Rosh Hashanah is nearly upon us. For observant Jews, that means extended hours in a synagogue–a good reason to follow up with a cocktail. For more secular Jews, that means extended hours with extended family–also a good reason for a drink.
As this writer’s Hebrew School principal Rabbi Stu said, “Rosh Hashanah, the start of a new year, is a time to reflect and contemplate spirituality and the past year. Do that however you feel most comfortable.”
We feel most comfortable sharing a cocktail with loved ones. And, Rosh Hashanah is definitely a flavor forward holiday. Tradition calls for apples and honey, figs and dates, to symbolize a sweet new year.
So, we turned to some pros for their favorite high holy day cocktails. Tiki legend Jeff “Beachbum” Berry, Spiribam ambassador Bethany Ham, Neat Pour contributor Emily Ann Payton FitzGerald, Blue Quarter co-founder Max Green, and beverage consultant Pamela Wiznitzer offered up some tasty specs fit for the new year.
L’shana tova… and, l’chaim!
New Year Sour
This riff on a NY Sour is Pamela Wiznitzer’s homage to Rosh Hashanah. The drink features the classic flavors of the holiday, apples and honey. The flavor is refreshing and the wine float makes for a striking presentations. L’shana Tova!
Shofar, So Good
- Combine ingredients with ice in a mixing glass. Stir.
- Strain over one ice cube in a Old Fashioned glass.
- Express orange and garnish.
Three Open Books
Three Open Books a reference to the 3 books of account that are opened during Rosh Hashanah. The fate of the wicked, the righteous, and the intermediate class are recorded. Featuring apples and honey for a sweet and happy new year! Pomegranate so you find yourselves surrounded and filled with mitzvot in your time of contemplation.
Drinking this wont help you move in a more righteous manner, but perhaps it will give you the time to consider how or the liquid courage to do so. . . May you be the head and not the tail! — Max Green
- Add all ingredients to a single rocks glass.
- Fill with ice and spin 15 times.
- Garnish with a lemon twist.
About Figgin’ Thyme
Raise a glass (or two) to the new year with this festive cocktail inspired by one of the traditional dishes of Rosh Hashanah, fruit dipped in honey, which signifies a sweet new year. This celebratory drink features bourbon, fig and a homemade honey thyme syrup but what truly raises the bar on this drink is the bruleed fresh fig garnish. The juxtaposition of the crunchy, crystalized sugar with the smooth texture of the fruit is a truly sweet (and mouthwatering) experience. — Emily Ann Payton FitzGerald
- On a plate, pour sugar, and dip the face of each fig half.
- Place sugar-coated fig (face side up) on ceramic dish. With a crème brulee torch, heat the sugared side of the fig until sugar crystalizes and hardens. Let cool.
- Add bourbon, fig preserve, lemon juice, honey syrup to a cocktail shaker. Add ice. Replace the top on the shaker and shake vigorously.
- Strain into 2 martini glasses.
- Garnish with cooled brûlée fig.
Jeff “Beachbum” Berry is a tiki icon, most famous for his writing and research into past greats like Donn the Beachcomber. However, ‘da Bum has also been known to conjure up some original–and equally-delicious libations.
In the Bum’s Rush, he eschews rum for tequila, creating an apple and honey tinged margarita variation. For more recipes by Jeff “Beachbum” Berry, check out his Total Tiki app.
- Combine ingredients in a tin. Add ice and shake.
- Strain into your favorite tiki mug and add ice.
- Garnish with a lime wedge.