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Recipe Collection

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The Wicked Son

The Wicked Son Related:   drinks, gluten-free, North America, pareve, Passover, vegetarian

Prep time: 10 minutes

Cook time: None

Yield: 1 cocktail

User Rating:
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Rating: 4.0/4 (3 votes cast)

Sure, we drink four glasses of wine at the Passover seder, which can definitely get our buzz on, but sometimes we need a little extra something to get us through the long meal and service without losing our patience and to keep our hunger pangs at bay. Plus, it’s fun to greet our guests with a festive cocktail and nosh when they arrive before the revelries.

For a Passover cocktail, tequila is ideal because it doesn’t have any of the forbidden grains that gin or bourbon do, and it is made from agave, a desert succulent, that might make us think back to our ancestors who had to wander through the desert for 40 years until they made it to the Promised Land. With a touch of Manischewitz wine for sweetness and horseradish for spice, plus lime juice for acidity, the cocktail is perfectly balanced.

The name is derived from the four sons who appear in the Passover Haggadah. The wicked son traditionally excludes himself from the seder because he doesn’t see himself as part of the story of the Israelites journey out of Egypt. But, “He would definitely be the most fun son to sit next to at the seder. While everyone else is singing Dayeinu, he’d probably be mixing—or at least drinking—cocktails,” according to Rabbi Hannah Goldstein of Temple Sinai.

Huge thanks to my ultra-fun and creative cocktail concocting, tasting and naming team, Rabbi Josh Beraha of Temple Micah, Nani Beraha and Rabbi Hannah Goldstein of Temple Sinai in Washington, DC. See the recipe for Miriam’s Cup here.

Ingredients

  • 1½ ounces blanco tequila
  • ¾ ounce fresh lime juice
  • ¼ ounce Manischewitz or other sweet wine
  • ½ teaspoon simple syrup
  • A few slices of fresh horseradish*
  • Garnish: Slice of lime, slice of horseradish

Preparation

  • In a shaker, combine the tequila, lime juice, wine, simple syrup and horseradish. With a muddler, muddle the horseradish to release its oils. Add a generous handful of ice cubes to the shaker, shake until the shaker is ice cold, and strain the ingredients into a martini glass. Garnish with a slice of lime and a slice of horseradish.
  • *Alternatively, make horseradish simple syrup by bringing ½ cup of water and ½ cup of sugar to a boil, turning off the heat and steeping a few slices of horseradish in it for 45 minutes and use that instead of the simple syrup above.
  • Photo by Linda Wolpert
 

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