Passover Classic Cocktail: The Red Sea Sour
Throwback to Passover 2012 by Amanda Schuster
It’s Passover, and you deserve to let yourself go (a little).
As I’ve been saying, because of necessary precautions during the COVID-19 pandemic, it’s always lockdown somewhere (except for maybe Brazil and Sweden). After a March that felt like it was two years long, with at least 6 seasons, I suddenly realized we are in fact in the month of April, and the Passover and Easter holidays. Ramadan is of course coming up too, but that’s like in 80 weeks, on what is supposed to be the 23rd of the month.
Since I’ve been revisiting some of my favorite comfort classics, I’ve decided it’s time to bring back the Red Sea Sour.
The original recipe calls for a syrup reduction out of sweet kosher wine, such as Kedem or Manischewitz. The wine is not an ingredient you might have on hand, and I don’t suggest heading out the door specifically to find it. You can substitute by melting down some berry jam, or using a berry liqueur, though if you’re keeping kosher, be sure it is too. And hey, makes a fabulous flourless chocolate cake dessert topping if you go through the trouble!
The lemon, on the other hand, you might have handy anyway. And you can use the peels to make oleo saccharum for other purposes (delicious simply added to a little sparkling water or tonic if you don’t want something boozy).
Note there is no egg white in this sour recipe since that wouldn’t be kosher to serve before the meal. However, if you aren’t concerned with utmost kosherness (koshivity?), feel free to use one for a fluffier texture. You could even drop a little of the syrup over the top and make pretty swirls with a toothpick.
I’m sad I won’t be able to make this cocktail for my parents and friends this year as we do our part to practice safe social distancing, even at the holidays. But I’m still making one for myself anyway, just to feel a glimmer of normalcy. And well, also because it’s a delicious treat.
L’Chaim, all! To life, health, love, and respect for one another. May we all be able to gather in our own way in 2021.
The Red Sea Sour
2 oz dry gin (kosher if you can find, they do exist)
.75 oz Sweet Wine Syrup (recipe follows)
.75 oz fresh lemon juice
lemon twist for garnish (optional)
Shake all ingredients except garnish with ice until cold and frothy. Strain into chilled coupe or cocktail glass. Garnish if desired, you’ve worked so hard already.
Sweet Wine Syrup
1 cup sweet kosher wine, preferably concord grape
¼ cup sugar
Heat the ingredients in a small saucepan over low heat until sugar dissolves and mixture develops syrupy consistency. Let cool. This can be stored in the refrigerator in an airtight container for up to a week.