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.”Pomegranate Martini3 oz. citron vodka1 oz. pomegranate juiceSeeds of half a pomegranateJuice of half a lemon1/2 oz. simple syrupGarnish with lemon twistServe chilled straight up in martini glass.Apple Cart2-1/2 oz. cognac1 oz. CointreauJuice of 2 lemonsJuice of 1 orange1 oz. fresh apple ciderShake well with ice and serve chilled in cocktail glass. Garnish with apple slice.Rosh Hashanah Sangria1 bottle of red wine, Merlot recommended4 oz. peach schnapps2 apples, chopped10 datesJuice of 1 orangeRefrigerate overnight.Pour in wine glass over ice, garnish with apple slice.Fishy Mary2 oz. vodka4 oz. tomato juiceDash of Tabasco sauceDash Worcestershire sauceDash of bitters1 sardineShake well, pour into wine glass over ice. Add salt and pepper; garnish with wedge of lime and a lemon.Marissa Brostoff, a doctoral student in English at the CUNY Graduate Center, is a former staff writer at Tablet and the Forward.