Rosa Mexicano’s Sangria Haroset (Kosher)

1.5 ounces Herradura Silver Tequila

1/2 ounce apple juice (use any natural, unfiltered or cold-pressed 100 percent apple juice like RW Knudson)

3/4 ounce fresh hand-squeezed lemon juice

1/2 ounce cinnamon syrup (sugar dissolved in water with cinnamon)

1/2 ounce honey syrup (two parts honey mixed with one part warm water)

1/4 ounce Manischewitz wine reduction (sweet kosher wine boiled down to a syrup)

Garnish of 1/8-inch thick apple slices (3), fanned and skewered on a bamboo prism pick

Combine ingredients except Manischewitz reduction in a cocktail shaker and shake vigorously with ice. Strain over fresh ice in a 10-ounce rocks glass. Drizzle Manischewitz reduction carefully on top of drink. It should not combine, but swirl in to add color. Garnish with apple slices.

Source: http://www.npr.org/sections/thesalt/2014/04/11/300596835/pass-the-chipotle-marrow-matzo-balls-its-mexican-passover