In AmtGard there exists a house called the Saracens. Unfortunately, they are nowhere near as cool as their antique Persian counterparts. On the bright side, however, they make an astoundingly good drink called Saracen Salad, which consists entirely of fresh fruit and everclear. The idea is to fill a cooler with chopped fruit and pour in as much everclear as you can, then close the cooler and wait a day or so before serving it. The result is a fantastically sweet drink with super-alcoholic chunks of fruit in it. The longer you let it sit, the more alcoholic it will get, as the fruit begins to ferment.

Saracen Salad also now comes in a less strong, much warmer variety for the winter. Saracen Red begins with a pound can of tropical fruit, a bottle of merlot (I suggest Glen Ellen, 1998), and about one cup of pineapple juice. Combine the ingredients in a saucepan and heat on medium while stirring in ginger, clove, allspice, and cardamon. Let it come to a rolling boil, then take it off the heat, lid it and leave it for 20-30 minutes before serving. Serves about four.

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