Rosh Hashanah Cocktails

Celebrate the High Holy Days by mixing up one—or all—of these Kosher tipples.


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“Spirits and cocktails serve double duty at festive Jewish meals whether September’s High Holy Days or the weekly Shabbat,” says Rabbi Ely Allen. Indeed, and the spirits are also used as a palate cleanser between fish and meat courses.

“It’s traditional to eat both fish, linked to the element of water, and meat, linked to the earth, at Jewish holiday feasts,” Allen says. Since fish is parve—neither meat nor dairyit may be eaten at the same meal as either one, but they may not be mixed in the mouth.

“Theoretically a sip of water will do the job of separating them,” the rabbi admits. But since this is a joyful time, why not observe this ritual with a cocktail?


40 Days and 40 Nights

Recipe courtesy Citron and Rose, Philadelphia 

2 ounces allspice-infused rum (recipe below)
½ ounce brown sugar syrup (recipe below)
½ ounce lime juice
Dr. Brown’s Cel-Ray Soda

In a cocktail shaker, combine the rum, brown sugar syrup and lime juice, and shake. Pour over ice into a rocks glass and top it off with Dr. Brown’s Cel-Ray Soda.

Allspice-Infused Rum

2 ounces toasted allspice
2 cinnamon sticks
1 750ml-bottle rum

Smash the allspice and cinnamon sticks coarsely and add them to the rum. Let it sit overnight, then strain out spice bits

Brown-Sugar Syrup

¾ cup brown sugar
1½ cups water

In a saucepan over medium heat, simmer the sugar and water until combined, about 10 minutes.


The Reb Roy

Recipe courtesy Citron and Rose, Philadelphia 

2 ounces Knob Creek Bourbon
½ ounce Drambuie
½ ounce barrel-aged Manischewitz
3 dashes bitters
1 prune, for garnish

In a cocktail shaker, combine the Bourbon, Drambuie, Manischewitz and bitters. Add ice and shake vigorously. Serve in a rocks glass and garnish with a prune.

 

 

 

 


Magic Carpet

Recipe courtesy Equinox Restaurant, Washington, D.C.

2 ounces orange-infused vodka
½ ounce orange blossom honey syrup
¾ ounce lemon juice
1 basil leaf

In a cocktail shaker filled with ice, combine orange-infused vodka, orange blossom honey syrup and lemon juice. Shake well, strain and pour into a martini glass. Garnish with the basil leaf.


Beirutopia

Recipe courtesy Equinox Restaurant, Washington, D.C.

1½ ounces vodka
2 ounces fresh squeezed blood orange juice
½ ounce lemon juice
½ ounce vanilla bean simple syrup (recipe below)

In a cocktail shaker filled with ice, combine vodka, blood orange juice, lemon juice and vanilla bean simple syrup. Shake, strain, pour into a martini glass and garnish with a lemon peel.

Vanilla-Bean Simple Syrup

2 cups sugar
1 cup water
2 vanilla beans

In a saucepan over medium heat, bring the sugar and water to a boil. Split the vanilla beans in half lengthwise and place them in a heatproof jar or bottle. Pour hot syrup over the vanilla beans and let sit for 8–10 hours. This will keep in the refrigerator for up to one week.


Autumn Solstice

Recipe courtesy Equinox Restaurant, Washington, D.C. 

2 ounces Maker’s Mark

1½ ounces apple and ginger purée (recipe below)
¾ teaspoon cinnamon-cardamom syrup (recipe below)
2 dashes of orange bitters
Orange peel for garnish

In a cocktail shaker, combine Maker’s Mark, apple and ginger purée, cinnamon-cardamom syrup and orange bitters. Stir the mixture well with a bar spoon to completely blend the purée. Serve in a rocks glass and garnish with an orange peel.

Apple-and-Ginger Purée

2 apples, peeled, cored and cut into cubes
¼ teaspoon fresh ginger, grated

Place apples in a steamer and grate ¼ teaspoon of fresh ginger on top. Steam the apples until tender. Blend to the consistency of applesauce.

Cinnamon-Cardamom Syrup

2 cups water
2 cups granulated sugar
1 cinnamon stick
4 pods green cardamom

Bring the water to a boil and reduce to a simmer. Add the sugar, and stir, then remove from heat. Add the cinnamon stick and cardamom pods, and let chill overnight covered. The next morning, fine strain the mixture into another container and reserve.


Pomegranate Martini

Recipe courtesy Sean Marron, director of wine and spirits, and Ryan Koemans, mixologist, Bistro at Canyons, Park City, Utah. 

1½ ounces Absolut Mandarin Vodka
¼ ounce pomegranate juice
½ ounce triple sec
1 ounce simple syrup
Fresh lime peel for garnish

In a cocktail shaker, combine all ingredients except garnish. Fill the shaker ¼ full of crushed ice, and shake well. Strain into a chilled martini glass and garnish with the lime peel.

 

 


The Bistro Bellini

Recipe courtesy Sean Marron, director of wine and spirits, and Ryan Koemans, mixologist, Bistro at Canyons, Park City, Utah. 

2 ounces The Perfect Purée White-Peach Purée
3 ounces Bartenura Moscato d’Asti
Fresh apple wedge for garnish

Pour the fruit purée into a champagne flute. Slowly pour the Moscato d’Asti into the flute, being careful of overflow as the drink foams up. Gently stir with a bar spoon to blend. Garnish with the apple wedge.

 

 

 

 


Nespresso Coffee Mojito

Recipe courtesy Nespresso Sensory Cocktail Team

7 mint leaves, plus 1 for garnish
1½ teaspoons sugar
1½ ounces Cruzan unflavored light rum
¾ ounce fresh lime juice
1 ounce capsule Nespresso Ristretto coffee
Equipment used: Nespresso coffee maker

In a cocktail shaker glass, muddle the mint with sugar, and add all other ingredients except Nespresso. Add ice and shake vigorously. Then strain the mixture over a rocks glass filled with crushed ice and float carefully with Nespresso. Garnish with the remaining mint sprig.

Nespresso Ristretto

1 ounce capsule Nespresso Ristretto
2 cups of water

Preheat water according to coffee maker instructions. Choose desired flow speed to pour coffee. 

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