A look inside Edinburgh’s Game of Thrones-themed pop-up bar

Many of our favorite Game of Thrones characters are big fans of alcohol. Folks like Tyrion Lannister and Robert Baratheon love to party, so it seems only natural that a Thrones-themed pop-up bar has surfaced. If you’re one of the millions waiting patiently for Season 7 and have some time to kill, look no further than Edinburgh, Scotland, where you can sample all sorts of wonderful original brews at the Blood & Wine Bar.

This charming pop-up bar, created by the Pop Up Geeks, is hosted in the basement of the Daylight Robbery Bar, at 26B Dublin Street. Inside, the walls are lined with Thrones paraphernalia, like wanted posters for The Hound, original armor and weaponry, and missing flyers for Arya’s wolf Nymeria.

The wine list is long, full of delicious options, and pays homage to several of George R.R. Martin’s beloved characters. For example, you can sample the Imp’s Delight wine, which is “From Tyrion Lannister’s own vineyareds at Casterly Rock.” He wishes.

If you’re feeling hungry, the crew will whip you up a homemade Frey Pie. Bring your own fingers.

You can visit the Blood & Wine Bar Wednesdays and Thursdays from 5:00 p.m. until midnight. But hurry! This pop-up bar will only stay popped-up until February 23, 2017.

Fancy Feasts

If bar nights aren’t your thing, you may want to try a good ol’ fashioned home-cooked meal, Thrones style! Sky Atlantic alerted us to this recipe from The Drama Kitchen, which is creating dishes inspired by 12 TV shows with new seasons this year.

January’s theme? Game of Thrones, of course. Executive chef Dan Doherty of London’s Duck & Waffle Restaurant has helped craft this mouth-watering menu and created a recipe for Lamprey Pie, the Lannister’s signature dish, reimagined as smoked eel and ham hock pie. You can find the whole recipe below!

The Pastry:

• 3 1/3 cups plain flour, 7/8th cup of butter, water, a pinch of salt, and smoked eels.

The Béchamel Sauce:

• 1/3 cups plain flour, 4 tablespoons of butter, 2 cups of milk, ham hocks, and chopped parsley.

The Method:

• Make your short crust pastry – two parts flour to one part butter. Line a pie dish with the pastry. Create a roux and add milk for the Béchamel. Chop the smoked eels and mix with the sauce, before adding ham hock and chopped parsley. Spoon the sauce and filling into the pie dish before adding a pastry lid and seal. Use a knife to create a vent. Egg wash the top and bake at 160 degrees Celsius until golden brown.

Personally, eels do not agree with my palate, so if any of you lovely commenters want to try this recipe, feel free to let us know how delicious it is.

h/t Buzzfeed