In each hour-long episode, the chef talks with Israeli friends about different aspects of Israeli food culture.
Decked out for Hanukkah, our chocolate martini glitters with golden gelt. A decadent dessert in drink form, this chocolate-milk-for-grownups can be enhanced with a splash of another flavored liqueur — but the simplest version is dangerously delicious just as it is.
The gin in this recipe is something of a revelation: It’s infused with olive branch and olive oil, which not only impart woodsy, savory character but also serve nicely as a symbol of the holiday. It makes for a great Hanukkah gift and a great Gibson — a martini garnished with onions instead of olives. For this recipe we pickled our own, but the little guys in the jar work fine too.
Our twist on the Manhattan is redolent of Jewish rye because we infuse the whiskey with caraway seeds. Garnished with cucumber and dill, this fragrant drink smells more than a little like Katz’s Deli.
Behold! In this version of the classic cocktail, olives — which usually take us only through a sip or so — last long enough to be savored with the drink from start to finish.
Serve your latkes with sour cream and take your apple sauce in liquid form. This delicious cocktail is the beverage equivalent of comfort food. It tastes like apple sauce spiced with ginger and cinnamon — and spiked with bourbon, of course.
For a silly and simple take on sufganiyot, make jiggly little shots — either boozy or basic — and nestle them within the holes of store-bought doughnuts.
A holiday-inspired take on the margarita, this sweet-and-spicy cocktail swaps the usual triple sec for another orange liqueur, blue Curaçao, and heats things up with jalapeno-infused simple syrup. Served in a tall, narrow glass such as a champagne flute, the resemblance to a Hanukkah candle is unmistakable.
Holiday gatherings are certain to be smaller this year, but they needn’t feel less festive.