#wbn cocktails

[whoopseydaisy]

Your Honey is Quiet

even our loudest honey cannot sing like the honey back home

a non-alcoholic cocktail, built in the glass it is drunk in, joining its kin in the @worldsbeyondpod unofficial cookbook

🍯 1/2 tbsp of even our loudest honey (garlic honey with rosemary, spruce tips and pine tips)

🍋 a squeeze of a lemon wedge

🧊 stir well over a large ice cube

🌲 fill most of the glass with chilled fevertree tonic

🌸 top with your favourite kombucha (i used one called nettles and petals from cultured kombucha)

✨ garnish with some more drizzles of even our loudest honey and a thick twist of lemon

[whoopseydaisy]

Sky’s Secret

rich, complex, caffeinated. something fiddly, something red.

muddle 2 roasted (then chilled) grapes

2 oz. triple crème brie and aged white cheddar fat washed vodka (mostly brie, cheddar aged 1 year — get cheese with some crystals)

1/2 oz. cold brew (tangerine, light berry, sweet almond tasting notes, medium roast)

1/2 oz. — sweet red vermouth. the good local stuff.

stir over ice and double strain

serve in your most audacious martini glass garnish with gold flakes

my thanks to the muses @worldsbeyondpod @quiddie and @onsereverra for reminding me that obviously i should start with coffee when building a drink for suvi 😘😘😘

[whoopseydaisy]

taking advantage of the pine and spruce tips growing to start what i’m called my loud honey (garlic honey with rosemary, and pine and spruce tips) for the non-alcoholic young Eursulon cocktail “your honey is quiet”

[whoopseydaisy]

FROM THE SPELBOOK

Sky’s Secret

testing prep, pt. 2

- to no one surprise blue cheese and coffee didn’t quite work. not terrible but not the best combination possible

- trying double cream brie with some aged white cheddar for vodka fatwash to bring in some creamier and umami flavours to balance the coffees bitterness

- roasted grapes to muddle? was talking to colleague about brie and discussed baked brie with roasted grapes and then just really wanted to snack of roasted grapes

- cold brew seems to have mellowed out a bit after sitting in the fridge

- will continue to play with red vermouth and secret red ingredient, but if more sweetness is needed tomato/summer fruit syrup i found in the fridge might be option

[whoopseydaisy]

blue cheese fat washed vodka journey continues on my Wizard Sky cocktail experiment journey and y’all the transformation that occurs i am so excited to taste this i really hope it tastes good with the cold brew i made

[whoopseydaisy]

An addition to the cocktail chapter of the @worldsbeyondpod Unofficial Cookbook:

Honey With A Note Of Song

an absinthe wash (the green fairy, for your roots)

2 oz. rye (your liquor of choice, strong and spicy)

1/4 oz. pine and rosemary honey syrup (you cannot go home again)

1 barspoon of saline solution (for your first divine smite, where you found your breath once more)

1-2 dashes of peychauds bitters (because this is a play on a sazerac)

a grapefruit twist (a touch of the bitterness age has brought you)

serve in a glass reminiscent of a chalice

[whoopseydaisy]

The Overflowing Heart

I will tell you how I made this witch’s token, but you will have to find a way of your own. It is as Grandmother Wren told us,

“Remember always that some portion of magic is yours to wield, and that the world contains many, many truths.”

the recipe:

3/4 oz Kazuki gin

1 1/2 oz. Sake + tea mixture

1 oz. fresh squeezed grapefruit

3/4 oz. Strega

shake over ice, and serve in your finest or favourite tea cup

garnish with dried rose petals

notes:

Sherringham Kazuki gin— a collaboration of one of my favourite distilleries and my favourite local tea shop, Westholme Tea Farm. Made from Japanese cherry blossoms, and locally grown tea leaves with notes of yuzu, grapefruit, and juniper. I first visited Sherringham in a trio of my own, on a day long adventure, visiting a beach someway up the island. Westholme is run by an old coworker of my Aunt’s, and his partner who makes gorgeous pottery. I could not put words to my excitement when I first heard whispers of their collaboration.

Sake + Tea Mixture— I can never fully recreate this just the same. There is magic in that, I think. I have little left. I made it by taking a sprinkling of the following teas from Westholme, and cold steeping them in a mason jar with a large ice cube, topped with sake and a splash of moon bathed witch water.

featuring:

Blossom: (jasmine green, floral), for the cottage’s calendar

Bi Luo Chun: (green, delicate and earthy), for i thought it was grown here, over seven long years (I rolled a nat 1 on my perception check)

Pur-eh: (fermented, earthy), for its mushroominess and it’s connection therin

Dog: (black assam, vanilla and cardamon, from the Chinese Zodic series), the cardamom pod and a few leaves, for our beloved Fox

Witch Water: the witch water used in this potion was bathed in the Friday, October 13th New Moon (a day so witchy I thought for sure the class would be released that day!) in an empty kazuki gin vessel

~

Grapefruit— because it was pink and in season and a citrus I love dearly

Strega— the witch liqueur! According to legend, Giuseppe Alberti was given the recipe for this elixir after saving a witch falling out of the sacred walnut tree, under which witches would convene to dance and perform their rituals.

for the cocktail chapter of the @worldsbeyondpod unofficial cookbook

[whoopseydaisy]

small flavour tester (roasted grapes not included): brie and cheddar vodka, cold brew, red vermouth

- delicious

- inspired

- rich and complex

- unctuous

- so suvi

- fuck yea bud

FROM THE SPELBOOK

Sky’s Secret

testing prep, pt. 2

- to no one surprise blue cheese and coffee didn’t quite work. not terrible but not the best combination possible

- trying double cream brie with some aged white cheddar for vodka fatwash to bring in some creamier and umami flavours to balance the coffees bitterness

- roasted grapes to muddle? was talking to colleague about brie and discussed baked brie with roasted grapes and then just really wanted to snack of roasted grapes

- cold brew seems to have mellowed out a bit after sitting in the fridge

- will continue to play with red vermouth and secret red ingredient, but if more sweetness is needed tomato/summer fruit syrup i found in the fridge might be option