Happy New Year!
A Manhattan bartender devises some Rosh Hashanah cocktails
Doug Quinn, a bartender at the Manhattan fixture P.J. Clarke’s, isn’t fazed by much. During a busy happy hour this week, we brought him a bag full of traditional Rosh Hashanah food items—apples, pomegranates, honey, dates, black-eyed peas, and, of course, a fish head—and asked him to work them into cocktails. We also brought some variations on those ingredients—apple cider, pomegranate juice, and sardines—to make things easier, but we needn’t have worried. “I don’t know what I’m going to do with that fish head, so I’ll just make a classic gin martini and rather than put olives in it, I’ll garnish with a fish head,” Quinn said. “For the adventurous.”
3 oz. citron vodka
1 oz. pomegranate juice
Seeds of half a pomegranate
The Fish Head Martini
Juice of half a lemon
1/2 oz. simple syrup
Garnish with lemon twist
Serve chilled straight up in martini glass.
2-1/2 oz. cognac
1 oz. Cointreau
Juice of 2 lemons
Juice of 1 orange
1 oz. fresh apple cider
Shake well with ice and serve chilled in cocktail glass. Garnish with apple slice.
Rosh Hashanah Sangria (left) and Fishy Mary
Rosh Hashanah Sangria
1 bottle of red wine, Merlot recommended
4 oz. peach schnapps
2 apples, chopped
Juice of 1 orange
Pour in wine glass over ice, garnish with apple slice.
2 oz. vodka
4 oz. tomato juice
Dash of Tabasco sauce
Dash Worcestershire sauce
Dash of bitters
Shake well, pour into wine glass over ice. Add salt and pepper; garnish with wedge of lime and a lemon.
Daily rate: $2
Monthly rate: $18
Yearly rate: $180
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