Every special occasion requires a toast. Something that brings a bit of light and life to an already lively affair. Something surprising to get tongues wagging and laughter ringing. TABLE Magazine Publisher Justin Matase concocted a very special drink for our Hanukkah celebration, and you will want to try it at home for any number of holidays and special occasions!
Hanukkah 75 Cocktail Recipe
1 ounce of gin
1/2 ounce lemon juice
1/2 ounce of Butterfly pea simple syrup (recipe below)
4 ounces of champagne or dry sparkling wine
- Add gin, lemon juice, and simple syrup to flute and top with champagne.
- Garnish with a lemon twist.
Butterfly Pea Simple Syrup Recipe
1 cup of water
1 cup of sugar
1/2 cup of butterfly pea leaves
- Bring to a boil and let cool.
- Strain tea leaves. It can be made ahead and kept in the refrigerator for up to a week.
Sip this drink just before a Hanukkah feast with Hélène Jawhara Piñer’s Sephardic recipes:
Eggplants and Sephardim have become a true culinary love story. There are so many eggplant dishes consumed by Sephardic Jews from Spain, Portugal, Turkey, Morocco, and more. Nowadays, eggplant dishes are traditionally prepared to break the fast in Jewish communities.
Also called sfenğ, this fried pastry is common among Jews and Muslims especially in Morocco and Israel. It is also calledesponja (“sponge”) in Spanish, a word derived from the Arabic term sjenğ of the same meaning. The recipe dates back to the thirteenth century, when this and similar dishes were popular in al-Andalus.
Piñer’s Tortitas de Acelga recipe combines some of the main ingredients of Sephardic cuisine from Spain: Swiss chard, eggs, garlic, and olive oil. This perfect Passover dish uses chickpea flour.
Maqrūt is another type of fried honey pastry typical to Jews and Muslims from Morocco, and this recipe dates back to thirteenth-century al-Andalus. These tasty pastries flavored with honey and dates are now associated with the holidays: Muslims eat maqrūṭ when breaking the fast of Ramadan, and Sephardim of Morocco and France eat them for Rosh Hashana.
Story by Maggie Weaver / Photography by Scott Goldsmith/ Styling by Keith Recker / Cocktail by Justin Matase
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