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DRINK | INGREDIENTS | TYPE | SPECIES | TEMP | GLASS | DIRECTIONS |
Actuarian Fizz | 1/2 cup Lemon Juice 3 3/4 tbsp Grenadine Syrup 1 tsp Sugar 1 oz. Gin 1/4 cup Club Soda | Mixed | OTHER | Cold | Highball | In a tall glass with ice, mix the lemon juice, syrup, sugar and gin. Stir until the sugar is dissolved. Add club soda and serve. Tips: Try crushed ice instead of cubes. |
Aldebaran Whiskey | 1 cup of green Gatorade Frost 1 cup Ginger Ale or Club Soda 1 oz Jack Daniels whiskey | Mixed | OTHER | Cold | Old Fashioned | |
Antarian Glow Water | 10-15 drops Ginseng Extract 1 ½ inch piece ginger finely chopped 8oz boiling water Ice Sparkling water or lemonade | Non-Alcoholic | OTHER | Cold | Collins | Chop the ginger and add it to the water with the ginseng extract. Let it steep for about 3 or 4 minutes. Pour the mixture over ice and allow to sit for 30 minutes. Cut the mixture half and half with the sparkling water or lemonade. Warning this is not a soporific so do not drink before going to bed. |
Antimatter | 1 1/2 oz. Sambuca 1/2 oz. Blue Curaco | Mixed | OTHER | Cold | Shot | Serve in a shot glass. Light and drink through a straw |
Bajoran Tea | 236 ml Water 14.75 ml Lemon Juice 14.75 ml Orange Juice 1.18 g Cloves 4.75 g Tea blend Sugar (as desired) | Non-Alcoholic | OTHER | Hot | Coffee Cup | Prepare the tea, (you might have to filter the herbs). Add the fruit juices, and sugar as desired. Add cloves and drink. |
Black Hole | 3/4 oz Kahlua 1 1/2 oz. Vodka Dash Lemon Juice Twist of Lemon Peel | Mixed | FERENGI | Cold | Highball | Combine coffee liqueur, vodka, and lemon juice in a square shaped tumbler. Add a twist of lemon peel, stir, and serve. |
Black Hole | 2 oz black sambuca 4-8 oz ginger ale or 7 up or Sprite | Mixed | FERENGI | Cold | Highball | Serve chilled. |
Black Hole | 1 1/2 oz Black Sambuca Fill With Club Soda | Mixed | FERENGI | Cold | Highball | Fill glass 2/3 with ice, add Sambuca and fill with soda. |
Black Hole | Espresso Drip Soy Milk Chocolate Syrup (as desired) | Non-Alcoholic | FERENGI | Cold | Collins | Serve chilled. |
Breshtanti Ale | 3 gallons yeast: lalvin EC or any ale yeast 1.5 cups rose buds and petals [steep separately, add liquid at end] 1/4 cup lavender flowers [steep separately, add liquid at end] 2 tsp Galena hops [bittering - boil 35 mins] 1 oz Fuggle Hops [finishing - half boil for 15 mins, half for 2 mins] 32-36 oz amber DME [dissolve in cold water] 18 oz corn sugar + 12 oz cane sugar nutrients [add in last 10-15 mins] | Brewed | OTHER | Cold | Beer Mug | None |
Chech'tluth | 1 Shot Bourbon, 3 Shots Gin 4 Shots Soda 1 Shot Soda Peppermint Schnapps 1 Shot Johnny Walker Red Label 1 Pinch Cinnamon Powder | Mixed | KLINGON | Cold | Highball | Combine all of Ingredients in order. |
Ch’barton Tea | 944 ml Water 14.75 ml Lemon juice 22.14 ml honey 0.59 g Nutmeg (ground) 0.59 g All-spice (ground) 4 cinnamon sticks | Non-Alcoholic | OTHER | Hot | Coffee Cup | Place all the ingredients in a saucepan and heat over low heat, stirring occasionally, until almost simmering. Pour into cups and a cinnamon stick to each. |
Dresci | Any clear 80 proof or higher alcohol will do (Vodka, clear Tequila, etc) | Mixed | OTHER | Cold | Old Fashioned | Serve chilled, or on the rocks. |
Earl Gray | 1 t-bag earl gray 8oz boiling water Lemon (as desired) Sugar (as desired) | Non-Alcoholic | OTHER | Hot | Coffee Cup | First scald the cup, before adding the tea and hot water. Stew the t-bag for about a minute then remove. Add lemon and sugar as desired. |
Finagle's Folly | 1oz Scotch 1oz Vodka 1oz Bourbon 1oz Gin 1 tsp. Bartender's Syrup dash Orange Bitters dash Angostura Bitters | Mixed | OTHER | Cold | Highball | Shake with cracked ice, pour into tall glass. |
Finnigan | Coffee 1 1/2 oz Irish Whisky 1 Tablespoon Crème de Cassis | Mixed | OTHER | Hot | Coffee Cup | Rim Cup with Sugar, add ingredients, fill to within 1/2 Inch of Brim with Hot Black Coffee, top with Cold Whipped Cream. |
General Chang's Revenge | Warning do not serve near an open flame. 1 fifth ABSOLUTE Vodka 1 fifth light Rum preferably 151 proof or higher 1 fifth Everclear 1 fifth Southern Comfort ? Part Gin (as desired) ? Part Tequila (as desired) | Mixed | KLINGON | Cold | Collins | Warning do not serve near an open flame. Mix together, add Kool-Aid (Pre-sweetened) powder mix, normally this is done with a Pina Colda flavour, but you can substitute your own flavour. Mix together, add sugar to taste, at this point it seems senseless to add sugar, but add it till it's kind of sweet. Bottle and let sit for a minimum of 3 months, the longer the better. |
Here's Mudd In Your Eye! | 1 1/2 oz Kahlua 1 oz Lemon Juice 1 Teaspoon Bartender's Syrup 1 Dash Orange Bitters | Mixed | OTHER | Cold | Sour | Shake with Ice and strain into Sour Glass |
Hot Chocolate | 1 cup half-and-half or cream 2-3 oz. milk chocolate 1 tsp. butter 1/4 tsp vanilla mini-marshmallows (optional) | Non-Alcoholic | OTHER | Hot | Coffee Cup | Mix chocolate, butter, vanilla over low heat until smooth. SLOWLY add cream. Pour over marshmallows. (This makes a very rich drink, so if you want, use 1/2 cup milk and 1/2 cup cream or half-and-half.) |
I'm A Doctor, Not A Pepper!!! | 1/2 oz Bourbon 4 oz Dr. Pepper | Mixed | OTHER | Cold | Collins | Serve in large Glass filled with Ice Cubes. |
It's Red, Jim! | 1 1/2 oz Bourbon 4 1/2 oz Tomato Juice 3/4 oz Lemon Juice 1 Dash Worcestershire Sauce Salt & Pepper to Taste | Mixed | OTHER | Cold | Highball | Shake with Crushed Ice, strain into tall Glass, and serve with Mint sprig if available. |
It's....Green | 3/4 oz Green Crème de Menthe 3/4 oz Scotch Whisky 3/4 oz Light Cream | Mixed | OTHER | Cold | Cocktail | Shake with Cracked Ice, and strain into Cocktail Glass. |
Jestral Tea | 1/8 cup Hibiscus flowers 1/8 tsp Cinnamon powder 1/4 cup Chrysanthemum flowers 1/8 cup Jasmine flowers 1/8 cup Sage Vodka or white rum or gin | Non-Alcoholic | OTHER | Hot | Coffee Cup | Soak Hibiscus flowers and cinnamon powder in vodka or white rum or gin for 5-10 days. Boil chrysanthemum flowers, jasmine flowers and sage in just enough water. Strain off the botanicals, mix the 2 together. Add sugar or honey to taste |
K-7 | 1 1/2 oz Kahlua 7-UP | Mixed | OTHER | Cold | Collins | Pour over Ice in tall Glass, fill with 7-UP. |
Kanar | 8 shots "Loch Dhu" single malt scotch whiskey 12oz Black Chocolate Stout [let the bubbles escape] 2 shots Tiramisu and Irish Mist 3 shots Kahlua 2 tsps cardamom [soak in 2 shots gin or vodka 5-7 days, filter.] | Mixed | CARDASSIAN | Cold | Highball | Combine ingredients. Only a Cardassian would mix a single malt scotch… |
Kanar | 1 1/2 cups ‘MacCallan’ or 'Bowmore Darkest' or 'Talisker' scotch 1/2 cups brown Chocolate liquor. 1/2 cup Coffee Liquor. 12 oz McEwans scotch ale or Guinness 2 tsp cardamom [soak in scotch - as above] | Mixed | CARDASSIAN | Cold | Highball | Combine ingredients. |
Kanar | 1 oz. Black Sun Vodka (to get the black colour) 1 oz. Gin 1 oz. Tequila 1 oz. Grand Marnier 1 oz. Bacardi Rum 5 oz. Coke Lemon Juice Black food colouring (optional) Pectin, Starch, or Thick-It* | Mixed | CARDASSIAN | Cold | Highball | Mix ingredients together, carefully experimenting with the pectin, starch or Thick-It to get the right consistency. *Thick-It is a product for Dysphagia, and other swallowing disorders, found at pharmacies; it is supposed to be colourless, odourless, and tasteless. |
Kanar | Sam Adam's Triple Bock | Beer | CARDASSIAN | Cold | Beer Mug | Sam Adam's Triple Bock has the viscosity and flavour appropriate to Kanar. Use it straight, or add cardamom |
Kanar | 1/8-1/4 cup cardamom pods charred black (use blowtorch in metal container) Soak this in whisky for 1-2 weeks (use glass jar with lid). 12 oz Guinness - let it bubble flat (shake a little and let gas escape) Add the charred cardamom whisky to taste. 1-2 shots chocolate liquor 1-2 shots coffee liquor More whisky to taste and strength | Mixed | CARDASSIAN | Cold | Highball | Mix and serve. |
Kirk-A-Kola | 2 oz California Brandy 1 Dash Orange Bitters | Mixed | OTHER | Cold | Highball | Add all ingredients to tall Glass filled with Ice Cubes. Fill with Cola, garnish with Lemon Slice. |
Klingon Battlejuice | 1 1/3 oz Vodka 2/3 oz Lemon Juice 1 Dash Vitamin C | Mixed | KLINGON | Cold | Old Fashioned | Combine ingredients in an old-fashioned glass, stir well, and serve |
Klingon Bloodwine | 1 bottle of red port or wine 1 inch of fresh ginger, peeled & sliced a number of fresh chillies (to taste) | Mixed | KLINGON | Room | Klingon Mug | Combine and leave for a month. Serve at room temperature |
Klingon Bloodwine | 8 oz. Firewater (100 proof Cinnamon Schnapps) 6 oz. Everclear (full strength stuff) 6 oz. triple sec 6 oz. white tequila 3 drops green food colouring 6 drops of red food colouring. | Mixed | KLINGON | Cold | Klingon Mug | Mix all ingredients together.N/B: You may have to adjust the food colouring to get a good red colouring |
Klingon Bloodwine | 1 oz Jose Cuervo Especial gold tequila 1 oz Captain Morgan Original spiced rum 1 dash grenadine syrup 2 dashes Tabasco sauce cranberry juice | Mixed | KLINGON | Cold | Klingon Mug | Mix all ingredients together. |
Klingon Bloodwine | 1 oz Cuervo Tequila 1 oz Captain Morgan's Spiced Rum 1 Dash Grenadine 2 Dashes Tabasco Sauce Fill With Cranberry Juice | Mixed | KLINGON | Cold | Klingon Mug | Start with ice filled beer mug, combine ingredients, starting with Tabasco. Shake twice to ensure drink is well blended before serving. |
Klingon Bloodwine | 8 parts Sloe Gin or red wine 3 parts Strawberry Liqueur 2 parts Sweet Vermouth 2 parts Cranberry Juice 1 part Triple Sec 1 part Gin or Vodka or Rum Cloves - soaked in vodka for 3-5 days, filtered. Cinnamon - optional | Mixed | KLINGON | Cold | Klingon Mug | Mix all ingredients together. |
Klingon Bloodwine | 60% Grain alcohol or Everclear 30% Black Cherry Vodka 10% Guava Berry liquor 10% Chocolate liquor Curacao | Mixed | KLINGON | Cold | Klingon Mug | Mix all ingredients together. Recipe is mixed to taste. However the more grain you add the more fiery it will be. |
Klingon Bloodwine | Cranberry juice 1 can of whole cranberries Cranberry flavoured vodka | Mixed | KLINGON | Cold | Klingon Mug | Mash the cranberries a little so there are no big chunks. |
Klingon Bloodwine | half Firewater - will give it a light reddish or auburn colour. half Ice Fruit punch | Mixed | KLINGON | Cold | Klingon Mug | Fill a shot glass with the liquor. Pour liquor mixture in cup and fill the rest with fruit punch. This should give it a hot cherry tropical flavour. |
Klingon Bloodwine | 1 part Southern Comfort 3 parts Sangria | Mixed | KLINGON | Cold | Klingon Mug | Mix all ingredients together. |
Klingon Bloodwine | 3 shots of Wild Vines Blackberry Merlot 3 shots of 7UP 2 shots of Chambord 1 shot of Grenadine over ice | Mixed | KLINGON | Cold | Klingon Mug | For a pitcher: Half fill with ice 1 Bottle of Wild Vines Blackberry Merlot a equal part again of 7UP 2 cups of Chambord or 2 cups of Razzmatazz Grenadine for colour |
Klingon Bloodwine | 18 quarts blood 1 quart blackstrap molasses Ale yeast | Brewed | KLINGON | Cold | Klingon Mug | Heat 18 quarts of blood in a large cauldron. When the blood is hot, put 1 quart of blackstrap molasses into it. When it boils, skim it well, and continue skimming it, as long as any scum will rise. Let this boil one hour. Then set it to cool until it is blood-warm, and then put in a spoonful of Ale yeast. When it is worked up, put it into a five gallon bottle with a vapour lock. Allow to ferment for about six weeks, and then bottle it up. Age to taste. |
Klingon Bloodwine | 2 gallons of apple cider in two matching jugs 1 gaslock sterilizer, bleach or iodine 1 packet of sherry yeast 1 rubber stopper with hole, that fits the jug candy thermometer 3-4 gallon stock pot with lid stirring devices 2.5 cups of sugar | Brewed | KLINGON | Cold | Klingon Mug | Blending Instructions: Go to a store and acquire a single gallon jug of apple cider/juice. (You are after the jug itself this trip.) Drink said apple cider/juice. Choose your choice of sterilizing fluid. Bleach works but takes a lot of rinsing. Iodine is best.
Take the clean empty to a homebrew supplier and buy a stopper (with a hole) that fits the bottle, a gaslock, and at least 1 packet of yeast. (Iodine also if chosen.) (I use either sherry or champagne yeast.). Go to the same store and acquire a matching gallon jug of apple cider/juice. Make a batch of sterilizing fluid in your original gallon jug and let it sit for at least two minutes before pouring into another container. (It takes two minutes to sterilize with Iodine.). Cover the top of the jug with a clean, dry oversized plastic cup to avoid airflow and fallout.
Pour your apple cider/juice into a large pot and heat it to a minimum of 150 but never over 175. While heating place your stopper and disassembled gaslock into the sterilizing fluid to wait there until we need them. Place a little bit of water in the microwave and nuke it till it boils hard. Let it cool in the microwave until we need it.
Once at 150 stir in your sugar into the apple cider/juice to allow it to be sterilized. (.5 cups for dry to 1.5 cups for sweet cider/juice) Once you stir in the sugar put the stirring device in the sink to prevent casual re-use / contamination. Cool this as quickly as possibly by any means you can contrive that does NOT violate the sterility of the mixture. (I cover my pot and water cool with flowing water in the sink.). Once it is cool enough to return to the jug, then rinse out your jug thoroughly to eliminate any sterilizer left in it. Shake out any excess water too. Pour your now cooled cider/juice into the jug. Remember to sterilize your funnel (if used).
Quickly rinse off your stopper and gaslock, again shaking any water off of them. Assemble and "cork" the jug. Do NOT water the gaslock. Do put an oversized plastic cup over it to prevent airflow and fallout while there is no water in it. Allow your mix to reach room temperature. Once at room temperature, sterilize your yeast packet with an alcohol swab as well as your fingers. Carefully open the bag and pour into the cider/juice avoiding the sides/throat of the jug. Return dry gaslock to "stopper" the jug. Take your water out of the microwave and pour into the gaslock just enough for it to operate correctly. Mark the jug with the date 6 weeks from now. If today is Feb 27, then it gets marked April 10.
You can carefully decant the cider/juice but that usually still winds up getting sediment back into the cider/juice. I recommend getting an actual siphon tube from your brewshop and using it. Remember STERILIZE everything that touches the cider/juice. You can place it into another jug or bottle it. Bottling requires having bottles, caps and a capper. I recommend just keeping it in a jug and pouring whenever you want some. Experience has shown me that you MUST keep a gaslock on the jug. If you actually use a screwcap, somehow the cider gets infected.
Never let your gaslock get to high or too low on water. If it gets too low, bad bacteria can get in. If it gets to high, then it will suck potentially contaminating water into the cider/juice when you pull the gaslock. (Thus is why we start with sterile water.).
When it pretty much finishes bubbling, it is done. Then there is the question about it being too dry or too sweet. Those are personal preferences. So if it is too dry, add more sugar when you pour a cup. (short term solution) Or add more sugar and let it ferment again. Keep adding each time it quits and is too dry until you finally reach the capacity of the yeast. Then you can add more sugar without it starting again. (longer term solution) By keeping records of the additional sugar, you then have the information you need to put in the correct amount of sugar the first time.
Where this adjustment matters is personal preference as I mentioned. But it factors in to the "bloodwine" mix. Since I add grenadine syrup to the cider to colour it and give it a bit of a non-apple flavour that adds sweetness. Therefore you want to have a slightly dryer base cider to add the grenadine to. This is a trial and error proposition that you learn over time. For a sweeter cider, I use 3 1/8th quarts of sugar per 5 gallon batch. This is the same as 2.5 cups per gallon. Buying bulk, a 10 pound sack of sugar is fairly close (about a quart over) the target amount. |
Klingon Bloodwine(Spicy) | 50-70% Red wine 10-30% Port or Sherry or Vermouth or Marsala 5-20% some berry liqueur or schnapps or juice 5% Vodka or gin or rum (for soaking spices in) clove (1 tsp per litre) Cinnamon (1/2 tsp) optional: cardamom (1/4 tsp) | Mixed | KLINGON | Cold | Klingon Mug | Mix all ingredients together. |
Klingon Bloodwine(Tart and Sweet) | 5 parts Blackberry Merlot 5 parts Port 2 parts Jagermeister 0.25 parts Angostura bitters 1 part Cream Sherry 1.5 parts Rum 1 part Wilderberry Schnapps 0.5 parts Raspberry Pucker | Mixed | KLINGON | Cold | Klingon Mug | Mix all ingredients together. |
Klingon Cola | 1 – 3 shots Southern Comfort Dr. Pepper Ice | Mixed | KLINGON | Cold | Highball | Put the Southern Comfort in a glass with ice, top up with the Dr. Pepper. |
Klingon Disrupter | 1/3 oz Jim Beam 1/3 oz Tequila (Mescal) 1/3 oz Cinnamon Schnapps | Mixed | KLINGON | Cold | Shot | Mix and strain into shot glass. |
Klingon Firewine | 50% Grain alcohol or Everclear 20 % Crystal 20% 151 Rum 10% Rumplemintz schnapps Red Food color for look | Mixed | KLINGON | Cold | Highball | Mix all ingredients together. |
Klingon Firewine | 5 gallons water 3 lbs Ginger root (whole, fresh) 1/2 lb habanero peppers 5 lbs sugar 1 tablespoon yeast (brewer's yeast is best) use sherry yeast Brewing vessel. I use a five gallon GLASS water bottle | Brewed | KLINGON | Cold | Highball | Blending Instructions: Cut ginger into chunks. Place in large pot with water and boil for about 1/2 hour. Let cool, covered, for one hour, or until warm to the touch (make sure your hands are clean). Put sugar and yeast in brewing vessel add ginger root and 'broth' to brewing vessel (boil more water if necessary) put balloon on top of brewing vessel, and wait for it to expand and contract (about 3-4 weeks). Add peppers (save 4 or 5, freezing them is fine), seal bottle, and let age at least one month (the longer, the better). Carefully transfer to bottles (you don't want the sediment on the bottom), and add 1 pepper to bottle. The more you drink, the hotter it gets. If you feel the need to cut down the potency, cut with ginger ale.
If you use ginger powder, you have to filter it. I find fresh ginger works best. Peppers; dried ones are fine, just don't use pickled ones. Jalapenos would work if you want to try it that way. The recipe is a modified ginger beer recipe, but for some reason, it doesn't burn as much when you drink it as wine, maybe the aging. |
Klingon Grog | 3 oz Overproof Rum 1 oz Orange Juice 1 oz Pineapple Juice 1 oz Passion Fruit Nectar 1 Dash Angostura Bitters 1/2 Cup Cracked Ice | Blender | KLINGON | Cold | Beer Mug | Mix Ingredients in Blender or Shaker, pour into Beer Mug half filled with Cracked Ice, add Olive, serve with Straw. |
Klingon Martini | One part Gin One part Vermouth A dash of Bloodwine | Martini | KLINGON | Cold | Cocktail | Combine ingredients. |
Klingon Slingon | Juice of 1/2 Lemon 1 Teaspoon Bartender's Syrup 2 oz Gin 1/2 oz White Crème de Cafe | Mixed | KLINGON | Cold | Old Fashioned | Serve in Old Fashioned Glass with Ice. |
Klingon Stout | 6.6 lb dark malt extract syrup 1 lb crushed crystal malt 1/2 lb black patent malt 1/3 lb roasted barley 1.5 oz Northern Brewers hops--boil 60 min. 1 oz Tettnanger hops --finishing last 2 min. 2 quarts prune juice with no preservatives Ale yeast 3/4 c. corn sugar to prime | Brewed | KLINGON | Cold | Highball | Steep grains 30 min at 150F. Strain into brew pot and rinse with one gal hot water. Add extract, boiling hops and additional gal. water and boil 1 hr. Add finishing hops in the last 2 min.s Turn off heat and add prune juice to pasteurize for 10 min (probably not necessary since the juice is already pasteurized). Pour into primary fermenter and top with cold water up to 5 gal. Pitch yeast when cool. Rack to secondary a week later. Bottle when ready. Age at least 4 weeks. |
Lemonade | 236.00 ml Water 22.12 ml Lemon juice 16.63 g Sugar 00.59 g Salt | Non-Alcoholic | OTHER | Cold | Collins | Boil the sugar and water for 2 minutes. Chill then add the lemon juice. In a tall glass with ice, pour the lemon juice mix, and serve. |
Maraltian Seev-ale | 1 gallon Yeast: Lalvin EC or K1V 2 tsp barley grass powder 2 tsp wheat grass powder 1 tsp spirulina powder (add just before the dry hop) 1 tsp Fuggle hops (1/2 boil, rest dry hop) 1 tsp Galena hops (1/2 boil, rest dry hop) 10 oz light or extra light DME + 4 oz cane sugar + 4 oz corn sugar nutrients | Brewed | OTHER | Cold | Beer Mug | Just prior to bottling: Green color or chlorophyll extracted beforehand |
Maraltian Seev-ale | 1 tsp Chlorella 3 tsp 40-80% clear neutral alcohol Light coloured beer | Mixed | OTHER | Cold | Beer Mug | In a small jar combine the chlorella, and the clear neutral alcohol. Let sit overnight to extract the green colour. Pour the green alcohol into the beer just prior to serving |
Mint Julep: Dr. McCoy's | Crushed ice 4 sprigs fresh mint 1 teaspoon superfine sugar 3 ounces bourbon | Blender | HUMAN | Cold | Collins | Fill a Collins glass with crushed ice. In a small glass, muddle the leaves from two mint sprigs with sugar and a dash of club soda or water. Add bourbon, stir and strain into a Collins glass. Stir again with a long-handled spoon until the glass frosts. |
Necti | Clear Ouzo or Gin or White Rum Blue colouring | Mixed | OTHER | Cold | Old Fashioned | Serve neat or on the rocks. |
Necti | 1 oz Everclear 1 oz Gin 1 oz Vodka 3 oz Blue Gatoraide | Mixed | OTHER | Cold | Old Fashioned | |
Orion Dancer | 1 oz Green Crème de Menthe 1 oz Vodka 3/4 oz Light Cream 1/4 Cup Cracked Ice | Mixed | OTHER | Cold | Cocktail | Carefully pour the Ingredients in the above order into a Cocktail Glass, using a Spoon to deflect each Ingredient horizontally, so each floats as separate layer. |
Peach-O Trimble | 3/4 oz Peach flavoured Brandy 3/4 oz Vodka 1 Teaspoon Bartender's Syrup 3/4 oz Light Sweet Cream | Mixed | OTHER | Cold | Cocktail | Shake with Cracked Ice and strain into Cocktail Glass. |
Plasma Streamer | 1 1/2 oz. Firewater (100 proof cinnamon schnapps) 1 1/2 oz. Rumpleminz 1 1/2 oz. 151 rum | Mixed | OTHER | Cold | Collins | Mix firewater and rumpleminz in a glass with ice... float the rum... light... drink, but be very careful. |
Raktajino | 6-8 oz fresh coffee, regular or decaf 1 shot coffee liquor 1 shot chocolate liquor 1/4 tsp vanilla essence flavour Optional: 1/8 tsp cinnamon powder and 2 tsp cocoa powder Optional: float Irish crème (Carolan's or Bailey's) or whipped cream prior to serving | Mixed | KLINGON | Hot | Coffee Cup | Serve piping hot or well chilled with whip cream float. |
Raktajino | Coffee Cream Sugar 1 oz vanilla | Non-Alcoholic | KLINGON | Cold | Coffee Cup | Start with a strong brew of coffee, preferably French or Italian Roast. Add cream and sugar as desired add 1 oz. of vanilla and pour in a tall mug or glass filled with cubed ice. |
Raktajino: bortaS Blend | 2 quarts of THAI TEA DOUBLE brewed 1-2 cups sugar sweet cream | Non-Alcoholic | KLINGON | Hot | Coffee Cup | Fill your drinking container 3/4 full of Thai tea/sugar mixture, and add sweet cream to top |
Raktajino: House of Kasara blend | 1 1/2 cup powdered non-dairy creamer 1 cup sugar 1/2 cup unsweetened cocoa 6 Tbs. instant coffee 1/2 tsp. ground allspice 1/2 tsp. ground cinnamon | Non-Alcoholic | KLINGON | Hot | Coffee Cup | Mix all ingredients together, and store in airtight container. To serve, use 3 teaspoons to 3/4 cup not-quite-boiling water. |
Raktajino: Klah Version | 2 Tbs. Sweet ground chocolate 1/2 cup dark cocoa 3/8 tsp. Cinnamon 1 tsp. Dark Instant Coffee Crystals Ground into powder Pinch of nutmeg | Non-Alcoholic | KLINGON | Hot | Coffee Cup | Mix all ingredients together, and store in airtight container. To serve, use 3 teaspoons to 3/4 cup not-quite-boiling water |
Randy Yeoman | 1 oz Brandy 3 oz Champagne 2 Teaspoons Bartender's Syrup 1 Teaspoon Marachino Syrup 1 Cherry (Pitted) 1 Ice Cube | Mixed | OTHER | Cold | Champagne | Serve in Champagne Glass. |
Romulan Ale | 1 part Blueberry Schnapps 1 part Seagram's Blue Beast 1 part Seagram's Gin may add 30-40% water prior to serving Blue colouring 1-2 drops | Mixed | ROMULAN | Cold | Collins | Mix all ingredients together, pour into a tall, narrow glass. |
Romulan Ale | 1 oz Cuervo Tequila 1 oz Blue Curacao 6 Dashes Tabasco Sauce Zima | Mixed | ROMULAN | Cold | Beer Mug | Add all ingredients to mug, Zima last. Pour once hard into shaker, gently back into mug. Use more tabasco if less sweetness is desired |
Romulan Ale | 1 Shot Blue Maui 1 Shot Cactus Juice Liqueur 1 Shot Vodka | Mixed | ROMULAN | Cold | Shot | Mix with ice and strain into shot glass |
Romulan Ale | 2 parts "Maui" Blue Hawaiian schnapps 2 parts "Seagrams" gin 2 parts vodka 1 part Triple Sec Blue food colouring as needed | Mixed | ROMULAN | Cold | Collins | Mix all ingredients together, pour into a tall, narrow glass. |
Romulan Ale | 1 part Blueberry Schnapps 1 part Seagram's Blue Beast 1 part Seagram's Gin may add 30-40% water prior to serving Blue colouring 1-2 drops | Mixed | ROMULAN | Cold | Collins | Mix all ingredients together, pour into a tall, narrow glass. |
Romulan Ale | 1/2 oz. Rum 1/2 oz. Gin 1/2 oz. Vodka 1/2 oz. Blue Curaco Fill with Sprite | Mixed | ROMULAN | Cold | Collins | It will be bubbly from the Sprite (And in the shows/movies it looks flat) but water weakens the flavour. Also, as it might not be blue enough to be a true Romulan Ale colour; you can add a drop or two of blue food colouring. |
Romulan Ale | 3/8 pint of white rum 1/2 tsp. of lemon flavouring 1/2 tsp. of banana flavouring or 1/4 tsp. of orange flavouring Drop of blue colouring | Mixed | ROMULAN | Cold | Collins | Mix with a spoon until the blue has completely diluted the concoction. |
Romulan Ale | 1 shot Bacardi White 1 shot Stolichnaya Vodka 1 shot Apricot Brandy 1 shot Blue Curacao 1 shot Orange Juice 1 shot Pineapple Juice 1 shot Collins Mix w/cracked (or crushed) ice and mix in a mixer | Blender | ROMULAN | Cold | Collins | Blend until all mixed up. |
Romulan Ale | 1 part white rum 1 part blue Curacao 1/2 part pineapple juice 4 parts soda water | Mixed | ROMULAN | Cold | Collins | Mix all ingredients together, pour into a tall, narrow glass. |
Romulan Ale | 3/8 pint of Lemonade 1/2 tsp. of lemon flavouring 1/2 tsp. of banana flavouring or 1/4 tsp. of orange flavouring Drop of blue colouring | Non-Alcoholic | ROMULAN | Cold | Collins | Mix all ingredients together, pour into a tall, narrow glass. |
Romulan Ale: Commanders' Grade | 1 fifth Blue Curacao 1 pt. Smirnoff 100 vodka 6 oz. Amaretto di Saronno 6 oz. sweet vermouth 3 oz. Midori or melon liqueur | Mixed | ROMULAN | Cold | Collins | Mix all ingredients together, pour into a tall, narrow glass, add a grain of salt. |
Romulan Ale: Ensign's Grade | 1 1/2 oz white rum 1 oz Blue Curacao Sprite (or 7-Up) 6 drops Tabasco sauce | Mixed | ROMULAN | Cold | Collins | Mix all ingredients together, pour into a tall, narrow glass, add a grain of salt. |
Romulan Ale: Fleet Officer's Grade | 1 fifth Blue Curacao 1 pint 151-proof vodka 6 oz. Amaretto di Saronno 6 oz. sweet vermouth 6 oz. Midori | Mixed | ROMULAN | Cold | Collins | Mix all ingredients together, pour into a tall, narrow glass, add a grain of salt. |
Romulan Ale: Real | 12.68 oz Bacardi 151 Proof Rum 12.68 oz Everclear 12.68 oz Blue Curacao | Mixed | ROMULAN | Cold | Collins | Select a bottle (preferably decorative, but not too ornate) that will hold just over 1 litre of liquid Combine 375ml of each ingredient in the bottle, put the bottle in your freezer and wait 2 hours. |
Romulan Cola | 2 oz Vodka 2 Dashes Orange Bitters Coke | Mixed | ROMULAN | Cold | Highball | Combine and serve over Ice Cubes in tall Glass |
Romulan Mead | 5 Gal Water 10 Lbs Honey 2 Bags Jasmine Tea 3 Tsp Yeast Nutrient 1 Tsp Ginger, Ground 1 Tsp Allspice, Ground 1 Tsp Cloves, Ground 1 Tsp Nutmeg, Ground 2 Tsp Cinnamon, Ground 1/2 Tsp Irish Moss 1 Pkg K-1 Yeast 3/4 Cup Corn Sugar (For Bottling) 60 Drops Blue Food Colouring | Mead | ROMULAN | Cold | Beer Mug | Add teabag to water for 5 minutes. Add spices and nutrient. When water reaches 170 deg. turn off heat and add honey stirring constantly. Bring back up to 170. Skim scum as it forms. After 20 min. add Irish moss. Heat for total of 30 min. When cool add yeast. At bottling add corn sugar and food colouring. |
Saurian Brandy | 1/4 Cup Grated Orange Rind 1 Pint 100 Proof Vodka 1 Cup Sugar 2/3 Cup pure Maple Syrup | Mixed | OTHER | Cold | Old Fashioned | Put orange rind in a half-pint jar with 1/4 cup vodka, seal it and shake occasionally. Let it steep overnight. Pour sugar and 1 2/3 cups vodka into a 28 ounce bottle, seal it and shake until all the sugar is dissolved, and then add the maple syrup. Filter the orange extract through a fine handkerchief or coffee filter until it becomes clear, add a tablespoon of the final extract to the vodka syrup mixture and mix well If your orange peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the maple flavour, without having enough to make the liqueur bitter or recognizably orange flavoured. |
Scotty Wallbanger | 1 oz Scotch 1/2 oz Liquor Galliano | Mixed | OTHER | Cold | Highball | Pour over Ice Cubes in tall Glass, then fill with Orange Juice nearly to top, float 1/2 oz Liquor Galliano on top. |
Snail Juice | 6-8 oz aloe vera juice or cucumber juice 1 shot Ouzo or clear Tequila or Laphroaig scotch Add a light honey or sugar (as desired) | Mixed | FERENGI | Cold | Highball | Combine and serve chilled. |
Sour Tea | Black Tea Green Tea Sour Salt | Non-Alcoholic | OTHER | Hot | Coffee Cup | Use equal generous parts black tea and roasted green tea boil together for 10 minutes, and add sour salt to taste. |
Spock's Bane | 4 oz Vegetable Juice Cocktail 2 oz Carrot Juice 2 oz Vodka | Blender | OTHER | Cold | Collins | Mix in a Blender or Shaker. Pour into tall Glass filled with Ice Cubes. |
Stardrifter | 2 oz Midori melon liquor 1 oz clear triple sec 4 to 8 oz ginger ale or 7 up or Sprite | Mixed | FERENGI | Cold | Highball | Served chilled. |
Starduster | Soy Milk Soda Water Blue Gatorade or Powerade | Non-Alcoholic | FERENGI | Cold | Highball | Pour the Gatorade in first, then the soda water, then just a splash of the soy milk. |
Sulu, It's Been Good To Know You! | 4 oz Akadama Plum Wine 2 oz Whiskey 1 Dash Soy Sauce | Mixed | OTHER | Cold | Highball | Serve in tall Glass half filled with Ice Cubes. |
Sumarian Sunset | 2 apples 3 carrots Chunk of ginger | Non-Alcoholic | OTHER | Cold | Collins | With a juicer, extract the juice of the Apples and a large chunk of fresh ginger. Hold your glass beneath the juice fountain and grind up the carrots. The juice in the glass should turn from clear to a bright orange |
Synthehol | 8oz Club soda Dash Coke or Pepsi | Non-Alcoholic | FERENGI | Cold | Collins | Served chilled. |
Talos IV Coffee | 1 parts Grand Marnier 3 part coffee | Mixed | OTHER | Hot | Coffee Cup | |
tera'Daj Daw'a' | Cuervo Gold Tequila (or other gold tequila) Southern Comfort 1 shot glass (preferably double) | Mixed | KLINGON | Room | Shot | Pour the shot glass half-full of gold tequila. SLOWLY pour in Southern Comfort on top until glass is full. Wait until liquids have merged. |
The Great Bird Of The Galaxy | 2 oz Wild Turkey Whiskey Juice 1/2 Lemon 1 Teaspoon Grenadine | Mixed | OTHER | Cold | Sour | Shake with Ice, strain into Sour Glass, decorate with Cherry and half slice of Lime. |
The Paradise Syndrome | 1 1/2 oz Vodka 3/4 oz Crème de Banana Juice of one Lime | Mixed | OTHER | Cold | Old Fashioned | Serve in Old Fashioned Glass with Ice, add the Lime Rind. |
The Picard Cocktail | 8 oz. of Earl Grey Tea…hot 1 oz. of Grand Marnier liqueur | Mixed | OTHER | Hot | Coffee Cup | |
The Red Hour | 2 oz Brandy 3 oz Tomato Juice 1 Whole Egg 1/2 oz Lemon Juice 800 I.U. Vitamin E 1 oz Clam Juice 3 Dashes Worcestershire Sauce 1 Dash Salt | Blender | OTHER | Cold | Brandy Snifter | Mix in Blender at High Speed along with Finely Cracked Ice. Strain into Brandy Snifter. |
The Transporter | 1 oz Scotch Whisky 1 oz Vodka 1 oz Tequila 4 oz Tonic Water | Mixed | OTHER | Cold | Highball | Serve over Ice Cubes in very tall Glass. |
The Trekker | 1 1/2 oz Vodka 1 oz Crème de Noyaux (Almond Liqueur) 2 Tablespoons Lime Juice | Mixed | OTHER | Cold | Collins | Place nut under Cracked Ice, Shake, Add Club Soda. |
The Trekkie | 1 1/2 oz Vodka 1 oz Crème de Noyaux (Almond Liqueur) 2 Tablespoons Lime Juice | Mixed | OTHER | Cold | Collins | Shake with Cracked Ice, Add Club Soda, decorate with Nut of your choice on top. |
Tranya | 1 cup Pink grapefruit juice 1 shot clear spirit | Mixed | OTHER | Cold | Old Fashioned | Combine and serve chilled. |
Tranya | Peachtree schnapps Malibu rum Amaretto pineapple juice cranberry juice. | Mixed | OTHER | Cold | Old Fashioned | Combine and serve chilled. |
Tranya | 1 can (46oz) apricot nectar 1 can frozen lemonade concentrate 1 cups water 10 whole cloves 2 cinnamon sticks (or 1 tsp cinnamon) 10-12 tsp butter 1 oz rum | Mixed | OTHER | Hot | Coffee Cup | In saucepan, combine apricot nectar, lemonade concentrate, water, cloves, and cinnamon. Bring to a boil and then reduce heat. Cover and simmer for 10-15 minutes. Remove cloves and cinnamon. Serve each serving in a coffee mug, stirring 1 teaspoon butter into each serving. Stir one ounce of rum into each serving before adding the butter to add additional 'punch.' |
Tranya | 1 cup Pink grapefruit juice. | Non-Alcoholic | OTHER | Cold | Collins | |
Tranya | 8 California, Florida, or Texas juice oranges 1/2 gallon ice-cold water 1/2 cup confectioners' sugar 1 lemon or lime, sliced | Non-Alcoholic | OTHER | Cold | Collins | Extract the juice from the oranges and mix with the water and sugar. Stir and garnish with lemon or lime slices. Serve chilled. |
Tranya | 1 teabag of black or pekoe tea juice of 1 orange 1/8 teaspoon grated orange rind or piece of orange rind (for garnish) 1 or 2 whole cloves | Non-Alcoholic | OTHER | Hot | Coffee Cup | First, scald the mugs with boiling water that you then throw away. Next, brew the tea in the individual mugs. After the teabags have been discarded, add the juice of one orange to each mug. Garnish with the rind and whole cloves and serve. |
Vulcan Mind Meld/Probe | 1 part ouzo 1 part rum (151 proof) | Mixed | OTHER | Cold | Shot | Serve in a shot glass. |
Vulcan Port | One 750 ml bottle Port 3-5 shots Jagermeister green colouring or spirulina powder | Mixed | OTHER | Cold | Old Fashioned | Combine ingredients and leave for a month. Serve neat. |
Warnog | 3 Gallons Yeast: Lalvin EC 4 oz Crystal malt 12 oz peated malt cracked grain 1/4 cup dried jasmine flowers [steeped] - optional 1/4 cup orange peel granules 9 whole cloves 1/4 tsp mace powder 4 lb dark LME 20 oz corn sugar 10 oz brown sugar 1.5 oz Galena Hops (1/3, 1/3, 1/3) nutrients | Brewed | KLINGON | Room | Klingon Mug | None Given |
Warp 10 | 1 1/2 oz Whiskey 1/2 oz Triple Sec 1 Dash Orange Bitters | Mixed | OTHER | Cold | Highball | Pour over Ice Cubes in tall Glass, fill with Upper-10. |
Warp Core Breach | 1/2 pint Bacardi Select 1/2 pint Bacardi Dark 1/2 pint Bacardi 151 1/2 pint Bacardi Limon 1/2 pint Captain Morgan 1/3 pint Razzamatazz raspberry liqueur | Mixed | FERENGI | Cold | Punch Bowl | Combine, mix well. Add 1 part mix to 3-4 parts Sobe Power, add ice and dry ice, and enjoy. CAUTION: Drink with a straw ONLY, unless you like frozen lips. |
Warpdriver | 1 1/2 oz Scotch Whisky 2 oz Orange Juice | Mixed | OTHER | Cold | Old Fashioned | Pour over Ice into Old Fashioned Glass. |