Klingon Drinks: A List of Recipes


[Note: split and retitled thread. Drinks of many kinds from non-Klingon peoples and races can be found in the .pdf linked to in this post.]

Here are a couple of the recipies that I have found whilst trawling through the net for recipes.  For credits please see the thread 'An Almost Definative Guide To Star Trek Drinks'

Klingon Bloodwine

Version One: Klingon Bloodwine 
1 bottle of red port or wine 
1 inch of fresh ginger, peeled & sliced
a number of fresh chillies (to taste)

Blending Instructions:
Combine and leave for a month.  Serve at room temperature.

Version Two: Klingon Bloodwine
 8 oz. Firewater (100 proof Cinnamon Schnapps)
 6 oz. Everclear (full strength stuff)
 6 oz. triple sec
 6 oz. white tequila
 3 drops green food colouring
 6 drops of red food colouring.

N/B: You may have to adjust the food colouring to get a good red colouring

Version Three: Klingon Bloodwine
1 oz Jose Cuervo Especial gold tequila
1 oz Captain Morgan Original spiced rum
1 dash grenadine syrup
2 dashes Tabasco sauce
cranberry juice

Version Four: Klingon Bloodwine
Quantities for one drink:
1 oz Cuervo Tequila
1 oz Captain Morgan's Spiced Rum
1 Dash Grenadine
2 Dashes Tabasco Sauce
Fill With Cranberry Juice

Blending Instructions:
Start with ice filled beer mug, combine ingredients, starting with Tabasco.  Shake twice to ensure drink is well blended before serving.

Version Five: Klingon Bloodwine
8 parts Sloe Gin or  red wine
3 parts Strawberry Liqueur
2 parts Sweet Vermouth
2 parts Cranberry Juice
1 part Triple Sec
1 part Gin or Vodka or Rum
Cloves - soaked in vodka for 3-5 days, filtered.
Cinnamon - optional

Version Six: Klingon Bloodwine (spicy)
50-70% Red wine
10-30% Port or Sherry or Vermouth or Marsala
5-20% some berry liqueur or schnapps or juice
5% Vodka or gin or rum (for soaking spices in)
clove (1 tsp per litre)
Cinnamon (1/2 tsp)
optional: cardamom (1/4 tsp)

Version Seven: Klingon Bloodwine (tart & sweet):
5 parts Blackberry Merlot
5 parts Port
2 parts Jagermeister
0.25 parts Angostura bitters
1 part Cream Sherry
1.5 parts Rum
1 part Wilderberry Schnapps
0.5 parts Raspberry Pucker

Version Eight: Klingon Bloodwine
For making 1.75 litre bottle
60% Grain alcohol or Everclear
30% Black Cherry Vodka
10% Guava Berry liquor
10% Chocolate liquor Curacao

Blending Instructions:
Recipe is mixed to taste.  However the more grain you add the more fiery it will be.

Version Nine: Klingon Bloodwine
Cranberry juice
1 can of whole cranberries
Cranberry flavoured vodka

Blending Instructions:
Mash the cranberries a little so there are no big chunks.

Version Ten: Klingon Bloodwine
single serving
half Firewater - will give it a light reddish or auburn colour.
half Ice
Fruit punch

Fill a shot glass with the liquor.  Pour liquor mixture in cup and fill the rest with fruit punch.  This should give it a hot cherry tropical flavour.

Version Eleven: Klingon Bloodwine
1 part Southern Comfort
3 parts Sangria

Version Twelve: Klingon Bloodwine
For a pitcher:
Half fill with ice
1 Bottle of Wild Vines Blackberry Merlot
a equal part again of 7UP
2 cups of Chambord or 2 cups of Razzmatazz
Grenadine for colour

Normal wine glass:
3 shots of Wild Vines Blackberry Merlot
3 shots of 7UP
2 shots of Chambord
1 shot of Grenadine
over ice

Version Thirteen: Klingon Bloodwine
18 quarts blood
1 quart blackstrap molasses
Ale yeast

Blending Instructions:
Heat 18 quarts of blood in a large cauldron. When the blood is hot, put 1 quart of blackstrap molasses into it. When it boils, skim it well, and continue skimming it, as long as any scum will rise. Let this boil one hour. Then set it to cool until it is blood-warm, and then put in a spoonful of Ale yeast.
When it is worked up, put it into a five gallon bottle with a vapour lock. Allow to ferment for about six
weeks, and then bottle it up. Age to taste.

Version Fourteen: Klingon Bloodwine
2 gallons of apple cider in two matching jugs
1 gaslock
sterilizer, bleach or iodine
1 packet of sherry yeast
1 rubber stopper with hole, that fits the jug
candy thermometer
3-4 gallon stock pot with lid
stirring devices
2.5 cups of sugar

Blending Instructions:
Go to a store and acquire a single gallon jug of apple cider/juice. (You are after the jug itself this trip.)
Drink said apple cider/juice.  Choose your choice of sterilizing fluid. Bleach works but takes a lot of rinsing. Iodine is best.

Take the clean empty to a homebrew supplier and buy a stopper (with a hole) that fits the bottle, a gaslock, and at least 1 packet of yeast. (Iodine also if chosen.) (I use either sherry or champagne yeast.).  Go to the same store and acquire a matching gallon jug of apple cider/juice.  Make a batch of sterilizing fluid in your original gallon jug and let it sit for at least two minutes before pouring into another container. (It takes two minutes to sterilize with Iodine.).  Cover the top of the jug with a clean, dry oversized plastic cup to avoid airflow and fallout. 

Pour your apple cider/juice into a large pot and heat it to a minimum of 150 but never over 175.  While heating place your stopper and disassembled gaslock into the sterilizing fluid to wait there until we need them.  Place a little bit of water in the microwave and nuke it till it boils hard. Let it cool in the microwave until we need it. 

Once at 150 stir in your sugar into the apple cider/juice to allow it to be sterilized. (.5 cups for dry to 1.5 cups for sweet cider/juice) Once you stir in the sugar put the stirring device in the sink to prevent casual re-use / contamination.  Cool this as quickly as possibly by any means you can contrive that does NOT violate the sterility of the mixture. (I cover my pot and water cool with flowing water in the sink.).  Once it is cool enough to return to the jug, then rinse out your jug thoroughly to eliminate any sterilizer left in it. Shake out any excess water too.  Pour your now cooled cider/juice into the jug. Remember to sterilize your funnel (if used). 

Quickly rinse off your stopper and gaslock, again shaking any water off of them.  Assemble and "cork" the jug. Do NOT water the gaslock. Do put an oversized plastic cup over it to prevent airflow and fallout while there is no water in it.  Allow your mix to reach room temperature.  Once at room temperature, sterilize your yeast packet with an alcohol swab as well as your fingers.  Carefully open the bag and pour into the cider/juice avoiding the sides/throat of the jug. Return dry gaslock to "stopper" the jug.  Take your water out of the microwave and pour into the gaslock just enough for it to operate correctly.  Mark the jug with the date 6 weeks from now. If today is Feb 27, then it gets marked April 10. 

You can carefully decant the cider/juice but that usually still winds up getting sediment back into the cider/juice. I recommend getting an actual siphon tube from your brewshop and using it. Remember STERILIZE everything that touches the cider/juice.  You can place it into another jug or bottle it. Bottling requires having bottles, caps and a capper. I recommend just keeping it in a jug and pouring whenever you want some. Experience has shown me that you MUST keep a gaslock on the jug. If you actually use a screwcap, somehow the cider gets infected. 

Never let your gaslock get to high or too low on water. If it gets too low, bad bacteria can get in. If it gets to high, then it will suck potentially contaminating water into the cider/juice when you pull the gaslock. (Thus is why we start with sterile water.). 

When it pretty much finishes bubbling, it is done. Then there is the question about it being too dry or too sweet. Those are personal preferences.  So if it is too dry, add more sugar when you pour a cup. (short term solution) Or add more sugar and let it ferment again. Keep adding each time it quits and is too dry until you finally reach the capacity of the yeast. Then you can add more sugar without it starting again. (longer term solution) By keeping records of the additional sugar, you then have the information you need to put in the correct amount of sugar the first time.

Where this adjustment matters is personal preference as I mentioned. But it factors in to the "bloodwine" mix. Since I add grenadine syrup to the cider to colour it and give it a bit of a non-apple flavour that adds sweetness. Therefore you want to have a slightly dryer base cider to add the grenadine to. This is a trial and error proposition that you learn over time. For a sweeter cider, I use 3 1/8th quarts of sugar per 5 gallon batch. This is the same as 2.5 cups per gallon. Buying bulk, a 10 pound sack of sugar is fairly close (about a quart over) the target amount.

Klingon Firewine

Version One: Klingon Firewine
50% Grain alcohol or Everclear
20 % Crystal
20% 151 Rum
10% Rumplemintz schnapps
Red Food color for look

Version Two: Klingon Firewine
5 gallons water
3 lbs Ginger root (whole, fresh)
1/2 lb habanero peppers
5 lbs sugar
1 tablespoon yeast (brewer's yeast is best) use sherry yeast
Brewing vessel. I use a five gallon GLASS water bottle

Blending Instructions:
Cut ginger into chunks.  Place in large pot with water and boil for about 1/2 hour. Let cool, covered, for one hour, or until warm to the touch (make sure your hands are clean).  Put sugar and yeast in brewing vessel add ginger root and 'broth' to brewing vessel (boil more water if necessary) put balloon on top of brewing vessel, and wait for it to expand and contract (about 3-4 weeks).  Add peppers (save 4 or 5, freezing them is fine), seal bottle, and let age at least one month (the longer, the better).  Carefully transfer to bottles (you don't want the sediment on the bottom), and add 1 pepper to bottle.  The more you drink, the hotter it gets. If you feel the need to cut down the potency, cut with ginger ale.

If you use ginger powder, you have to filter it. I find fresh ginger works best.
Peppers; dried ones are fine, just don't use pickled ones. Jalapenos would work if you want to try it that way.  The recipe is a modified ginger beer recipe, but for some reason, it doesn't burn as much when you drink it as wine, maybe the aging.

Klingon Disruptor

Version One: Klingon Disrupter
1/3 oz Jim Beam
1/3 oz Tequila (Mescal)
1/3 oz Cinnamon Schnapps

Klingon Battlejuice

Version One: Klingon Battlejuice
Quantities for one drink:
1 1/3 oz Vodka
2/3 oz Lemon Juice
1 Dash Vitamin C

Blending Instructions:
Combine ingredients in an old-fashioned glass, stir well, and serve

Klingon Martini

Version One: Klingon Martini
One part Gin
One part Vermouth
A dash of Bloodwine

Blending Instructions:
Serve in a traditional martini glass without the olive.


Version One: Chech'tluth
 1 Shot Bourbon, 
 3 Shots Gin
 4 Shots Soda
 1 Shot Soda Peppermint Schnapps
 1 Shot Johnny Walker Red Label
 1 Pinch Cinnamon Powder

Blending Instructions:
Add all of Ingredients in order. 

tera'Daj Daw'a'

Version One: tera'Daj Daw'a'
Cuervo Gold Tequila (or other gold tequila)
Southern Comfort
1 shot glass (preferably double)

Blending Instructions:
Pour the shot glass half-full of gold tequila. SLOWLY pour in Southern Comfort on top until glass is full. Wait until liquids have merged.

Klingon Grog

Version One: Klingon Grog
3 oz Overproof Rum
1 oz Orange Juice
1 oz Pineapple Juice
1 oz Passion Fruit Nectar
1 Dash Angostura Bitters
1/2 Cup Cracked Ice

Blending Instructions:
Mix Ingredients in Blender or Shaker, pour into Beer Mug half filled with Cracked Ice, add Olive, serve with Straw.


Version One: Warnog
3 Gallons
Yeast: Lalvin EC
4 oz Crystal malt
12 oz peated malt cracked grain
1/4 cup dried jasmine flowers [steeped] - optional
1/4 cup orange peel granules
9 whole cloves
1/4 tsp mace powder
4 lb dark LME
20 oz corn sugar
10 oz brown sugar
1.5 oz Galena Hops (1/3, 1/3, 1/3)


Version One: Raktajino
1 serving
6-8 oz fresh coffee, regular or decaf
1 shot coffee liquor
1 shot chocolate liquor
1/4 tsp vanilla essence flavour
Optional: 1/8 tsp cinnamon powder and 2 tsp cocoa powder
Optional: float Irish crème (Carolan's or Bailey's) or whipped cream prior to serving

Blending Instructions:
Serve piping hot or well chilled with whip cream float.

Non Alcoholic

Version One: Raktajino: House of Kasara blend
Quantities for 14 servings:
1 1/2 cup powdered non-dairy creamer
1 cup sugar
1/2 cup unsweetened cocoa
6 Tbs. instant coffee
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon

Blending Instructions:
Mix all ingredients together, and store in airtight container.
To serve, use 3 teaspoons to 3/4 cup not-quite-boiling water.

Version Two: Raktajino: Klah Version
2 Tbs. Sweet ground chocolate
1/2 cup dark cocoa
3/8 tsp. Cinnamon
1 tsp. Dark Instant Coffee Crystals Ground into powder
Pinch of nutmeg

Blending Instructions:
Mix all ingredients together, and store in airtight container.
To serve, use 3 teaspoons to 3/4 cup not-quite-boiling water.
Version Four: Raktajino
Quantities for one drink:
(Iced Klingon Coffee)
1 oz vanilla

Blending Instructions:
Start with a strong brew of coffee, preferably French or Italian Roast.  Add cream and sugar as desired add 1 oz. of vanilla and pour in a tall mug or glass filled with cubed ice.

Version Three: Raktajino: bortaS Blend
2 quarts of THAI TEA DOUBLE brewed
1-2 cups sugar
sweet cream
Blending Instructions:
Fill your drinking container 3/4 full of Thai tea/sugar mixture, and add sweet cream to top

Klingon Cola

Version One: Klingon Cola
Quantities for one drink:
1 – 3 shots Southern Comfort
Dr. Pepper

Blending Instructions:
Put the Southern Comfort in a glass with ice, top up with the Dr. Pepper

version 14 Bloodwine sound like the IKV Melota's firewine. Brewmaster Salek is a fine brewer and I have enjoyed his bloodwine on several occasions.  The CO of the ship I'm on, IKV Bayou Serpent, makes his version of it as well.  It too is nice....and strong. :thumb:

version 2 Firewine, the Melota has made....OMG it's HOOOOOOTTTTTTTTTTTT!!!!!!!!

The version of firewine is from the IKV melota.  I got it from their website.  When I have the time I am going to try and make it and see what it turns out like.

Also not sure if you notices, but I have added a new link to the updated version of the guide, which contains drinks from various other races if you are interested

Crystal.... Chambord... some rich Klingon brewers out there.


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