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Recipe Collection

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The JFE Jelly Doughnut

The JFE Jelly Doughnut Related:   dairy, drinks, gluten-free, Hanukkah, North America, Thanksgivukkah, vegetarian

Prep time: 5 minutes + infusion

Cook time: n/a

Yield: 1 cocktail

Who doesn’t like sufganiyot, the jelly-filled doughnuts so popular in Israel for Chanukah? I’m usually not a fan of dairy-based cocktails, but this one seemed to come together so perfectly that I couldn’t say no. Think of it as our version of egg nog, and a great treat for the grown ups at your Chanukah party.


  • 1 teaspoon ground cinnamon
  • 3 teaspoon super fine granulated sugar
  • 1½ ounce vanilla bean-infused Catoctin Creek Roundstone Rye Whisky*
  • 1 teaspoon seedless raspberry jam
  • ¾ ounce heavy cream or half and half
  • Several heavy dashes of chocolate mole bitters (you can find several brands online)
  • Fresh raspberries for garnish


  • Mix cinnamon and sugar in a small saucer. Gently dip the top of your martini glasses in a bit of water and shake off the excess. Tap each glass in the cinnamon sugar mix so that you have about ¼” of the rim of the glass covered. Flip the glass right side up and allow it to dry a bit while you make the drink.
  • Add whisky, jam, cream or half and half and mole bitters to a cocktail shaker with ice. Shake for 10 to 15 seconds to properly blend the dairy and whisky. Strain into your cinnamon-sugar-dusted martini glass. Add several fresh raspberries to garnish your drink.
  • * To make the infused Roundstone Rye, split a whole vanilla bean down the center and scrape the seeds. Add all of it to a bottle of Roundstone Rye and allow it to infuse for several days. Later, when you've run out of whisky, you can throw the bean into a jar with sugar to make vanilla sugar.

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