After going on a nostalgic binge of all the Harry Potter movies during the pandemic, I knew I wanted my Halloween cocktail to be Harry Potter-themed. It was easy coming up with initial ideas but not so easy to bring them to fruition (others I considered were something Lemon Drop related for Dumbledore’s favorite candy and a drink evoking the Pensieve). Ultimately, I landed on a concept that was timely given the pandemic and fun to embellish: Phoenix Tears.

If you’ve read the books or have general fantasy knowledge, you know that Phoenix Tears have magical healing properties. While this cocktail won’t magically heal you, it is packed with powerful immune boosting ingredients that will help keep you healthy: honey, ginger, calendula and grapefruit. I took a chance hoping that the flavors would play well together and was pleased that it paid off!

The cocktail is built on a base of my favorite British gin (because thank you for Harry Potter, England), Sipsmith London Dry Gin. Aside from having a stunningly beautiful presentation, this gin is such a solid juniper-forward variety for mixing cocktails. I often gravitate toward American gins with more varied botanicals but always come back to this one when I want a classic gin.

Next, I built a syrup from honey and calendula. Calendula has a mild lightly tart and somewhat nutty flavor that I optimized by letting the syrup steep for 2 hours. If you’re working with any dry botanicals in your cocktails, I recommend getting them in bulk and storing them in air-tight containers. This will save you money and give you more flexibility for future creativity. I found my dried calendula flowers on Etsy, but you can also grab them on Amazon or at a local bulk health foods store. The excess will make for a great herbal tea to get you through winter.

I added the ginger component through one of my favorite bitters and used fresh-squeezed grapefruit juice to balance the sweetness of the honey and add a bit freshness. The resulting cocktail starts with rich nutty smoothness finishing with the brightness of juniper and citrus. It’s unexpected in the best possible way.

If you’d like to go all out and replicate the garnish, you can pick up orange feathers and food-grade gold spray paint at Michael’s (I used food-grade paint instead of spray paint to avoid any unpleasant smells). I lightly misted the feathers, then connected three with some orange electrical tape and used a small bubble of the same tape to connect the feather trio to the glass. This was pretty fast to do for a couple of drinks and would be equally efficient for a larger gathering!

Phoenix Tears

1.5 oz London Dry Gin
0.75 oz honey calendula syrup*
2 oz fresh grapefruit juice
3 dashes ginger bitters
Gilded orange feathers, for garnish

Shake ingredients with ice until chilled, then double strain into a tall coupe glass. Garnish with feathers and enjoy among magical folk and muggles alike.

* To make syrup, pour 1 cup nearly boiling water over 1 cup of dried calendula flowers and 0.5 cup honey in a small saucepan. Stir to dissolve honey, they cover with lid and allow to steep for 2 hours. Drain and store excess in the fridge for up to 3 weeks.

Thanks to Belen Aquino for the stunning cocktail photography.

Let's face it, roses, teddy bears, and the standard Hallmark festivities have gotten a bit too routine. This Valentine's Day, I encourage you to challenge tradition and present your sweetheart, best bud or gal pals with an unforgettably delicious cocktail. I guarantee that they'll be pleasantly surprised by the complex flavors and thoughtful presentation. Who knows, maybe this show of affection will pave the way of celebratory signature cocktails as your new tradition!

The inspiration for this cocktail grew out of a collaboration with KOVAL and West Elm. In selecting the glassware and serving essentials, I was looking for items that channeled vintage vibes with a modern air. I wanted to re-imagine the Valentine's Day color palette to appeal to a broader audience. In other words, I believe that the color pink can be enjoyed by everyone if executed with taste (and paired with gin).

From the perspective of the cocktail itself, I was aiming for a rose hue, an elaborate garnish, and a flavor profile to please whiskey and gin drinkers alike. KOVAL's Barreled Gin built the foundation with it's oaky depth and balanced herbal notes. I've always loved the combination of gin and grapefruit, so I added fresh squeezed red grapefruit juice and supplemented with fresh blueberries to accomplish the rose color I was looking for.

I used a homemade honey cardamom syrup for sweetness to play up the touch of spice in the barreled gin and finished the cocktail off with cherry bark vanilla bitters to impart an almost creamy lingering smoothness. For garnish, I peeled several strips of fresh grapefruit skin, cut one of the long sides of each peel, then wrapped them in a spiral that I pierced with a cocktail pick. Note that it's best to pierce the spirals closer to the top so they don't keep flipping upside down.

The resulting cocktail is a sensory experience of stunning natural color and well-rounded yet subtly unique taste.

A Modern Bouquet

1.5 oz KOVAL Barreled Gin
2 oz fresh red grapefruit juice
0.5 oz honey cardamom syrup
1 oz blueberries
5 drops cherry bark vanilla bitters

To make syrup, heat 1 cup honey, 1 cup water and 2 tbsp cardamom seeds in a small saucepan on low heat. Stir until honey dissolves and mixture has taken on the cardamom flavor (about 15 minutes).

To make cocktail, muddle blueberries in a cocktail shaker, then add ice and other ingredients. Shake until chilled and double strain into a coupe glass. Garnish with a grapefruit peel rose.

Thanks to Belen Aquino for the stunning cocktail photography. You can find the West Elm items from this shoot, here, here, here, here and here.