Jewish Food Experience asked me to develop a Passover cocktail for its 2018 Passover Top 8 recipes which sounded like too much fun to pass up. I assembled a team of Passover and cocktail experts, Rabbi (and DJ and amateur mixologist) Josh Beraha of Temple Micah in Washington, DC, food writer Nani Beraha, and Rabbi Hannah Goldstein of Temple Sinai in Washington, DC, for an evening of mixology. We developed cocktails centered around tequila because it’s not made from a grain (and we enjoy it), including The Wicked Son, featured over at JFE, and Miriam’s Cup, below. We really wanted to make a Bloody Moses, too, with scallions, parsley and horseradish, but never got around to it–maybe that will be next year’s assignment. Happy Passover!
With its kiss of orange liqueur, Miriam’s Cup is a tribute to women’s special place at the Jewish table and in Jewish life, just as an orange is on the Passover Seder plate. Chartreuse and green parsley give a fresh and inspired nuance to a basic margarita cocktail recipe.
Ingredients for 1 drink:
¾ oz. blanco tequila
¾ oz. green chartreuse
¾ oz. Cointreau orange liqueur
¾ oz. fresh lime juice
Fresh Italian parsley for garnish
Orange peel for garnish (use a carrot peeler)
In a shaker, combine all ingredients except the garnishes with a generous handful of ice and shake until the shaker is cold. Pour into a martini glass and swirl a little parsley into the glass. Garnish with a piece of orange peel (you can rub the orange part of the peel on the rim of the glass first to flavor the rim).
Visit Jewish Food Experience to see The Wicked Son, another wonderful cocktail, perfect for Passover.