ROLLRUM The picturesque city-state of Tashalar ls known forin Baldur's Gate to the Lady Luddn Oaggerfotd (as wel as a.sltwol questionabletaprooms}.offtr up homebrewed inc:arnatM>nsohhis &bsU'lthe-styk dassk.. F« those not inclined to pattakt In alcohotic imbibtment. bot who a.re still seeking a minty btyeragt. try eh .. en s prueebant quaff, \\thkh also servts as a potent palate cleanses-. I its jf:Wtled coasts. temperate dimes. and abundant vineyards, as well as f« o n e of Its most famtd eiq>«ts rol!rum. Thlsdusky. llooric:Hnfused tonic is noted for bright. herbal tones and a minty frish. EstablishtnfflU: of the highest p,tdigtt,t. ranging r n,m the Elfson,g Tavern • SERVES 2 1� tablespoons w911r 20 lff't" mint luv.t. pf'3 2 tPf'i9J fotglM'ni,t\ Small i<.e cubes or c.oa,uJy crushtd iu 4 ouni.u abtimhe 4 ounces stltt«, cold {optiONI} ooo�-.flOft AJf/lQ"IJ,i Im J)IO(t!V tn terms ()f aleoh.ol co,1,M<, i,� oon sllbscrnue «ft.ti' Ql119c';/I'()� �1"8, 8tief't QS pcu:W, 1':mod, H�tx;omr, or ffffl °'42<>, f()I' �� Qbs( ,Vh\t, • • • ln a cock.tal shakllr, muddle the sugar and 11,1i ounces watel" unt il the sugar dlssol\'8S and lhe l)quld ls syrupy. Add the mint leaves and mUddh& gently to bruise them and release their n-agrance (do not pul\'eriz.e). PIii the sl'ISlr.er about ha!l\w.y ,'1th k:e and add the abstnthe. Co\w and shake to blend and Chill, at least ao sieconds. nu two chilled Old. ft!shloned, rock.St or small coltlns glasses about halfion,y with Ice and divl� th& R.oll:rum mixture becWeen them. If using, add half-th& seltzel' to eacft and stir gently to btend. HOiding me m int sprigs by thelr stems, slap them �ln.9t the baek. or your hand or l'otearm (to help release their �ance), gamlsh each glass with a sprig, and set'\'& at once. DROW MUSHROOM STEm A delicacy ol the guat Underda.tk City of Spiders.Menzoberran1an, lMst' su.soned ripplebark mushroom steaks are harvested fresh r,omthe fungi fidds near Lakt Donlgarten. While lhelr exact agronomy is a doselygua�d drow sea el. many specu!.ate lhat fertiliu.r from the Donigatten island rothf make these mushtooms grow unusualy large. muty. and nutrient rich. Thty'resotasty and chewy. you'll think yc4.Jare eatl"lg uni.corn! This dish has become so popular that it has ml�tt'd to lhe surf�. and it's e-v·en rumortd to bt a fa-vorite ol XaMthar of Waterdt-ep, a notorious beholder whc, prefers it to surface-grown mushrooms as well as raw mf:al But make sure to carefully read thelabtl on that bottle ofbalsamlevine,gar-the drow areas f.11mous for their poisons as their saueesc. <..-,-a... ------...:;�--·----·------·,..._--�----------c--...J ln a sl\9.llow d!Sh wide enough to hold the muShrooms In a single layer, Whl�t.ogether u,e Oliva oll, lemonjulce, balsamk vinegar, thyme, salt,and several grinds of pepper. PUt the mUShrooms In me d!Sh. Set �da to ma.rtnate at room temperarure tor IS mtnuteS, turning the mushrooms c::wer and spooning the marinade on them haltway m.rough. Heat an outdoor grtu or indoor grin pan over mectlum-hl.gh heat. Crlll me mushrooms, flipping to COOi(. both sides, until tender and browned, 10 to 12 minutes. Serve hot or at room temperature. SERVES 6 3 tablupoo,u olive oil Z t•blupo,o ... , froh kmon j._, 2 tablupoon, b.!umic wirw,,,;w l ••blUPOon r....-.tfl thym� h..,u '3 tu.spoon kosher .s.alt Fruflly 9ro\ll'\ICI bbc.k p11pp•r 6 lar9f portobello mu,shroottU up.s(s.tems removed aM disurdtd) -Next >