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Shake it up for Purim

This is the most fun festival of the year. Get your costume on and mix up a few cocktails to celebrate!

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For a religion of reputed non-drinkers, we seem to have plenty of alcohol-connected festivals. The weekly kiddush is made with wine or whisky and we celebrate the Torah’s birthday with a belly full of booze. (Drunk responsibly, of course.)

Purim does little to buck the trend. In a couple of days we’ll be marking Mordechai and his niece, Esther outwitting the evil Haman (booooo!) with fancy dress, a rainbow of hamantaschen and multi-coloured cocktails.

Here are a few recipes to whet your appetite:

Green Levantine (supplied by Milk and Honey)

Ingredients:
Handful fresh oregano leaves 
60ml celery juice 
30ml lime 
30ml agave* syrup 
60ml Levantine Gin 
Atlantic sea salt for the rim

Method:  

  • Put all ingredients in a cocktail shaker. Fill with ice and shake vigorously. Strain into a salt rimmed tumbler. Garnish with a lemon wheel and fresh oregano. 
    * You can use regular sugar syrup, but agave is lower than sugar on the glycaemic index, and a lot sweeter.

Summer Mule (supplied by Milk and Honey)

Ingredients:
60ml Milk and Honey New Make
25ml ginger syrup *
15ml lime 
Club soda 
Handful mint 

Method:

  • Place all ingredients (except club soda) in a cocktail shaker. 
  • Shake without ice and pour into an ice filled highball glass. 
  • Top with club soda and stir gently with a bar spoon or straw. Garnish with candied ginger. 

* To make fresh ginger syrup: Juice ginger root through a centrifugal juicer, then mix equal part of granulated sugar and stir until the sugar is completely dissolved.  If this sounds too much of a faff, you can either use syrup from a jar of crystallised ginger OR sub ginger beer for the fresh ginger syrup and club soda.

Walders’ Rum stag

Ingredients:
50ml Bacardi 8 year old
50 ml Walder’s Creamy Banoffee
2 bar spoons of Jaegermeister
15ml Luxardo Maraschino

Method:

  • Shake all ingredients together and strain into a short tumbler over crushed ice.
  • Garnish with a dried banana slice.

Walder’s Walderina

Ingredients:
½ orange
1 lemon
12.5ml sugar syrup
50ml Walders Creamy Banoffee
5ml Skyy vodka

Method:

  • Shake all ingredients together in a cocktail shaker and strain over crushed ice into a short tumbler.
  • Garnish with a slice of dried orange.  

Walder’s Mintin

Ingredients:
30ml Walders Creamy Coffee Liqueur
20ml Crème de Menthe (White)
25ml milk

Method:

  • Shake all the ingredients plus some ice cubes in a cocktail shaker and strain into a chilled martini glass. 
  • Garnish with a mint leaf.

Walder’s Salsa martini 

Ingredients:
35ml Walder’s Creamy Liqueur
15ml Grand Marnier
4 pineapple chunks
1 slice red chilli
5ml fresh lime

Method:

  • Muddle the pineapple and chilli in a Boston glass – which is a glass cocktail shaker. If you do not have a Boston glass put the pineapple and chilli in a medium sized lidded jar. To muddle them, simply squash gently with the end of a rolling pin until the juices start to come out.
  • Then add the other ingredients, put the lid on and shake.
  • Strain into a chilled martini glass.
  • Garnish with a pineapple wedge and a slice of chilli.


8. Noam Hass's Takeaway Gin:

Award winning Israeli mixologist, Noam Hass, has suggested his Takeaway Gin

Ingredients:
50 ml Tanquery number 10
20 ml passion fruit syrup
10 ml fresh lemon juice
50 ml fever tree ginger beer
Garnish: lemon zest

Method:

  • Pour the ingredients into a highball glass filled with ice cubes.

 

So what are you waiting for? Get that Purim party started!

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