April 8, 2025

New Kosher For Passover Rum and Red Sea Sours

Discover how to enjoy cocktails during Passover with kosher options and a refreshing recipe!

It’s almost Passover, and oy gevalt! We all deserve to let go. 

The problem is that for those of us who enjoy a good cocktail it’s tough to have one on Passover if you’re keeping kosher for the holiday, because, according to Jewish law, most of the ingredients are verboten.

Passover commemorates the holy legend of the exodus of the Israelites from ancient Egypt and the miracle of the parting of the Red Sea to allow passage into the promised land. Though the houses of the Israelites were marked for the death of their firstborn, they were passed over (get it?) and those of the Egyptians were smote instead. 

When you’re on the run for your life and letting your people go, there’s no time for bread to rise (leavening), hence the story of matzah, technically the first cracker, made of unleavened dough. During Passover, observants are not only expected to adhere to regular kosher rules—no mixing dairy and meat, no pork or shellfish, etc —but must also avoid consuming anything that has risen or fermented (chametz)—and in most cases, foods that have leavening potential, which includes the majority of whole grains, and even anything that could have come in contact with them. 

It’s a whole. Thing. The kitniyot, hold the caboodle. Most kosher households completely rid the kitchen area of any evidence of chametz to be sure.

So there’s kosher. And then there’s specifically kosher for Passover. 

During first two nights of Passover, the celebration includes a dinner ceremony (seder) during which participants recite the story (Haggadah) aloud, sing songs, intermittently eat loads of matzah before a main meal consisting of main dishes, yet more things made of matzah, and throughout the evening, ritualistically consume five or six “cups” of wine to wash it all down. Kosher households only drink those that are certified free of any possible chametz contamination. This “wine” can be a spirit, but there are precious few that are allowed, either because they are distilled from non-KFP grains or might have come in contact with barrels of non-KFP wine, or just aren’t otherwise kosher in any capacity. 

Some good news for a change: I’m delighted to share that my friends at Single Cask Nation have bottled the Thornton American Rum 2025 Edition (61.9% ABV, $75 SRP), certified Kosher for Passover by the Orthodox Union (OU-P). They didn’t liberate too many bottles (only 225), but you can find them! 

Here are founders Joshua Hatton and Jason Johnstone-Yellin discussing it in detail and how to order. 

What better excuse to revisit my Red Sea Sour recipe? I developed it nearly two decades ago, conceived for KFP gin (and you can use that too), but I think this mitzvah from Joshua Hatton and Jason Johnstone-Yellin would make it even better. 

My original recipe calls for a syrup reduction out of sweet kosher for Passover wine, such as Kedem or Manischewitz, though you can use any good KFP red that you plan to serve—doesn’t have to be sweet. Regular KFP table wine would be delicious here since the syrup already makes it quite sweet to begin with. 

If the wine is not an ingredient you have on hand, I don’t suggest heading out the door specifically to find it. You can substitute by melting down some berry jam, or using a berry liqueur, though if you’re keeping kosher, be sure it is too. And hey, the leftovers make a fabulous flourless chocolate cake dessert topping if you go through the trouble! 

Eggs are a crucial part of the symbolic seder plate, (spring, rebirth, etc.), however I have tried making it with an egg white and it’s not as pretty as one would think, looks more like what you would want to drink after having that much matzah in one sitting. Without the egg white, dayenu (it is enough). 

L’Chaim, all! To life, health, love, and respect for one another.

Red Sea Sour

• 2 oz (60 ml) kosher for Passover spirit (such as Single Cask Nation Thornton American rum, but you can also use KFP gin or vodka, and I think there is a Sorghum whiskey from Nashville?) 

• .50 oz (22 ml) Sweet Wine Syrup (recipe follows), split

• .75 oz (22 ml) fresh lemon juice

• glass: rocks

Vigorously dry shake KFP spirit, half of wine syrup, and lemon for 15 seconds to emulsify. Add ice and shake until chilled and foamy. Strain into rocks glass over fresh ice (I like 2 big rocks). Using a bar spoon, drizzle rest of syrup over the ice, or just drop it into the drink.(You’ve worked so hard already.)

Sweet Wine Syrup

• 1 cup (250 ml) kosher for Passover wine

• If using the sweet variety, use only ¼ cup (50 g)sugar

• If using regular table wine, use ½ cup (100 g) sugar

Heat the ingredients in a small saucepan over low heat until sugar dissolves and mixture develops syrupy consistency. Let cool. The syrup can be stored in the refrigerator in an airtight container for up to a week.