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8 Magical And Delicious Harry Potter Cocktails Recipe! #tipit #drinks #harryPotter
Food & Drink
1.5 oz silver tequila
1.5 oz St. Germain (elderflower liqueur)
1 oz lemon juice
Add everything to a cocktail shaker with ice and shake (hard!) for a full 20 seconds. Strain into a coupe glass.
1.5 oz tequila
1/2 cup tomato juice
1 tablespoon lime juice
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 12-oz bottle Mexican beer (like Corona or Modelo)
2 tablespoons kosher salt
1/2 teaspoon chili powder
1 celery stalk, washed, root end trimmed (optional)
Mix tequila, tomato juice, lime juice, Worcestershire and Tabasco sauces. Mix salt and chili powder together in a small bowl or saucer. Rub the rim of a pint glass with a slice of lime and roll the outside of the glass rim in the chili salt to coat it. Fill glass halfway with ice, add tomato mixture, stir well, and top with beer. Garnish with celery if you like.
1.5 oz Scotch whiskey
1.5 oz Fernet-Branca
Combine Scott and Fernet in a shaker with ice and stir vigorously for 20 seconds, until fully chilled. Strain into a rocks glass with a large ice cube.* Top with cola, to taste.
*you can find the ice mold here: http://www.tovolo.com/set-of-2-sphere-ice-molds
Lillet is a delicious wine-based aperitif you can find at most liquor stores.
2 oz Lillet Blanc
1.5 oz Campari
1 oz fresh-squeezed grapefruit juice
seltzer or club soda
Combine Lillet, Campari, and grapefruit juice in a cocktail shaker with ice and shake, vigorously, for about 20 seconds. Strain into a Collins glass filled with ice cubes and top with seltzer.
Homemade butterscotch sauce* will be the most delicious here, but use store-bought if there’s a brand you like. You can swap in ginger ale if you can’t find a good (non-alcoholic) ginger beer, like Reed’s** or Gosling’s***.
6-8 tablespoons butterscotch sauce (depending how sweet you like it)
3 cups apple cider
1 cup bourbon whiskey (optional)
2 cups ginger beer
Whipped cream, for garnish
Heat cider, bourbon and butterscotch syrup in a medium saucepan until the butterscotch dissolves and the mixture is steaming hot. Remove from heat and stir in the ginger beer. Ladle into mugs and serve with loads of whipped cream on top.
*The recipe for the Homemade Butterscotch sauce will be on the end of this tip!
We used a green juice from Blueprint*, but you can make your own if you have a juicer or pick up a cup from your favorite juice shop. It should include some citrus and at least one fruit, like apple or pineapple, for sweetness. The Chartreuse liqueur adds an interesting herbal note, but you can skip if you’d rather (it’s expensive).
1.5 oz gin
1.5 oz fresh-pressed or bottled green juice
1 oz green Chartreuse
½ oz lime juice
7-Up or Sprite (optional)
Shake gin, juices, and Chartreuse in a shaker with ice. Strain into a glass (you can serve up or over ice) and top with a splash of soda if you’d like it a little lighter.
To make simple syrup, just heat equal parts sugar and water until fully dissolved, then cool.
1/4 oz simple syrup
1/4 oz lemon juice
1.5 oz ginger beer
Champagne or other sparkling wine
Mix simple syrup and lemon juice in the bottom of a champagne flute. Add ginger beer and fill with Champagne.
Serves about 20
For ice ring:
1 pint fresh red raspberries
1 cup fresh pomegranate seeds
4 cups water, boiled and cooled
Spread raspberries and pomegranate seeds in the bottom of a bundt or ring cake pan. Cover fruit with a layer of ice cubes to keep it in place and pour enough boiled water over to just cover the ice (you don’t need to use all the water). Freeze overnight.
Mix Aperol, pomegranate juice, and gin together in a large punch bowl. (Optional: You can make this mixture ahead of time and chill overnight in a sealed container while the ice ring freezes.)
When you’re ready to serve the punch, sparkling wine and stir gently. Float the ice ring on top.
*How to Make Butterscotch (aka a Lazy Cook's Caramel Sauce)
4 tablespoons salted butter
3/4 cup light-brown sugar
2 tablespoons plus 1/4 cup heavy whipping cream, divided
1 teaspoon vanilla extract
In a heavy-bottom saucepan over medium heat, add butter and sugar. When butter is melted, whisk butter and sugar together and then whisk in heavy cream. Bring to a foamy boil, and cook 4 minutes, whisking occasionally, until mixture deepens in color.
Turn off heat and carefully whisk in remaining 1/4 cup heavy cream, followed by vanilla extract.
Transfer to a small 8-ounce mason jar. Do not scrape down sides of the pot (the burned-on caramel may make your sauce gritty). Allow butterscotch to cool slightly before securing with a lid. Store in the fridge for up to 2 weeks.
Butterscotch tastes best when it's served hot! Reheat it in a small nonstick saucepan over low heat. Alternatively, remove the lid to the mason jar, and microwave in 15-second increments, stirring between sessions, until sauce is warmed through.