Welcome to the updated Alt-Gor Pages
i decided it was about time that i updated the Alt-Gor pages since it has looked the same for a while with the same content. i have plans of adding some new content while updating some of the old content. If Y/you happen to have some spare time on Y/your hands and have something to suggest or add drop me a line.
The List of Drinks
Gorean Drinks and the basics on how they are served
Ale
Bazi Tea
Blackwyne
Breeding Wine
Chocolate
Citrus Juice
Fermented Milk Curds
Ka-la-na
Kalda
Liqueurs
Mead
Merlot
Milk
Mulled Kalana
Paga
Palm Wine
Rence Beer
Sa-Paga
Sul-Paga
Slave Wine
Turian Liqueur
Turian Wine
Ta Wine
Water
White Wine
Ale
Grain or fruit based drink
Served from heated serving vessel or tankard
Some prefer their ale chilled. For this one there will be in a cask in the cooler to fill the tankard or horn from
Very much closer to a Honey Lager than to ale or beer..deep gold in color. It is brewed from sa-tarna grains (like a wheat) and wild grains.. it has a slightly bitter dry taste.
Bazi tea
Hybrid of tea leaves
Tea is carefully measured from a tiny tin box
Served in a small, heavy, curved glass
With hot water poured from a tiny copper kettle
Bazi Tea: A beverage of leaves steeped in hot water. The tea from Bazi is very much like the orange pekoe of Earth. It is served exclusively in higher class establishments. The service of Bazi tea is a ceremonial ritual, and rarely changed.
First, you go to the fireplace to check and see that the water is boiling. If there is not enough water, refill the kettle.
Second, go to the sideboard and get the traditional teapot with three cups. The cups are small and delicate. The pot holds about 6 cups and is also delicate porcelain.
Third, take the pot to the kettle and fill it. Allow the water to warm the pot and then dump it back into the pot. Refill with boiling water.
Fourth, take the pot to the sideboard (counter) and put in two or three pinches of leaves from the black lacquer chest (the chest contains native Gorean tea from Bazi).
Fifth, place a good portion of white sugar in one cup, yellow sugar in a second cup, and mixed white and yellow in the third cup.
Sixth, take the tea and the cups to the client. Pour a cup of the tea so that the client can see the contents, sniff and look at the color to be certain it is fully brewed.
Lastly, pour the second and third cups and serve each of them to the client, who will drink them in rapid succession.
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. There is a prayer said with each cup " First is for the Past, Second for the Present, Third is for the Future".
- retrieve a fine clay teapot, 3 cups, a tray and the jar of bazi leaves.
- move to the hearth and fill the teapot with boiling water.
- fetch small bowls of yellow and white sweetrocks.
- bring the tray to the Master.... nadu and set the tray before you.
- three pinches of bazi tea leaves are placed in each tea cup.
- add 6 yellow sweet rocks to the first cup (to signify the bitter first fruits of life)
- add 4 white sweet rocks to the second cup (to signify contentment)
- add 6 yellow and 4 white sweetrocks to the third cup (to signify the enlightenment that comes with experience and old age)
- add hot water from the pot. swirl the water to blend and froth the tea into a herbal bouquetlet, then set aside the tea making supplies. Heart and kiss holding up the first cup in offer to the Master, versing a silent prayer of 'the Paster: bitter sweet youth.... of all whom have passed through gor.'
- add hot water from the pot. let the water dissolve the sugars. Heart and kiss.Offer the second cup to Master. versing a silent prayer for 'the present: adulthood the joy and life that we live.... and for all whom live it with us this day on Gor.'
- pour the last cup, Heart and kiss, and offer the third cup to Master, silently whispering a prayer to 'the future: and all the wisdom.... that ye shall hold...as you age with your family....of Gor.'
Blackwyne (coffee/espresso)
First slave serve is with bowl of white sugar, bowl of
yellow sugar, and bosk cream with tiny silver spoon for
each on tray
sometimes served with empty cup and tiny pot of
blackwine
to be poured before the Master.
Second slave is served black
Taverns keep kettle simmering in hearth
How to Serve: Make sure you ask how they want it before
you go to the servery (1st or 2nd Slave). Get the
blackwine from the kettle at the fire, then take to the
Master's feet. For 1st slave, you place the sugar and
milk in the blackwine at his feet, so he can see exactly what
your putting in.
Breeding Wine
A sweet beverage which counteracts the effects of
slave wine, making a slave fertile, also known as second
wine. It is made from the extract of the testlike
plant
How to serve: Taken from the servery only upon Masters
orders, pour in cup
Chocolate (hot coaco)
Mixed with sugars and cream served warm
Items needed: when served chilled : a goblet is used, If
hot: use a mug instead.
Citrus Juice
Made from the tospit and other fruits.
Item needed : Goblet
How to Serve: poured chilled from the servery, goblet
taken to the Master.
Fermented Milk Curd
Alcoholic drink foul smelling
Ka-la-na (red wine)
It is a sweet and fragrant,rich and red. Comes from
Ar. And is distilled from the fruit of the Ka-la-na
tree.The qualities of ka-la-na varies from that of a
common table wine to premium brands such as the very
expensive 'Slave Gardens of Anesidemus' and 'Boleto's
Nectar', a medium-grade wine.Ka-la-na wine is reported to
have an aphrodisiac effect on females
Room temp or chilled
Served in goblet
The best ka-la-na is said to come from the city of Ar
Kal-da
Served in a bowl
Mixture of ka-la-na with the juice of various citrus
fruits
Sometime kal-da is left simmering on the hearth
Larma Juice
Succulent fruit, rather like an apple.
Items needed: goblet
How to Serve: Pour from the pitcher making sure its
chilled. and take to the Master.
liqueurs
After dinner drink or served between courses
Fermented from fruit, sugars, and various creams
Mead
Fermiented Honey and water
Served from heated serving vessel or tankard
Some prefer their mead chilled this will be in a cask in
the cooler to fill the tankard or horn from.
Merlot
Wine made from merlot grapes. Fruity, less alcoholic than ka-la-na
Milk
can be bosk milk, kaiila or verr
How to Serve: Pour from a pitcher taken from the
chillbox
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 or clay bowl.
How to Serve:
- retrieve kettle and a clay bowl
- fetch topsit/kalana fruit from the cooler.
- take kettle to hearth , ladle ka-la-na and pull the tin of mulling spices from under a nearby counter to add a pinch or two, heat it over the hearth.
- go back to serve in the clay bowl, then garnish with slices of ka-la-na or tospit fruit using a stiffened sinew. Prepared/poured in servery.
Paga
Served at room temperature (stored in botas made of
verrskins that is sealed with wax hung on pegs on the
wall of the servery
Warm paga kept simmering in hearth
Served in three footed bowl also served in cups and
goblets.
Or a kantharos (a bowl with a single stem with large
handles on either side.
Palm Wine
Drink mentioned briefly, no description available.
tems needed : Goblet
How to Serve: select bottle and pour at Masters feet.
Rence Beer
Rence beer is served in a guord or flagon that it is
poured into
Steeped and fermented from the pith and crushed seeds of
the rence plant, it is a drink of the rence growers of
the Delta of the Vosk
Sa-Paga
Fermented alcohol, thick and a bit chunky due to a
differing fermentation process. made from sa-tarna. The
grain is similar to beer.
Items needed: footed bowl
How to serve: Get the Footed bowl from the servery, the
bota, or bottle of Sa-Paga from the urth, take both to
the Master, pour in the bowl at his feet. In some places
it is stored in a Cask and drawn with a spigot. If
requested hot, heat in a copper kettle than ladel to the
bowl.
Sul-paga (stronger than regular paga)
Simular to everclear
Served in footed bowl
Found simmering in a kettle over the fire
Slave Wine
Brewed from bitter herbs and acts as a contraceptive
for slaves, given once per month although a girl would
not serve this wine would be given this by her Master,
later books show a type only needed to be drunk once and
then needing " second wine" to counteract the
effects.
Items needed: slave cup
How to serve: Served to slave by their Masters
Turian Liqueur
A thick, sweet liqueur from Turia, served in tiny glasses. These liqueurs are considered the best on Gor.
Items needed: tiny glasses ( no silver)
How to serve: bottle and glasses taken on a tray to the Master, poured and served at his feet.
Turian wine
Served on large platter with bottle in middle and several indention in tray for assorted powdered condiments and sugars tiny spoons of various sizes for measuring the sugars into the drinking vessel and are threaded on a metal ring which is attached to the platter by a small chain
Ta wine
Clear red wine made from the grapes of Cos
Served either room temp or cool in goblet
Water
Spring water from the mountains or from the liana vine
or carpet plants from the rainforest area inland of
Schendi.
Items needed: Goblet
How to Serve : Get the goblet from the servery, pour the
chilled water from the pitcher in the goblet. than take
to the Masters feet.
White Wine
A wine light in color and taste , it is not described
in detail just as white wine.
Items needed: Goblet
How to serve: bottle and goblet taken to the Master,
poured and served at his feet.
Planned Update
i would like to create a gallery of images of the members of O/our home on Alt. If Y/you would like Y/your image and a few lines about Y/yourself to appear on this site (maybe Y/you are looking for Y/your O/one or Y/you have already found Y/your O/one and would like to show 'em off to the O/other) just slip me an e-mail and i will add it. Risque or nilla, it's all the same to me.