Graphic by Angelie Zaslavsky

Cocktails this holiday season can be given a special touch inspired by Sukkot’s Four Species, the four agricultural products that are central to observance of the holiday, which in addition to its religious significance, is a harvest festival. Courtesy of Ziv Manor, here are three cocktail recipes that feature the Four Species: the etrog, or citron; the palm branch, or lulav; the willow, or arava; and the myrtle or hadas.

Cold Etrog and Willow Punch

1 bottle Van Gogh pineapple vodka
1 bottle Van Gogh acai berry vodka
500 grams sugar
willow
etrog (or lemon)
lemon zest
sour (lemon juice and sugar-water mixture)
4 oranges each cut into 8 pieces
2 lemons each cut into 8 pieces
1 bottle carbonated apple cider

1) Melt the sugar into a caramelized sauce on a low flame while stirring slowly.

2) Add the pineapple and acai vodkas, the oranges, lemons, willow and etrog and stir until boiling. Cover and then refrigerate after about 5 minutes.

Serving suggestions: Take a glass, preferably frosted. Coat the rim of the glass with white wine and garnish with blueberry puree. After it has cooled, pour the punch into the frozen glass until it is about half full, and then add the cider.

Check out more recipes on Haaretz.com.

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