By Chef Laura Frankel

I couldn't just write any old sweet tea recipe, not for KosherEye! Coming from the North, I would be at an extreme disadvantage. So, I went with a gorgeous ruby colored Hibiscus tea.
Hibiscus flowers are dried and are used commonly in Mexican, Polynesian, Korean and many other cuisines. The flowers are a natural diuretic, loaded with vitamin C and can help lower blood pressure. The flavor of Hibiscus is tart without being sour and slightly herbaceous. Hibiscus tea is very thirst quenching and refreshing. Serve the tea garnished with sliced fruit and Fruit Ice Cubes.

Ingredients

48 ounces water
3 tablespoons hibiscus flowers (organically grown)
1/4 cup sugar
1 small orange, sliced into wheels
1 lemon, sliced into wheels

Directions

Bring water to light boil, turn off heat add the hibiscus and sugar. Cover and steep for 20 minutes.
Strain tea into a pitcher and add lemon and orange slices and serve over ice.

Notes

Recipe: Kosher, parve

By Chef Laura Frankel

This is my go-to cube all year round. I like to have pretty cubes floating in clear pitchers.
I need to add interest to plain water or I will tend to dehydrate myself. I just don't like to drink water! This attractive and refreshing cube makes water interesting and refreshing.

Ingredients

2 cups fresh cucumber, peeled and seeded
1 lemon, peeled, seeded and Supremes removed*
¼ cup torn basil leaves

Directions

Puree the cucumber in a blender or food processor. Fold in the basil and lemon supremes by hand, and pour the mixture into ice cube trays.
Freeze completely before using.
Cucumber-Basil cubes are prefect for water, lemonade and cocktails.

*The beautiful citrus sections or supremes-in French, look picture perfect on a plate and are easy to cut.
Start with a sharp paring knife and cutting board. Cut off a small section from the top and bottom of the fruit. This will give the fruit stability and keep it from rolling around.
Cut down the rind from top to bottom following the curve of the fruit. The goal is to remove the rind and the pith (white bitter part) but not the fruit. Continue until all of the rind has been cut off.

Notes

Recipe: Kosher, parve

By Chef Laura Frankel

Chic and refreshing fruit cubes are a delight to the eye and the palate. I do not add sugar to my cubes. I am not adding sweetness to a beverage, just garnish.

Ingredients

1 ½ cups ripe strawberries
1 cup kiwi, peeled and chopped
¼ cup torn mint

Directions

Puree the fruit separately, in a blender or food processor.
Pour a bit of the strawberry puree in ice cube trays, top it off with kiwi puree and a few pieces of mint.
Freeze completely before using.
Strawberry-Kiwi ice cubes are prefect for water, lemonade, iced tea, chilled white wine, Prosecco

Notes

Recipe: kosher, parve

By Chef Laura Frankel

My new obsession is lavender. I have played with it on and off for years, but am absolutely in love with lavender. The flavor is haunting and more complex than thyme and mint (which lavender is related to) and adds a floral and slightly sweet flavor. No, lavender does not taste like grandma's cologne, the flavor is more subtle.
Lemonade is refreshing and delicious and with the addition of lavender, lemonade is something that makes you pause and take notice.
I like to garnish my lemonade with lots of thinly sliced lemon wheel and a few crushed lavender buds.

Ingredients

3 cups granulated sugar
3 cups water
3 tablespoons dried lavender (found in most grocery stores and online)
4 cups fresh lemon juice (about 20)
Ice, for serving
Lemon slices and fresh lavender sprigs, for garnish
Bring sugar and water to a boil in a saucepan, stirring until sugar has dissolved. Stir in lavender. Remove from heat, cover and let steep for 30 minutes.
Strain, discarding lavender. Let cool flavored syrup cool before stirring in the lemon juice. (Lemonade can be refrigerated in an airtight container for up to 1 week.) Serve over ice, and garnish with lemon slices and fresh lavender sprigs.

Directions

Bring sugar and water to a boil in a saucepan, stirring until sugar has dissolved. Stir in lavender. Remove from heat, cover and let steep for 30 minutes.
Strain, discarding lavender. Let cool flavored syrup cool before stirring in the lemon juice. (Lemonade can be refrigerated in an airtight container for up to 1 week.) Serve over ice, and garnish with lemon slices and fresh lavender sprigs.

Notes

Recipe: kosher, parve

By Eli Shinnar, Grand Prize winner in the Heering Mixologist Competition

Ingredients

1.5 oz of Gin Infused with Galangal root ( if you can't infuse, then muddle the galangal root into the gin. if you can't get galangal root, use ginger).
.75 oz of fantastic Cherry Heering
.25 oz of freshly squeezed lime juice
.25 oz of Simple syrup (1:1 ratio of sugar to water)
Cherry and lime peel for garnish

Directions

This is a juice drink; make sure you shake this cocktail.
Pour all ingredients into a mixing glass with ice. Shake vigorously for 10 seconds. Pour and double strain into a chilled coupe glass.
Take a lime peel and rub the rim of the glass. Discard the lime peel.
Take the cherry, cut out two round slices (removing the pit) and place your two cherry donut holes on top of your drink.

Notes

Serves 1

Recipe: kosher, parve

1st Runner - Up in the Heering Mixologist Competition
By Chef Rachel Willen

Ingredients

For the Muddled Manhattan
1- 1/4 inch thick slice of orange cut in half
3-4 Heering Cocktail Cherries** (or other brandied cherries)
2 Tablespoons of Heering
1 teaspoon of juice from the cocktail cherries
2 Oz. of premium bourbon
2 dashes of orange bitters

For the Heering Cocktail Cherries**
2 lbs pitted cherries, fresh or frozen (thawed) (smaller tart cherries preferred, but if you can't find those use any variety)
2 cups turbinado sugar
zest of one small orange
zest of half of a small grapefruit
zest of a small lemon
1 cinnamon stick
6-8 whole cloves
6-8 whole allspice berries
1 cup brandy
2-3 cups Cherry Heering (or to cover)

Directions

Place the fruit, bitters, cherry juice and Heering in a wide-mouthed rocks glass. Using a muddler, press and grind the fruit for 30 seconds or so to extract juices and oils from the rind. Add ice to the glass, and bourbon. Cover the glass with a metal shaker, fitting it tightly, and shake the glass vigorously about 10 times. Remove shaker and serve. (Alternatively, you can muddle and mix and in a shaker and pour into a waiting, chilled glass.)

Notes

**Quicker version: Place all ingredients, except for cherries in a saucepan and bring to a quick boil and turn off immediately. Do not boil for extended time. Stir to make sure sugar is dissolved completely. Place cherries in a medium bowl and pour heated mixture over cherries. Allow to sit for an hour or so until mixture and cherries cool to room temperature. Place mixture in large glass jar or in multiple smaller jars, distributing liquid and spices evenly over the jars. Seal and store in fridge for two weeks and they will be ready to use. Store in fridge once opened.

Makes one drink

By Lynne Rabinowitz, 2nd Runner Up in the Heering Mixologist Competition

Ingredients

1 Part Cherry Heering
5 parts champagne or sparkling white wine

Directions

Pour 1 part Cherry Heering into a champagne glass
Top the Heering with 5 parts champagne or sparkling wine.

Notes

Fabulous!

A sweet bubbly toast for any special occasion or celebration.

Ingredients:

10 ounces of  Triple Sec, such as Leroux or DeKuyper brands
10 ounces  cranberry juice cocktail
4 ounces lime juice (fresh is best, but bottled will do)
3 Tablespoons superfine sugar, such as Domino*
1 bottle chilled Champagne or sparkling wine

Directions:

Mix Triple Sec, lime juice, cranberry juice, and sugar

Chill in covered pitcher 4 hours or more. When ready to serve, mix or shake again and then pour into fluted champagne or martini glasses. Add champagne or sparkling wine and serve.

Optional: Garnish with a slice of lime

Notes:

Yield: Approximately 8 bubbly glasses

Hagafen Brut Cuvee or Elvi Cava Brut are both delightful choices for this Cosmo

Recipes: Drinks & Spirits, Cocktail, Cosmo, Champagne, Sparkling Wine, Parve, Kosher

* Superfine sugar dissolves instantly. Simple sugar syrup can be substituted for this ingredient. Use about ¼ cup if substituting.

Adapted from THE PERFECT MIX by Diane Phillips
Makes 3 1/2 cups

For coffee lovers, this is the perfect gift. There are so many ways to gift this. Pack the mixture in a small canister; we like to also include a nice cappuccino cup and a bar of chocolate to shave over the top of  each cup. For a really big bang, include a bottle of kosher Frangelico liqueur or Heering Coffee Liqueur

1 cup powdered instant nondairy creamer
1 cup chocolate–flavored drink mix
3/4 cup instant coffee (regular or decaffeinated)
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine all the ingredients in a medium bowl. Store in an airtight container.

Recipe Card:
Cappuccino
Makes 1 drink

2 tablespoons Cappuccino Mix
6 ounces boiling water
Whipped cream and shaved chocolate
Coffee Heering or Frangelico liqueur, kosher (optional)

Place the cappuccino Mix in the bottom of a mug. Add the boiling water and stir until the cappuccino is smooth. garnish with whipped cream and shaved chocolate. Add 1 tablespoon Coffee Heering or Frangelico liqueur if desired

To print the recipe card below, click here.

by Chef Laura Frankel, LaurasKosherKitchen.com

A refreshing cocktail that combines the sparkling Prosecco with cranberry juice, fresh lime juice and the fragrance of rosemary.

Ingredients:

3 cups cranberry juice
6 sprigs fresh rosemary
1 bottle Prosecco*
1/2 cup fresh squeezed lime juice

Directions:

Pour the cranberry juice in a pitcher.

Coarsely chop the rosemary (stems and all) and add it to the cranberry juice

Add the remaining ingredients and chill for 1 hour.

Serve the fizz over ice.

Notes:

Yield: 6-8 servings

Prosecco is an Italian white wine — generally a Dry or Extra Dry sparkling wine^.and is known as the main ingredient of the Bellini cocktail and has more recently become popular as a less expensive substitute for Champagne

Drinks: Cocktail, Prosecco, Rosemary, Cranberry, Fizz, Parve, Kosher