With all the Thanksgiving hoopla (not to mention Black Friday shopping), no one could blame you for not realizing that Hanukkah has already started. Yes, the holiday is very early this year, but fortunately you have six more nights to make latkes, play dreidel and fix delicious drinks.
To get you in the spirit, we asked Joe Dobias, chef and owner of New York restaurant Joe & Misses Doe, for the recipe for his Celery Soda cocktail (pictured above). It was inspired by old-timey Jewish-deli staple Dr. Brown’s Cel-Ray Soda. For his creation, Dobias uses a homemade celery syrup, fresh lime juice and gin. It’s so good, you’ll enjoy it whether or not you’re observing the Festival of Lights.
And if you’re looking to buy some Hanukkah gifts, there’s a range of kosher spirits available across the country from both big brands and craft distillers. The selection includes the Lion’s Pride whiskies from Koval in Chicago and a number of Scotches: The Glenrothes Alba Reserve, Bowmore Dorus Mor, Glen Garioch Virgin Oak and Auchentoshan‘s Virgin Oak and Valinch 2012.
Clear Creek Distillery in Oregon also produces a kosher Blue Plum Brandy (Slivovitz) and a Kirschwasser (Cherry Brandy). Both are actually even permissible to serve during Passover. In Yonkers, Nahmias et Fils makes a kosher version of Mahia, a fig-based alcohol flavored with herbs traditionally made by Jews in Morocco.
No matter what you drink, happy Hanukkah. L’chaim!
- 64 oz (2 qt) Water
- 4 oz Lime juice
- 2 cups Sugar
- 1.5 tbsp Celery seeds
- 1.5 tbsp Celery salt
Add all the ingredients to a saucepan and bring to a boil over high heat, stirring to dissolve the sugar. Remove from the heat, let cool completely and strain before using.