- Manischewitz Manhattan (n/a)
- Kosher Kush ($310/oz.)
The traditional Passover dinner, aka “seder,” can be quite the journey. Sure, the food is usually good and plentiful, but with the reading of the Haggadah (the Jewish book that tells the story of Passover), it could be quite some time before you actually get to it. And when you do, you’ll notice it doesn’t quite taste the same as you’re used to due to the various restrictions on what you can and cannot eat during the holiday, including wheat, barley, oats, spelt, and rye (pretty much anything made with bread or gluten).
So to make things a little easier and help take the edge off a bit, we thought we’d share with you our first cocktail and cannabis pairing of 2016—the Manischewitz Manhattan paired with Kosher Kush cannabis. Yes, it’s a real strain. And yes, it’s most definitely kosher.
Made with familiar passover ingredients like Manischewitz concord grape wine in place of vermouth and kosher for Passover brandy, the Manischewitz Manhattan is a little sweeter than your typical manhattan, yet still manages to maintain a rather nice balance thanks to the addition of brandy and specially crafted bitters. After all, what’s a Passover cocktail without a nod to the traditional bitter herbs of the seder plate, which serve to remind Jews everywhere of the bitter taste and experience they incurred during their 400 years of slavery.
But it’s not all sad and gloomy, as those extra earthy bitters go great with the strong, earthy taste of Kosher Kush cannabis, and the cocktail’s unique sweetness is a perfect compliment to Kosher Kush’s piney, fruity aroma. Pair the two together with a large multi-course dinner and you’ll be reminded of just how lucky and blessed you are to be enjoying your meal in freedom in no time. And hey, isn’t that the whole point anyway?
Ingredients:
- 2 oz kosher for Passover brandy
- 1 oz Manischewitz Concord Grape wine
- Maraschino cherry
- 2-4 dashes of kosher for Passover bitters
Pour brandy and wine into martini glass, then add 2-4 dashes of the kosher for Passover bitters. Stir with Maraschino cherry, then use said cherry to garnish.
How to Make Kosher for Passover Bitters:
Take equal parts rosemary, thyme, mint, and tarragon and combine them into 1 table spoon, then soak in 2 oz of kosher for Passover brandy for 3 days.
Cocktail by Ken Koseki, head mixologist at Toro NYC
Photography by Briscoe Savoy
