The last Harry Potter Weekend has come and gone. I enjoyed it to the max; I went to a midnight release with friends and dressed up as a Ravenclaw in uniform skirt, blue and grey striped tie, wand and robes adapted from my graduation gown. My sister came over from Madison to see it with me again on Friday after work. I quite enjoyed … but didn’t entirely love the movie. I haven’t really processed it yet.
Uncertainty about the movie not withstanding, we celebrated Harry Potterdom to the max by discussing it ad nauseum while watching movies 5 thru 7a, preparing British foods for dinner (Bubble and Squeak is great) and experimenting with Pumpkin Pasties for desert. The recipe, as we executed it, was basically pumpkin pie filling cooked in a casserole dish until firm and then scooped into 4″ circles of pie dough, folded and crimped, then baked till brown. They were delicious, if not very seasonally appropriate.
We also celebrated our favorite character with a mixed drink we’ve christened the “Strong Neville” adapted from the Backyard Bartender’s HP themed coctails. We slightly upped both the lemon juice and simple syrup in an effort to make it slightly less alcoholic but no less delicious. The result was, as promised: “a little fussy, quintessentially British, and unexpectedly strong.” Her recipe:
1.5 oz tea-infused gin
1 oz Pimm’s
.75 oz fresh-squeezed lemon juice
.75 oz simple syrup
Combine all ingredients in a shaker. Shake and strain into an ice-filled glass.
In an airtight jar, combine 1.5 cups of gin and 1 tablespoon + 1 teaspoon of loose English Breakfast tea leaves. Seal the jar, shake once, and allow to sit at room temperature for two hours. After two hours, open the jar and strain out the gin.
It was, all in all, a lovely weekend of fan fun.
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