USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪
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CULINARY SCHOOL
MATCHA 10
EDITOR’S LETTER
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ESSENTIALS Non-dairy creamers
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COOKBOOK Books to build your cocktail knowledge
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TREND The newest in drinks
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COCKTAILS
THE HANDBOOK
HEALTH Water: What is the difference?
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COCKTAILS The handbook
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L’CHAIM Champagne
100 BACK POCKET Cooking with alcohol 104 PROFILE Featured kosher mixologists 107 RESTAURANT CHRONICLES Shops known for drinks 112 THE OTHER SIDE OF THE CORK
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SOMETHING SWEET
BOOZY BABKA
120 RECIPE INDEX 122 LAST BITE Bloody Mary Salmon
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EDITOR'S LETTER
THE DRINKS ISSUE
Drunk in Love (feat. Fleishigs)* GROWING UP in the Crown Heights neighborhood of Brooklyn, NY (aka Chabad World Headquarters) meant that there was always an excuse for a l’chaim (a toast to life). Whether it was a farbrengen (a gathering in Yiddish), an engagement party, Bar Mitzvah, wedding, bris or kiddush, celebrations were plentiful and a shot of vodka or cup of wine always accompanied those festivities. Making a l’chaim or a blessing over wine is a big part of Jewish culture. Before celebrating and feasting on our weekly Shabbos meals, we begin by making kiddush, a blessing over a cup of wine. To signal the end of Shabbos, we make havdalah, another blessing over wine to signal the separation of Shabbos and weekdays. At Fleishigs Magazine, we are all about celebrating happy occasions through food, but we never dedicated an issue to drinks and drinks alone. In fact, this type of issue has never been done before, which is what we are all about here at Fleishigs. Doing this issue took us all out of our comfort zones and that is usually the best place to be to produce exciting, revolutionary and impactful content. I couldn't be happier with the results. Another goal of the issue was to accomplish that tricky balance between alcoholic and non-alcoholic beverages to ensure that there really is something for everyone and every occasion. Balance can not be stressed enough when it comes to drinking. Even in Crown Heights, with all the spiritual gatherings on the regular, the Lubavitcher Rebbe, of blessed memory, always stressed the importance of drinking
*surf bor 10
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responsibly and limiting alcohol consumption, which is something I'd like to emphasize as well — drinking alcohol from a spiritual perspective can bring people together, increase joy and connection to God. Every occasion is worth celebrating and this issue is all about celebrating life and the many happy occasions that come along with it. We were joined by master mixologist Jake Niman, who provided an entire handbook on everything you need to know about cocktails, from basic recipes and customization options to essential tools and ingredients. Champagne is the most celebratory wine of them all, so our resident wine connoisseur Gabriel Geller highlighted five varieties that I used to create bubbly recipes perfect for a crowd. Beyond alcohol, this issue is packed with the latest drink trends. The most time consuming (albeit fun) recipe to develop was bubble tea, one of the biggest drink trends that has yet to fully hit the kosher market, so we decided to bring the trend to you. If you are looking for something less time consuming, try matcha, cold brew or a smoothie bowl topped with a chocolate shell. Talk about having fun in the kitchen! When we decided to make a drinks issue, we went all in exclusively with drinks, but a few food recipes snuck their way in — I couldn’t help it! From cooking with alcohol to baking with it, you won’t go hungry with these recipes that put the boozy stuff at the unexpected forefront. Looking forward to many more reasons to celebrate! Bitayavon and l’chaim,
Shifra
EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Naftoli Mann DESIGN & MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Shifra Klein KITCHEN ASSISTANT Claudia Hopkins CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express distributionexpress1@gmail.com
www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors. One sec. Hol' up. You know it seems the more we talk about it, it only makes it worse to live without it. But let's talk about it. Oh, wouldn't it be nice if I got some feedback? (@naftolimann on Insta). Last issue all I got was someone informing me that they watched all three seasons of The Boys based on my "recommendation." So, imagine how the world could be, so very fine. Me and you and you and me. So happy together. This issue was designed to the hearfelt sounds of The Beach Boys, The Steve Miller Band, Enrique Iglesias and It's Britney "cough." Visual Stimuli: Honestly nothing, I started The Gray Man, but haven't finished it yet, same with whatever convoluted season Westworld is up to. Book(s): I don't remember, and it's too hot to even try remembering. Shoin.
TRIED ONE OF OUR RECIPES? LET US KNOW! Hello@fleishigs.com Instagram/twitter: @fleishigsmag Facebook: fleishigsmagazine www.fleishigs.com
TREND
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TREND
One of the most curious drinks we’ve been contemplating is bubble tea. Scrolling through Instagram and popular food accounts, it’s hard to miss this visually appealing drink. For this issue dedicated to all things liquid, we finally had a good reason to get working to figure out what this trendy drink is all about.
tea, the variations are endless!
A Taiwanese invention, bubble tea is a sweet milk-based tea with tapioca pearls (otherwise known as boba or bubbles) at the bottom. The drink has garnered a lot of attention on social media and has exploded in popularity in the past few years for its sweet, milky tea flavor and the pop of chewy boba pearls, which add a great texture to the drink. Known by many other names, including pearl tea, boba tea and tapioca
The dough, made from tapioca flour, brown sugar and water, is super simple to make, though the process of rolling it out to make pearls is somewhat time consuming and tedious. You can plan ahead and make the pearls in advance, then refrigerate or freeze to cook at a later date.
After reading many recipes and blog posts and watching tutorials, we got started on project boba. The base of all bubble tea is tapioca pearls, which are usually simmered until translucent, then coated in a sugary, caramel-like mixture.
Let us know if you try this recipe! Share your pictures with us — we hope you love it.
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L'CHAIM
By: Shifra Klein
Champagne is a wonderful base for cocktails — with a clean, crisp flavor, it’s refreshing and not too sweet. The recipes here work well with any bubbly wine. 86
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L'CHAIM
Champagne Sorbet Float Serves: 6
Reminiscent of an affogato, where hot espresso is poured over ice cream, here chilled champagne is poured over ice cold sorbet for a refreshing and super simple dessert-like cocktail. 1 1
16-ounce) container sorbet bottle chilled champagne
Scoop sorbet in wine glasses and top with champagne. Serve immediately.
PRO TIP Want it super chilled? Freeze glasses ahead of time.
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SOMETHING SWEET
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