Charoset — also spelled haroset, charoses, haroses, charoseth and so on, depending on your phonetic preference — comes in many forms and textures. Some traditions cook and pulverize dried fruits, nuts and spices into a paste suited for spreading, which is all the better to symbolize the mortar the Jews used to build Pharaoh's pyramids in Egypt. Other Jewish culinary customs take the chunkier route, chopping apples and other ingredients and mixing with a sweet wine.

And now for these cocktail-obsessed times, we have a liquid option. The Sangria Haroset, a drink by Alex Day and David Kaplan that will be served at Rosa Mexicano, combines sweet and a touch of sour flavors with aromatic spices, and gets around the Pesach five-grain prohibition by using a spirit that's appropriate for what's essentially a Mexican Jewish cocktail. (Remember, Passover-observing cocktail drinkers have a special friend in tequila.) And who knew a “Manischewitz reduction” would be part of a mixologist's ingredient lineup.

Sangria Haroset

From: Alex Day and David Kaplan of Rosa Mexicano

Makes: 1 drink

1.5 oz. Herradura Silver tequila

1/2 oz. Organic apple juice

3/4 oz. Lemon juice

1/2 oz. Cinnamon Syrup

1/2 oz. Honey Syrup (see below)

1/4 oz. Manischewitz reduction (see below)

1/8 inch apple slices (3), skewered on a pick for garnish

1. Combine ingredients (except Manischewitz reduction) in a shaking tin.

2. Shake vigorously with ice.

3. Strain over fresh ice in a rocks glass.

4. Drizzle 1/4 oz. Manischewitz reduction carefully on top of drink. It should not combine, but swirl in the drink to add color.

5. Garnish with 3 apple slices skewered on a pick.

For the Manischewitz reduction:

Place two cups of Concord Manischewitz in a non-reactive saucepan over medium-high heat and bring to a boil. Lower to simmer and reduce wine by 3/4.

Honey syrup:

Combine two parts clover honey to one part warm water. Stir until fully dissolved.

LA Weekly