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    Hag sameah

  • Surface of the Deep

    With alcohol

    4 thin slices of ginger, peeled and cut about 3/4” round

    2 oz blended Scotch (such as Dewar’s or Johnnie Walker)

    1 oz fresh lemon juice

    3/4 oz honey syrup (honey + water, see recipe, below)

    1/2 oz single malt Scotch (such as The Macallan or Talisker)

    Garnish: lemon peel, candied ginger


    Make honey syrup: combine 1/2 cup honey and 1/2 water in a small pot. Over medium heat, bring to a boil, stirring constantly. Lower the heat and simmer five minutes, still stirring constantly. Allow to cool, then store in an airtight container in the fridge for up to two months.


    Then: In the bottom of a cocktail shaker, muddle (gently mash) the ginger with a muddler or the back of a spoon until juices are released, about 15 seconds. Add to the shaker: blended Scotch, lemon juice, honey syrup, and a handful of ice. Shake hard until cold. Strain the drink into a tumbler, over one large ice cube (or three normal cubes). Carefully pour the single malt over the back of a spoon just above the surface of the drink, creating a layer on top. Garnish with candied ginger and a twist of lemon peel.


    Do you feel that wind sweeping over the water? The light is coming...


    Alcohol free

    1/2 cup apple cider, chilled
    1/4 cup cranberry juice cocktail, chilled

    1/4 cup orange juice, chilled
    1/4 cup ginger ale, chilled

    Circles for garnish: apple slices (cut horizontally to create round slices), orange wheels, and cranberries


    Method: combine three juices in a highball and make seven hakafot with a spoon (stir it). Fill glass 3/4 full with ice, then top with ginger ale. Garnish with circles of apples, oranges and cranberries.

    Light From the Darkness

    With alcohol

    1.5 oz vodka

    1.5 oz dark rum

    1.5 oz orange juice

    Garnish: orange wedge and cherries


    Method: combine vodka, rum, and juice in a cocktail shaker over plenty of ice. Shake it like a lulav, then strain into a highball over more ice (crushed if you can!). Garnish with an orange wedge and a cherry.

    Signs & Portents

    Alcohol free

    12 oz pear juice/nectar (such as Kern’s)

    2 tsp fresh lemon juice

    1 tsp cinnamon syrup (cinnamon sticks + sugar + water, see below)


    Lemon-flavored sparkling water/seltzer (such as LaCroix)

    Garnish: whole cinnamon stick, for grating


    Make pear ice: mix pear juice and lemon juice with a pinch of salt, pour into an ice cube tray (ideally with oversized cubes) and freeze until solid.


    Make cinnamon syrup: combine 1 cup water, 1 cup sugar, and 3 whole cinnamon sticks in a small pot over medium heat. Stir constantly to dissolve sugar and remove from heat just before it reaches a boil, like Moshe not quite reaching the promised land. Allow to cool, then remove and discard cinnamon sticks. Leftover syrup may be stored in an airtight container in the fridge up to two months.


    Then: pour cinnamon syrup into bottom of a tumbler, add one extra large ice cube (or three normal cubes), and fill glass with lemon-flavored seltzer. Garnish by grating a bit of cinnamon stick over the top.