Create a mystical vibe at your next witchy gathering with this crystal-inspired amethyst wishing well cocktail potion.
Dazzle your guests with homemade, naturally dyed rock candy over a pool of lavender-colored cream and coconut rum.
Sweet enough to bring out your inner sorority girl, serve this decadent drink as a substitute for dessert.
(Love this creative idea? Interested in learning more about potion making for witchcraft? Check out Moody Moons School of Metaphysical Arts and our class, Potion Making for Witchcraft).
Cocktail Potion & Meaning of Ingredients.
In case you’re new to this blog, I love me some cocktail potions.
It’s one of my favorite ways to work potion magic, and the creative possibilities are endless. In this cocktail:
This ingredient inspired my whole idea for this cocktail.
Rock candies are real, edible crystals.
Of course, crystals and gemstones play a key role in modern witchcraft and magic. They literally vibrate at the microscopic level, and many people believe that crystals tune the spirit to their energy.
Rum is a traditional offering to your ancestors and a common libation to pour on the grave of a loved one as a sign of respect.
In this wishing well cocktail potion, we add it to call on their favor in our pursuit of goals or joy.
Irish cream is a combination of cream and whiskey.
In modern Celtic-inspired magic, whiskey is a common ingredient in spells to attract fairies and woodland spirits. In Irish folklore, fairies like to grant wishes and crash parties, which is especially appropriate for a wishing magic cocktail!
Bright and cheerful, use lemons in any spell to promote cleansing, renewed energy and clarity of thought.
In this one, we use lemon to celebrate the clean, vibrant energy of spring and summer.
Cinnamon is one of my most frequent, go-to ingredients for kitchen witch spells.
Here, we use it to symbolize spring bonfires and the inner flame of hope/inspiration.
When to serve the Amethyst Wishing Well.
With spring and summer friendly ingredients, this wishing well cocktail brings a little purple pizazz to any of the following:
-Spring and summer rites (like Ostara, Beltane and Litha)
You Will Need
-2 martini glasses
-2 six-inch dowel rods
-clothes pins or chip clips
-2 very tall jars
For the rock candy
-1 cup water
-3 cups granulated sugar
-1/2 cup (affiliate link —->) butterfly peaflowers
For the drink
-2 ounces chilled coconut rum (I used Malibu)
-1 ounce chilled Irish cream (I used Bailey’s)
-2 ounces half-and-half
-1 teaspoon ground cinnamon
-2 tablespoons leftover syrup from making rock candy (see below)
-splash of lemon juice
Make the rock candy.
This will take several days, so plan in advance!
You can save some time and skip this step by just purchasing some (affiliate link —>) purple rock candy, but I think this part is half the fun.
In a small pot, bring water to boil. Add sugar, one cup at a time, until it dissolves completely.
Turn heat down to simmer pot. Steep butterfly peaflowers in sugar mixture until it is a deep indigo color.
Strain out flowers and pour mixture into two tall, narrow jars.
“Seed” the dowel rods in sugar.
Pour some sugar on a small plate. Wet the dowel rods with water about 3/4 of the way down and roll them in the sugar until they are coated with grains.
Invert sugared end of the dowel rods into the sugar/water/peaflower syrup.
Clip with a clothespin and rest the clothespin lengthwise across the top of the jar to hold the dowel rod in place.
Wait for crystals to form. This will take anywhere from 5-7 days.
Crystals will begin forming on the top and bottom and the dowel rod will stand up straight without the clip, like this:
VERY gently crack the crystalized surface around the dowel rod and remove rock candy. If it is stuck, place it in a pot with a little water and gently heat it until it loosens.
Reserve some of the leftover purple syrup for your cocktail.
Make the Cocktail
Pour coconut rum, Irish cream, half-and-half, lemon juice and 2 tablespoons of reserved purple syrup from your rock candy into a cocktail shaker with ice. Add ground cinnamon and shake thoroughly.
On a small dish, mix 1/4 cup sugar with 1 tablespoon cinnamon. Wet the rim of the glasses by rolling the edge of the glass in a bowl of water or reserve syrup and coat the edges of the glasses with cinnamon/sugar.
Strain ice and divide cocktail mixture into 2 glasses. Sprinkle a little cinnamon on top and garnish with rock candy.