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By Patricia Telesco

A Witch's drinks and Brews stocks the glorious history of beverage making and eating -- how beverages seemed on altars as reward to the gods, the place toasts come from, and why we go wine clockwise round the desk. All this lore and superstition combines with sleek magickal how to assist you layout drinks that quench either actual and religious thirst thoroughly whereas tantalizing your flavor buds. within the later half the booklet, every one bankruptcy is dedicated to a selected subject with a advised part checklist, training principles (timing), and a number of recipes for either intake and spellcraft reasons. a few of the issues which are coated are "keeping love true," "prosperity potions," and "concocting a bit luck." no matter if you are making a drink so that you can internalize its characteristics for day-by-day dwelling, or making it for a chum, there is something right here for all events, wishes, and tastes.

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Extra info for A Witch's Beverages and Brews

Sample text

Thus, of all the brewing projects in this book, wine is my favorite to make when time allows. It is a simple pleasure, but a divine one. As with meads, the procedure for wine is fairly simple. First and foremost, use quality ingredients. Once you refine your talents, it stands to reason that better quality components yield more pleasant wines. At first, using less costly constituents is sensible. Once you get past that point, allow your budget to stretch a bit and you won’t be disappointed by the results.

Remember to keep your purpose foremost in your mind while you prepare the beverage. , if you think it important) so 33 A W i t c h ’s B e v e r a g e s a n d B r e w s you know for what it’s intended. For example, a love beverage might be called Raspberry Romance if it was based in raspberries. This also eliminates the chance that a friend with raspberry allergies might sip your brew! Likewise, if you’ve made a brew specifically for asperging or libations, make sure you label it as NOT FOR CONSUMPTION to avoid mishaps.

Make a syrup of your sweetening agent so it mixes well with room temperature soda water. The proportions are the same for honey and sugar; two cups sweetener to one cup water, brought to a low rolling boil then refrigerated. Then, you can make soda pop by the glass using 1 1/2 cups carbonated water and 1 to 2 tsp. syrup plus your fruit, vegetable, or flower essences and extracts. Choose flavorings made by juicing (see the previous section), or those readily available in the supermarket’s cooking aisle.

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