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.




Published by Vincent Tan

Hi there! Thank you for visiting! My name is Vincent Tan, and I am a multi-disciplinary person who works in a tech company handling social media engagement and operations. I am passionate about cocktails, writing, photography and the world around me. I can't promise that you'll like the stuff I write/post. But let me take you to the world from my lens.

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