Valoo Recipes

## Valoo Food & Drink

Perched above the canyons like the nests of some great eagle, the village of Valoo is truly a sight to behold. Built from a dexterous compound of clay and guano, the spires of Valoo soar to heights only those with wings could ever hope of reaching. Yet, the citizens of Valoo, the Ashavan, have created several cuisines that fit their sea-side and sky-high village. From honey to seafood, the dishes of the Ashavan are provided by some of their grown and captured goods.

### **Breakfast**

#### Spicy Sweet Peanut Crunch

A small traditional Ashavan breakfast treat to get you started in the morning. Quick bites with a sweet addictive kick that will quickly run out, so maybe make double portions!

Ingredients:

* 1 kg of peanuts
* Anchovies (buy in rm5)
* 3 tablespoons ground pepper / dry chili
* 10 cloves of minced garlic
* Cooking oil
* Sugar and salt (any amount desired)
* 2 tablespoons brown sugar
* 3 pieces of rock sugar
* ½ cup water

Instructions:

1. Fry the peanuts with a lot of oil using slow fire. Fry until dry. Remove and toss the oil.
2. Then fry the anchovy that has been cleaned until crisp. Toskan too.
3. Remove the cooking oil and leave it in just 1 spoonful in the skillet.
4. Saute garlic until golden brown. Then add the chili powder, sugar, salt, brown sugar, rock sugar and water.
5. Cook on a slow fire until all the ingredients are dissolved and stick together. Add seasonings if necessary.
6. When the sauce has enough taste, turn off the heat and let the chili cool.
7. When the chili is really cool, add the peanuts and fried bilis. Slang until even.
8. Put the peanuts in a sieve to remove excess oil. Then store in a closed container.
9. Ready to be enjoyed.

(Source for recipe (translated))

#### Ashavan Oatmeal Bites

Add a sweet start to your morning with a traditional Ashvan oatmeal treat. With savory honey and crunchy oatmeal, these breakfast bites make a great treat with any breakfast meal.

Ingredients:

* ½ cup honey
* 2 ¼ All-Purpose baking mix
* 1 cup dry oats
* 1 teaspoon cinnamon
* ¼ melted butter
* 2 eggs
* ½ cup dried cranberries
* ½ cup chopped almonds
* ½ cup mini semi-sweet morsels
* ¼ cup melted white morsels

Instructions:

1. Preheat oven to 350° F (176° C)
2. Place paper liners in mini muffin pans to make 40 cookies
3. In a large bowl, combine baking mix, oats, and cinnamon
4. In a small bowl, whisk together melted butter, honey, and eggs
5. Stir liquid ingredients into the dry ingredients
6. Add dried cranberries, chopped almonds, and semi-sweet morsels. Stir to combine
7. Spoon dough into paper liners
8. Bake for 13 minutes or until there’s golden brown on top
9. Remove to the cooling rack. Cool completely
10. Drizzle melted white morsels over cookies

(Source for recipe)

#### Spiraling Omelet

Any great flight artist knows that one must start their day with a hearty breakfast. What better meal to eat than an omelet best fit for the most daring of cooks? This omelet is a challenge to make, but its spiraling egg wrapping around tasty vegetables and cheese is perfect to serve for yourself or to family to start their day off right.

Ingredients:

* 4 ounces softened cream cheese
* ¾ cup 2% milk
* ¼ cup plus 2 tablespoons grated and divided Parmesan cheese
* 2 tablespoons all purpose flour
* 12 large eggs
* 2 teaspoons canola oil
* 1 large green pepper, chopped
* 1 cup sliced fresh mushrooms
* 1 small onion, chopped
* 1 ¼ teaspoons Italian seasoning, divided
* 1 ½ cups shredded part-skim mozzarella cheese
* 1 plum tomato, seeded and chopped

Instructions:

1. Preheat oven 375° F (190° C)
2. Line bottom and sides of a greased 15x10x1-in. pan with parchment; grease paper.
3. Beat cream cheese until soft; gradually beat milk in.
4. Beat in ¼ Parmesan cheese and flour.
5. In a large bowl, beat eggs until blended.
6. Add cream cheese mixture; mix well.
7. Pour into the prepared pan. Bake until set for 20-25 minutes.
8. While baking, in a large skillet, heat oil over medium-high heat; saute pepper, mushrooms, and onion until crisp-tender for 3-4 minutes.
9. Stir in 1 teaspoon Italian seasoning into vegetable mix; Keep warm.
10. Remove omelet from oven; top immediately with mozzarella and vegetable mixture.
11. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter afterwards.
12. Sprinkle with the remaining 2 tablespoons Parmesan cheese and ¼ Italian seasoning

(Source of recipe)

#### Valoo Melon Breakfast Bowl

Want a fruitful breakfast before you start your morning’s worth of work? Well, the melon breakfast bowl is the perfect meal for you! With a half melon filled with creamy yogurt topped with an assortment of fruits, you can’t say no to this healthy breakfast choice most Ashavan children are begging to have.

Ingredients:

* 1 small melon
* 2 5.3 ounce cups of Nonfat Yogurt with Chia Seeds

*Potential Fruit Toppings Include:*

* Blueberries
* Raspberries
* Cherries
* Grapes
* Kiwi
* Banana
* Mango
* Fig
* Pineapple
* Papaya

Instructions:

1. Slice your melon in half and remove the seeds. If necessary, scoop out a little bit of the flesh to make space for your yogurt. Drain any excess liquid out of the melons.
2. If the halves don't sit securely on a plate, take a small slice off the bottoms to balance them. Fill each half with one container of yogurt.
3. Top with the fruit and berries. Add a garnish of mint, seeds, or granola if you like. Serve right away.

(Source of recipe)

#### Breakfast Custard

A simple custard dish made for any Ashavan looking for a creamy head start. It’s very easy to make for anyone who is looking to learn how to bake and cook any dish from the Ashavan people and is perfectly seasoned for one to make whenever!

Ingredients:

* 4 eggs lightly beaten
* 2 tablespoon melted butter
* 1 cup milk
* 1 teaspoon cornstarch
* ⅛ teaspoon baking powder
* ¼ teaspoon salt
* 1 dash pepper
* ½ cup shredded cheddar cheese

Instructions:

1. Preheat oven to 425°F (218°C)
2. In a large bowl, whisk together eggs, butter, milk, cornstarch, baking powder, salt, and pepper.
3. Stir in cheese and pour into four buttered 4 oz. custard cups
4. Place cups in a baking pan; Fill pan with boiling water with a depth of 1 in.
5. Bake, uncovered, for 15-20 minutes or until a knife inserted in the center comes out clean.

(Source of recipe)

### **Lunch and Dinner**

#### Veggie Stir-Fry

Using the grown goods from Valoo’s many patches of farmland, this standard Ashavan dish is sure to show travelers to the village how well they maintain their crops. With crisp and crunchy vegetables coated with savory-sweet sauce, you’ll be making this quick and reliable meal for all of your friends and families.

* ⅓ cup water
* 2 tablespoons tamari or soy sauce
* 2 teaspoons honey or packed brown sugar
* 1 teaspoon minced peeled fresh ginger
* 1 teaspoon white or red miso paste
* 1 teaspoon cornstarch
* ¼ teaspoon red pepper flakes (optional)

*For Stir-fry and Serving:*

* 3 tablespoons canola or vegetable oil, divided
* 1 ½ pounds broccoli (about 2 medium heads), cut into small florets
* Kosher salt
* 8 ounces mixed fresh mushrooms, stems removed and thinly sliced
* 2 medium bell peppers, cored, seeded, and cut into ½ inch wide stripes
* 8 ounces snow peas
* 3 cloves garlic, minced
* 1 tablespoon minced peeled fresh ginger
* Cooked rice or noodles, for serving
* ¼ cup unsalted roasted peanuts, coarsely chopped

Instructions:

1. Whisk all ingredients for the sauce into a small bowl, making sure the cornstarch is dissolved; set aside.
2. Heat a flat-bottomed wok or large frying pan over medium-heat until a drop of water immediately vaporizes immediately on contact.
3. Drizzle 1 tablespoon of the oil around the pan, add the broccoli, and season with salt.
4. Using a metal spatula, stir-fry until it begins to soften and brown around the edges for 1 to 2 minutes. Transfer to a large plate.
5. Drizzle ½ tablespoon of oil in the pan, add the mushrooms, and season with salt.
6. Stir-fry until brown and softened for 1 to 2 minutes. Transfer to the plate with the broccoli.
7. Drizzle the remaining 1 ½ tablespoons oil in the pan, add the peppers, snow peas, garlic, and ginger, and season with salt.
8. Stir-fry until the garlic and ginger are fragrant and the vegetables are softened for about 1 minute.
9. Add the reserved broccoli and mushrooms and any accumulated juices back to the pan and stir to combine.
10. Stir the sauce one more time, pour into the pan, and cook, stirring constantly, until the sauce is thickened and coats the vegetables for 1 to 2 minutes.
11. Serve over rice or noodles and top with the peanuts.

(Source for recipe)

#### Honey Garlic Glazed Salmon

Being a sea-side village, the citizens of Valoo are able to catch plenty of fish that swim below their waters. Using both captured fish and the honey from the bees that help pollinate the crops in their farms, the honey garlic glazed salmon is one of the best Ashavan dishes throughout Omnia. The honey garlic sauce helps create a savor-sweet salmon that never disappoints anyone trying out this dish for the first time.

Ingredients:

* ⅓ cup honey
* ¼ cup low sodium soy sauce
* 2 tablespoon lemon juice
* 1 teaspoon red pepper flakes
* 3 tablespoon extra-virgin olive oil, divided
* 4 6-oz. Salmon filets, patted dry with a paper towel
* Kosher salt
* Freshly ground black pepper
* 3 cloves garlic, minced
* 1 lemon, sliced into rounds

Instructions:

1. In a medium bowl, whisk together honey, soy sauce, lemon juice, and red pepper flakes.
2. In a large skillet over medium-high heat, heat two tablespoons of oil.
3. When oil is hot yet not smoking, add salmon skin-side up and season with salt and pepper.
4. Cook salmon until deeply golden or for about six minutes, then flip over and add remaining tablespoon of oil.
5. Add garlic to the skillet and cook until fragrant or for 1 minute.
6. Add the honey mixture and sliced lemons and cook until sauce is reduced by about ⅓.
7. Baste salmon with the sauce.
8. Garnish with sliced lemon and serve.

(Source of recipe)

#### Leek and Potato Soup

A lighter soup hot enough to warm up the soul. This soup is easy to make and is a typical recipe to make during the winters in Valoo. It is also perfect to use up any grown goods that have yet to be used up after harvest season.

Ingredients:

* 25g butter
* 2 teaspoon olive oil
* 2 leeks, thinly sliced
* 500g sebago potatoes, peeled, coarsely chopped
* 1L Massel chicken style liquid stock
* ½ cup thickened cream, plus extra for serving
* Fresh chives, chopped

Instructions:

1. Heat butter and olive oil in a large saucepan over medium-high heat.
2. Add leeks; Cook, stirring for 5 minutes or until softened.
3. Add potatoes; Cook, stirring often for 5 minutes
4. Add chicken stock; Simmer, partially covered, for 15 minutes or until potatoes are soft. Use a stick blender to blend until smooth.
5. Add cream; Simmer for 5 minutes or until heated through.
6. Season and sprinkle with chopped chives.

#### Mashed Potato Muffins with Crickets

Typically used when creating dinner or lunch using leftovers, this Ashavan-unique dish is sure to bring some flavor and crunch in the most interesting ways. With mashed potatoes, cheese, and, most importantly, crickets, any Ashavan can enjoy these cheesy and crunchy muffins for lunch or dinner!

Ingredients:

* 2 cups mashed potatoes
* 1 large egg
* ¾ cup grated cheddar cheese
* 2 tablespoons chopped fresh chives, to garnish
* 2 tablespoons dried crickets, to garnish

Instructions:

1. Preheat oven to 375°F (190°C)
2. In a large bowl, beat the egg. Whisk most of the grated cheese in with the egg, setting some cheese aside to top the muffins with at the end.
3. Add mashed potatoes, mix thoroughly. Season with salt and pepper.
4. Scoop potato-egg mixture evenly into a lightly greased muffin pan, packing the potatoes lightly, but making sure that they do not overflow.
5. Bake for 30-40 minutes or until they start to turn crisp and golden.
6. Remove from the oven; Sprinkle remaining cheese or other garnishes, such as chives or crickets.
7. Rotate the pan (so the part that was in the back of the oven is now front facing), and return to the oven to bake for another 2-5 minutes.
8. Remove from the oven and allow to cool for at least 15 minutes to let muffins get firm.
9. Remove potato muffins from the pan and enjoy!

(Source of recipe)

#### Ashavan Bouillabaisse

A traditional dish passed down by many generations of Ashavans. With a mix of seafood, seasoning, and saffron (plus some healthy veggies), this is the kind of dinner to easily share with any of your friends no matter the race.

* ½ cup extra-virgin olive oil
* 1 cup chopped onion
* 1 cup chopped leek
* 4 cloves smashed garlic
* 2 or 3 large, ripe tomatoes, chopped or 2 cups canned
* 2 ½ quarts water
* Fresh herb sprigs: thyme, parsley, fennel fronds, and basil (in any combination)
* 1 2-inch wide strip of fresh orange peel (optional)
* ½ teaspoon crumbled saffron
* 1 tablespoon sea salt
* 3-4 pounds fish heads, bones, trimmings, shrimp shells
* 1 pound peeled shrimp (save the shells for stock)
* 1 pound bettlebrook bass, cod, halibut or other flaky white fish, cut into large chunks
* 1 pounds mussels or clams, scrubbed and mussels debearded
* Crusty bread, sliced, for serving

*For Rouille:*

* 1 roasted and peeled red bell pepper
* 1 roasted fresh red chili pepper or ground cayenne pepper to taste
* 1 tablespoon fresh lemon juice
* 1 peeled garlic clove
* ¼ cup fresh bread crumbs or ground almonds
* ¼ cup fresh parsley leaves
* Fine sea salt, about ½ teaspoon or to taste
* ⅓ cup extra-virgin olive oil

1. Heat the oil in a tall pot (preferably an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened.
2. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, (optional) orange peel, saffron, salt, and fish bones and shrimp shells.
3. Bring to a simmer, then reduce the heat so that the broth slowly bubbles without boiling.
4. Cook for 30 minutes, then strain the broth into a large bowl or another pot and discard the solids.
5. Pour the broth back into the pot and bring to a boil.
6. Add the shrimp and cook until they turn pink for a minute or two.
7. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open (this will take just a few minutes).
8. Taste the soup and add more salt and freshly grounded pepper if needed.

*For Rouille:*

1. Puree everything except for the olive oil in a food processor until smooth.
2. Slowly add olive oil while processing to form a paste.
3. Toast the bread and brush with olive oil.
4. Serve the soup with bread and rouille.

(Source of recipe)

#### Glowing Tracer Nuggets

Little, glowing tracers flutter all over the Valoo village of Omnia, providing little lights within the night amongst the Ashavan people. Yet, these little creatures provide nice and easy food options to get some of your kids to eat their meat. These nuggets have a bit of a glow to it after you get done making it and have a warming after taste that would last five minutes per bite, leaving your cheeks all warm after eating.

Ingredients:

* 1 cup all-purpose flour
* 1 tablespoon seasoned salt
* Salt and freshly ground pepper
* 2 large eggs
* 2 tablespoons water
* 2 cup seasoned bread crumbs
* 6 ounces Tracer meat (2 chicken breasts), cut into small pieces
* Vegetable oil, for frying
* Ketchup, for serving (optional)

Instructions:

1. In a plastic bag, mix the flour, seasoned salt, and some salt and pepper.
2. In a bowl, mix 2 eggs with 2 tablespoons of water.
3. In a separate bowl, add the breadcrumbs.
4. Shake the tracer (chicken) pieces in the bag to coat.
5. In batches, dip them in the egg wash, then in the breadcrumbs.
6. Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately.
7. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side.
8. Drain on a paper towel and serve with ketchup (optional).

(Source of recipe)

### **Dessert**

#### Creamy Caramel Flan

This is the best dish to finish off any meal for a special gathering or holiday celebration within the Valoo community. The caramel flan is impressively rich and creamy, going a long way in terms of taste and flavoring with the added caramel kick to it.

Ingredients:

* ¾ cup sugar
* ¼ cup water
* 1 package (8 ounces) softened cream cheese
* 5 large eggs
* 1 can (14 ounces) sweetened condensed milk
* 1 can (12 ounces) evaporated milk
* 1 teaspoon vanilla extract

Instructions:

1. In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden for about 15 minutes.
2. Brush down crystals on the side of the pan with additional water as necessary.
3. Quickly pour into an ungreased 2 qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
4. Preheat the oven to 350°F (176°C).
5. In a bowl, beat the cream cheese until smooth.
6. Beat in eggs, 1 at a time, until thoroughly combined.
7. Add remaining ingredients; mix well.
8. Pour over caramelized sugar.
9. Place the dish in a large baking pan.
10. Pour water into the larger pan to a depth of 1 inch.
11. Bake until the center is just set (mixture will jiggle) for 50-60 minutes.
12. Remove dish from a larger pan to a wire rack; cool for 1 hour; Refrigerate overnight.
13. To unmold, run a knife around the edge and invert onto a large rimmed serving platter.
14. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

(Source of recipe)

#### Rhubarb Custard Bars

Rich, gooey bars made to share with friends and families. The Ashavan people make this treat for their children or students as a reward for completing any flight training or for their birthday. The shortbread-like crust and the rhubarb and custard layers inspire bakers to make this more often for any gathering.

* 2 cups all-purpose flour
* ¼ cup sugar
* 1 cup cold butter
* 3 large eggs, room temperature, beaten
* 5 cups finely chopped fresh or frozen rhubarb, thawed and drained

*Filling:*

* 2 cups sugar
* 7 tablespoons all-purpose flour
* 1 cup heavy whipping cream

*Topping:*

* 6 ounces cream cheese, softened
* ½ cup sugar
* ½ teaspoon vanilla extract
* 1 cup heavy whipping cream, whipped

Instructions:

1. In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs.
2. Press into greased 13x9 in. baking pan.
3. Bake at 350°F (176°C) for 10 minutes.
4. Meanwhile, for filling, combine sugar and flour in a bowl.
5. Whisk in cream and eggs.
6. Stir in rhubarb. Pour over the crust.
7. Bake at 350°F (176°C) until custard is set for 40-45 minutes. Let cool.
8. For topping, beat cream cheese, sugar, and vanilla until smooth; fold in whipped cream.
9. Spread over top. Cover and chill. Cut into bars. Store in a refrigerator.

(Source of recipe)

#### Berry Jam and Honey Cobbler

Want the most sweet Ashavan treat to eat after a nice hearty meal? Then look no further than to this sweet cobbler best fit for the biggest of parties and gatherings. The jammy filling is made richer with honey and citrus and topped with cream, this dessert truly delivers.

* 800g rhubarb, trimmed, cut into 6cm pieces
* 4 cups mixed frozen berries
* 1 cup caster sugar
* ⅛ teaspoon ground allspice
* 120g honey
* Finely grated zest and juice of 2 oranges (zest reserved for topping)
* ⅓ cup cornflour
* Cream or vanilla ice cream, to serve

*Topping:*

* 2 cups self-raising flour, sifted
* 1 ½ teaspoon baking powder
* 120g almond meal
* 190g caster sugar
* 300g cold unsalted butter, chopped
* ½ cup cold milk

Instructions:

1. Preheat the oven to 356°F (180°C)
2. Place rhubarb, berries, sugar, allspice, honey, and orange juice in a larger bowl and stir to combine.
3. Transfer to a 2.5L capacity flameproof baking dish and place over medium heat.
4. Cook, stirring occasionally, for 20-25 minutes until sugar has dissolved and liquid has reduced by one-third.
5. Place cornflour, 2 tbsp water, and 2 tbsp berry liquid into a small bowl.
6. Stir to dissolve the cornflour, then add to the berry mixture and cook, stirring for 1-2 minutes to combine.
7. Remove from heat and place the dish on a baking tray.
8. For the topping, place the flour, baking powder, almond meal, sugar, and butter into a food processor and pulse until the mixture resembles breadcrumbs.
9. Add reserved orange zest and milk, and whiz until a dough comes together.
10. Roll the dough into tablespoon-sized balls and arrange on top of the jam.
11. Bake for 40-45 minutes until the jam is bubbling and the topping is golden.
12. Remove from the oven and rest for 10 minutes.
13. Top with cream or ice cream to serve.

(Source of recipe)

#### Honey Lavender Cookies

These cookies are perfect for those who like to have a bit of a floral taste to their baked goods or anything they’ll eat. The floral taste doesn’t even have to be just lavender, it can be from any flower from any plant or even plant-like creature. The Ashavans always pair these cookies with a cup of coffee or tea.

Ingredients:

* ½ cup softened butter
* ½ cup honey
* 1 egg
* 1 tablespoon lavender flower (or any flower)
* 2 cups flour

Instructions:

1. Preheat the oven 350°F (176°C)
2. Line baking sheets with parchment paper.
3. Beat butter in a bowl with an electric mixer until creamy.
4. Beat honey, egg, and flower into the creamed butter until incorporated.
5. Stir flour, ½ cup at a time, into butter mixture until blended.
6. Drop spoonfuls of batter onto the prepared baking sheet about 2 inches apart.
7. Bake in the preheated oven until cookies are browned at the bottom for about 15 minutes.

(Source of recipe)

#### Valoo Dessert Bowl

Some Ashavans tend to have a dessert that provides just enough fruits with a sweet kick to it, and this salad brings just that. It is a healthy choice to give to children when giving them more of a variety of dessert choices.

Ingredients:

* 1 lb strawberries
* 1 melon
* 1 lime
* 1 orange
* 2 tablespoons maple syrup
* 3 sprigs lemon thyme
* 2 tablespoons cane sugar

Instructions:

1. Rinse strawberries in a bowl of cool water.
2. Lift out, drain on paper towels and pat dry.
3. Halve or quarter berries, depending on size.
4. Halve melon and scoop out seeds with a spoon.
5. Cut off the rind and slice thinly.
6. Rinse and dry lime.
7. Finely zest to measure 1 teaspoon. Place in a bowl.
8. Halve and juice lemon and orange and add juices to the bowl with lime zest.
9. Add maple syrup and mix well.
10. Carefully fold in melon and strawberry slices.
11. Rinse lemon thyme, shake dry and remove leaves from stems. Set a few leaves aside for garnishing. Chop remaining leaves.
12. In a mortar, grind chopped thyme leaves with sugar until finely ground.
13. Divide salad among bowls. Sprinkle with thyme-sugar and garnish with reserved thyme leaves.

(Source of recipe)

### **Drinks**

#### Lavender Tea

Everyone likes to have a nice cup of tea on a calm morning or afternoon. Some couples in Valoo wake up early in the morning to make a cup of lavender tea and watch the sunrise. It’s a very soothing drink, perfect to start your days off right.

Ingredients:

* 4 tablespoons culinary lavender buds
* 8 cups boiling water

Instructions:

1. Place the lavender buds in a pot and pour boiling water over them.
2. Allow the lavender to steep for 10 minutes.
3. Pour the tea through a strainer into a cup.
4. Add honey and sugar as desired.

(Source of recipe)

#### Honey and Lemon Tea

Are you dealing with a really bad cold? Well, this Ashavan tea is perfect to take care of a sore throat. It’s a simple tea mixing both honey and lemon to be a remedy to any cold.

Ingredients:

* 1 tablespoon lemon juice
* 2 tablespoons honey
* ½ cup or more hot water

Instructions:

1. Put honey and lemon juice into a teacup or mug.
2. Add hot water and stir.
3. Add more lemon juice, honey, or hot water to taste.

(Source of recipe)

#### Arini Summer Melon Cooler

This drink is most famous amongst the Ashavan Arini, serving as party cocktails during summer events and gatherings. Most Ashavan barkeeps in Valoo often make this for the Summer Solstice or for when a party is booked at the tavern. Made with silver tequila, fresh sage, lime, and a cantaloupe melon, this bar-quality drink will surely cool you off during the summer’s heat.

**(Note: This is an alcoholic beverage. If you are under the age of 21, please do not try and make this drink!)**

Ingredients:

* 1.5 oz Silver Tequila
* 3 oz freshly pressed cantaloupe melon juice
* 0.5 oz simple syrup
* 0.25 oz fresh lime juice
* 3-4 sage leaves
* Pinch salt
* 2-3 dashes Angostura Bitters
* Mezcal Rinse (optional)

Instructions:

1. Rinse a collins glass with Mezcal (optional)
2. Add all ingredients besides Angostura Bitters in a cocktail shaker
3. Add ice and shake vigorously for 10-15 seconds
4. Fine strain the cocktail into the collins glass filled with ice
5. Top with a few dashes of Angostura Bitters and garnish with wheat grass

(Source of recipe)

#### Old Fashioned Ashavan Saffron Whiskey

This is a blast from the past in terms of Ashavan drinks. It may be old fashioned, but it certainly does bring a taste that’ll last for generations. This drink is mixed with whiskey, saffron syrup, and dashes of aromatic bitters to bring a kick to your taste buds.

**(Note: This is an alcoholic beverage. If you are under the age of 21, please do not try and make this drink!)**

Ingredients:

* 2 oz rye whiskey
* 2 dashes of aromatic bitters
* ½ oz Rumi Spice Saffron Simple Syrup
* 1 orange peel for garnish
* 1 Luxardo Cherry for garnish

Instructions:

1. Add saffron simple syrup, whiskey, and bitters to an old fashioned glass then stir gently for 20 seconds
2. Add 1 to 2 large ice cubes and stir a few more times until the drink is chilled
3. Twist an orange peel over the drink. Garnish drink with peel and cherry.

(Source of recipe)

#### Lavender Lemonade

Lavender Lemonade is a fragrant, refreshing, and beautiful drink amongst all Ashavan people. This drink is perfect for egg (baby) showers, wedding celebrations, summer cookouts, and so much more! Enjoy it with friends, family, co-workers, anyone all over Omnia. Have them get a taste of this delicious Ashavan Lemonade.

Ingredients:

* 6 cups water (divided)
* ½ cup sugar
* ¼ cup honey
* 3 tablespoon dried lavender
* 2 cups lemon juice
* Lemon slices and lavender petals for garnish
* Blue or purple food coloring (optional)

Instructions:

1. Over medium heat, combine two cups of water and sugar, bringing to a boil until sugar is dissolved.
2. Turn off the heat and stir in honey and lavender.
3. Allow mixture to steep for 2 hours (less if you want less of a lavender taste).
4. Strain the liquid, pressing the lavender down to make sure you get all those juices into your mixture.
5. In a large pitcher, combine freshly squeezed lemon juice, lavender mixture, and water.
6. Feel free to add a couple drops of blue or purple food coloring if you want more color than the lavender provides. Serve over ice.

(Source of recipe)