A Star Shall Fall Faery Drink Contest
Thank you again to everyone who submitted a drink recipe for A Star Shall Fall Faery Drink Contest! We received several creative, inspired recipes for consideration, and our judges had been hard at work sampling them all to determine which drink rose above the rest. In the end, though, only one drink could be chosen.
We're excited to announce that the winning creation is the Winged Serpent Philter, submitted by Sandy Phoenix! Her drink was featured at the launch party for Marie Brendan's A Star Shall Fall on Saturday night at Sirens! In addition, Sandy will receive a printed, signed copy of Marie’s Deeds of Men, an Onyx Court novella.
The recipe for the Winged Serpent Philter can be found below, along with two other outstanding entries we would like to recognize with an honorable mention.
First Prize
Winged Serpent Philter by Sandy Phoenix
You will need:
Blueberry juice
Fresh blueberries
Lime
Lime Infused Sparkling Water
Honey
Granulated Sugar
To prepare the philter:
In a small bowl, mix two parts water and one part honey. Coat the blueberries (three or four per drink to be served) in the honey water mixture and immediately roll in granulated sugar. Allow to dry. Dip the rim of a martini glass in the honey water mixture and then into granulated sugar to coat the rim. Mix three parts blueberry juice to one part sparking water with a dash of lime juice (all liquids should be chilled). For a sweeter flavor, omit lime juice. Pour into the martini glass. Put three or four sugar coated blueberries on a garnish pick and hang on the rim of the glass. Add a curl of lime peel. Serve promptly.
Honorable Mentions
Fire and Flowers by Cora Anderson
To make a pitcher (serves roughly six):
1 cup boiling water
2-inch piece fresh ginger, thinly sliced
3 tsp rosewater (strongly-brewed tea made from rose petals may be substituted)
1 tbsp crushed lavender blossoms or 1 tsp lavender essence
2 quarts ginger ale (preferably not too sweet, but otherwise any kind will serve)
lemon juice (optional)
Combine the boiling water with the ginger, rosewater and lavender blossoms. Let steep at least 15 minutes, or until it smells thoroughly fragrant and floral. Strain, then mix the liquid with ginger ale. Taste; if it's too sweet for your preference, add a little lemon juice. Serve iced.
If you're serving in a punchbowl and want to be fancy about it, you can float rose petals and/or lavender blossom heads on the surface of the drink.
In wintertime, the drink can be made with hot lemon or ginger tea in
place of the ginger ale, and sweetened with honey.
Spiced Star Ambrosia by Erynn Kerwin
Ingredients:
32 oz infusion of hibiscus flower, elderberries, star anise, and mulling spices (instructions below)
750 ml sparkling apple cider
2 liters ginger ale
a touch of honey (optional)
vanilla bean (optional)
Directions:
Combine 2 oz whole elderberries, 4 oz mulling spices, and about 10 whole anise stars in a cheesecloth tea bag. Simmer on low heat with 32 oz of Knudson Hibiscus Cooler for about 40 minutes. If you want to add a little honey or the vanilla bean, do it now. Allow to cool in the fridge.
Pour the infusion slowly into the sparkling apple cider and ginger ale. Garnish with floating slices of oranges (and/or star fruit) with an anise star pressed in the center. Makes 2 gallons.
Thank you again to everyone who entered the contest!
We're excited to announce that the winning creation is the Winged Serpent Philter, submitted by Sandy Phoenix! Her drink was featured at the launch party for Marie Brendan's A Star Shall Fall on Saturday night at Sirens! In addition, Sandy will receive a printed, signed copy of Marie’s Deeds of Men, an Onyx Court novella.
The recipe for the Winged Serpent Philter can be found below, along with two other outstanding entries we would like to recognize with an honorable mention.
First Prize
Winged Serpent Philter by Sandy Phoenix
You will need:
Blueberry juice
Fresh blueberries
Lime
Lime Infused Sparkling Water
Honey
Granulated Sugar
To prepare the philter:
In a small bowl, mix two parts water and one part honey. Coat the blueberries (three or four per drink to be served) in the honey water mixture and immediately roll in granulated sugar. Allow to dry. Dip the rim of a martini glass in the honey water mixture and then into granulated sugar to coat the rim. Mix three parts blueberry juice to one part sparking water with a dash of lime juice (all liquids should be chilled). For a sweeter flavor, omit lime juice. Pour into the martini glass. Put three or four sugar coated blueberries on a garnish pick and hang on the rim of the glass. Add a curl of lime peel. Serve promptly.
Honorable Mentions
Fire and Flowers by Cora Anderson
To make a pitcher (serves roughly six):
1 cup boiling water
2-inch piece fresh ginger, thinly sliced
3 tsp rosewater (strongly-brewed tea made from rose petals may be substituted)
1 tbsp crushed lavender blossoms or 1 tsp lavender essence
2 quarts ginger ale (preferably not too sweet, but otherwise any kind will serve)
lemon juice (optional)
Combine the boiling water with the ginger, rosewater and lavender blossoms. Let steep at least 15 minutes, or until it smells thoroughly fragrant and floral. Strain, then mix the liquid with ginger ale. Taste; if it's too sweet for your preference, add a little lemon juice. Serve iced.
If you're serving in a punchbowl and want to be fancy about it, you can float rose petals and/or lavender blossom heads on the surface of the drink.
In wintertime, the drink can be made with hot lemon or ginger tea in
place of the ginger ale, and sweetened with honey.
Spiced Star Ambrosia by Erynn Kerwin
Ingredients:
32 oz infusion of hibiscus flower, elderberries, star anise, and mulling spices (instructions below)
750 ml sparkling apple cider
2 liters ginger ale
a touch of honey (optional)
vanilla bean (optional)
Directions:
Combine 2 oz whole elderberries, 4 oz mulling spices, and about 10 whole anise stars in a cheesecloth tea bag. Simmer on low heat with 32 oz of Knudson Hibiscus Cooler for about 40 minutes. If you want to add a little honey or the vanilla bean, do it now. Allow to cool in the fridge.
Pour the infusion slowly into the sparkling apple cider and ginger ale. Garnish with floating slices of oranges (and/or star fruit) with an anise star pressed in the center. Makes 2 gallons.
Thank you again to everyone who entered the contest!