Witchy Cocktails E-Book

Cerridwen Greenleaf

• Herausgeber: CICO Books
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 121

Veröffentlichungsjahr: 2024

Beschreibung

Make your next party extra magical with this superb collection of delicious drinks, delectable potions and exciting elixirs. Turn your bar into an altar with these delightful recipes, including drinks to foster wealth, love brews and high holiday concoctions, as well as classic cocktails with a splash of sorcery and mystical mocktails. Cleanse your aura with a Mystic Hibiscus and Blackcurrant Mojito, sip a Pumpkin Spice Prosperity Coffee and conjure up love with Enchanted Martinis for Two. You can even consult the Astrological Cocktail Guide to find the perfect beverage for your star sign! Featuring inspiring photography of drinks, potions and garnishes, this unique approach to crafting cocktails using the craft of Wicca from bestselling author Cerridwen Greenleaf will ensure many enchanted evenings.

Leseprobe

Witchy

Cocktails

Witchy

Cocktails

Over 65 recipes for enchantment in a glass, including classic cocktails, magical mocktails, pagan punches, and more

Cerridwen Greenleaf

For my truest love, Paul, who inspires me every single day.

Published in 2024 by CICO Books

An imprint of Ryland Peters & Small Ltd

20–21 Jockey’s Fields, London WC1R 4BW

341 E 116th St, New York, NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text © Brenda Knight 2024

Additional recipes © Julia Charles, Leigh Clarke, Jesse Estes, Laura Gladwin, Hannah Miles, Lottie Muir, Louise Pickford, Ben Reed, David T. Smith & Keli Rivers, and William Yeoward.

Design and photography © CICO Books 2024

Some recipes in this book have been previously published by Ryland Peters & Small. See page 144 for full text and picture credits.

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, or otherwise, without the prior permission of the publisher.

A CIP catalog record for this book is available from the Library of Congress and the British Library.

ISBN: 978-1-80065-380-1

Printed in China

Designer: Geoff Borin

Photographer: Stephen Conroy

Drink and prop stylist: Phil Mundy

Commissioning editor: Kristine Pidkameny

Art director: Sally Powell

Creative director: Leslie Harrington

Head of production: Patricia Harrington

Publishing manager: Carmel Edmonds

Notes

• Uncooked or partially cooked eggs should not be served to the elderly or frail, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for citrus zest or peel, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• To sterilize screw-top jars and bottles to store syrups, preheat the oven to 325°F/160°C/150°C fan/Gas 3. Wash the jars and/or bottles and their lids in hot soapy water, then rinse but do not dry them. Remove any rubber seals, then put the jars onto a baking sheet and into the oven for 10 minutes. Soak the lids in boiling water for a few minutes.

Contents

Introduction:

Enchanted Cocktails and Magical Atmosphere

Chapter 1

The Magical Art of Witchy Mixology

Chapter 2

Witchy Brews for Prosperity, Success, and a Happy Home

Chapter 3

Love Potions: Aphrodisiac Cocktails

Chapter 4

Medicinal Mixology

Chapter 5

The Astrological Cocktail Guide

Chapter 6

Libations for Ritual Gatherings

Index

Credits and Acknowledgments

Introduction:

Enchanted Cocktails and Magical Atmosphere

When I arrived in San Francisco years ago, shockingly, I was not yet drinking coffee and I had not yet had the experience of a crafted cocktail. I have always been a great lover of tea, and quite inadvertently, I was a teetotaller. San Francisco’s vast array of classic bars and marvelous coffee shops lured me in and I gingerly began exploring. Within the first month of moving, I became a daily coffee drinker and have been starting my days with triple lattes for years now, oat-milled preferred.

One of my then new and now dear friends, Kimberly, loved the old-fashioned bars and lounges and charming oceanside joints in San Francisco’s North Beach, which is how I came to discover the world of cocktails. One such place was the Persian Aub Zam Zam. Bruno, the late and great proprietor of this legendary establishment, was endearingly judgmental about what he served, preferring guests to order martinis. If you ordered something he considered beneath his dignity, he would instruct you to “go to the fern bar on the corner; we don’t make that here.” Luckily for me, my friend was aware of Bruno’s rules so we knew exactly what to order. The décor of the Aub Zam Zam made you feel as if you had walked into an Arabian dream. Art and murals covered every inch of the small but well-appointed bar. While Sinatra and other members of the Rat Pack crooned softly in the background, it seemed like a beautiful dream.

I loved living in the San Francisco’s fabled Haight Ashbury district, replete with charming small businesses, including the Aub Zam Zam. Right down the street, even closer to my humble dwelling, was a small shop, Curious and Candles. I was drawn in, literally, by the exotic incense they burned at all times. Once inside, I instantaneously felt at home. It was a tiny metaphysical store, but every inch was filled with witchy essentials, including crystals, jewelry, wands, books, tarot decks, posters, herbs, and everything you can imagine. A plentitude of curiosities! I was there every weekend and asked a lot of questions, which the patient and generous shopkeepers explained at length. Eventually, we became friends and I was invited to become a tarot reader at the shop if I passed muster with the owner. Thankfully, I did pass and became not only a tarot reader but also an astrological consultant for customers—I was in heaven!

After a Saturday shift in the store, Kimberly would pop over to peruse the shelves before the shop closed for the evening, and then we would walk up Haight Street, eager to compare notes on lore we had discovered. Often, we were studying a new astrology book and would have deep discussion of topics such as synastry (astrological compatibility), decanates (subdivisions of signs), and astrocartography (combining birth charts with geographical locations)—and we discovered that the Aub Zam Zam was the perfect setting for delving into these mysteries of the universe. The murals on the wall depicted Sufis and other seekers of answers to the meaning of life. Sipping one of Bruno’s expertly crafted martinis was our companion on our journey into the supernatural.

My hope with this book is that one of these lovingly crafted cocktails may be the same for you, accompanying and inspiring your witchcraft. Whether you are seeking something to enjoy with a friend or partner, to sip solo, or to serve at a gathering of your coven, you will find the perfect recipe within these pages.

Chapter 1

The Magical Art of Witchy Mixology

Witchcraft requires certain tools for magical workings and the same is true for crafting witchy cocktails! I accumulate mine over time and still keep my eye out for charming cocktail accoutrements. Vintage bar tools are often the most charming of all. My pride is a set of astrological barspoons, one for each sign.

This section also offers a brief guide to some of the magical associations of the ingredients you will be using for these delectable libations.

Your Witchy Cocktail Toolkit

You may have a few essential bartending tools already, but you will doubtless need to acquire some more of them. I have found many of mine at yard sales for pennies. These lucky finds just need a good cleaning and cleansing to remove the remaining energy of those who used them before (see page 18).

The Basics

Barspoons: Proper stirring of cocktails cannot be accomplished with just any spoon—you need the longer, slimmer style.

Cocktail shaker: Many cocktails have several ingredients, best enjoyed by mixing with a good shake. Get a shaker that has a built-in strainer.

Jiggers: These, used by bartenders, are a must for measuring the exact amount of ingredients, which makes for a balanced cocktail. They are available in different sizes, ranging from ¾ oz (25 ml) to 1½ oz (45 ml) and 2 oz (60 ml).

Ice: Ice is an essential in many cocktails and mocktails. As well as cooling ingredients in a cocktail shaker and chilling glasses for greatest enjoyment of the drink, it can greatly enhance the tastes of certain recipes. One of my favorite uses for ice is with a neat shot of a great scotch or other liquor. First, taste the straight scotch in the glass and savor for a few sips. Then add one ice cube and taste. The difference in taste is remarkable—try it! I also suggest freezing fresh herbs in ice cubes to add a healing and savory note to your cocktails and mocktails. To make double-frozen ice, which takes longer to melt, freeze water in an ice-cube tray as normal; once frozen, allow it to thaw completely (which forces out any tiny oxygen bubbles), then re-freeze. Repeat this process for triple-frozen ice.

Other essential tools: A corkscrew, zesters and peelers, an ice bucket and ice pick, and kitchen cloths you can use as bar towels.

Glassware

The taste of your concoction will depend on the glass, so you will need to create a collection of barware. Very few of my cocktail glasses were purchased new; I picked them up for a few pence at thrift stores and the vintage designs add much charm. Some of them include:

Balloon/copa: This is a bulbous, rounded stemmed glass.

Collins: A tall and slim glass that can contain 10–14 oz (300–400 ml) of liquid, and used for a Tom Collins cocktail among others.

Coupe: A small bowl that is stemmed. It is used to serve cocktails such as daiquiris and an Aviation. You can also use it to serve Champagne.

Flute: A slim, fancy, long-stemmed glass, used for mimosas and Champagne. It can contain 6–10 oz (175–300 ml) of liquid.

Heatproof: For hot cocktails, heatproof glasses can be a stylish alternative to cups or mugs.

Highball: Akin to a Collins glass, the highball can contain 8–12 oz (235–350 ml) of liquid. It is used to mix and serve drinks such as iced tea drinks and tequila sunrise.

Hurricane: This glass looks a bit like an hourglass, inspired by hurricane lanterns used in storms.

Margarita: A margarita looks similar to a coupe glass, but contains two curves.

Martini: This glass features a V-shaped bowl. It is famously used to serve martinis with an olive pinned on a toothpick.

Rocks: Also called a lowball glass, a rocks glass is a short glass that can contain about 6–10 oz (175–300 ml) of liquid. It is used to serve whiskey or scotch with ice.

Shot glass: This is built for a one-gulp drink. It can typically hold ¾–1 oz (25–30 ml) of liquid.

Wine: Traditional wine glasses are also sometimes used for cocktails.

Bartending Know-how

When starting out making cocktails and mocktails, there may be terminology you are unfamiliar with. Here is a short guide to the art of making these delicious libations.

Shaking: The rule of thumb is to shake a cocktail for 15–20 seconds for a drink that will be served directly from the shaker. If it will be served in a glass with ice, shake for 5–7 seconds. Dry shaking simply means shaking the ingredients in the cocktail shaker without ice. Recipes which include egg whites for a frothing effect require a dry shake.

Muddling: This involves putting solid ingredients, such as slices of fruit and mint leaves, in a mixing jug or shaker, either on their own or with other ingredients, and then pressing/crushing them with the back of a barspoon or a “muddler” (a pestle). The idea is to release the fruit juices and the leaf flavors.

Straining and double-straining: Many cocktails have to be strained to ensure that solid ingredients and ice are not transferred from the shaker or mixing jug to the glass. If the cocktail only needs to be strained once, then a shaker with a built-in strainer will do the job. Double-straining is often necessary in cocktails, such as martinis, where the ingredients are shaken over ice but it is important to avoid even small shards of ice falling into the glass. The cocktail is poured through the strainer in the lid of the shaker, while a second, fine strainer is held over the glass.

Chilled glasses: Many cocktails in this book call for a well-chilled glass. One safe way to do this is to fill the appropriate glass with ice and leave until it feels very cold to the touch. Discard the ice before pouring the cocktail into the glass.

Twist: This usually refers to a strip of citrus peel, about 2 in. (5 cm) long. Cut the fruit in half at the middle. Use a paring knife around the edge to remove the peel, cutting away as much of the pith as possible. (It is easier if you use fruit with thick skins.) Remove the fruit and set aside. Cut the remaining peel circle so that it becomes a long strip. Twist it, holding it for several seconds until the shape forms.

Mist: Use a citrus peel to add a flavored mist. Hold the peel over the drink and twist, so that the oils in the peel are released in a fine mist that falls onto the surface of the drink.

Flaming: To do this, a piece of citrus peel is held at one end and a lighter brought up to it in order to release some of the oils. The peel is then held over the glass and twisted, to create a fine mist that falls onto the top of the cocktail (see Mist). The flaming produces a particularly aromatic mist.

Simple syrup: Simple syrup is one of the easiest-ever recipes: mix 1 part granulated sugar with 1 part water. You can heat the water and simmer until the sugar dissolves, then let cool, but some bartenders put the mixture in a cocktail shaker and shake until the sugar dissolves. Try both! If you make it ahead of time, it will keep for up to 1 month in a sterilized jar/bottle if refrigerated.

Salted and sugared rims: Some cocktails benefit from being drunk from a glass with the rim covered with a layer of salt or sugar (or, sometimes, with something more exotic, such as nutmeg or cocoa powder). First rub the rim of the glass with the cut side of a wedge of citrus fruit or with zest to create a sticky surface. (If you hold the glass upside-down, there is less chance of the juice running down the sides of the glass or into it.) Then dip the rim in salt or sugar on a plate or shallow tray. Shake off excess salt or sugar; none must fall into the glass.

Infusing: When a recipe includes an ingredient “infused” with a particular flavor, you can often buy the product ready-made. However, in some instances, you may have to do the infusing yourself. Generally, this is a simple matter of steeping the flavoring—strawberries, for instance—in the liquid, possibly sugar syrup, long enough for it to impart its flavor.

Essential Witchy Tools