9 Purim Cocktails for a Spirited Party!

Purim is a happy holiday that affirms Jewish survival and continuity throughout history. We’ve imagined what each character in the Book of Esther might have imbibed on such a happy occasion. Which cocktail resembles who you’d be in the Purim story? Find your drink, or try the whole M’gillah. L’chaim!

Estherito Mojito: Refreshing with a Pleasing Presentation

12 to 15 mint leaves
½ lime
¾ oz. simple syrup
club soda
1 sprig of mint

  1. Add the mint leaves, the juice of half of a lime and simple syrup to a highball glass.
  2. Muddle the ingredients in the glass.
  3. Fill the glass halfway with ice, add rum, and stir.
  4. Fill the rest of the glass with ice, top with club soda, garnish with sprig of mint and stir.

Mordechai Mai Tai: Steady with Fortitude

½ oz. rum
½ oz. Grand Marnier
½ oz. amaretto
3 oz. pineapple juice
1 oz. lime juice
1 pineapple wedge

  1. Fill a hurricane glass with ice cubes.
  2. Add the rum, Grand Marnier, amaretto, pineapple juice, and lime juice to a shaker.
  3. Shake the mixture for 5 to 10 seconds.
  4. Pour the drink into the glass. Garnish with a pineapple wedge.

Vashtini: Spicy with a Strong Bite

Celery salt
1 ½ oz. vodka
3-4 shakes Worcestershire sauce
2 shakes Tabasco sauce
1 ½ tablespoons bottled horseradish
3 ½ oz. tomato juice
1 lime wheel

  1. Coat the rim of a highball glass with celery salt and fill with ice cubes.
  2. Add vodka, Worcestershire sauce, and Tabasco to the glass.
  3. Add the tomato juice to the glass.
  4. Add 2 shakes of salt and pepper to the glass.
  5. Garnish with a celery stalk and lime wheel, and stir.

Hamanhattan: Dry with a Sour Twist

2 ½ oz. bourbon
½ oz. dry vermouth
1 maraschino cherry
Lemon twist

  1. Fill a shaker halfway with ice cubes.
  2. Add the bourbon and vermouth to the shaker
  3. Gently stir the ingredients in a circular motion for 8 to 10 seconds (note: be careful not to break the ice cubes while stirring).
  4. Strain contents of shaker into a chilled cocktail glass. Garnish with maraschino cherry and lemon twist.

Ahashurion Scorpion: Deceptively Simple with Flair

½ oz. vodka
½ oz. Midori melon liqueur
½ oz. amaretto
4 oz. red cranberry juice
1 lime wheel

  1. Fill a highball glass with ice cubes.
  2. Add the vodka, Midori, amaretto, and cranberry juice to the glass.
  3. Garnish the drink with a lime wheel, and stir.

Groggy Grogger: Pick-Me-Up with a Punch

4 oz. pineapple juice
1 ½ oz. vodka
½ teaspoon curry powder
½ teaspoon lemon juice
1 tablespoon cream
2 dashes Tabasco Sauce
4 oz. crushed ice 

  1. Pour all ingredients into a blender
  2. Blend for 10 seconds on high speed.
  3. Pour into a chilled old-fashioned glass.
  4. Dust with cayenne pepper

Persian Fling: Luscious and Warm

¾ oz. Grand Marnier
¾ oz. amaretto
2 ½ oz. steamed milk
1 ½ oz. espresso
Dash of nutmeg

  1. Add the Grand Marnier and amaretto to a preheated coffee glass.
  2. Slowly add the steamed milk and then the espresso.
  3. Top the drink with milk foam and nutmeg. Stir.

Shushan Slammer: Nutty Nightcap

½ oz. coffee liqueur
½ oz. amaretto
½ oz. Irish cream liqueur
½ oz. 151-proof rum

  1. Fill a cocktail shaker with ice.
  2. Add coffee liqueur, amaretto, Irish cream liqueur, and rum.
  3. Stir.
  4. Strain into a shot glass.

Frozen Persian: Pure Decadence

½ oz. Baileys
½ oz. Kahlua
½ oz. vodka
2 oz. half & half cream
2 scoops vanilla ice cream
1 cup ice, crushed
1 oz. chocolate syrup

  1. Place the Baileys, Kahlua, vodka, cream, ice cream, and ice in a blender.
  2. Blend until the mixture is smooth.
  3. Drizzle 1 oz. of chocolate syrup around the inside of a hurricane glass.
  4. Immediately pour the mixture into the glass to freeze the drizzled chocolate syrup on the sides of the glass.

Deborah Rood Goldman, a longtime member of the Garden City Jewish Center in Garden City, NY, is the congregation’s immediate past president. She is a digital communications producer on the Union for Reform Judaism's marketing and communications team. A native New Yorker, Deborah grew up on Long Island, and holds a bachelor’s degree in American civilization from Brown University and a master’s degree in library science from Queens College.