We pay our last respects to True Blood’s final season with a week of drinks almost as delicious as Sookie’s Fairy Blood.
Get ready for a tasty trip back in time as we explore drinks your favorite vampires would’ve quaffed before they were turned.
Sophie-Anne Leclerq (Turned in the early 1500’s)
Before she was turned over five hundred years ago, Sophie-Anne Leclerq went by the far more humble name of Judith. The Queen of Louisiana began life as a humble orphan who was forced into prostitution by the vampire who would later turn her. When angry townspeople staked her maker, she fled to the forest where she found another runaway prostitute named Andre-Paul. She turned him into a vampire and the two traveled together for the next two hundred years.
When she was still mortal, Sophie-Anne would’ve had a mug of weak ale or hard cider at every meal. The highborn men who rented her, on the other hand, would’ve sampled some of the finest drinks of the day before having their way with her. This subtle champagne punch required expensive ingredients and ridiculous amounts of time to prepare, making it pretty typical of 16th century aristocratic French beverages.
Sophie-Anne’s Subtle Lemon
– 2 Lemons
– 2 tablespoons Brown Sugar
– 1 Cinnamon stick
– 40 Whole Cloves
– ½ teaspoon Allspice
– ½ teaspoon Mace
– 4 cups Water
– 1 Bottle Champagne
Order a girl for the night. While you’re waiting, tell your servants to prepare you a drink. The drink should be ready in about 3 hours, which happens to be long enough to get the girl cleaned up and ready for your attentions. Convenient, that.
Down in the kitchen, the cook should start by studding one lemon with 12 of the whole cloves. Put the lemon in a shallow pan and bake it at 300F for the next two hours.
Meanwhile, they should peel or zest the remaining lemon. Juice the zested lemon, then mix the peel, juice and sugar in a bowl.
While one lemon is roasting and the other is soaking, put your cinnamon stick, remaining cloves, allspice, mace, and water into a sauce pan. Let it boil merrily for the next hour, or until the water is reduced by half.
After an hour, pour your lemon mix into your spice water and give it a good stir. Keep it boiling for about five minutes. Your sugar should entirely melt into the water.
Remember the clove spiked lemon lurking in your oven? After it has roasted for two hours, toss it in the hot, spicy water mix. Try to get the lemon completely submerged. Now put some cheesecloth over the top and let it cool down to room temperature. About two and a half hours should’ve passed by now. If the girl is ready to be presented, strain the liquid from the baked lemon and other solids. Pour the result into a decanter, top it off with the bottle of wine, and send her upstairs prepared to please your master.
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