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Aphrodisiacs for Enchantresses
No witch is compleat without a few recipes for love potions in her bag of tricks! Here are a few for you to experiment with and enjoy.......
DAMIANA CORDIAL
1 oz. dried damiana leaves
1 pint vodka
1 1/2 cups spring water
1/2 to 1 cup honey
Infuse the damiana in the vodka for 5 days. Strain through coffee filter, set
aside vodka tincture and soak leaves in water another 5 days. Strain as before
and discard leaves. Heat the water infusion just enough to dissolve the honey,
adding the amount of honey according to how sweet you want the cordial to be.
Cool, then combine with vodka. Bottle. A harmless sediment may appear on the
bottom of the bottle. The cordial will keep for a few months.
Drink one or two cordial glasses before retiring; after about five days you will
experience results. Highly recommended.
Yield: about 31/2 cups
Source: Sex, Drugs and Aphrodisiacs, Adam Gottlieb Damiana Tincture
1 oz. dried damiana leaves
1 pint vodka
Soak the damiana leaves in the vodka for 2 weeks. Strain, pressing the leaves to
recover as much of the vodka as possible. Filter the tincture through a coffee
filter to remove sediment.
This tincture may be used for an ingredient, but is too bitter to drink
straight.
SOURCE: ORIGINAL FILIBUSTER ORGASMIC
2 bottles of white rum (750ml each)
2/3 liter (or 1 fifth) dry white wine
1 cup triple sec
juice of 10 oranges
juice of 6 lemons
20-oz. can of pineapple chunks, drained
1 cup sugar
2 vanilla beans, split
2 nutmegs, ground
2 oz. muira puama tincture, preferably in a vegetable glycerin and alcohol base
1-2 oz. damiana tincture 2 whole oranges studded with cloves
a handful of fresh or dried rose petals
Place all but last 2 ingredients in a large punch bowl and stir well until sugar
is dissolved. Carefully float clove-studded oranges in the punch. Sprinkle with
rose petals immediately before serving.
Notes: The tinctures may be found in health food stores. The oranges yield more
juice if you first dip them in hot water.
Cynthia Watson prepared this punch for a party without telling anyone what was
in it. "By the end of the evening, one normally reserved and long-married couple
was kissing passionately in a corner. A friend called me the next day and said
she'd been 'all over' her boyfriend on the way home; she asked what I'd put in
the punch."
KAMA SUTRA NECTAR
Mix equal amounts of ghee (clarified butter), honey, licorice root and sugar.
Combine with milk and fennel juice.
Source: Kama Sutra (via Secrets of Venus, Vera Lee, Ph.D.) Mai Sus
(King Tutankhamen's Drink)
1 oz. licorice root
1 oz. sesame seeds
1 oz. fennel seeds
1 pint water
Grind root and seeds together with mortar and pestle (a food processor won't
work). Bring water to a boil and add ground root and seeds. Boil rapidly for 5
minutes. Reduce heat, cover, and gently simmer for 20 minutes. Cool and strain.
Source: Love Potions, Cynthia Watson, M.D. Moses Maimonides' Mixture
From Medieval Israel
Mix mustard seed, white pepper and kilkil grain. Grind and purify. Knead the
resulting powder with oil of jasmine and drink three times a month.
Source: Secrets of Venus, Vera Lee, Ph.D. Myrtle Potion
From Medieval Europe
2 handfuls myrtle flowers and leaves
2 quarts spring water
1 quart white wine
Combine all ingredients. Let set for 24 hours. Strain.
RED TO ORANGE EXPRESS
1 oz. allspice
1/4 oz. whole cloves
1 oz. cinnamon sticks
2 oz. astragalus
1 oz. whole nutmeg
2 oz. gingerroot
1 oz. fennel seeds
1 oz. star anise
1 oz. bay leaves
1/4 oz. guarana (leave out of recipe to remove caffeine)
2 bottles good Beaujolais or Burgundy
Place all herbs and spices in large see-through container with a tight lid.
Cover with wine and refrigerate for 2 weeks. Leave herbs and spices in container
after aging.
Keeps for up to 3 years. Strain off a wineglassful and bring wine to room
temperature or warm over gentle heat before drinking. Replace herbs and top off
with wine as needed.
ROSEMARY ELIXR
2 oz. sassafras
1 oz. red clover
2 oz. ginger
1 oz. orange peel
1 oz. sarsparilla
2 oz. cinnamon
2 oz. spikenard
1/4 oz. wormwood
1 oz. juniper
1 oz. wild yam
2 oz. damiana
2 oz. saw palmetto
2 oz. muira puama
1 oz. lemon grass
1 oz. allspice 1 oz. nutmeg
2 oz. coriander
1 oz. fo-ti-tieng
1 oz. yohimbe
1 oz. suma
2 oz. kola
1 oz. astragalus
2 oz. kavakava
2 oz. barley malt
1 oz. vanilla
2 oz. burdock
any 80 proof alcohol
black cherry concentrate
Place all herbs and spices in a container with a tight-fitting lid. Cover with
alcohol and age in cool, dark place for 2 weeks. Strain and add black cherry
concentrate to taste. Keep in a well-corked bottle.
Take 1 tablespoon daily for 2 weeks or until you begin to feel results, then
switch to 1 teaspoon daily for 2 weeks. After this, stop for at least 2 months
before repeating regimen.
SPICY VANILLA MILKSHAKE
1 cup milk
15 whole cloves
15 cardamom pods
2 cinnamon sticks
1 vanilla bean, split
1 cup vanilla ice cream or frozen yogurt
honey to taste (up to about a tablespoon)
Place milk, cloves, cardamom, and cinnamon in a saucepan. Scrape in vanilla
seeds from pod. Heat but do not boil. Remove from heat and allow to cool, then
refrigerate until chilled. Strain, discarding spices. Blend milk, yogurt or ice
cream, and honey until smooth and frothy.
VANILLA BRANDY
2 vanilla beans, split
1 pint brandy
Infuse beans in brandy for 2 weeks.
Source: Love Potions, Cynthia Watson, M.D. Vanilla Rose Cordial
1 lb. Fresh or 4 oz. dry rose petals
2 oz. vanilla extract or 4 vanilla beans
4 oz. vitex
4 oz. damiana
1 liter brandy
Thoroughly mix all ingredients. Cap and age for 2 weeks in a cool, dark place,
shaking daily. Strain and bottle.
Stir 1 to 3 tablespoons into a cup of hot coffee or tea or into a glass of cold
mineral water. Alternately, have up to a wineglassful at night, sweetened with
honey or a few drops of essential oil of rose.
