Wicca Cauldron Cure
The pea flower dashed over the top keeps changing the color after the first few sips. The taste is not far behind the spectacle.
4ozSnifter holds 4 oz of liquidA wide bowl, but a small pour: warmth lifts the aroma.Build
| Triple Citrus-Infused Gin | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lemon juice | ⅞ oz25 ml⅝ oz20 ml1 ⅛ oz35 ml1 ½ oz45 ml1 ¾ oz50 ml |
| Bottlegreen rhubarb & ginger cordial | ⅞ oz25 ml⅝ oz20 ml1 ⅛ oz35 ml1 ½ oz45 ml1 ¾ oz50 ml |
| Ginger Syrup | 1 teaspoon5 ml |
| Moet & Chandon Champagne, to top | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
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Preparations
Place the whole peels of a lemon, orange, and a grapefruit and a 750 ml bottle of Bosford rose gin in a mason jar and steep for 24 hours. Strain before using or storing.
Place 1 cup water and 1 cup sugar in a saucepan and bring the mixture to a boil, stirring to dissolve the sugar. Add a peeled 1-inch piece of fresh ginger, remove the pan from heat, and let the syrup cool completely. Strain before using or storing.
Method
- Add everything except the Champagne to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Double strain over ice into the chosen glass and top with the Champagne.
- Just before serving, dash the pea flower extract over the top of the cocktail without stirring.
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