Excerpted with permission from Literary Libations: What to Drink with What You Read by Amira K. Makansi. Copyright 2018 by Skyhorse Publishing, Inc.
Amira K. Makansi is a wine industry professional who has worked in many if not all aspects of the wine industry. Since graduating from the University of Chicago, she has worked for eight wineries, two distribution companies, and three restaurants, spanning from Chicago's prestigious dining scene to an Alsatian winery whose first vintage predates the French revolution. Amira has also written and published a science fiction trilogy with her mother and sister, the first book of which has been optioned for a Hollywood production.
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If you’re reading any of the Harry Potter books, whether you’re joining Hagrid in the Leaky Cauldron for the first time or seeking out the Horcruxes scattered across the world, you’re going to want some butterbeer. Yes, I know that butterbeer doesn’t actually show up until Harry Potter and The Prisoner of Azkaban, but let’s be honest: it’s the most memorable drink from the series (except maybe Polyjuice Potion, and I wouldn’t wish that on anyone). Sweet, warming, and mildly alcoholic (in the books—our version is virgin), butterbeer serves as a communal beverage and a relaxing treat. If you, like me, desperately wish you were born not a Muggle but a witch or a wizard, butterbeer is the closest we can come to pretending. In the days after the Universal Studios’ Wizarding World opened, their butterbeer recipe was the subject of much discussion. The Associated Press published a recipe that is widely believed to be very similar to the one served at the Leaky Cauldron at Universal Studios. Get your broomstick and wand and knock back a mug of this creamy drink, because there are dark things coming your way, and you’ll need your wits about you.
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Harry Potter and the Sorcerer’s Stone
Ingredients (makes 4 servings)
1 cup brown sugar
2 tablespoons water
6 tablespoons butter
1⁄2 teaspoon salt
1⁄2 teaspoon apple cider vinegar
3⁄4 cup heavy whipping cream,
divided 1⁄2 teaspoon rum extract
4 (12-ounce) bottles cream soda
1. In a small saucepan, over medium heat, combine the water and brown sugar and bring to a boil. Stir often until the mixture reads 240 ̊F on a candy thermometer.
2. Remove from heat and promptly stir in butter, salt, cider vinegar, and 1⁄4 cup whipping cream. When fully incorporated, set aside to cool.
3. When mixture has cooled, stir in the rum extract.
4. Combine 2 tablespoon of the brown sugar mixture and the remainder of the heavy cream in a medium mixing bowl. Using an electric mixer or a stand mixer, beat the heavy cream until just thickened, but not completely whipped. This should take 2–3 minutes.
5. To serve, divide the sugar mixture between 4 tall, chilled glasses. Add 1⁄4 cup of cream soda and stir to combine. Top with the remainder of the cream soda and spoon the cream over the top.