“That’s What She Said”

2021 Kosher for Passover Cocktail

Each Spring my Cousin-in-law, Richard, hides the whiskey and selects that Pesach’s kosher for Passover* spirit for the holiday. This year we both went with grape-distilled spirits. Richard chose a French Cognac. I went with my new favorite Peruvian Pisco-Pisco Caravedo Puro Torontel. Since I did not have a Seder to attend I decided to make and share my own Seder plate, but in cocktail form. 

*Basic kosher for Passover spirit rules: No leavened or fermented grains, as in wheat, barley and rye. Corn, rice and buckwheat are considered legumes but are also not kosher. Sugar, fruits (i.e. grapes, apples, plums, agave etc.) and potatoes can be converted into Pesach-approved alcohol as well. Rum or Whisey barrel-aged spirits are a no go too, so keep an eye out.

Photo: Anthony Gibson.

Info: Kosher for Passover Seder plate inspired Pisco Sour variation. Most ingredients you should be able to pull from your Seder plate supplies. Cocktail includes all the elements on a seder plate except the lamb shank….hence the name.

Glass: Chilled coupe or double rocks

Garnish: Seder Plate


  • 1 egg white
  • 1 small fresh dill sprig
  • 1 small pinch Hawaiian black sea salt
  • ½ tsp Horseradish (I used 1 tsp Wasabi leftover from my kind neighbor’s sushi delivery)
  • 1 squirt Copper & Kings Alembic Red Cocktail Bitters 
  • .25 oz Raw Honey Syrup (1:1)
  • .75 oz Haroset Infused Orange Liqueur** 
  • .75 oz Fresh Squeezed Lemon Juice 
  • 2 oz Pisco Caravedo Puro Torontel

Build: All ingredients in tin, dry shake, wet shake, strain into chilled coupe. 

**Haroset Infused Orange Liqueur:

  • 2 tbsp Haroset (I made a quick one with muddled red apples, cashews, cinnamon, Manischewitz)
  • Splash Manischewitz 
  • 6 oz Pierre Ferrand Orange Curacao (Grand Marneir and Cointreau are great too)

-Shake, seal and let sit out for at least a half-hour to 3hrs, shaking randomly. Fine strain before using or storing.

Anne Taylor LOFT Galentine’s Day Cocktails

From LOFT & Swill Merchents Co. Galentines event Saturday, February 13th

Corazon Your Fashioned

Old Fashioned variation with Bourbon, sugar and Corazon Bitters

Glass: Chilled Rocks

Garnish: Orange peel expressed and inserted


  • 3 dashes Corazon Bitters
  • .25 oz Simple Syrup
  • 2 oz Bourbon or Rye

Build: all ingredients in mixing glass, top with ice, stir, strain over fresh ice.


Champagne cocktail variation with Gin, Passion Fruit, lemon, topped with Sparkling Wine. Garnish with orange peel expressed and inserted

Glass: Flute or coupe

Garnish: lemon peel expressed and inserted. * Gold luster dust (edible glitter) is optional. Add a generous amount to tin before shaking.


  • .75 oz Fresh squeezed lemon juice
  • .75 oz Giffard Passion Fruit Liqueur
  • 1.5 oz Gin
  • Top with Sparkling wine

Build: all ingredients but Sparkling wine in shaker tin, shake, strain into flute. Top with Sparkling wine. Garnish with lemon peel expressed and inserted.

You’re My Gal

Seedlip Garden or Spiced, Lemon, sugar, topped with Soda Water

Glass: Flute or coupe

Garnish: lemon peel expressed and inserted. * Gold luster dust (edible glitter) is optional. Add a generous amount to tin before shaking.


  • .75 oz Fresh squeezed lemon juice
  • .75 oz Simple syrup 
  • 1.5 oz Seedlip Garden or Spice
  • Top with Soda water

Build: all ingredients but soda water in shaker tin, shake, strain into flute. Top with soda water. Garnish with lemon peel expressed and inserted.

S’mores Old Fashioned

Glass: rocks

Garnish: Crumbled Graham Cracker Half Rim with torched marshmallow*


  • 6 dashes Fee Brother’s Aztec Chocolate Bitters
  • .5oz Marshmallow-Chocolate syrup**
  • .5oz Cream Sherry
  • 1.5oz Aged Rum

Build: in mixing glass, stir, strain over large ice cube.

S’mores Old Fashioned

**Marshmallow-Chocolate syrup:

  • 2 teaspoons Dark Chocolate Cocoa Powder
  • ½ cup sugar
  • 1 cup water
  • 16 toasted marshmallows

Directions: Toast marshmallows to your desired toastiness over stove top or with a torch. In a pot, over medium heat, add water then sugar, cacao and toasted marshmallows. Stir until all ingredients are combined. Do not let boil. Gently strain, chill, save in a glass container for up to two weeks.

Tiki Cocktail The Eddie Would Go

  • ½ ounce fresh-squeezed lime juice
  • 1 ounce fresh-squeezed grapefruit juice
  • ½ ounce honey cinnamon syrup
  • ½ ounce Chartreuse
  • 2 ounces Haleakala Distillers Maui Okolehao (from Hawaii) or 1 ounce Cotton & Reed Dry Spiced Rum and 1 ounce of Cotton & Reed White Rum (from DC)
  • Pebble or semi-crushed ice
  • 2–3 dashes of Angostura bitters

Add the lime and grapefruit juices to a glass, then add the honey cinnamon syrup, Chartreuse and your pick of either Okolehao or a 1:1 ounce mix of Cotton & Reed white and dry spiced rum. Add ice until the drink is topped off. Use a stir stick to lightly mix. Finish with 2 to 3 dashes of Angostura bitters.

To make the honey cinnamon syrup:

  • 1 cup water
  • 1 cup sugar
  • 5 cinnamon sticks
  • 1 spoonful raw honey (Rosner uses Really Raw Honey from Baltimore)

Stir all ingredients in a small saucepan. Bring the ingredients to a boil, then simmer for about 20 minutes, or until the mix reduces to a syrup-like consistency. Let the syrup cool, then cover and store in a refrigerator.

Easy Peasy

Lavender lends a soft floral note to this smooth sipper. True to its name, the Easy Peasy cocktail is effortless to mix and even easier to drink.

Glass: ceramic tumbler
Garnish: lemon wheel and lavender sprig

  • 1 Lavender sprig
  • .75 oz. fresh lemon juice
  • .75 oz. raw honey syrup
  • .5 oz. yellow Chartreuse
  • 1.5 oz. gin

Build: Combine all the ingredients in a shaker with ice and shake until chilled. Full a tumbler half-way with crushed ice and strain the cocktail into the glass. Stir to incorporate the ingredients and fill the rest of the glass with ice. Garnish.

Sarah Rosner, Radiator, Washington, D.C.

Mason & Rook Cocktail

This bold cocktail is a nod to the Mason & Rook hotel, where Radiator is located.

1 oz. high-proof bourbon
½ oz. Cynar 70
4 dashes Angostura bitters
4 dashes orange bitters
Tools: mixing glass, barspoon
Glass: flute
Garnish: orange peel

In a mixing glass, combine the bourbon, Cynar and bitters with ice. Stir until chilled. Strain into a chilled flute, top with processo. Twist a large orange peel over the drink and use as a garnish.

Sarah Rosner, Radiator, Washington, D.C.

One-Bottle Cocktail: Walkabout


HONEY SYRUP: Mix one part (say, 1 ounce) honey with one part (again, 1 ounce) hot water and stir until dissolved.

Combine vodka, honey syrup, tangerine juice, lemon juice, and turmeric in a cocktail shaker and fill with ice. Shake until well chilled, about 12 seconds. Double-strain into an ice-filled collins glass, pour the soda down the side of the glass, and give it a brief, gentle stir. Sprinkle a little more turmeric on top and serve with a straw.

Mauna Loa Breeze

Hawaiian and tiki drinks are always thought of as fruity and sugar-filled, [yet] this cocktail is actually an Old Fashioned variation. All the flavors absolutely invoke a breeze from the gentle slopes of Mauna Loa is a surprise for many guests.

  • 4 dashes orange bitters
  • 4 dashes Bittermens Elemakule Tiki bitters
  • 1/2 oz. orange Curaçao
  • 2 oz. macadamia nut-infused Bulleit Bourbon*
  • Orange peel, for garnish

Add all ingredients except garnish to a cocktail glass, add ice and stir until well-chilled. Strain and serve over a large rock ice ice and garnish with the orange peel.

*For the macadamia nut-infused Bulleit Bourbon:
Lightly pulse 4 1/4 oz. macadamia nuts in a blender, then toast them in the oven at 300 degrees Fahrenheit or 4 minutes or until lightly golden brown and oily. Remove the nuts from the oven and add to a 750 ml bottle of room temperature Bulleit Bourbon. Seal the bottle and set aside for the day, shaking occasionally. Place the bottle in the freezer overnight. The following day, strain out solid using chinois and then a coffee filter. Keep the Bourbon refrigerated.

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