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Recipe Collection

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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.

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