I originally created horseradish vodka to serve with gefilte fish at my Passover seder. Thinking about what this flavor evokes in Jewish cuisine and thinking about the foods we customarily eat for Hanukkah, I created this Hanukkah cocktail. The Latkatini mirrors the ingredients in latkes with applesauce, and the milk stands in for sour cream. All that’s missing is the onion!
Chag urim sameach, Happy Festival of Lights!
- To make the rosewater simple syrup, combine the sugar and water in a 1-quart saucepan. Bring to a boil and stir once or twice until the liquid is clear. Boil for 1 minute, remove from heat and stir in the rosewater. Pour into a clean jar and store in the refrigerator until needed.
- Combine 1 tablespoon of the rosewater simple syrup with the next five ingredients in a blender. Blend until combined. Let mixture rest for a minute or two to allow the potato flakes to hydrate.
- Add the ice to the blender and blend on high until ice is totally incorporated. If necessary add a little more apple juice for desired consistency.Pour into martini glasses and sprinkle with some baharat or cinnamon as a garnish.
- Peel a 4-inch piece of horseradish. Rinse.
- Using a vegetable peeler or a julienne peeler/shredder, shred about ¼ cup.
- Place shredded horseradish in a quart jar and add at least 2 cups of potato vodka (I prefer Titos).
- Let the jar of infused vodka sit on your counter for at least two days but preferably four.
- Refrigerate with the horseradish until needed.
- Rosewater simple syrup will last for months in the refrigerator.