The Magician. Art by Kim Thompson, from Divine Your Dinner.
DREAM IT, CONJURE IT.
Magickal Ingredient: Cinnamon
Inspires self-mastery through connection with the Universe
You are the creator of your world. No matter your circumstances or resources, you have the ability to change your personal domain. Your power is an extension of the connection you have with the Earth and the Universe, these celestial bodies that all ultimately came from the same place as you. Call on these siblings when you need assistance aligning your experience with your ideals. Then, kick back with a glass of this Butterfly Pea Flower Cinnamon Gimlet and wait for the visions to come floating in.
Used as a magickal accelerator in many spells, cinnamon packs an energetic punch all on its own, activating your power as much as your taste buds. The stress-reducing properties of butterfly pea flower allow you to fully enjoy the awakening.
ADDITIONAL MAGICKAL INGREDIENTS: BUTTERFLY PEA FLOWER, LEMON
BUTTERFLY PEA FLOWER CINNAMON GIMLET
COCKTAIL—MAKES 1 COCKTAIL
A classic gimlet is two parts gin, one part lime, and some simple syrup for good measure, shaken and served up. This is not a classic gimlet—it’s full of magick—and even though true magicians should never reveal their tricks, we’re gonna have to. Wait to add the lemon juice until after you serve it. The butterfly pea flower syrup reacts with the acidity and changes from electric blue to deep purple for a swirling tie-dye effect. Just serve the cocktail with the lemon on the rim of the glass and tell your friends to squeeze the juice and drop the rind into their drinks to watch the magick unfold!
HOT TIP: FOR A NONALCOHOLIC VERSION OF THIS DRINK, ADD 2 OUNCES BUTTERFLY PEA SYRUP TO AN 8-OUNCE GLASS, ADD ICE, AND TOP WITH CLUB SODA. DON’T FORGET TO SQUEEZE IN A WEDGE OF LEMON OR LIME TO CREATE THE MAGICK EFFECT.
2½ ounces gin
½ ounce Butterfly Pea Syrup (recipe follows)
¼ lemon, for serving
1. In a cocktail shaker, combine the gin and pea flower syrup. Add ice. Shake well to combine, about 30 seconds. Strain into a coupe glass.
2. Position the lemon wedge on the rim of the glass and give instructions to the recipient for squeezing in the lemon juice before drinking.
BUTTERFLY PEA SYRUP
MAKES ABOUT ¾ CUP
2 cinnamon sticks
1 tablespoon whole dried butterfly pea flowers
½ cup sugar
1. In a small saucepan, combine ½ cup water, the cinnamon sticks, and butterfly pea flowers and bring to a boil over medium-high heat. Once boiling, remove the pot from the heat and let steep for about 10 minutes, or until bright blue. Strain the liquid into a small bowl and discard the cinnamon sticks and pea flowers.
2. Return the liquid to the saucepan and stir in the sugar. Bring to a boil over medium-high heat. Remove from the heat and stir to make sure all the sugar has dissolved. Let cool to room temperature, then refrigerate to chill before using. Store in an airtight container in the fridge for up to 1 month.
BUTTERFLY PEA SYRUP
MAKES ABOUT ¾ CUP
2 cinnamon sticks
1 tablespoon whole dried butterfly pea flowers
½ cup sugar
1. In a small saucepan, combine ½ cup water, the cinnamon sticks, and butterfly pea flowers and bring to a boil over medium-high heat. Once boiling, remove the pot from the heat and let steep for about 10 minutes, or until bright blue. Strain the liquid into a small bowl and discard the cinnamon sticks and pea flowers.
2. Return the liquid to the saucepan and stir in the sugar. Bring to a boil over medium-high heat. Remove from the heat and stir to make sure all the sugar has dissolved. Let cool to room temperature, then refrigerate to chill before using. Store in an airtight container in the fridge for up to 1 month.
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The High Priestess. Art by Kim Thompson, from Divine Your Dinner.
CREATE A SANCTUARY, TRAVEL INWARD.
Magickal Ingredient: Pomegranate
Promotes facing fears to gather wisdom
Secure within the boundaries she has set, The High Priestess devotes herself completely to cultivating respect for the teachings of the Universe. When we align ourselves with this energy, we begin to carve out space for cleansing, connection, and reflection. Sometimes it seems impossible to find time to honor and learn from the world around us. Take a cue from The High Priestess and prioritize the creation of a space to receive sacred knowledge.
Pomegranate has long been regarded as a holy fruit and symbol of abundance. Here, we use it to open the door to sacred teachings of the ages. As a bonus, mint keeps the vibes high and opens up your perception beyond the five senses, ensuring maximum absorption of all that wisdom.
ADDITIONAL MAGICKAL INGREDIENT: MINT
POMEGRANATE JULEP
COCKTAIL—MAKES 1 COCKTAIL
A mint julep is made with bourbon, mint, and simple syrup and is often sipped at the Kentucky Derby. This twist on the classic uses pomegranate juice to brighten it and also give it a beautiful pink hue. To make fresh pomegranate juice, simply add a few spoonfuls of seeds at a time to a lemon squeezer and squeeze! Be careful, though, because the juice will squirt out from the sides and make a mess. A FUN mess, but a mess, nonetheless. Alternatively, you can buy pomegranates already juiced at the grocery store.
Serve this drink the traditional way over crushed ice and with a mint sprig garnish and if you don’t have a julep cup or mule mug, feel free to use a 12-ounce tumbler.
10 large fresh mint leaves, plus more for garnish
½ ounce Simple Syrup (recipe follows)
2 ounces bourbon
1 ounce pomegranate juice
1. In a julep cup or mule mug, use a muddler or a wooden spoon to gently mash the mint leaves and simple syrup until fragrant. Stir in the bourbon and pomegranate juice, then add crushed ice until full.
2. Give it one more stir to combine, garnish with a sprig of mint, and get ready for the races.
HOT TIP: MUDDLING IS A BAR TERM THAT MEANS TO GENTLY MASH AND MASSAGE. USE A WOODEN MUDDLER TO ACHIEVE THIS EFFECT AND RELEASE THE FLAVOR OF WHATEVER IT IS THAT YOU’RE MUDDLING.
SIMPLE SYRUP
MAKES ABOUT ¾ CUP
½ cup sugar
1. In a small saucepan, combine the sugar and ½ cup water and bring to a boil over medium-high heat to dissolve the sugar. Remove from the heat and let cool.
2 .Transfer to an airtight container and store in the fridge for up to 1 month.
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