I DON'T UNDERSTAND HOW YOU HAVE LESS THAN A THOUSAND SUBS!! Your content is very good, and you're a very charming presenter, so you should really be way more popular, imo.
We’re getting there 😂 just had my schedule open up to edit more videos and stream again, so we might just be able to give the algorithm a little more content to chew on!
in the pre-eso days, a friend of mine made a lovely attempt at sujamma, basing it on sake, as [salt]rice seems to be the primary grain on vvardenfell. there was some berry element - she agreed with you that comberries could be most closely represented by cranberries.- but i forget how she added it.
Love this! I also wanted to keep it distinct from Mazte, which is described in several places as a fermented saltrice beverage (working on a comprehensive guide to Elder Scrolls alcohols adapted for the real world) and Shein/Greif (comberry wine/brandy, respectively).
Went above and beyond with this one, Nic! Researching alternative community recipes, using lore as a directive for ingredients, all chef's kiss. Are you the reason I recently subbed to How to Drink? Yuuuuup!
Another option that would require less work would be to simply add your flavourings to a clear liquor and leave it to infuse somewhere. It's a process which is fairly common in the nordics where I'm from, with Aquavit or vodka as the base spirit of choice. From a lore perspective, a simple infusion process would allow for very easy regional variation, and wouldn't go against Sadri's sujamma experiemnts; brewers, tavern owners, or even ordinary people, would be able to add whatever flavourings are available in their areas, or whatever is to their preferences. It would also leave a liquor with a potency decided by the base spirit, rather than adding spirits to a flavored tea and losing some of the ABV along the way.
Considering the ash yams being a Dunmeri staple crop as well, would they not be considered one of the ingredients? Ash yam is _the_ primary crop of the Ascadian Isles. Maybe your primary alcohols can be sweet potato vodka paired with the Japanese barley wine? And the cranberry and goji berrie combo with some lemon sounds lovely.
I want to give this a shot! I do have one video on a separate drink in the works that incorporates a riff on Ash Yams (the Elder Scrolls Cookbook has a baked ash yam recipe) - let’s just say I went a bit nuts with it though…
@@quenchquestdrinks Wonderful! Looking forward to it! And I was genuinely surprised, after I had my idea, to find out that there eas such a thing as sweet potato vodka. Not that the source of the vodka matters for the end product, really, but it was a cool discovery nonetheless.
I DON'T UNDERSTAND HOW YOU HAVE LESS THAN A THOUSAND SUBS!! Your content is very good, and you're a very charming presenter, so you should really be way more popular, imo.
We’re getting there 😂 just had my schedule open up to edit more videos and stream again, so we might just be able to give the algorithm a little more content to chew on!
It’s always a good day when you upload another awesome video
Who knows, there might be a bonus vid this week… 👀
in the pre-eso days, a friend of mine made a lovely attempt at sujamma, basing it on sake, as [salt]rice seems to be the primary grain on vvardenfell. there was some berry element - she agreed with you that comberries could be most closely represented by cranberries.- but i forget how she added it.
Love this! I also wanted to keep it distinct from Mazte, which is described in several places as a fermented saltrice beverage (working on a comprehensive guide to Elder Scrolls alcohols adapted for the real world) and Shein/Greif (comberry wine/brandy, respectively).
now drink like a hundred of them in one frame and then punch a god to death
Bet
Went above and beyond with this one, Nic! Researching alternative community recipes, using lore as a directive for ingredients, all chef's kiss.
Are you the reason I recently subbed to How to Drink? Yuuuuup!
Appreciate it, Alina! The next video is going to be even more bananas...
Another option that would require less work would be to simply add your flavourings to a clear liquor and leave it to infuse somewhere. It's a process which is fairly common in the nordics where I'm from, with Aquavit or vodka as the base spirit of choice. From a lore perspective, a simple infusion process would allow for very easy regional variation, and wouldn't go against Sadri's sujamma experiemnts; brewers, tavern owners, or even ordinary people, would be able to add whatever flavourings are available in their areas, or whatever is to their preferences.
It would also leave a liquor with a potency decided by the base spirit, rather than adding spirits to a flavored tea and losing some of the ABV along the way.
I thought about this while filming/editing - think I’ll have to give it a shot!
That "How to Drink" guy is a filthy n'wah outlander
This ain't yo mamma's sujamma!
Nope - it’s Geldis Sadri’s 😉
Considering the ash yams being a Dunmeri staple crop as well, would they not be considered one of the ingredients? Ash yam is _the_ primary crop of the Ascadian Isles.
Maybe your primary alcohols can be sweet potato vodka paired with the Japanese barley wine? And the cranberry and goji berrie combo with some lemon sounds lovely.
I want to give this a shot! I do have one video on a separate drink in the works that incorporates a riff on Ash Yams (the Elder Scrolls Cookbook has a baked ash yam recipe) - let’s just say I went a bit nuts with it though…
@@quenchquestdrinks Wonderful! Looking forward to it!
And I was genuinely surprised, after I had my idea, to find out that there eas such a thing as sweet potato vodka. Not that the source of the vodka matters for the end product, really, but it was a cool discovery nonetheless.
Dude so good
Thanks!!
What about the imperial liquor flin?
Coming soon! Working on a comprehensive guide to Elder Scrolls-specific alcohols...