If you’re a Jew on Facebook, you may have seen a link recently to The Sipping Seder, a look at the traditional Seder plate through a modern-day cocktail-lover’s lens. Two connoisseurs of mixed drinks, Rob Corwin and Danny Jacobs, came up with six drinks representing the six items on the plate: Charoset (a sweet paste of fruits and nuts), Maror and Chazeret (bitter herbs), Karpas (vegetable), Z’roa (shank bone), and Beitzah (egg). Sounds like a joke, but when you look at the site, you see that Corwin, 41, and Jacobs, 36, are utterly serious. They thought hard about what gives karpas, say, its essential karpas-ness: Because Sephardic Jews dip their vegetables into vinegar instead of salt water, the cocktail incorporates Balsamic vinegar, parsley, and gin (and a footnote points out that No. 209 Distillery’s gin is kosher for Passover). The beverage is herbal and spring-like, but with an acidic hit—the ritual act in a martini glass.

Ingredients
For the Z’ROA
- 2oz Basil Hayden’s Bourbon
- 2oz ruby port
- 1teaspoon gum syrup
- ¼ oz. lemon juice
- ¼ teaspoon Maraschino liqueur
For the MAH NISHTANAH
- 1oz Plymouth Gin
- 1oz Campari
- 1oz Cynar
For the PASCHAL PUNCH
- 1.5 oz. potato vodka
- 1oz Lairds apple brandy 100
- ½oz pomegranate juice
- ½oz lemon juice
- ¾oz honey (or to taste—I prefer less sweet)
- 1tablespoon red khreyn (horseradish with beets) or 1 tablespoon fresh grated ginger
For the DAYENU
- 1 ½oz Karlsson’s Gold (a potato vodka)
- ¼oz Averna liqueur
- ½oz fresh lemon juice
- 3oz sparkling apple cider (chilled)
- 1dash Regan’s Orange Bitters No. 6
- Garnish: Watermelon radish sliced in half
Preparation
To make the Z’ROA
- Step 1
Combine all ingredients in a mixing glass. Shake well with ice.
- Step 2
Strain through a fine mesh strainer into a chilled cocktail glass.
To make the MAH NISHTANAH
- Step 1
Pour ingredients over ice into a large Old Fashioned glass or wine goblet.
- Step 2
Garnish with sprigs of dill and parsley and an orange twist.
“The fact that the garnish is a long twist of orange is a perfect reference to the orange on the Seder plate,” Sharaga reflects. “And it’s red, which feels very Passover.” He thought a potato-vodka-based drink incorporating myriad flavors of the holiday would be great too.
To make the PASCHAL PUNCH
- Step 1
Shake and strain through a fine mesh strainer, over ice, into a large Old Fashioned glass or wine goblet.
- Step 2
Garnish with wedges of apple and/or pickled beet (I love Rick’s Picks Phat Beets).
To make the DAYENU
- Step 1
Combine Karlsson’s, Averna, lemon juice, and bitters in mixing glass with ice.
- Step 2
Stir for 30 seconds to dilute.
- Step 3
Strain into a martini glass and top with chilled sparkling cider.
- Step 4
Garnish with radish.