As with so many of our holidays, the foods we eat are symbolic of deeper themes. The Purim story is full of intrigue, where things and people are sometimes not what they seem, and truth is often hidden.

On Purim, it's traditional to “drink until one can’t tell the difference between Haman and Mordechai.” It’s the only day of the year when we’re told to party like that.

For a religion that usually calls for restraint and clarity of mind, this seems like a strange edict.

For the most part, the Jews of Persia had become totally assimilated into the Persian community. Yet, when one man, Mordechai, stood up to the evil Haman, his fellow Jews rose with him. They could have denied their Jewishness, which wasn’t an important part of their lives, and saved themselves, but instead they embraced their identity and went into mourning. Why? Because there’s a connection between the Jewish soul and our God that defies everything else. This is the mystery of this wild frolicking. When the intellect and coherent thought are dulled by alcohol or by other means, the Jewish soul, which is eternally faithful to its Source, is able to shine through and take us to a realization of the self that we would otherwise rationalize away.

This is the spirit of Purim. And these fun martinis should have you on your merry way.

But with this said, setting limits for ourselves is always prudent. The goal is to cloud the mind a little, to get a little tipsy and temporarily alter your consciousness a bit, so as to perhaps see things in a somewhat different way. But that cloud should not be so thick as to obliterate the sun. A clouded mind, whether brought about by a foreign substance, from a desire for too much power, or from anything else that can take us to a place where we don’t know good from evil is a very dangerous thing. Please don’t make yourself ill, or put yourself, or others, in harm’s way.

If you’re someone who can’t, or chooses not, to drink alcohol, it’s entirely possible to take yourself to that place of joy and not-quite-reckless behavior without the use of substances. These non-alcoholic libations are just as festive and joyful as their alcoholic cousins.

Five Fabulous Cocktails for Purim

#1 Queen Esther’s Crown Martini or Mocktail

Lose yoursef in a royal orange grove with this beautiful and fragrant shimmering gold martini. 

Arak Saggi is a Persian moonshine-type beverage made from distilled sultana raisins. Although alcohol is currently illegal in Iran, it’s still being produced legally by distillers in other countries.

It’s the perfect spirit to use in this Queen Esther’s Crown Martini, but you could make it with vodka in a pinch.

#2 Mordechai’s Parade Cocktail or Mocktail 

also known as Lavender limonade…

Nothing is what it seems on this festive day. Be ready to be surprised when this beautiful royal blue drink turns royal purple right before your guests’ eyes. This is a drink for everyone. It’s delightful, both as a cocktail and as a mocktail. You can control the sweet/tart balance to your liking.

#3 Land of Milk and Honey Martini

A perfect drink for any Jewish celebration is the Land of Milk and Honey Martini. And for those who don’t want the alcohol, the mocktail version is just as delicious.

#4 Vashti’s Tears Martini or Mocktail

Tart pomegranate, bitter walnut, and woodsy rosemary are flavors that were probably included in Queen Vashti’s feast. The glistening pomegranate arils that float atop of this drink remind us of her tears. While we celebrate how the bravery of Esther and Mordechai saved our people, we’d do well to also remember the bitterness dealt to women in the ancient, and not so ancient, world. 

Pomegranates grow throughout the Middle East, and Persian walnuts are legendary. This delicious Martini combines these two flavors and sweetens them with a rosemary scented syrup. Don’t be put off by the extra step of making the rosemary simple syrup. It only needs 3 ingredients, and one of them is water. Plus, it takes minutes to make. Just make it far enough in advance to give it time to chill. 

#5 Haman’s Lament

This drink makes a spectacular presentation and brings together an unexpected combination of flavors. You’ll need to have a cocktail smoker and a set of ice ball molds, so plan in advance. The smokers are pretty cheap now and are not only fun, but they add a delicious, smoky, sophisticated twist that works especially well with bourbon. You can find sets that include the necessary torch and a variety of flavored wood chips—some even come with an ice ball mold. That ball of ice absorbs the smoky flavor and then melts very slowly, making sure that the smoky flavor lasts until the final sip.

The drink is a riff on the classic Manhattan. It uses orange bitters and coffee liqueur instead of vermouth. If you prefer a sweeter drink, think Kahlua, or for something with a little more bite, try Tia Maria.

A good single batch bourbon is my go-to spirit. While some of them can make a serious dent in your wallet, there are several less expensive ones that work well in this drink.

Every good Manhattan needs a few good Maraschino cherries. Look for all natural ones instead of the bright red ones that come in fire engine red syrup. The ones made by Tillen Farms are fabulous. 

When it comes to adding cherries, remember that one is cheap and two are bad luck. Why? I have no idea, but that’s what I’ve heard. Three is the perfect number. 

The addition of Luxardo Maraschino Cherry Liqueur really kicks up the spirit of those cherries.

What really makes this drink pop is the smoke. I know, it’s trendy, but if you haven’t tried it I suggest you do. There’s a reason why it’s so popular right now.

#1 Queen Esther’s Crown Martini or Mocktail

For the Martini

Ingredients:

• 2 ounces arak saggi or your favorite vodka

• 1 ounce Gran Gala liqueur for a sweeter drink, or Grand Marnier for a drink that’s less sweet

• ½ teaspoon orange flower water

• a dash of orange bitters

• a pinch of edible gold luster dust

• a pinch of edible gold stars cake decors

Method:

• Add all ingredients except for the stars to a cocktail shaker filled with ice.

• Shake well and strain into a martini glass.

• Float a pinch of golden stars on top of the glass and serve immediately.

For the Mocktail

Ingredients:

• 6 ounces ginger ale

• 2 ounces peach nectar

• ½ teaspoon orange flower water

• a pinch of edible gold luster dust

• a pinch of edible stars cake decor

• for a sweeter drink, add a splash of honey simple syrup

Method: 

• In a tall glass with a few ice cubes, stir together the peach nectar, the orange flower water, and the honey syrup if using. 

• Pour in the ginger ale, add a pinch of gold luster dust, and stir to swirl it all together.

• Serve immediately.

• For the honey simple syrup, combine equal amounts of honey and water in a saucepan. Bring it to a boil and stir, then remove the syrup from the heat and chill until you’re ready to use it. The syrup will stay for a month in the refrigerator.

#4 Vashti’s Tears Martini or Mocktail

For the Martini

Ingredients:

• 2 ounces gin

• 1ounce unsweetened pomegranate juice

• ½ ounce walnut liqueur, such as Toschi Nocello

• 1 ounce rosemary simple syrup

• a sprig of rosemary and a few pomegranate arils for garnish

Method:

• Combine all ingredients, except for the rosemary sprig, in a cocktail shaker filled with ice.

• Shake well and strain into a martini glass.

• Float some pomegranate arils on the top and finish with a sprig of rosemary

For the syrup

• 1 cup water

• 1 cup sugar

• 2 sprigs rosemary

• Combine the ingredients in a small sauce pan and bring it to a boil.

• Simmer for 5 minutes, stirring occasionally, and remove the pot from the heat.

• Allow the syrup to steep for 30 minutes, then strain out the rosemary.

• Pour the strained syrup in a glass jar and allow it to cool completely before covering the jar and storing it in the fridge. The Rosemary Simple Syrup will stay for up to a month.

For the Mocktail

Ingredients:

• 2 ounces unsweetened pomegranate juice

• 1 ounce hazelnut syrup (I like Monin)

• 1 ounce rosemary simple syrup (recipe above)

• 4 ounces sparkling water

• pomegranate arils and rosemary sprig for garnish

Method:

Note: the amounts listed in the ingredients are a guide. Adjust them to your own taste.

• Combine the pomegranate juice, the hazelnut syrup, and the rosemary simple syrup in a tall glass with ice and stir.

• Stir in the sparkling water and top off with the pomegranate arils and a sprig of rosemary.

#5 Haman’s Lament

Have ready a cocktail smoker, wood chips, a torch, and an ice ball (see above for details)

Ingredients:

• 2 ounces of your favorite bourbon

• 1 ounce coffee liqueur

• ½ ounce Luxardo Maraschino Cherry liqueur

• a dash of orange bitters

• 3 all-natural maraschino cherries, such as Tillen Farms

Method:

• Drop one ice ball and 3 cherries into an old fashioned glass.

• Combine the bourbon, the coffee liqueur, the luxardo, and the bitters in a cocktail shaker with ice, shake well, and then strain into the prepared glass .

• Cover the glass with your smoker and light it up in front of your guests.

• When the glass is filled with smoke, remove the smoker. Your fabulous drink is ready.