“The drink was like water, indeed very like the taste of the draughts they had drunk from the Entwash near the borders of the forest, and yet there was some scent or savour in it which they could not describe; it was faint, but it reminded them of the smell of a distant wood borne from afar by a cool breeze at night. The effect of the draught began at the toes, and rose steadily through every limb, bringing refreshment and vigour as it coursed upwards, right to the tips of the hair… He poured them out two full bowls from a stone jar; but from a different jar. The taste was not the same as it had been the night before: it was earthier and richer, more sustaining and food-like, so to speak.”
–The Two Towers, by JRR Tolkien
Thoughts:
As you can see from the quote above, there are at least two different versions of Ent-Draught. I knew that I wanted the drink to be clear, like the waters of the Entwash from which the draught was made, but that’s where I ran into a snafu. To get a clear alcoholic drink, one must distill, which is quite illegal in the US. So i turned the idea on its head, and distilled an herbal infusion instead.
The first version, described as an invigorating drink, with a sense like a breeze from distant woods, what what I decided to tackle first. It gave me a bit of trouble. I though it should have some floral notes, to give a sense of meadows that the wind has traveled over, but also be light and green. It’s good, but could probably be better.
The second version was much easier to formulate. It’s described as being filling, earthy, and rich, so I imagined flavors that would be reminiscent of a damp forest floor. I started with a mixture of black teas, then added some thyme for some mossy green notes, and some heather tips for a slight hint of floral. The peat-smoked barley gives the whole thing a very subtle damp, old feel, in the best way.
The flavor of both draughts is unique, unlike anything I’ve tasted before. They have hints of familiar flavors, but presented in a wholly new way. Despite being dark tea-based brews, the finished draughts are as clear as water. I deem them to be as much of a success as a mere mortal can accomplish.
I can’t promise that it will make you grow, but these Ent-Draughts are a wonderful beverage that will remind you of cool forests and breezes through the Shire…
Ent-Draught Recipes
Prep: 10 minutes Distilling: 45 minutes plus
Makes about 1.5 cups per recipe
Light Version:
- 6 cups water
- 1/2 cup loose green or white tea leaves
- 1/2 sprig fresh rosemary
- 3 mint leaves
- 2 Tbs. chamomile
- 1 Tbs. roses
- lots of ice
Earthy Ingredients:
- 6 cups water
- 4 tea bags (two earl grey, two other black/Turkish)
- 1 sprig thyme
- 1 Tbs. heather tips
- 1 tsp. peat-smoked barley
- lots of ice (at least 6 trays worth…)
The directions are essentially the same for both versions: Combine all ingredients in a large saucepan with a lid. Warm slightly. Place a heatproof bowl in the center of the pot; make sure it is tall enough to stay above the water level. Turn the lid of the pot upside down and place it on the pot. This will enable the distilled vapors to run down the lid and collect in the bowl. Cover the lid with ice, and bring to a simmer.
The first version should be served chilled, the second at room temperature.
You could also infuse some vodka with these ingredients to make an alcoholic but legal version of the draughts. I might have to try both and compare…
That could be lovely… A nice gin might suit the earthiness of the second recipe, too. I did one round of testing for a vodka version of Joie, from the Kushiel series, but it was a flop. I think this has better potential. :)
I’ll let you know if I play with it after Christmas – right now I have 5 different jars going for gifts but this could be a fun post-holiday project.
Have you ever tried a pu-erh tea? I always thought that drinking one tastes like drinking a forest, and that seems appropriate for something like ent-draught.
I was just wondering if you could give me an idea where to find heather tips, peat-smoked barely, and roses suitable for use in cooking. Thanks!!!
As I recently found out, heather tips can be found at many (most?) stores with home brewing or beer brewing supplies. Peat smoked barley – malted, since that is the only one I could find – will be available at some (the one nearest me only had cherry smoked, which i might try while waiting for peat-smoked to ship). Both can also be found online, maybe amazon, definitely ebay. Roses might be found through spice shops, or perhaps ethnic markets (it is used in several cuisines, including persian, some middle eastern, and quite a few historical). It can also be found online, or just grabbed fresh or handgrown as long as one is wary of pesticides.
Im dying to try this recipe: yet, Im missing half of the ingredients of either version. Argh! I will have to think of something creative to make up for it ;)
Love your website btw, it’s really unique ^^
They both sound wonderful, but I’m definitely going to try the first one! One thought…I was a dinner once where they served juniper needle and douglas fir non-alcoholic cordials, and the flavors were like nothing I’d ever tasted before. I can’t remember which, but one has an clear fruity/almost citrus note that still carried the “tree-ishness” with it. Maybe if you worked one of those in?
I really want to try these recipes out! They sound amazing. I’m a novice when it comes to cooking, so I’m curious if the 1-2 tablespoons of chamomile and roses include only the petals, and if so, should they be packed into the measuring spoons? I’ve been starting to do some research into acquiring the necessary ingredients, and most of what I’m not sure I can find in person, I can seem to find online. The roses, heather, and chamomile seem to be no problem (hopefully ordering them rather than buying them in-store won’t be a problem), but I’m having a tough time with the peat-smoked heather. The closest I find is peat-smoked malt barley, but I’m not sure if this is acceptable or if malted barley would throw off the taste.
Thanks so much for creating these recipes, and I apologize for what must seem prosaic queries!
Does anyone have an idea how the flavor profiles would work as just a tea? I’m definitely interested in trying the distilling, but it seems like enough work to be special occasions only. If the flavor profiles are similar, it might be worth making a regular tea of either of them when clarity is not an issue. Any thoughts on adapting the ratios for that purpose? Or even just brewing the leftovers from the distillation?
Sounds awfully like fresh birch sap…it ferments fast – makes good wine (mixed with raisins). A Lithuanian friend friend of mine told me that.
Edit – should be friend once, not twice!
In New Hampshire you can get Everclear, 100 proof grain alcohol. I use it when making Glug.
Also, have you thought of tackling any other recipes from Anne McCaffery’s Pern?
How do I live one state over and didn’t know that?!
I’ve done a couple of Pern recipes, but I’ll bump some more up the list!
What about orc-draught? And if I recall correctly, Ent-draught is sort of magic-ified water, courtesy of Treebeard (Oh dear, now I’m remembering the films, “Who has taken over management of Isengard.”).
And actually, there’s not really much mention of food in the books outside of hobbit scenes…although the cordial of Imladris that Gandalf has is interesting; heating, sustaining and wholesome.
And who could forget lembas bread?????
(I have only recently read the book (after seeing the films extended editions a few times over), and, well, found it rather amusing. Thus, I’m very much enthusiastic.)
Would have made a recipe with some health food store ingredient that is a green colored chlorophyll extract. There is one with a minty flavor.