The Bubbe Sour combines Manischewitz wine, rum and maple syrup.

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)


  1. Combine the ingredients in a shaker over ice.
  2. Shake and serve with ice in a rocks glass.
  3. Garnish with a festive sprig of curly parsley.
  4. For a little effervescence, top with a splash of club soda.

Create your own cocktail in one of ICE's mixology classes.

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