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Here's the best, booziest way to use chocolate gelt.
At Miracle on Ninth Street, New York City's insanely cute and cool holiday pop-up bar, Hanukkah is not forgotten. Aside from the blue-and-silver-hued Hanukkah alcove, there’s also a Hanukkah-themed cocktail on the menu called Dreidel Dreidel Dreidel—and, amazingly, it’s not made with Manischewitz.
Created by bartender Nicolas de Soto, formerly of the Experimental Cocktail Club, the maple-y, boozy drink gets its Hanukkah cred from gelt-infused tequila. If you’re not familiar, gelt are chocolate coins covered in gold foil given to children during Hanukkah. The chocolates are also used to bet with during games of dreidel—hence the name of the cocktail, which also comes garnished with a small plastic dreidel.
To make the infused tequila, de Soto roasts a pan of chocolate gelt (100 grams per bottle of tequila) still in the foil on low heat until they are toasted. He drops the gelt into a bottle of tequila, leaves it for a full day, then strains all of the solids out.
After winning big at a game of dreidel, try making the cocktail at home using this recipe from de Soto.
Dreidel Dreidel Dreidel
Makes 1 drink
2 ounces chocolate gelt-infused reposado tequila (de Soto uses Espolón)
1/4 ounce maple syrup
3 dashes black walnut bitters
4 sprays of Pedro Ximénez sherry (spritzed from an atomizer or small spray bottle)
Chocolate gel and a dreidel (optional)
Pour the tequila, maple syrup and bitters into a double old-fashioned glass filled with ice. Mist with four sprays of Pedro Ximénez. Garnish with a chocolate gelt and a dreidel.