Rosh Hashanah Cocktail & Mocktail Recipe Booklet

Apple Martini
Yield-1
Ingredients:
45mL vodka
30mL green apple schnapps
7mL lemon juice
ice cubes
garnish: apple slice
Step 01) Add the ingredients to a cocktail shaker filled with ice cubes. Shake well.
Step 02) Strain into a chilled cocktail glass and garnish with an apple slice
Variation: Add vanilla liqueur for an Apple Pie Martini, or caramel or toffee schnapps for a Caramel Apple Martini
Bee Sting Cocktail
Yield-1
Ingredients:
60mL gin
22mL fresh lemon juice
22mL honey simple syrup (see sangria recipe for simple syrup instructions)
15mL Ancho Reyes (Or any ancho chile liqueur)
step 01) Chill a cocktail glass. In a shaker, combine all ingredients with ice and shake vigorously. Strain into our glass and garnish with a lemon slice.
Fig and Honey Cocktail
Yield-10
Ingredients:
Fig Puree-
2 cups fresh figs, rinsed and halved
1 tbsp sugar
2 tsp filtered water
1 tsp freshly squeezed lemon juice
Cocktail-
1.5 tbsp fig puree
0.5 tsp honey (or more to taste)
57 g ginger ale
42 g vodka
2 tsp freshly squeezed lemon juice
ice
To Make A Pitcher of Cocktails-
67 g fig puree
85 honey (or more to taste)
790 ml ginger ale (3 1/2 cups)
600 ml vodka (2 1/3 cups)
122 g freshly squeezed lemon juice
step 01) To Make Fig Puree
Combine ingredients in a blender and pulse until smooth. Transfer to a container and refrigerate for 2-3 days, or use immediately to make cocktails. This recipe makes about 1 cup (8 oz.) puree, which will make about 10 cocktails.
To Make Cocktails
step 02) In a cocktail shaker, combine fig puree and honey. Mix with a spoon until homogenous. Add ginger ale, vodka, lemon juice and ice and shake well. Start with 1/2 tsp honey to enhance the natural sweetness, and add more to taste if you need it. Strain into a chilled cocktail glass. Garnish with two fresh fig quarters on a skewer.
(To Make a Pitcher of Cocktails)…
step 03) To make a pitcher of the cocktail, you will need to make 1 1/2 times the fig puree recipe in the ingredient list above- 3 cups fresh halved figs, 1 1/2 tbsp sugar, 1 tbsp filtered water, and 1 1/2 tsp freshly squeezed lemon juice blended till smooth. Once the puree is made, measure out 1 1/3 cups of puree. You will have a little puree left over, which you can save in a sealed container in the refrigerator to make more cocktails. step 04) Combine 1 1/3 cups fig puree and 1/4 cup honey, mix with a spoon until homogenous. Add 3 1/2 cups ginger ale, 2 1/3 cups vodka, 1/2 cup freshly squeezed lemon juice and ice. Stir
to combine. Add more honey to taste if you need it. Serve immediately with chilled cocktail glasses.
Rosh Hashanah Sangria
Yield-8
Ingredients:
1/2 cup honey
1 pomegranate
1 apple, cored and sliced thin
340g seedless grapes
750 mL red wine
2 cups pure 100% pomegranate juice
1 cup grape juice
1/4 cup brandy
1/4 cup triple sec
You will also need 2.2 L pitcher (or larger)
Step 01) Pour honey and 1/2 cup water into a small saucepan. Heat over medium, stirring constantly, till the honey is completely dissolved into the water. Do not boil. Remove from the heat and allow to cool. This is your honey simple syrup.
Step 02) Meanwhile, seed pomegranate. Discard the rind and pith
Step 03) Place the pomegranate seeds into the bottom of your pitcher.
Step 04) Place the apple slices on top of the seeds.
Step 05) Place grapes on top of apple slices
Step 06) Pour the entire bottle of red wine into the pitcher.
Step 07) Add the pomegranate juice, grape juice, brandy, triple sec, and honey simple syrup to the pitcher. Stir gently with a long handled spoon to blend all the flavours together.
Step 08) Place pitcher into the refrigerator to chill for at least hours before serving.
** This will allow the flavours to blend. Stir again before serving. **
2
Apple Sour Bourbon
Yield- 1
45mL bourbon
40mL fresh apple juice
22 mL triple sec
7mL lemon juice
2 dashes orange bitters or bitters of your choice
Step 01) Pour the ingredients into a cocktail shaker with ice cubes.
Step 02) Shake well.
Step 03) Strain into a chilled glass over ice.
Variation: Try substituting sparkling apple juice for a more bubbly version.
The Shanahtini
Ingredients:
2 granny smith apples
44ml vodka or gin
22mL apple liqueur
15ml strained lemon juice
2 cinnamon sticks
1 tsp whole cloves
1 tsp whole allspice (not ground)
236mL water
Pomegranate seeds
bitters
step 01) Pour honey into a bowl or plastic container with a cover.
step 02) Add cinnamon sticks, snapped in half. Add coves and allspice, rubbing between the palms of your hands to break them up a bit.
step 03) Boil 237mL of water, then stir into honey and spice mixture. Let sit at room temperature until desired spice level is reached. Strain twice, and store the mixture in the refrigerator.
Prepare apple cubes:
step 01) Peel, core, and cut one of the apples into 3/4” to 1” cubes.
step 02) Store immediately in water with a little lemon juice, which will keep it from oxidising and turning brown.
Create the cocktail:
step 01) In mixing glass or shaker, crush the apple cubes quickly with a muddler, extracting fresh apple juice.
step 02) Add 7mL of the spiced honey syrup.
step 03) Combine muddled apple cubes, spiced honey syrup, vodka or gin, apple liqueur, lemon juice, and a light dash of bitters in a shaker. Shake well.
step 04) Double strain into a martini glass, either straight-up or over ice, separating all the pulp and chunks of apple out of the cocktail.
step 05) Cut across the apple second horizontally, creating a paper-thin circular slice of the apple.
step 06) If serving martini-style, float the apple slice and pomegranate seeds on the drink’s surface and sprinkle 3-5 pomegranate seeds on top of floating slice . If serving over ice, wedge apple slice between the glass and cubes, jutting out of the glass, and randomly sprinkle pomegranate seeds on top of the drink.
Pomegranate Honey Coolers
Yield-6
Ingredients:
1 bottle dry white wine
1 1/2 cups pomegranate juice
2 to 4 tablespoons of honey
Lemon, for garnish
Step 01) Combine white wine and pomegranate juice in a pitcher. Add honey, and stir until dissolved. Divide among 6 ice-filled glasses. Garnish with slices of lemon.
Non-Alcoholic Mojito
40ml Soda water, 6 mint leaves, 20ml lime juice, 30 ml apple juice, 2 lime wedges, 15ml elderflower cordial, crushed ice, 1 sprig mint
1) Place 6 mint leaves in the bottom of a glass and press down.
2) Add apple juice, lime juice, and elderflower cordial to the glass
3) Fill the glass with crushed ice and stir drink
Donna Hay’s Cloudy Apple Sorbet
1 CUP (250ML) WATER ¾ CUP (185G) CASTER (SUPERFINE) SUGAR 1 VANILLA BEAN, SPLIT AND SEEDS SCRAPED 4 CUPS (1 LITRE) CLOUDY APPLE JUICE ¼ CUP (60ML) LEMON JUICE 2 EGGWHITES MICRO (BABY) LEMON BALM, TO SERVE
1
Place the water, sugar and vanilla bean and seeds in a medium saucepan over high heat, stirring constantly, until the sugar is dissolved. Remove from heat and discard the vanilla bean. Add the apple juice and lemon juice and stir to combine. Pour the juice mixture into a 20cm x 30cm slice tin and freeze for 8 hours, or overnight, until frozen.
2
Cut the sorbet into squares and place half in a food processor. Add 1 egg white and process until smooth. Repeat with the remaining sorbet and egg white and return to the freezer for 1 hour or until ready to serve.
3
While the sorbet is freezing, make the toffee apple slices. Place the sugar and water in a small saucepan over low heat, stirring constantly, until sugar is completely dissolved. Increase heat to high and cook, without stirring and brushing the edges of the saucepan with a wet pastry brush, for 8 minutes or until light golden brown. Remove from the heat and set aside for 3–4 minutes or until dark golden brown. Place the apple on large baking trays lined with non-stick baking paper. Carefully drizzle the apple with the toffee and set aside to cool completely.
4
Divide the sorbet between glasses and top with the apple and lemon balm to serve. Serves 8.
Honey Crisp Apple Mocktail
2 3 4 5 6
• • • • • •
4 Cups apple cider
1 Bottle of ginger beer
1 Orange
2 Honeycrisp apples
1 Tbsp maple syrup
Rosemary sprigs to garnish
1
Wash the apples and the orange and thinly
slice them.
Fill a tall pitcher with the apple cider, the maple syrup, and the apple and orange slices.
Cover and take to the fridge for 2 hours.
Take out of the fridge and pour in the ginger beer.
Fill glasses with ice, pour the honeycrisp apple mocktail and garnish with rosemary sprigs.
Serve and enjoy.
ADDITIONAL RECIPES:
DIY Honey Liqueur
Ingredients:
2/3 cup honey
1/2 cup water
1-inch piece of orange zest, pith removed (optional)
1 stick cinnamon (optional)
1 1/2 cups vodka
step 01)Cook the honey, water, orange zest, and cinnamon over medium heat stirring frequently, until it is integrated into a syrup, about 5 minutes. Let cool, with the orange zest and cinnamon still in the pot. Scrape off any white foam.
step 02)Once the syrup has cooled, remove the zest and cinnamon. Then combine the honey syrup and vodka in a sealable glass jar, seal, and shake. Serve immediately, or for better flavour, allow to rest for a minimum of 12 hours. Store at room temperature or in the refrigerator for up to 6 months.
Pomegranate Smash Cocktail
Yield-1
Ingredients:
crushed ice
1 tablespoon pomegranate arils
60mL pomegranate juice
1 tsp maple syrup (or honey)
40mL vodka
120-180mL prosecco
spring of rosemary (if you got em)
step 01) Fill a glass with crushed ice. Add the pomegranate juice, maple syrup (or honey), vodka and stir.
Top off with Prosecco.
Add in the arils and sprig of rosemary.
 

Apple and Honey Jello Shots
Yield-36 wedges (so maybe for 2 people..kidding)
Ingredients:
6 apples (Granny Smiths work well, but any kind will do)
1 lemon
1/2 cup honey
1/3 cup fresh apple juice (or 1 cup if making non-alcoholic shots)
2/3 cup vodka or honey-infused whiskey
1/4 cup cold water
1 packet (3 tsp) powdered gelatin substitute (agar, vegen jel etc)
step 01) Wash the apples and cut in half vertically
step 02) Scoop out the core and some of the insides, leaving about 1/4 inch of the flesh. Leave the stem and the stamen in place; you can cut around them later, but if you remove them now, the rim of the “cup” you are creating will be uneven and wont hold the gelatine liquid.
step 03) Position the apple halves cut side up in the cups of a muffin tray. Squeeze a little lemon juice on the halved apples to prevent browning.
step 04)Pour the water, alcohol, juice, and honey into a pot.
step 05) Sprinkle gelatine over the top and let sit five minutes to allow the gelatine to absorb some of the liquid
step 06)Place pot on stove over low heat and stir continuously, until all of the gratin and honey are dissolved and moisture is smooth.
step 07) Let cool a little, then pour into apple “cups.”
step 08) Place muffin tray in refrigerator, and let chill for three hour or overnight until firmly set.
step 09) Carefully slice each apple half to get three or four wedges each.