Celebrate the potions master himself, Severus Snape, with this Harry Potter inspired cocktail. The Potions Master cocktail is infused with herbaceous notes and magically changes colour!
Pack your trunks and head over to King’s Cross station platform 9 3/4’s to catch the Hogwarts Express as we embark on our next exciting culinary adventure. Join us as we explore the wizarding world of Harry Potter and experience our very own Hogwarts Feast!
The enigmatic Professor Snape exudes an air of mystery, intelligence and severity. Known for his dark and brooding demeanour and harsh teaching style, he is certainly a master of potions. Before he finally won his long sought-after role of the teacher of the Dark Arts, Snape was the resident potions professor at Hogwarts. Throughout the Harry Potter series, we see various characters, including Dumbledore, one of the greatest wizards of all time, seeking assistance from Professor Snape due to his skill with potions.
This butterfly pea flower and hyssop cocktail really puts all of Professor Snape’s potions knowledge to use. The brilliant, indigo-coloured butterfly pea flower gin adds an air of mystery to this enchanting brew. While an infusion of hyssop adds earthy, herbaceous notes. A delicate rinse of the dangerous yet alluring absinthe adds a subtle flavour. Finish with a flourish of fresh lemon juice and watch this potion transform before your very eyes!
Ingredients
Butterfly pea flower gin:
This unique and colourful gin has grown in popularity ever since it first came on the market a few years ago. And with it’s earthy, floral flavour and stunning colour it’s easy to see why. But its unique ability to transform colour that really makes this gin a crowd-pleaser. Introducing acid to the gin changes it from a deep indigo blue to a light pinkish purple. My favourite butterfly pea flower gin is Empress which is a local gin made on Vancouver Island here in BC.
Hyssop:
This aromatic herb has long been cultivated for its culinary and medicinal properties. A part of the mint family, hyssop has en earthy, slightly minty aroma with notes of anise. Unless you are able to grow your own hyssop, you will likely have to use dried hyssop. Dried hyssop should be readily available at any well-stocked herbal store. I get mine from Silk Road Spices in Calgary, Alberta.
Absinthe:
This bright green spirit flavoured with wormwood has a controversial past. Due to the psychoactive properties related to the chemical compound thujone found in wormwood, absinthe was historically banned in many countries across Europe. Modern techniques have reduced the amount of thujone present in absinthe and it is widely available today. With a strong anise flavour, it can easily overpower a cocktail. Using an absinthe rinse is one way to add that distinct flavour without overpowering other flavours.
B&B Liqueur:
This liqueur is technically a premixed cocktail itself and is made by combining French brandy with the herbal liqueur Benedictine. First produced in the 16th century, Benedictine is made using a blend of 27 herbs, roots, and spices. Combining it with French brandy and allowing the mixture to rest in French oak barrels softens the flavour for a smoother and deeper flavour.
Lemon juice:
The magical component! The lemon juice is added just before serving to reveal this potion’s true colour.
How to Make the Potions Master Cocktail
Make the hyssop simple syrup
In a small saucepan combine the water, sugar, and dried hyssop. Place over high heat and bring to a simmer – stir occasionally until the sugar is completely dissolved. Simmer for 2 to 3 minutes then remove from the heat and cover.
Let steep for 30 minutes.
After steeping, strain the syrup. You may want to use a coffee filter if there are fine particles of the dried herb. Let the syrup cool completely before using. This syrup will keep for 2-3 weeks in the fridge.
Make the potions master cocktail
Prepare the coupe glass. Add the absinthe to the glass and swirl around. Pour out the remaining absinthe and set the glass aside. Make a lemon twist garnish if desired. Cut a round slice of lemon and using a sharp paring knife, remove the rind from around the slice. Remove as much of the pith as you can and then wrap the lemon rind strip into a tight coil. The warmth from your hand should set the curl.
Fill a cocktail shaker with ice. Pour the butterfly pea flower gin, B&B liqueur, and hyssop syrup over the ice. Stir the cocktail with the ice for at least 10 to 15 seconds. Strain the cocktail into the prepared coupe glass. Garnish with a lemon twist if desired. Just before serving, drizzle the lemon juice into the cocktail and watch it transform right before your eyes!
