tealeaves and add 3 pinches of leaves to the hot water in the teapot, put cover on teapot and let it steep
6. Wipe and check remaining pieces of tea set for flaws, testing the rim of each small cup
7. Fill the two small sugar bowls with sugars white and yellow
8. Get a clean rep cloth from the basket under the counter and set it to the tray, placing the 3 small spoons upon it
9. Add the 2 bowls of sugar and 3 small cups to the tray
10. Pick up the teapot and swirl it around again to ensure a consistent potency then set to tray
11. Carefully carry the tray to Feet and set it to your side

Pour:

1. Take the 1st small cup and add one small spoonful of yellow sugar ( this cup represents the past, the bitterness of Youth, mistakes made)
2. Pour some of the tea from the pot into the cup (do not stir or prove) hold the cup to your heart and say a small prayer for the Free’s past, then offer it Up
3. After they drink the small cup you take it again in your hands and set it upside down on the tray
4. Take the 2nd small cup and add one small spoonful of the white sugar ( this cup represents the present, the sweetness and happiness of middle age)
5. Pour some of the tea into the cup (do not stir or prove) hold the cup to your heart and say a small prayer for the Free’s present, then offer it Up
6. After they drink the small cup you take it again in your hands and set it upside down on the tray
7. Take the 3rd cup and add one scoop of each sugar (this cup represents the future and the contentment and wisdom of old age)
8. Pour some of the tea into the cup (do not stir or prove) hold the cup to your heart and say a small prayer for the Free’s future, then offer it Up
9. After they drink the small cup you take it again in your hands and set it upside down on the tray
10, After all 3 cups have been finished you may offer to read the tealeaves in the bottom of each cup if you wish, or you may simply end the serve as usual.


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


BOSK/VERR MILK

stored: cold storage room
kept in: pitcher
vessel: goblet


TA-WINE (Chilled)

stored: wine rack in storage room
kept in: corked bottle
vessel: goblet
misc: deep purple in color

pour/serve
uncork bottle with teeth and pour at Master’s feet

——————————————————————-

TA-WINE (room temp)
stored: wine rack in servery
kept in: corked bottle
vessel: goblet
misc: deep purple in color

pour/serve
uncork bottle with teeth and pour at Master’s feet

——————————————————————-

WATER (ask with or without ice)
stored: storage room
kept in: pitcher
vessel: goblet

prep/pour:
if with ice, get ice from bowl of chipped ice on stool just inside chilla door, pour water in storage room, serve at Master’s feet

——————————————————————-

JUICES
* ramberry juice
* larma juice
* ta-grape juice
* tospit juice
* mixed fruit juice (mix of all)

stored: cold room
kept in: pitchers
vessel: goblets

prep/pour:
in cold storage, pour from the pitcher, bring to Master’s feet

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