Rosh Hashanah Cocktails

Doug Quinn, a bartender at the Manhattan fixture P.J. Clarke’s, isn’t fazed by much. During a busy happy hour this week, we brought him a bag full of traditional Rosh Hashanah food items—apples, pomegranates, honey, dates, black-eyed peas, and, of course, a fish head—and asked him to work them into cocktails. We also brought some variations on those ingredients—apple cider, pomegranate juice, and sardines—to make things easier, but we needn’t have worried. “I don’t know what I’m going to do with that fish head, so I’ll just make a classic gin martini and rather than put olives in it, I’ll garnish with a fish head,” Quinn said. “For the adventurous.”