The Sober Moses

This kosher for Passover non-alcoholic “mocktail,” is inspired by the flavors that combine to make my favorite Passover dish- charoset! If you’re brave, you can go the extra step with an egg white to get a really nice froth on top, or you can skip that step and just rely on the sparkling cider for the froth (it just won’t stay frothy for as long). The absolute best part about this delicious mixed drink is the toasted walnut cinnamon sugar crusted rim. It ensures that every sip you take has the sweet, nutty depth of flavor that we all love about charoset.

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Scatter your walnut pieces on a dry, hot skillet at medium-high heat. Stirring every minute or so, toast the walnuts until they’re golden brown and fragrant (about 5 minutes). Remove them from the stovetop. Set them aside to cool.

Once they’re cool, grind them to a fine consistency.

In a small mixing bowl, combine the ground toasted walnuts, sugar, and 1 tsp cinnamon. Whisk until well combined. Pour onto a small plate. Dip the rim of a coupe or martini glass in water, then dip the rim in the toasted walnut cinnamon sugar to coat the rim.

Combine the egg white and lemon juice in a cocktail shaker. Shake vigorously for about 45-60 seconds.

Add the grape juice, cinnamon, and ice and shake for another 45 seconds.

Strain into your toasted walnut cinnamon sugar-rimmed glass and then pour in the sparkling cider.

Serve immediately (especially if you have decided to omit the egg whites)

The Sober Moses

Becca Gallick-Mitchell
This kosher for Passover non-alcoholic "mocktail," is inspired by the flavors that combine to make my favorite Passover dish- charoset! The drink is delicious, but it's the toasted walnut cinnamon sugar crusted rim that really makes this a stand-out drink for Passover or any occasion.
Prep Time 7 mins
Total Time 7 mins
Course Beverage
Cuisine Jewish
Servings 1 drink

Ingredients
  

  • 1 egg white (optional), to give the drink a frothy top
  • 1 Tbsp chopped walnuts
  • 2 tsp ground cinnamon
  • 2 Tbsp granulated sugar
  • ΒΌ lemon, juiced
  • 8 oz sparkling cider
  • 2 oz concord grape juice
  • ice

Instructions
 

  • Scatter your walnut pieces on a dry, hot skillet at medium-high heat. Stirring every minute or two, toast the walnuts until they're golden brown and fragrant (about 5 minutes). Remove them from the stovetop. Set them aside to cool. Once they're cool, grind them to a fine consistency.
  • In a small mixing bowl, combine the ground toasted walnuts, sugar, and 1 tsp cinnamon. Whisk until well combined. Pour onto a small plate. Dip the rim of a coupe or martini glass in water, then dip the rim in the toasted walnut cinnamon sugar to coat the rim.
  • Combine the egg white and lemon juice in a cocktail shaker. Shake vigorously for about 45-60 seconds.
  • Add the grape juice, cinnamon, and ice and shake for another 45 seconds.
  • Strain into your toasted walnut cinnamon sugar-rimmed glass and then pour in the sparkling cider. Serve immediately.
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