Inspired by the spirit of the Spring Equinox, this purple fairy cocktail with butterfly peaflowers enchants any Ostara brunch.
Natural flower extracts give this delightful drink its rich, magenta color.
Add some ground ginger, vanilla vodka and a splash of bubbling club soda, and you’ve got yourself a good reason
get a little drunk throw an impromptu garden party.
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A kitchen witch cocktail is really just a drinkable potion.
For this one, I chose the ingredients for their flavor as well as their magical correspondences to the spring season.
In particular, I kept Ostara and Beltane in mind. This serves really well during the cakes & ale portion of the ritual, or simply to add a little character to your Spring Equinox gathering.
But spring weddings, handfastings and bridal showers also make appropriate gatherings for the purple fairy cocktail.
(And if you’re a practicing Christian witch, or you simply celebrate Easter as a cultural holiday, you might enjoy serving it then, too.)
These magical flowers change color from deep indigo to purple on contact with acids (like the lemon juice in this recipe).
Their color-changing effect symbolizing transition, emerging, and the constant, seamless metamorphosis of life.
We include them here to infuse our cocktail potion with these qualities.
This warm, beautiful root spice is one of my go-to for kitchen witch recipes.
Ginger’s many metaphysical properties make it a versatile and heart-warming spell ingredient.
Here, we use it for its healing vibrations to sooth and smooth away old wounds and renew ourselves for the coming growth of spring.
Who knew club soda also works as a spell ingredient?
The bubbly, effervescence of club soda inspires fresh thought, new ideas and the dreamy, ethereal quality of fairies.
All things that usher in good vibes for the spring season!
The cool, vibrant flavor of lemon calls to mind the dappled rays of early morning light on a crisp March morning.
Besides their knack for cutting sweetness, lemons are also a classic sun magic ingredient.
We include them in this recipe to dispel winter darkness and usher in a sense of lightness and brightness.
If there’s one thing that symbolizes the spring season, it’s flowers!
You might be surprised to know that many flowers, including violets, roses and lavender, are edible.
I love to include edible flowers in my spring recipes. It gives any dish or drink a dreamy, feminine flair.
This cocktail is especially pleasing with floral pastries and cookies.
It pairs well with any of the following:
A few tips.
Minor adjustments make or break any recipe, so consider the following variations to take this purple fairy cocktail from average to enchanting.
Balancing the Lemon with the Sugar
If you go too heavy on the syrup, you’ll end up with a drink that’s way too sweet.
Even if you like a sweet cocktail, start out light on the syrup, sip it and then add some more until you get a ratio you like. You can always add, but you can’t subtract.
If you notice you went to far with the syrup, add the more lemon juice.
Work all that out before you top it off with the club soda.
Chilling the Vodka
Consider throwing the vodka in the freezer 10 or 20 minutes before you make this.
It slows down the chemical reaction of the peaflower with the lemon juice.
This adds another dimension of awesome, because you get these psychedelic transitional layers of blue and purple.
Definitely go with fresh (not dried) flowers here.
It gives it a just-picked-from-the-garden wow factor.
Be careful about getting them from the grocery store or picking them from a garden that you didn’t tend yourself.
If you get them from a grocer, make sure they were grown organically and rinse them in sink before use. Pesticides on flowers on not held to the same safety standards as pesticides used on foods and edibles.
Last but not least—the ginger.
As tempting as it seems, resist the urge to sub dried, powdered ginger in the syrup.
It makes the syrup brown and throws the color off, ruining the whole shabang.
Either grate ginger with a cheese grater, or cut it into very thin slices before stirring it into the syrup.
I like it spicy, so I let it steep for 3-5 minutes.
You can go longer, but lower the heat, and be careful not to boil off too much water.
-1 cup sugar
-1 cup water
-2 tbsp dried peaflowers
-1 tbsp fresh grated ginger (do not sub ground or dried)
-4 ounces vanilla vodka
-1 whole lemon, cut into quarters
-1 can club soda
-(optional) edible flower garnish
Put water and sugar in a small pot or saucepan.
Heat, whisking constantly until the sugar dissolves.
Add fresh grated ginger. (Do not sub ground ginger). The longer you steep it, the stronger the ginger flavor becomes.
Add the dried butterfly peaflowers. The longer you steep them, the deeper the color becomes. At this point, the color will look more navy blue than purple. That’s okay.
Strain the mixture through a mesh strainer to get out the chunky bits.
Put the syrup in a clean glass jar and let it refrigerate for 4 hours or overnight.
Divide vanilla vodka evenly among 4 martini glasses.
Add peaflower/ginger syrup. More for a sweeter cocktail, less for a drier cocktail.
Squeeze lemon juice in. The color will change from deep blue to purplish.
Top off with club soda and a floral garnish.
Serve and enjoy!