Ten Nasty Drinks for Mothership or other RPGs

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I have recently been playing a lot of Over/Under (and hence not been writing any blog posts), and I was recently asked to provide my services procuring a selection of nasty drinks for a competition (and in the game). While they are made for the world of Mothership, they could fit into any science fiction game with weird ass alcoholic drinks. Some of them could even be put in a fantasy game. Be warned though, some of them are pretty gross. 

0.     Bone broth brandy

A bottle containing a milky liquid, the end of some creature’s femur peeking out from the liquid near the top. It seems impossible for it to pass through the opening, and yet it is inside.
Flavour is deeply umami, salty, with a strong ethanol burn. Distillation has intensified the flavour of the broth and left it with an alcohol content to rival most spirits. It is unclear what exactly was fermented to produce the alcohol in the first place.

1.     Phytoplankton Punch

A greenish hue, when left undisturbed, strata of different intensity will form. Smells vaguely of the sea.
Flavour is salty and vegetal. If left in the dark prior to drinking, it will be lightly carbonated.

2.     XenoPrune HyperSyrup

A thick, viscous liquid, dark with a purple tint. Smells like dried fruit and mothballs.
The taste is somewhere between port, molasses, and prunes, but dialled up to 11. Not recommended to drink without a bathroom nearby, as it has been known to cause urgent bowel situations.

3.     Freedom Bourbon

A reddish liquid, it smells metallic and very strong. It is produced by aging medical grade 90% ethanol in rusting iron barrels.
The taste is metallic, like blood, with an overpowering ethanol burn.

5.     Luminax

Comes in a shot-sized can emblazoned with a neon-green L. Upon contact with air, the syrupy liquid will light up with a green luminescence, its colour resembling that on the can’s emblazoned L.
The flavour is intensely sugary, to the point where it could not possibly be achieved through naturally occurring substances alone. Accompanying this sweetness is the taste of unidentifiable artificial fruit flavourings. Its high alcohol percentage is fully masked, and the caffeine content sets the heart racing. A few minutes after drinking, the drinker’s veins will begin to glow with the same green sheen, visible through the skin. The effect persists for around 30 minutes.

5.     Taurian blood brandy

Presented in an old-style ceramic bottle, black crust around the cork. A similar crust will form on top of the liquid, like a kind of crème brûlée, so the bottle should be shaken before pouring. The liquid is viscous, dark red, and opaque. It smells like iron and spices, betraying its production method: spiced bull’s blood and medical grade ethanol.
The flavour is much as the smell would suggest: the metallic taste of blood, warming notes of cloves, cinnamon, cardamom, nutmeg, paired with the burn of chili peppers and alcohol.

6.     Champagne du boeuf

The colour of a good rosé, the bubbles of a fine crémant, the odour of a slaughterhouse. Concentrated grape juices mixed with raw beef juices (extracted by pressing the fresh meat), then fermented in bottle until sparkling, Méthode Traditionnelle.
Taste is like a dry champagne, with more than a hint of beef tartar. A pungent aftertaste of aged meat.

7.     Atlantean Milk Martini

A cocktail, one part whale milk, two parts vodka distilled from fermented kelp, traditionally garnished with an anchovy. The fatty milk and anchovy oil forms thin film on the surface.
It tastes creamy, fishy, oceanic, and strong.

8.     Crème de mAnt

An opaque brownish liquid with a pungent smell, reeking of formic acid. There are little lumps floating around in the liquid. It is produced by blending high-proof vodka with ants.
The taste is as strong as the smell, it burns with both ethanol and the acid. The ant-bits are crunchy.

9.     WORMJUICE

A slimy brownish-purple liquid. It looks alive somehow. Pungent with the odours of dirt and rot. Produced by mashing up a bunch of worms into a pulp, mixing with sugar, and letting the natural yeasts do their fermentation thing. The whole thing is filtered, then distilled. The filtered out gunk is dried, then steeped in the distilled spirit to re-impart its flavour.
The taste is like rotting meat, rotting fruit, and dirt, all in one, paired with the familiar burn of high-proof ethanol. The consistency is slimy, sticking to the surfaces in your mouth.

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