The Bloody Doorpost

This delightfully macabre Passover-themed cocktail is nuanced in flavor- sweet, but not too sweet, with subtle notes of ginger and a distinctive earthy aftertaste from the beets. It’s a great way to feature beets in a fresh and interesting way while playing into the themes of the holiday. It’s made using potato-based vodka, but would also be delicious with other spirits, like bourbon, if you’re having it during the rest of the year- because it’s truly delicious enough to have anytime!

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In a cocktail shaker filled with ice, add the vodka, ginger liqueur, Manischewitz, beet juice, ground cinnamon, and the juice of ¼ lemon. Shake vigorously for 45-60 seconds.

Strain into a highball glass to mimic the height of a doorway. Garnish with a floating cinnamon stick “doorpost” and serve with a straw (preferably made out of stainless steel).

The Bloody Doorpost

Becca Gallick-Mitchell
This delightfully macabre Passover-themed cocktail is nuanced in flavor- sweet, but not too sweet, with subtle notes of ginger and a distinctive earthy aftertaste from the beets.
Prep Time 2 mins
Total Time 2 mins
Course Beverage
Cuisine Jewish
Servings 1 cocktail

Equipment

  • cocktail shaker

Ingredients
  

  • 2 oz vodka (made from potatoes if you're keeping kosher for Passover)
  • oz ginger liqueur
  • 1 oz Manischewitz wine (concord grape variety)
  • 6 oz beet juice
  • 2 shakes ground cinnamon
  • ¼ lemon, juiced
  • ice
  • blood orange soda (Trader Joe's has a good one), for topping off
  • 1 cinnamon stick, for garnish

Instructions
 

  • In a cocktail shaker filled with ice, add the vodka, ginger liqueur, Manischewitz, beet juice, ground cinnamon, and the juice of ¼ lemon. Shake vigorously for 45-60 seconds.
  • Strain into a highball glass to mimic the height of a doorway.
  • Garnish with a floating cinnamon stick "doorpost" and serve with a straw (preferably made out of stainless steel).
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