[Sca-cooks] Drinks at feasts (was: what's wierd-ish, what isn't)

[a5foil]

I generally serve sekanjabin and/or lemonade, depending on the theme of the
feast, and water. I dilute the sekanjabin way down, about 15 to 1, which
makes it palatable for most people. Around here the expectation seems to be
that people mostly bring their own beverages, so this is just a nice
addition instead of the only drink.

Cynara