Bajoran ale (ginger beer)

Time for another round of drinks! This time we’re off to Bajor, making a drink that is bubbly and tasty - but not very potent. I thought about it and decided that this was a good description of ginger beer - and thus Bajoran ale was created. When Odo was a Solid, he enjoyed this ale because of the bubbles, and spent many hours in quiet contemplation while drinking Bajoran ale. (DS9: Apocalypse Rising). Quark wasn’t so enamoured of it, but of course still continued to sell it - so it clearly had a market (DS9: Emissary).

If you have not done any brewing at home before, this is a good place to start. You don’t need any special equipment or ingredients, and the beer is ready in about 4 days. The result is a refreshing, bubbly drink, which can be enjoyed by itself or mixed in with other drinks. It is quite different to the alcoholic ginger beers available to buy, but is very delicious in its own way. I can see why Odo became such a fan when he was turned into a Solid.

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Replicate your own
(Makes 4 litres)
(Based on Hugh Fearnley-Whittingstall’s recipe for ginger beer)

You will need to start 4-5 days in advance.

100g young ginger, grated fine
Juice of 2 lemons
2 tablespoons honey
400g sugar
1/2 - 1 teaspoon dried yeast (see notes, below)
4 litres of sealed, bottled water (in plastic bottles - I used 2, 2litre bottles)

You will also need a number of empty, cleaned plastic soda bottles to store the beer in once it’s ready to drink.

Start by decanting about 1/4 of the water out of the bottle. Using a funnel, add the yeast and the sugar.

In a small bowl, mix together the lemon juice and honey, and then add that via the funnel to the bottle.

Put the cap back on and shake well, until all the sugar is dissolved.

Top up with the remaining water, leaving a 5cm gap at the top of the bottle to allow the gas to escape. Put the caps back on and leave somewhere warm.

Every 12 hours or so, release the caps to allow the gas to escape, and then put the caps back on. You can also feel the bottles and release the caps when the bottles get firm.

After 4 days, taste the beer. If you are happy with it, proceed to the next step. If not, you can add more sugar or more ginger, and leave for a few more days before tasting it again.

Strain the mixture through some cheesecloth, coffee filter or similar to remove the pieces of ginger. Decant or pour the mixture into your cleaned plastic soda bottles and refrigerate. Enjoy those bubbles and think of Odo!

Notes:

  • I made this successfully using standard dried bread yeast, but brewers’ yeast (or even champagne yeast) is probably better if you have some
  • I would strongly suggest using plastic bottles to both brew and then store the beer, as glass bottles may explode
  • This makes a very tart/dry beer - if you like it sweeter, add more sugar.
  • Likewise, this beer is very ginger-y. If you don’t want it too sharp, decrease the amount of ginger
  • Young ginger is best, as it is softer and will grate easier.
  • If you don’t want to make 4 litres, you can easily half the recipe and make 2.
  • As always, the process photos will be up on the Facebook page in a few days. If you want to see photos of each step, head over there to take a look!
Enolian spice wine

There’s nothing better than contraband alcohol. In this case we have some contraband alcohol from the 22nd century, from the Enolians. It may not have been officially contraband, but it was smuggled extensively throughout the galaxy (Enterprise: Canamar). Any alcohol that is so highly prized is definitely something I want to try. If it’s good enough, I may start up my own smuggling ring…

To make this wine, I used a variation on traditional spiced wine. While this is traditionally served warm, it is also quite nice at room temperature. The recipe below does not make much spiced wine so I would suggest doubling or tripling the quantities if you are wanting to let a whole gang of smugglers experience it.

Replicate your own
(Makes 1 cup of spiced wine)

250ml red wine
50ml brandy (optional)
25ml caster sugar
1 slice of lemon, with the rind still attached
1/2 teaspoon freshly grated nutmeg
3 cloves
1/2 cinnamon stick
Small dash of cayenne pepper (optional, to give a little kick)

Add the wine, brandy (if using) and sugar to a saucepan and heat gently. Stir until the sugar dissolves.

Next add the remaining ingredients and simmer gently for 5-10 minutes, until the flavours have infused and you can smell the spices.

Using a strainer to remove the spice pieces, strain the liquid into a jug or glass. To serve, add a small piece of lemon and/or a cinnamon stick.

Cocktail: Coco No-no

In case it isn’t clear, this blog isn’t just about the food of Star Trek. It’s about the drinks as well. Only with this drink, I hope it serves you better than it served Geordi La Forge (Next Generation: Booby Trap). This coco no-no was the drink he served on his big date with Christy, which, like so many of his dates, ended badly. While it might have ended badly, at least he didn’t run out of drinks - or coconuts. 

As far as I can tell, the coco no-no is a made-up drink. I decided to go an almost tiki route, using rum along with freshly squeezed orange juice and of course the coconut juice. It’s best served on a beach with your loved one by your side - gypsy violinists optional.

Replicate your own
(Makes 2 - more than what will fit in a coconut shell)

1 coconut and its juice (about 70ml)
100ml spiced rum
Juice of 1/2 orange, about 80ml
2 dashes bitters
Soda water (optional)

Start by extracting the juice from the coconut. Pierce one of the three dark ‘dents’ or eyes with a chopstick, or, if your coconut is thick, hammer a nail through. Widen the hole slightly, then push your chopstick or nail through one of the other eyes to act as an airhole. Turn your coconut upside down over a glass and let the juice drain out. If needed, strain your juice through a coffee filter or similar to remove any particles.

Next, prepare your coconut. Find the seam running around the middle of the coconut. Using the back of a heavy knife, tap firmly around this seam. The coconut should split open along the seam, giving you two halves. Rinse  the coconut so it is clean when you add your cocktail.

To make the cocktail, combine the coconut juice, rum, orange juice and bitters in a cocktail shaker. Add ice and shake vigorously. Strain into two coconut halves (or a glass if a coconut isn’t available). Top with soda water if desired, and decorate with paper umbrellas and straws. Serve to your date and hope that he or she is more receptive than any of Geordi La Forge’s dates. Enjoy!