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JFE Honey Cake Cocktail

JFE Honey Cake Cocktail Related:   drinks, North America, pareve, Rosh Hashanah, Sukkot, Thanksgiving

Prep time: 1-24 hours, depending on infusion

Cook time: None

Yield: 2 cocktails

Though I come from a family of cooks, I do not come from a family of bakers. We were lucky to have many delicious kosher bakeries where I grew up in New York. Had we not, I’m pretty sure I wouldn’t have ever had honey cake or rugelach. Today, I like using traditional flavors and serving them in a glass instead of a Bundt pan. Again, try your favorite whiskey in this fall recipe, perfect for Rosh Hashanah or Sukkot.


  • 3 ounces Catoctin Creek Roundstone Rye Whisky or whiskey of your choice
  • ½ teaspoon crushed fall spices, such as cinnamon, star anise, clove, allspice, etc. (You can also buy a package of mulling spices and use a coffee grinder or mortar and pestle to crush them.)
  • 2 ounces freshly squeezed orange juice
  • ¾ ounce honey
  • 1 teaspoon water
  • Ice
  • Orange peel


  • Stir the spices into the whisky and allow it to sit for several hours or overnight to infuse. Strain the whisky through a strainer with a coffee filter to remove the spices. Add the water to the honey and stir to dissolve it into a slightly thinner syrup. Add the spiced whisky, juice and honey to a cocktail shaker with several pieces of ice. Shake for 10 to 15 seconds. Strain into a chilled martini glass or rocks glass. Garnish with an orange peel, twisting before you toss it into the drink to release oils in the peel.

One Response

  1. Sara Wilson says:

    Hey Emily,

    I just love trying new cocktails when I travel, although I try to make them at home, it’s not easy to replicate the taste, but still, I try following the recipe. By the way, thanks for this recipe. Trying this weekend.

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