The Eurovision Drinking Game – 2014 Edition

Dear visitor – this post is preserved for archival purposes.  Click here to view the fully updated Eurovision 2015 Drinking Game Rules (with bonus ‘Fair Dinkum’ Aussie round).

The 2014 Eurovision Song Contest is due to take place in Copenhagen, Denmark, on Saturday May the 10th. So, without further ado, I present to you – The Eurovision Drinking Game, 2014.

Get those bottles open!Could this be the very best Eurovision Song Contest drinking game on the internet? With all due modesty, I think it might be! Like so many good and worthwhile ideas, these rules started life at a drunken student party, well over a decade ago. They have been carefully curated and updated over the years, and play-tested by a number of kind ‘volunteers’, some of whom even remembered enough the next morning to provide helpful feedback and suggestions!

How to play –

This is a forfeit game. A variety of features of both the song and the performance have been selected, and their appearance triggers a drinking forfeit. This is usually (but not always!) ‘take a swig’.

European FlagsYou will need to divide up the countries and songs between your players. The best way to do this will depend on your personal preferences, and the number of people at your party. It’s probably unwise (though it may well be very entertaining!) for everyone at the party to play for every song. A small party might only want to play a subset of the songs available. You could allocate the songs by ballot at the start of the party, or draw straws before each song. The choice is yours!

The Songs – 

Begin any song that you are playing with a fully-charged glass.

Musical scoreSelected features of the song and performance trigger forfeits. These features can appear more than once in a performance (and sadly, often do!), and ‘score’ each time they appear – so the infamous ‘Bucks Fizz’ skirt removal would represent a single costume change, because it happened in one go, but a song that repeatedly swaps languages or makes major-to-minor-and-back-again key transitions triggers a forfeit on each switch.

Take a drink for each instance of the following:

The song –

    • Is not in an official language of the country being represented
    • Change of language
    • Change of key (take an extra swig if the key change is so egregiously telegraphed you can see it coming for miles)
    • Change of tempo
    • Wordless lyrics (da dum da, mana mana mana, lalalala)

Russian folk-dancersThe performer, costume and performance –

    • Performer(s) not of nationality represented
    • Folk costume
    • Folk instrument 
    • Folk dance
    • Weapons (with an extra-big swig if they’re ‘folk’ weapons – axes, pitchforks, flaming torches etc)
    • Uniforms – military & civil (including costume references to same – epaulettes, insignia, military-looking hats and suchlike)
    • 'Policewomen'Flags & banners
    • Pyrotechnics, smoke, fog
    • Costume change
    • Bare feet, bare torsos
    • Underwear as outerwear
    • Spandex, lurex, sequins
    • Leather, rubber, PVC, bondage wear
    • LEDs or other lighting incorporated into costumes
    • Fur, feathers, wings
    • Trapeze or wire-work
    • PyrotechnicsMagic, circus themes
    • ‘Booby Prize’ This is the big forfeit, down the remains of your drink! – Performer does not appear to be human (note this rule applies whether or not the performer is human underneath!)

The half-time performance (or the ‘Riverdance’ slot) –

Traditionally the host country puts on a performance on during the ‘voting gap’. Everyone plays for this segment. Use the same forfeit list, but all penalties are doubled.

For the convenience of all my lovely readers, I have made you a ‘cut-out-and-keep’ forfeit card this year. Click for the full-size version, print it out and hand out copies at your party, or save to your mobile devices and share the Eurovision love!

Your cut-out-and-keep forfeit card

Graphics for the cut-out-and-keep forfeit card are use under Creative Commons licenses, see links for details: Flags by Anka Pandrea, Glasses by Nora Raaum.

Voting –

The voting round should be considered advanced play, and may be unsuitable for novices. Nevertheless, these rules are intentionally kept simple. They need to be!

Voting!Before each set of results are announced, everyone guesses where the 12 points are going. If anyone gets this right, those who got it wrong take a swig.

‘Booby Prize’: Everyone downs their drink if the presenter gets the country they’re speaking to wrong, calls the national representative by the wrong name, or gets their pronunciation corrected by the national representative.

Well, that’s all, folks! Have fun at all your Eurovision parties, and if you do decide to try these rules, do let me know what you thought of them, and any suggestions you might have for improving them in future years. You can leave a comment, or tweet me @CountrySkills (where it’s likely some Eurovision live-tweeting may follow!).

And remember, please drink responsibly (*ahem!*), and definitely don’t drink and drive, attempt DIY, deep fat frying, change important passwords or operate heavy machinery. Finally, your hangover is your problem, not mine, so don’t come crying to me in the morning!

As our Danish hosts might say – “Bunden i vejret eller resten i håret!” (Bottoms up or the rest in your hair!)

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Elderflorescence – it’s not too late for elderflower cordial, champagne, and how about vinegar?

The scent of an elder tree or shrub, in full flower on a hot sunny afternoon, is one of the heady, intoxicating, unmistakeable aromas of high summer.  This year the elders seem to be making up for last season’s poor showing – they’re simply smothered with elderflowers right now, dressed up from tip to toe in ivory flowers like a fairytale bride.

Elderflower buds, just breaking

Last year, we really struggled to harvest the elderflowers I needed to make my traditional annual batch of elderflower cordial and champagne. I blogged at the time about the ritual of gathering my elderflowers, and what it means for me. Well, this year, the elderflowers are in abundance – what took several hours and a five mile walk last year, we achieved in ten minutes on a short length of our country lane on Sunday. That’s one of the things about foraging – it’s never ever the same!

A chilled fizzy glass of summer!I adore elderflower ‘champagne’. My grandmother used to make it, and it was my gateway to home brewing, I suppose! My favourite recipe is here, with full instructions. It’s a great and rewarding introduction to home brewing, so even if you’ve never tried to brew before, do consider giving it a whirl. It’s not as scary as it seems, I promise, and the result is a fun summer tipple, fantastic for bbqs and parties, and which costs very little.

Under Pressure!Unfortunately for us, it’s really bad timing for starting a batch of elderflower champagne just now – but you most definitely should! Just be aware, it’s a lively beast, and I would under no circumstances advise trying to store it in glass bottles – even those tempting-looking pop top Grolsch-style ones. Just look what it did to the stout small plastic bottles I used last year!  With a little luck there will still be enough flowers around that I can get a late batch on the go in a few weeks time! Otherwise – and this would be nothing short of a minor tragedy – we’ll have to go without this year!

Elderflower cordial, steepingBut – thank goodness – I have found time to make my elderflower cordial, and it  is steeping in the kitchen as I write – I’ve made it this way for a few years now (full instructions & photos blogged last year), and the results are always amazing. If you’re not a brewer, or don’t want to use campden (sulphite) to stabilise the cordial for storage at room temperature, how about freezing it in carefully washed out milk bottles or juice cartons?

Filled marlalade jarsAnd don’t neglect the lemon and orange slices from the cordial once it’s finished – they make really great marmalade!

Those of you who read the blog regularly know that I’m always up for trying something different! So, considering the success of the chive blossom vinegar, I’ve started an experimental batch of elderflower vinegar.

Stripped elderflowersFor this, I’ve stripped the elderflowers off their stems – I finally found a technique that works for me, which is closer to rubbing the flowers and stamens off the green stems than it is to picking off the tips, and gives flowers almost entirely without green material.  Give the flower bunches a good sharp shake first, to dislodge any ‘passengers’ who might be hitching a ride.

You will probably find, despite this, there are some tiny little insects in amongst your flowers once you’ve picked them. Just ignore these (certainly don’t be tempted to wash the flowers as you’ll wash away much of the lovely flavour!). The vinegar will be filtered through fine muslin later, in any case, and if that still doesn’t reassure you, consider that you eat large numbers of insects and associated material every day already – just take a look at the US Food & Drug Administration’s pamphlet on allowable levels of insect and other contaminants in different foodstuffs if you don’t believe me!

Elderflowers steeping in vinegarI filled about half a 1 litre kilner jar with loose flowers, and then filled it up with cider vinegar. In retrospect, I may have used something with less aroma of its own, like rice wine vinegar, but cider vinegar was what I had, and hopefully the fruity note of the cider vinegar will complement the elderflowers beautifully. Put the filled jar somewhere warm to infuse – unlike the chive flower vinegar, there’s no need to keep it out of the light as there’s no problem with colour fading.  I expect to leave it for a couple of weeks before straining and bottling.

This vinegar smells beautiful after only 24 hours,  with a gorgeous fresh elderflower fragrance. So does the cordial, actually, so my kitchen is a sweetly-scented haven right now, and with my living room full of little posies of gorgeous sweet peas from the garden, the house smells nicer than a perfumery!

Elderflowers and citrus fruit

So, if you do nothing else this week, seize the opportunity to capture – even if just in a small batch of cordial or vinegar – one of the ephemeral scents and flavours of high summer.  During the long dark winter months, it’s amazing what a taste and smell of elderflower can do to lift my spirits!

And of course, with elderflowers so abundant this year, we can only hope for a great elderberry season to come!

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The Eurovision Drinking Game – because in the country, you make your own fun!

Making your own entertainment is, most definitely, a country skill. Living out of town, you don’t have access to restaurants, bars and cinemas without resorting to the car or a rather expensive cab. There’s the pub, and village activities – a great sense of community, but necessarily limited in it’s options!

European FlagsIt’s been said that, while the rest of Europe may feel embarrassed or nonplussed, sometimes, by the cultural festival that is the annual Eurovision Song Contest, the British are the only ones who seem to think it’s a drinking game. [If you’re not European, then I’m sorry, the rest of this post is likely to be pretty confusing!].

There are many variations, of course, but this one one is *mine*. I started developing it when I was still a student, and a number of victims have ‘play-tested’ it for me over the years (you know who you are!). Some even remembered enough the next day to make suggestions for improvements, which have been incorporated over time.

So, revised and refreshed, in time for the 2013 Eurovision Song Contest, which this Saturday will come from Malmo, in Sweden, it’s time to offer it up as a game for the world to enjoy! Break out the home-brewed cider, and play along!

Introduction –

This game is based on the songs and performances that make up the Eurovision Song Contest. Features of songs and performances are identified, and carry drinking forfeits (usually ‘take a swig’ with a small number of exceptions).

Euro shot glassesEveryone at the party *could* play for every song, but that may be unwise! Better, probably, to divide up the performances between the party-goers, either by drawing lots before the contest starts, or drawing straws between the performances, which adds a more immediate sense of peril and means some people might end up amusingly and disproportionately ‘picked on’ (clustering in random distributions is a bitch!).

Obviously, if it’s a very small party, not all songs need to be allocated, and likewise, in a big group, more than one player can play for any given song. (Also see ‘variations’ suggested below.) Non-drinkers & children can still have fun by identifying and shouting out the trigger rules when they appear.

And now, the rules –

Begin any song that you’re playing with a fully-charged glass.

These are the ‘trigger’ features of songs and performances for which the player should drink. These features can appear more than once in a performance (and sadly, often do!), and ‘score’ each time they appear – so the famous ‘Bucks Fizz’ skirt removal would be a single costume change, because it happened in one go, but a song that repeatedly swaps languages or makes major-to-minor-and-back-again key transitions gets a drink on each switch.

Sheet MusicThe song itself –

  • Song is not in an official language of the country being represented
  • Change of language
  • Change of key
  • Change of tempo
  • Wordless lyrics (da dum da, mana mana mana, lalalala)

Military 'uniform'The performer, costume and performance –

  • Performer(s) not of nationality represented
  • Folk costume
  • Folk instrument
  • Folk dance
  • Weapons (with an extra-big swig if they’re ‘folk’ weapons – axes, pitchforks, flaming torches etc)
  • Uniforms – military & civil (including costume references to same – epaulettes, insignia, military-looking hats and suchlike)
  • Flags & banners
  • PyrotechnicsPyrotechnics
  • Costume change
  • Underwear as outerwear
  • Spandex, lurex, sequins
  • Leather, rubber, PVC, bondage wear
  • LEDs or other lighting incorporated into costumes
  • Fur, feathers, wings
  • Trapeze or wire-work
  • Magic, circus themes

and, last but not least

  • Performer does not appear to be human – note this rule applies whether the performer *is* human underneath or not! – This is the big forfeit. Down the remains of your drink.

Russian folk-dancersThe half-time performance (or the ‘Riverdance’ slot) –

Traditionally the host country puts on a performance on during the ‘voting gap’. Everyone plays for this one. Use the same forfeit list above, but all penalties are doubled.

Voting –

I haven’t got rules for the voting – in my experience the mood of the assembled party generally doesn’t require any further ‘lifting’ by that stage in the evening!

Variations –

Rather than allocating countries’ songs to players by ballot, the enthusiastic party host could assemble a trivia question for each country in the contest (as simple or as fiendish as they like!). Players getting it wrong would play that country’s song. Of course, this is less fun if the host was planning on playing too, as they’ll know all the answers.

Well, that’s it, folks! Have fun at all your Eurovision parties, and if you do decide to try these rules, do let me know how you found them, and any suggestions you might have for improving them in future years.

And remember, please drink responsibly (*ahem!*), and definitely don’t drink and drive, attempt DIY, deep fat frying, change important passwords or operate heavy machinery. Finally, your hangover is your problem, not mine, so don’t come crying to me in the morning!

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Under Pressure – this elderflower ‘champagne’ is a lively brew!

A couple of weeks ago I wrote about making this year’s batch of elderflower champagne, which included my usual warnings (shared with anyone who’ll listen at this time of year!) about the hazards of bottling a rather wild, actively fermenting brew in glass bottles.

Here’s why –

Under Pressure!

The bottle on the right is the ‘donor’ bottle, containing half a litre of sparkling water.  The bottles on the left are my elderflower champagne, about four days after bottling.  They were filled, originally, to about 5mm below the neck of the bottle.  You can see the pressure in the bottles – despite ‘degassing’ daily up to this point – has inflated the bottle like a balloon (it reminds me of one of those cartoon moon rockets!) creating a whole heap of extra headroom in the process. The bottom of the bottle is also noticeably pushed downwards.  Perhaps a passing materials specialist will tell us what internal pressure is required to produce this sort of effect, one of these days!

The little bit of ‘give’ in the plastic has allowed this to happen without catastrophe, which is a luxury that glass doesn’t give you.  So please, please, use plastic bottles for elderflower champagne.  The reinforced sort that have held fizzy drinks (lemonade, tonic water, or sparkling mineral water, like these), not the sort designed for non-carbonated water or drinks.  Yes, I know it looks a bit tatty, but really, why take the risk of a spectacular and dangerous bottle bomb?

And how’s the champagne, you might ask?  Why, very nice, thank you!  For all the hassle involved, I’m really pleased I just managed to make this year’s batch!

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Last of the Harvest – elderflower ‘champagne’

Elderflower champagne is one of the tastes of summer for me.  It’s quite unlike anything else, and doesn’t keep well, so it’s there, and then it’s gone.  This a really feisty brew which breaks all the rules of home-brewing.  Please, whatever you do, don’t try and generalise from this brew to any other country wines you might like to make!

For a batch of elderflower champagne, you’ll need the following ingredients and equipment –

  • 30-40 good quality elderflowers (depending on the size of the blooms)
  • 2.5kg of unrefined ‘golden’ granulated or caster sugar
  • 5 lemons (unwaxed if possible, otherwise carefully washed in detergent and rinsed before use)
  • 1 lime (as above)
  • 2 tbsp of white wine or cider vinegar
  • 3 – 4 litres of boiling water, plus extra cold
  • Wine yeast & nutrient (optional)
  • Brewing bucket, at least 12l in volume (and a second is very useful – this can double with your spare vessel for the cordial, though!) with lid, or a clean muslin to cover
  • Enough screw-top plastic fizzy drink bottles to contain your brew (10 – 12 litres in total).  Don’t even think about using glass bottles for this brew.

The first rule that gets broken here is sterilisation.  I don’t sterilise my buckets for elderflower brews – I figure I’m about to throw half a hedgerow into it, so sterility is a bit moot!  But do wash and rinse it very very carefully, and if you have any doubt about contamination from a previous dodgy brew then definitely break out the steriliser!

Put all the sugar in the bucket and add enough boiling water from the kettle to dissolve it fully.  Then top the bucket up to about 8l with cold water.  The result should be a blood-warm sugar solution.

Zested citrus & elderflowers

Peel the zest from the lemons and lime with a potato peeler, as thinly as possible (leaving the bitter white pith behind).  Then juice them, and add the zest and juice to the bucket.  Add the two tablespoons of vinegar.

What's left behindNow to the elderflowers.  You’ve selected them carefully, so they’re all lovely and full of nectar and pollen.  You want to add the flowers – but, unlike the elderflower cordial, you don’t just get to shake the bugs off and throw them in, I’m afraid!  This time, you want to add as little of the green stems as you can.  There are several ways of doing this.  I favour just plucking the flowers off pretty roughly with my fingertips.  You could use a fork to ‘comb’ through the little sprigs and pull the flowers off, but you will tend to take quite a lot of fine stem with you.  Or you could snip the flowers off with scissors.

The reason for this bit of faff is to do with a nasty bitter flavour that the stems can impart to your brew, which is what will make it undrinkable, eventually, with storage.  If you’re planning to drink all your elderflower champagne within a couple of weeks of bottling, you probably needn’t bother, but if you’re hoping to get a month or so of drinking out of them, some of the compounds extracted during brewing from the green stems will eventually be converted (by the yeast?  By oxidation? I don’t really know I’m afraid!) into an overpowering bitter note that will make your champagne entirely undrinkable.  If you minimise the stem, you should minimise the taint.

Ready to ferment - elderflower champagne in the bucket

Add all your flowers, then, and you should have an amazing smelling bucket full of flowers & citrus peel.  Top it up to about 11l.  Now add a teaspoon each of yeast and nutrient (if you have some).  Traditionally elderflower champagne is allowed to go on it’s own with the wild yeasts that are expected to be present on the flowers.  I find this unreliable, and want a good predictable outcome.  Loosely cover it with its lid or a double layer of muslin. This is home-brew faux-pas 2 – sorry, no airlock for me!

Signs of fermentation should be evident within a day or so, in the form of bubbles visibly rising to the surface (you may also get a froth, depending on how vigorous your fermentation is).  Watch for a bit, you’ll keep missing them and catching just a little movement in your peripheral vision.  You may also notice the slightly sharp smell of the carbon dioxide.

Leave your champagne to ferment for about five to seven days.  As if we haven’t broken enough rules already, this is where the whole process goes horribly ‘wrong’.  We’re going to make no effort to wait until our brew has ‘fermented out’ (see this cider-making post for discussion if you’re interested), so the brew is still actively fermenting, with the yeasts consuming sugars and producing alcohol and carbon dioxide, when it goes into the bottles.  This ‘quick and dirty’ short cut allows us to go from flowers-into-bucket to drinkable-brew in about a fortnight, which is quite remarkable.  It does however carry a pretty serious risk of producing ‘bottle bombs’ – a quick google for ‘elderflower champagne exploding bottles’ will illustrate how widespread a problem this is.

For this reason, I only use screw-top plastic fizzy drink bottles for my elderflower champagne.  Make sure they’re fizzy drink bottles – the 1 litre and half litre bottles seem most ‘stable’ though you can use the 2l cola or lemonade bottles if you like.  Don’t use bottles from non-sparkling water or fruit juices.  Do sterilise these with home-brew steriliser or milton solution, and rinse carefully before use.

After your brew’s been frothing for a week, filter it through a jelly bag or muslin-lined sieve into the second bucket to remove the solids, and syphon into your bottles (or use a jug and funnel, though this is another breach of ‘protocol’!) and screw the lids down tightly.  I was reminded when doing this this year that the filtration process is can be slow and frustrating – the yeast and pollens clog the jelly bag to a remarkable degree – and in future I suspect I’m going to use a much more open filter – I may even experiment with a nylon sieve (the sort you’d use to sift flour for baking) or something similar.  Using the jelly bag to filter my ~10kg batch took well over two hours, which frankly I could have done without!

Bottled elderflower champagneOnce your champagne is *finally* in your bottles, put them at room temperature somewhere secure where you can keep an eye on them (I tend to store the filled bottles in the washed and dried brewing buckets).

Every day or so, give the bottles a squeeze.  As the brew continues to ferment, the bottles will become harder and harder, and may even start to bulge alarmingly.  If you notice this starting to happen, release the pressure by very gently opening the lid a crack to let the carbon dioxide escape.  You may need to do this about once a day for the first week or so!

Under Pressure!You can see from the photo on the right the extent to which pressure can build up in these bottles – for comparison, the ‘donor’ bottle in it’s original state – the elderflower champagne bottles were filled to just below the neck, and the gas produced has inflated the bottles like balloons, producing a really large volume of extra head-room in the process.  Really, folks, don’t risk glass bottles with this brew!

As soon as you have pressure in the bottles, you can start drinking it – though I suggest waiting a week from bottling before taking your first sip.  As time goes by, the champagne will become ‘drier’ in flavour, and higher in alcohol as the sugars are consumed.  Don’t try to store this brew long-term – once you like the flavour of it, drink it and enjoy it!  I find that even with care, after four or five weeks the flavour is starting to deteriorate.

Ready to drink!

Pour, and enjoy this beautiful ephemeral effervescent flavour of summer!

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Last of the Harvest – finally foraged the elderflowers!

I nearly missed this year’s elderflower season!  We’ve been having mad weather in the UK this year – a late, cold Spring and then so much rain in the past three months.  The elderflowers started late, and then meteorology managed to conspire with work and family commitments to leave me without a warm sunny day to go picking until today.  We’ve had a few heavy downpours in the past few days, with another one yesterday evening, and I was a bit worried there would be nothing left for me to pick.  A 5 mile, two hour foraging walk around the local lanes and byways eventually yielded the hundred good elderflower heads I needed.  They have never been so hard won!

I can’t remember when I started making elderflower cordial – it’s been well over a decade certainly (and before that – elderflower drinks are one of the things I really did learn from my grandmother!).  The desire to make my own elderflower champagne a couple of years ago drove the acquisition of my first small set of home-brew equipment – and what a great hobby (or can of worms, depending on your point of view!) that turned out to be.  Brewing came before curing and smoking and put me on the path to wanting to learn as much as I could about country skills – and hence, in the end, this blog.  So elderflowers and I go way back – they’ve had quite an influence on my life, one way and another!

Elderflowers and citrus fruit

These days I make a batch each of elderflower cordial and champagne, at the same time.  In a good year I’ll do this a couple or three times, but sadly this year it’s a one-shot deal, so I’d better make the best of it!  To make both, in the quantities I make, you need about 100 good blooms.

Different quality elderflowersAn ideal quality elderflower is one where all the little flower heads are open, the petals pure white with a lovely buttery-yellow bloom of pollen on it.  As the blooms age, the pollen (and nectar, and the best of the flavour and scent) dissipates.  The flowers then start to appear whiter – still ok to use, but not quite as flavoursome.  Then they start to brown.  Browning blooms will not contribute the flavour you want, and should not be used.  The photo to the left shows great quality blooms at the back, adequate to front left and sub-standard (discard) to the front right.   There were too many adequate and poor flowers today – earlier in the flowering season it’s much easier to get nice flowers!

Now you’ve picked your flowers, you’ll want the recipes.  Here they are –

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