Red Heifer

Ep. 236 - Chukat with Amanda K. Weiss and Gabe Snyder:

Start off by rimming a glass with a lemon and sugar for the ashes of the sacrifice. In a cocktail shaker, 1 ¼ oz cran-apple juice — which was my favorite as a kid — for the red of the cow and its blood, ½ oz lemon juice for all the sour complaining, and 2 ½ oz bourbon.

Shake it up and pour it on the rocks, striking them — or maybe just garnishing — with a cinnamon stick and a slice of lemon.

For a non-alcoholic red heifer, replace the bourbon with apple cider.

You won’t be whining for a well after this drink. L’chayim!

Red Heifer (Boozey)

Lemon and Sugar rim
1 ¼ oz Cran-Apple Juice
½ oz Lemon Juice
2 ½ oz Bourbon
Cinnamon Stick
Lemon Slice

Red Heifer (Not Boozey)

Lemon and Sugar rim
1 ¼ oz Cran-Apple Juice
½ oz Lemon Juice
2 ½ oz Apple Cider
Cinnamon Stick
Lemon Slice

L’chayim!