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.
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.