Gigglewater Cocktail (Inspired by Fantastic Beasts and Where to Find Them)

HA! Jacob in Fantastic Beasts and Where to Find Them was an inspiration to the rest of us No-Majs. If you haven’t seen the movie yet, Eddie Redmayne’s Newt Scamander and his creatures are delightful, even if you aren’t familiar with the original movies.

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Since I probably won’t get my hands on a friendly Bowtruckle or trouble-making Niffler any time soon, I thought I’d try and get some of the movie magic with some of the wizarding world’s 1920s cocktail, Gigglewater!

This recipe was fun for me not only because I love JK Rowling’s wizarding world (Go Ravenclaw!), but because the only information I had to go on was that it 1) had “Chuckle Extract” and 2) was popular in the 1920s. Not having Chuckle Extract on had, I set out to research common Prohibition-era drinks of the No-Maj world and figure out a way to make them a little more magical.

This recipe is based off the French 75, a popular drink in the 1920s with a champagne/gin base. Very Gatsby, right? In order to make it a little more like a potion, I swapped out the traditional lemon juice with rose-infused simple syrup. This also gave it a lovely pink color, reminiscent of one of Fantastic Beast‘s heriones, Queenie!

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Yields two beverages, served in a coupe glass (or approximately 1 in a champagne flute)

2 oz simple syrup

1 tbs food-grade rose petals (alternatively, 2-3 tsp rose water, though it will not yield the same pink hue)

1 1/2 oz (shots) gin

Champagne or Prosecco



Rose-Infused Simple Syrup 

  1. Add 1tbs rose petals per 2 oz simple syrup in microwave-safe bowl.
  2. Heat syrup mixture in microwave 45seconds-1minute, or until rose fragrance can be detected.
  3. Allow syrup to sit for 1 hour. Strain roses from simple syrup into mixing glass; syrup should be pink.
  4. If using rosewater, mix 1 tsp rosewater to 2-3 oz of simple syrup (depending on strength of rosewater).


  1. Add 1 1/2 shots gin to cocktail shaker with ice. Add 1 oz of rose-infused simple syrup.
  2. Shake gin and syrup until blended. Pour into coupe glass.
  3. Top gin mixture with champagne or prosecco.



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