The JFE Jelly Doughnut
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.
Ingredients
- 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
Preparation
- 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.
Emily Landsman
