Happy Hour: Shavuot Cocktails with Cocktail Master and Cookbook Author Aaron Goldfarb
Zoom — The Great Big Jewish Food Fest
Many of us leave fancy cocktails to the experts at expensive bars and cocktail lounges, and have something simple (and boring!) at home. Well, cocktail master Aaron Goldfarb is here to help you expand your mixology skills in your very own kitchen.
Aaron is the hottest name in all things booze, as a writer and journalist of drinking culture – writing for major publications such as Esquire, Food & Wine, VinePair, PUNCH, and others. He was recently written up in The New York Times in an article that featured his new cocktail book, Gather Around Cocktails, which lists forty-five recipes to make for holidays throughout the year, including ones for Hanukkah, Purim, and even a kosher-for-Passover cocktail you could serve at your seder.
Join us for a happy hour conversation with Jewish Book Council’s Naomi Firestone-Teeter, VinePair’s Adam Teeter, and Aaron Goldfarb, including a special workshop to make a Shavuot-inspired cocktail. A list of ingredients and tools will be shared with registrants for the program.
The Shavuot Sour
According to Deut. chapter 8, “For the LORD thy God bringeth thee into a good land, a land of brooks of water, of fountains and depths, springing forth in valleys and hills; a land of wheat and barley, and vines and fig-trees and pomegranates; a land of olive-trees and honey” and Shavuot was the first day on which individuals could bring these Bikkurim (first fruits) to the Temple in Jerusalem. This cocktail brings the Bikkurim too, with a wheated bourbon, the grape-based brandy Cognac, as well as fig preserves and honey for a sweetener. For individuals not wanting to use egg whites, substitute aqua faba, or just skip that ingredient altogether.
1 oz wheated bourbon (look for Maker’s Maker, Weller, or Larceny)
1 oz Cognac
1 oz fresh-squeezed lemon juice
0.25 oz honey
1 teaspoon fig preserve
Add ingredients to a cocktail shaker, without ice, and shake vigorously. Now add ice and shake again. Strain into a rocks glass with one large ice cube.