If anyone was ever going to create a Thanksgivukkah cocktail, it’s Oliver Kakos. The 34-year-old restaurant manager has worked in the food service industry for 20 years, so he could probably make a martini with his eyes closed, and he also knows what it’s like to celebrate multiple holidays with different families: “I converted to Judaism four years ago, but I’ve been keeping a kosher home and going to shul with my wife Lila for almost eight years… I do sense a conflict between Christmas and Hanukkah, simply because Christmas is so dominant in our culture.” When Oliver and Lila travel to their home state of Minnesota for the holidays, their hectic schedule is split between both families, 20 miles apart. “I once did three Thanksgivings in one day,” he added drily.
- 2ounces apple brandy (Laird’s is local to the New York area)
- 1ounce honey syrup (1:1 ratio honey to water—just stir together at room temperature)
- 1ounce lemon juice
- Pinch Lapsang Souchong tea (available at Wholefoods, fancy grocery stores, and lots of regular supermarkets too)
- Club soda
Yield: 1 drink
- Step 1
Combine brandy, syrup, lemon juice, and tea leaves in cocktail maker. Shake vigorously. Pour into ice-filled glass, top with club soda. Use tea strainer or infuser to keep the tea leaves separate, if you wish. (But it does look pretty with the leaves floating about.)
- Step 2
Tip: This is Thanksgivukkah—you’re gonna need at least a few serves, right? Multiply quantities by ten and serve in a punch bowl or pitcher. Distribute to thankful family and friends as they walk in the door. Press play on our Thanksgivukkah playlist. Set out a bowl of warmed olives. Voilà: party.
Extra-special tip: Fill half of a hollowed-out lemon with brandy, set it afloat in your punch bowl or wide-rimmed drinking glass, then set alight. When the alcohol burns down, the brandy will be sweet and caramel-ly. Stir into drink, remove lemon rind, enjoy.