Easter is over and Passover is right around the corner: it begins on Friday, April 22. What is permissible and kosher during this holy holiday? I went digging and discovered a wonderfully clever column in The Tablet Magazine by Louis Nayman. Ten kosher cocktails linked to the ten plagues God visited upon Egypt to convince the Pharaoh to let the Hebrews go. I hope I don’t get sued for re-posting a couple of teasers since I’ve included the cred/links to the original content. This was just too good to PASS OVER! Here are four of the Ten Cocktails for the Ten Plagues.
The Cocktails
Plague 1: Blood
Cocktail: Red Nile
Ingredients:
2 oz potato vodka
4 oz tomato juice
1/2 oz lemon juice
1 oz Arak
1 tsp white horseradish
6 drops Texas Pete
3 drops Fee Brothers Old Fashioned Cocktail Bitters (no corn syrup)
Dash salt
Dash pepper
Carrot stick for garnish
Directions: Fill a burgundy glass with ice. Combine ingredients in dry shaker. Shake until well-mixed, then pour into ice-filled glass. Garnish with 6-inch carrot stick.
Plague 2: Frogs
Cocktail: Paris in April
Ingredients:
1 1/2 oz Cognac
1 oz green Chartreuse
1/2 oz Grand Marnier
4 oz Perrier
Instructions: To a chilled rocks glass (preferably a Bonne Maman jam jar), add Cognac, Chartreuse, and Grand Marnier, then swirl with minimal effort. Using fingers drop two ice cubes into the mixture, then fill to rim with Perrier. No garnish.
Plague 3: Vermin
Cocktail: The Cockroach
Ingredients:
2 oz Tequila
1 oz Kahlua or Sabra Coffee liqueur
Instructions: Pour Tequila into a brandy snifter. Without stirring, add Sabra or Kahlua. Add 1 ice cube.
Plague 4: Beasts
Cocktail: Zion King
Ingredients:
1 1/2 oz fig brandy
1 1/2 oz non-grain spirits gin
2 oz fresh squeezed orange juice
3/4 oz Chambord
Instructions: Shake all ingredients with ice, strain into a Burgundy glass. Garnish with Tilden Farms Bada Bing cherry (no corn syrup).
For more plague cocktails, please visit: The Tablet Magazine