Champagne Shmita

From Episode XXV: Behar-Bechukotai with Carly Sugar:

As a toast to Spring, we joyfully present, Champagne Shmita

Start by making an herbaceous simple syrup. For this one, you’re going to take a cup of water and a cup of sugar up to a boil and stir until the sugar is completely dissolved. Lower the heat to medium-low and stir in a tightly-packed cup of fresh herbs. I used a combination of basil, mint, and thyme, but feel free to experiment with different combinations. Let that simmer for about five minutes and then remove from the heat. Let it cool to room temp, strain out the herbs, and keep it in the fridge for up to a week.

When you’re ready to make the drink, swirl a bit of vermouth — no more than ¼ oz — in a champagne flute and then dump it out. We just want the essence of vermouth in there.

Next, in a cocktail shaker, combine 1 oz fresh lemon juice, 1 oz gin, and ¾ oz herby simple syrup. Shake with ice and strain into your champagne flute. Top with champagne or Prosecco as a shoutout to the grapes of the Torah portion — and garnish with fresh herb leaves.

For a non alcoholic version, omit the vermouth, replace the gin with 1 oz ginger ale, and the sparkling wine with sparkling apple cider. You can use sparkling grape juice if you want to stick to the wine-like grape flavor, but I’ve found it to be pretty sweet, so cut back on the simple syrup to taste.

Raise a glass to freedom, to spring, and to shmita — and don’t forget to make one for your neighbor.

L’chayim!

Champagne Shmita (Boozey)

Herb Simple Syrup:
1 cup Water
1 cup Sugar
1 cup Fresh Herbs

¼ oz Vermouth
1 oz Lemon Juice
1 oz Gin
3/4 oz Herb Simple Syrup
Champagne/Prosecco
Herb Sprig (for garnish)

Champagne Shmita (Not Boozey)

Herb Simple Syrup:
1 cup Water
1 cup Sugar
1 cup Fresh Herbs

1 oz Lemon Juice
1 oz Ginger Ale
3/4 oz Herb Simple Syrup
Sparkling Apple Cider
Herb Sprig (for garnish)

L’chayim!