Chef Margot's Manischewitz Cocktail
Assistant Dean of Students Margot Olshan shares her Bubbe Sour recipe in time for Passover.
My family enjoys having a pre-seder cocktail as we wait for everyone to arrive. While kosher Manischewitz wine made from Concord grapes is traditional at Passover, the flavor is a bit sweet for some. As the family chef and mixologist, I decided to invent a mixed drink that would incorporate some of the Manishewitz wine that we had on hand.
I used Manishewitz wine like a cordial as an ingredient. I prefer to use bourbon as the base spirit, but as it is not considered kosher for Passover, a medium-dark rum, such as Bacardi, can be substituted. I balance it with a sour mix of fresh lemon juice and a little pure maple syrup. In honor of all the Jewish grandmothers out there, I named it the “Bubbe Sour.”
The Bubbe Sour
Makes 1 cocktail
- 1.5 ounces bourbon (or rum for Passover)
- 1.5 ounces fresh-sqeezed lemon juice
- 1 ounce Manischewitz Concord grape wine
- 0.5 ounce maple syrup
- Club soda (optional)
- Combine the ingredients in a shaker over ice.
- Shake and serve with ice in a rocks glass.
- Garnish with a festive sprig of curly parsley.
- For a little effervescence, top with a splash of club soda.
Create your own cocktail in one of ICE's mixology classes.