Too Sweet Eats
Did you know that Tu B’Shevat, the New Year for Trees, is one of four New Years in the Jewish calendar? While it’s best known for its arboreal association, it’s also traditional to eat the “seven species”—seven fruits and grains mentioned in the Torah that are associated with the Holy Land—during the holiday. Eating these foods is a creative way to connect with the holiday and remind us of our connection to the natural world. If you’re looking for a fun, festive, and a little fancy twist on honoring the fruit-forward traditions of Tu B’Shevat, toast with one of these cocktails or mocktails this year!
Read on to explore—and cheers!
This fig-tastic cocktail from How Sweet Eats is both delicious and picturesque—and it only has four ingredients. Tip: Make it a mocktail by substituting non-alcoholic sparkling wine or club soda for the prosecco.
Adeena Sussman’s take on the classic margarita, featured in her cookbook Shabbat: Recipes and Rituals from My Table to Yours, is anything but seedy. Tip: Make it a mocktail by using non-alcoholic spirits.
Jewish Food Society’s dirty martini olives up to its potential by keeping it simple and delicious. Tip: check out this variation for an alcohol-free version.
Save the date to make this five-ingredient take on the classic Old Fashioned from Natural Delights. Tip: Make it a mocktail by using non-alcoholic spirits.
You’re sure to have a grape time with this shrub and cocktail recipe from renowned chef David Lebovitz. Plus, while we know vines and shrubs aren’t trees, we can’t help but think this “combo of cousins” is a great way to connect with the New Year for Trees, anyway. Tip: Make the cocktail a mocktail by using non-alcoholic spirits and orange juice, or enjoy the shrub solo with sparkling water!
A classic michelada is a great way to wheat your appetite. Opt for tomato juice instead of clamato to make it kosher. Tip: Make it a mocktail by using non-alcoholic beer.
You’ll barley notice that this delicious drink from Food & Wine is alcohol-free. Protip: Use your leftover barley malt syrup to make your own bagels!
