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.