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How To Make Your Own High Holiday Cocktails

Jewish Boston



Now you can make your own high holiday cocktails right at home!

We know everyone appreciates—and loves—the traditional Rosh Hashanah and Yom Kippur recipes: brisketapple cakebagels and lox…you know the drill. But this year we wanted to bring some of those holiday flavors (well, mostly the apple flavor) into the realm of adult beverages.

We asked our friends at The Gallows in the South End to create two High Holiday cocktails for us (and a third for Sukkot, coming soon!), and they kindly obliged. Bar manager Mo Shanly teaches us how to make two options—The Schpritzer (fun to say, right?!), which jazzes up the ubiquitous Manischewitz, and The Apples & Honey, which incorporates two of the foods we eat to symbolize sweetness in the new year.

Check out the how-to videos below and consider trying your hand at mixology and high holiday cocktails for your Rosh Hashanah dinner or Yom Kippur break-fast. Let us know how it goes!

Reprinted with permission from

Ingredients for 1 serving

The Schpritzer

2 ounces Manischewitz kosher wine (any flavor will do)
1 ounce seltzer (soda) water
Lemon peel, for garnish

The Apples & Honey

¾ ounces apple juice
¾ ounces Bärenjäger Honey Liqueur
Sparkling white wine (any type will work)
Lemon peel, for garnish


The Schpritzer

Pour Manischewitz into wine glass with ice and top with seltzer. Finish with lemon peel.

Tip from Mo: “There’s always a reason for garnishes! In these recipes, the oils from the lemon peel add a nice citrus touch.”

The Apples & Honey

Add apple juice, Bärenjäger Honey Liqueur and ice in shaker and shake until cold. Strain into champagne flute and top with sparkling wine. Finish with lemon peel.

Tip from Mo: “Try using the honey liqueur in place of simple syrup in some of your favorite recipes to create a new twist.”

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