JordanCon’s Favorite Recipes: The Gathering Storm

JordanCon’s Favorite Recipes: The Gathering Storm

Every winter we spend a few weekends creating and testing new drink recipes to share with our friends at JordanCon. Only the best recipes accompany us to Atlanta, usually only one or two. This past year, however, we had a particularly long, cold winter; as a result, we ended up with a handful of new recipes to share this year. One of the most dramatic (and requested) of those was a layered cocktail we like to call “The Gathering Storm.” Take a look at the photo below and you should understand why.

Chip describes the taste of this drink as akin to a “creamy chocolate orange.” If that sounds delicious to you, here are the details on how to recreate this special cocktail.

Keep in mind it may take a few tries to get it just right; luckily, the ingredients are delicious. Be patient. Since this is a “layered” cocktail, make sure you read all the instructions and tips before you begin pouring the ingredients.


  • 1 ounce of Kahlua, or other coffee-flavored liqueur of your choice
  • 1.5 ounces (or a standard shot) of Patrón Citrónge orange liqueur
    A standard shot is about 1.5 ounces of liquor.
  • 1 ounce of Bailey’s Irish Creme
    You can use a different brand of Irish Creme if you have one on hand.
Before beginning, you may want to watch this short YouTube video on how to make a layered drink:
How to layer a cocktail
Layering makes use of the fact that different types of alcohol will have different specific gravities. As a result, one type may settle into the bottom of the glass, even if you pour it after another type of alcohol.

Take a glass tumbler or Old Fashioned glass and pour in your Kahlua. Next, pour Patrón Citrónge orange liqueur over the back of a spoon in a “shot layer” above the Kahlua, i.e., a layer that is the volume of a standard shot. By pouring the liqueur over the back of the spoon (with the pointy end held against one side of the glass), the Patrón will be split across the back of the spoon. This slows it down and keeps it from splooshing into the Kahlua and messing up the layer below before it settles. This may take some practice.

You may need a tad more Patrón if you are trying to make even layers. since it will tend to mix a little. Or, you can just use a bit less Kahlua. If it takes a couple of weekends to get it just right, that’s okay – you get to drink your mistakes.

Next, clean your spoon (or use a different one), then add the Irish Cream in the same manner: by pouring it over the back of your spoon, to slow it down and keep it from falling straight through your layer of Patrón.

These ingredients are best served chilled, but if you didn’t have time to do that, you can always add a couple of ice cubes AFTER the clouds have died down. But if you put them in too early after making the drink, you’ll miss the awesome cloud effect.

Now you’re ready to sample your creation. The end result should be a dark beverage with swirling, roiling clouds like those Renald Fanwar saw in the prologue of Book 12. Except these clouds taste like a creamy chocolate orange. Mmmm mmm. Drink a few of these and you too will know “what the Storm means,” so remember to always drink responsibly.

Til next time, enjoy!

JordanCon’s Favorite Recipes: Sheepherder and The Black Ajah

JordanCon’s Favorite Recipes: Sheepherder and The Black Ajah

Twenty-five years ago “The Eye of the World” was first published, featuring everyone’s favorite sheepherder, Rand al’Thor. To commemorate that event, we thought it would be a great time to publish our recipe for JordanCon’s version of a White Russian, called, fittingly enough, a Sheepherder. A rich tasting drink that’s slightly chocolatey, yet not too sweet, it’s just the right drink to sit down with as you start your latest re-read.

Of course, you can’t have saidin without saidar. If you like your world a little darker, skip on down to our Black Ajah recipe!


  • 2 ounces of Vodka
    Chip prefers prefers Smirnoff Silver because it blends well and is pretty neutral, taste-wise.
  • 2 ounces of Kahlua, or other coffee-flavored liqueur of your choice
  • 2 ounces of milk, cream, or half-and-half
    Chip recommends half-and-half since it makes for a lighter taste on the palate.

Put 2 oz. of Vodka and 2 oz. of Kahlua in an 8-10 oz. Old Fashioned glass. Add 2 oz. of half-and-half, drop in a couple of ice cubes, and you’re ready to serve. Now that will help you chill out after a long day of protecting the flock!

What’s an Old Fashioned glass? An Old Fashioned glass, also known as a “lowball glass” or “rocks glass” is a short tumbler used for serving whisky with ice cubes (“on the rocks”). It is also normally used to serve certain cocktails, such as the Old Fashioned, from which it receives its name. Old Fashioned glasses typically have a wide brim and a thick base, so that the non-liquid ingredients of a cocktail can be mashed using a muddler before the main liquid ingredients are added. They typically contain 6-10 US fluid ounces.

Black Ajah

For those of you who aren’t into the Light, use the instructions above but skip the half-and-half. If your heart is truly black, toss in a shot of espresso. All Hail the Great Lord!


JordanCon’s Favorite Recipes: Forkroot Tea

Rosemary gives this drink a “slight, minty taste,” while Irish Whiskey gives it a kick that can defeat the strongest channeler. Always drink responsibly, but, if you do plan to overindulge, make sure your Warder is there to drive your carriage. The recipe below is per drink.

A double shot of Jameson’s Irish Whiskey over ice is equal to about 2-3 ounces.
  • 2-3 ounces of Irish Whiskey
    Chip prefers Jameson’s, but any good brand will do.
  • Strong, black tea
    Chip likes to use an easy-to-acquire Irish Breakfast Tea. English Breakfast Tea is an equally good choice.
  • 1-2 Tablespoons of honey
    White Clover or Blackberry honey is Chip’s favorite. It is usually slightly lighter in color and a bit sweeter than other varieties.
  • 1 1/4 cup water
  • Rosemary
    If using dried Rosemary, you’ll need a 1/2 teaspoon per drink. If you are using fresh Rosemary (always desirable) a couple of small (2-3″) springs will do.

First, prepare the tea. Use a strong, black tea. Steep one packet for at least three full minutes in about 8 ounces (1 cup) of hot water. It should be as dark as a strong cup of coffee.

Next, take a Pyrex cup (or something else you can microwave, NOT plastic hotel cups) and put 1/4 cup of water in it. Measure out 1/2 teaspoon of dried rosemary (or just a couple of small sprigs if fresh), put it in the cup, and microwave that for about 2 minutes. Alternatively, pour a little hot water over the rosemary and let that steep in the water for 2 minutes.

Now, you need to determine the imbiber’s sweet tooth. How sweet do they like their drinks? Measure 1 tablespoon of honey into the Pyrex cup for less sweetness or two tablespoons for a sweeter mix. Then mix the rosemary effusion and honey mixture together. This should all be finished at about the same time as the tea. Then, mix the tea and the rosemary-honey mixture together.

Lastly, put 2 or 3 ounces of Irish Whiskey in a 12 ounce glass. Fill with ice. Then fill the rest of the glass with your rosemary/tea/honey mixture and serve. If you’re prepping for an event, you can prepare the tea and rosemary beforehand. Chip has made a half gallon of it at a time and it worked well. Just scale the recipe according to the number of desired servings.

Many hotels now have both tea and hot water in the room, but it’s always wise to bring your own tea, just in case.


JordanCon’s Favorite Recipes: Graendal Grog

AKA “The blue stuff”

Here’s a summertime drink that’s sure to pique the interest of your guests with its frostiness and cool teal color. Perfect for a crowd of adoring worshipers, it’s an exquisite combination of rum, citrus, sweetener and ice that subtly entwines itself into your taste buds. A drink so powerful and perfect that sailors sailed around the world and gladly accepted it in lieu of their wages. Imbibe, adore, and just be… happy…

You’ll need a blender for this one. Most blenders have gradations for either liters or cubs. This particular recipe is in cups, so make sure your blender has gradations for that, or else re-calculate the measurements in advance.
  • 1 1/2 limes
    Use normal limes, not key limes. Persian limes are in season starting in late May. So, if your limes are small, put in two. You’ll want to make sure you have plenty on hand, since one serving of this recipe – i.e., one blender-full – will serve about 4 people. And they WILL want more.
  • Bacardi clear rum (or similar)
    Chip usually uses Bacardi Superior 151.
  • 1/2 cup Splenda (or 3/4 cup of sugar)
    Chip usually makes it with Splenda, which results in fewer hangovers. But keep in mind that Splenda – and some other sweeteners – are actually sweeter than sugar. So you’ll want to use less.
  • 4 drops neon blue (or blue) food coloring
  • Ice

Squeeze the juice of 1 1/2 limes into your blender. Pour in clear rum until it’s up to the 3/4 cup level on your blender. Now add a 1/2 cup of Splenda (or other sugar substitute). Finally, add 4 drops of blue or neon blue food coloring. After that, fill the remainder of the blender with ice and run the blender until the drink is slushy.

The more rum you add, the less ice you will need to make it slushy. Don’t put in more than one cup of non-ice ingredients unless you like your drinks really strong and want to make people “be happy” real fast. (That does make for shorter parties, however. Just be sure to keep everyone off the roads.)
One word of advice. Always sample the finished pitcher first yourself. This may sound conveniently selfish, but it’s the only way to make sure you remembered to add the sweetener. Otherwise, your grog will be very sour. But it does make a good cough syrup. Just ask Jennifer Liang.

Add more sweetener to the taste of your guests. Graendal herself couldn’t ask for a prettier drink!

JordanCon’s Favorite Recipes: Double Dragon

Smoke and Fire! Created by request for The Dragon Reborn, this is a drink that elicits comments like “This thing’ll kill me!” Technically it is a mixed drink, because Chip takes two whiskeys and mixes them. One of the key ingredients is serrano chili peppers, so it is also quite spicy. So…be careful, and drink with caution.

As usual, he prefers to mix them in parts:

  • 1 part Corsair Triple Smoke whiskey
    A smoky whiskey has a dry peaty taste, like an Islay malt. Chip cuts this one with the other whiskey since most people don’t like it quite as peaty as he does.
  • 1 part Johnny Walker Red whiskey
    This blended Scotch is specifically designed for mixing.
  • 4 – 1/8″ thick slices of serrano pepper
    Grab a cutting board, a knife, and one pepper. Cut the pepper in 1/8″ slices.
Before you cut the pepper, put on gloves. Pepper juice has ruined several sets of Chip’s contacts. The juice is actually capsaicin oil and is notoriously hard to wash off, even with soap and water. If you accidentally touch parts of your body with the capsaicin still on your hands – well, let’s just say you’ll only forget to wear gloves once.

Put all the ingredients (including the pepper slices) in a shaker with 4 big pieces of cubed ice. Remember the ice tray your granny used to have that made the really big ice cubes? That’s the size you want.

Shake well till your shaker turns cold and then pour into a glass to serve.

As with The Battle Ajah from last week, you’ll want to use an actual glass container, not one made of plastic or waxed cardboard.

Take off the gloves and throw them away unless you are making another round. Sit back and enjoy – you’ve earned it!


For the full taste experience of Smoke and Fire – think Dumai’s Wells’ level of smoke and fire – Chip says this next bit is the MOST important part. Before you drink your Double Dragon, take a piece of your serrano pepper and “rim” the glass with it. Remember, that just means taking a pepper slice and swiping it around the rim of the glass.

The capsaicin helps attune your taste buds to different flavor notes in the whiskeys. WOW! This final step makes this drink taste super top shelf.

JordanCon’s Favorite Recipes: The Battle Ajah

This drink could easily be called a “spicy” Appletini, but ours has a special little kick to it, thanks to the “secret ingredient.” Don’t say we didn’t warn you! It’s green, slightly fiery, and will take you by surprise – no wonder it’s Alanna Mosvani’s favorite cocktail!

Shake the following ingredients together with ice (or have your Warders do it):

  • 1 part dry vermouth
    You can also split 1/2 sweet with 1/2 dry vermouth if your tastes swing more that way.
  • 2 parts good vodka
  • 1 part apple cider
    You can use apple juice instead, but Chip doesn’t recommended it if you already used sweet vermouth in the recipe.
  • 1/2 part Bang Candy Company Habanero lime syrup
    Secret Ingredient! Ajahs do love keeping secrets! Of course, Greens are not particularly good at that….so here’s where you can buy your own.

Serve in a glass martini glass. If you do not have a martini glass, send yourself off to the Mistress of Novices for punishment. Or just use some other type of glass and send the Warders off for punishment.

Whatever you do, don’t use paper or plastic to serve this drink. It won’t end well.

Spicy and satisfying — just the way we like it! Enjoy.

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