A Cocktail of Sorts: Sippin on Gin ‘n Jews

“Gin ‘n Jews.” This is a cocktail that is about as Southern as Santa Claus. It comes from a French Canadian cookbook from a couple guys in Montreal who have a thing for the food and wine of Burgundy… it’s a riff on the drink made popular by a prominent West Coast rapper… it features one ingredient closely linked to the Dutch and the British… and, most surprisingly, it features another ingredient known for its place on the table for the Jewish holiday of Passover. Whoever decided to bring Manischewitz into modern cocktail culture was either a genius, or a madman. Or maybe both. It deserves a place behind the bar at any fine cocktail establishment. (OK. I lie.)

Anyway, as you can see from the photo above, the recipe calls for gin, Manishewitz, lemon juice, and an egg white. Mix it up. Shake till frothy. Bang. Gin ‘n Jews.

I do admit to digging on some Manischewitz once a year or so, but even still, my expectations were not high. It’s a gimmick drink, for sure, but it turned out surprisingly well. The gin notes manage to bust through the juicy concord grape wine, and the freshly squeezed lemon juice brings a nice sharpness to it as well. Smooth, balanced, interesting. Even still, I felt it was missing something. I threw in a splash of Luxardo Maraschino Liqueur, which did the trick. Maraschino and Manischewitz? A match made in the holy land. Who knew?

For the recipe, buy the book! The Joe Beef “Cookbook of Sorts” is an awesome collection of stories, recipes, and guides to things like the top Canadian train itineraries. Seriously. And it also features the “Sausage Martini” with a Vienna sausage garnish, “The Raw Beef” cocktail which does indeed include raw beef, and a guide to making your own absinthe. We’re all in deep trouble if this gets into the wrong hands…