Tori Avey’s Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goal is to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here. For more Passover recipes, click here.
Gabi Moskowitz came into my life when we were both asked to speak at a food blogging conference, and we’ve been buds ever since. She and I have a lot in common… we blog about food, we’re both involved in the entertainment industry, and we love celebrating our Jewish heritage (hers by birth, mine by conversion). You must check out her blog BrokeAss Gourmet, which is filled with budget-friendly cooking ideas. She’s also written two terrific cookbooks – Pizza Dough: 100 Delicious, Unexpected Recipes and The BrokeAss Gourmet Cookbook. Oh, and did I mention she’s the inspiration behind a major network television series, Young & Hungry? Doesn’t get much cooler than that. Gabi shares a kosher holiday cocktail for our #PassoverPotluck. L’chaim!
I was so excited when Tori invited me to participate in her annual Passover Potluck post series, not only because I absolutely adore Tori and her blog, but because Passover is one of my favorite holidays. I love it for many reasons including but not limited to: the celebration of freedom and what it means to protect it for oneself and others, shared storytelling, the specialness of having my family together, and of course, the food. From my mother’s brisket to my favorite charoset, to matzo kugel, it’s some of the best food we eat all year. And then, of course, there is Manischewitz.
Manischewitz has a bad rap.
Sure, it may be uber-sweet, grapey, and not nearly as sophisticated as higher-quality, longer-aged wines, but its bright sweetness goes beautifully with some of the earthy, spicy, and bitter foods of Passover. When your plate is filled with potatoes, horseradish, parsley, and brisket, a touch of sweetness is welcome.
To celebrate this sweet wine, in my family, we have a pre-Pesach cocktail hour tradition, and this icy, fruity drink is center stage. Don’t worry if you can’t find blood oranges—regular Navel oranges will work well. Or, feel free to use lemons or limes.
One note on the vodka: to make this drink kosher for Passover, make sure to buy a potato-based vodka, as most vodkas are made with grain and are therefore not kosher for Passover. Check with your local kosher grocer for recommendations.
For more Passover recipe ideas, check out the Pinterest boards below:
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Manischewitz Syrup Ingredients
- 2 cups Manischewitz Concord Grape wine choose a KFP certified bottle for Passover
- 2 oz vodka for Passover choose a certified KFP potato-based vodka
- 1 oz blood orange juice
- 2 tsp Manischewitz syrup
- Blood orange slice for garnish
- To make the syrup: Pour the Manischewitz into a small saucepan and place over medium-high heat. Bring to a boil, then reduce heat and let cook until thickened and syrupy, about fifteen minutes. Let syrup cool. This will make enough syrup for about 8 cocktails.
- To make one cocktail: Fill a cocktail shaker with ice.
- Then add 2 teaspoons of the Manischewitz syrup, vodka, and blood orange juice.
- Shake well until mixed and well-chilled. Strain into a glass and garnish with the blood orange slice. Serve immediately.