Looking to spice up your latke and vodka Hanukkah party?
Find inspiration in inventive pairings that chefs at New York City restaurants recommend to ring in the Jewish Festival of Lights.
The subtle-flavored spirit works great with herbal and citrus notes that balance out savory bites from the greasy goodness of fried potato pancakes. Think caviar topped latkes paired with black pepper infused vodka.
“Vodka is a natural spirit lacking flavor or aroma, serving as a blank canvas to mix and match with playful food,” says mixologist Thomas Waugh, who heads the bar program at Sadelle’s in SoHo.
Raise a glass — and a fork — to these playful holiday pairings.
Potato Latkes ($12), paired with the How Bout Them Apples cocktail ($13) at Tavern on the Green (67 Central Park W.)
Instead of serving latkes with traditional apple sauce on the side, use the fruit in the drink it’s served with.
“I grew up eating latkes with apple sauce. I really wanted to pick a cocktail that had that idea using apple cider,” says Jordan Tannenbaum, beverage director at Tavern on the Green. His cocktail at the Central Park institution is made with Chopin potato-based vodka, Allspice Dram — a liquor — lemon juice, apple cider, prosecco and cinnamon.
And sour cream, the other traditional topping served with potato pancakes, is swapped out for Bearnaise sauce in Tavern’s version.
“We wanted a yin and yang. The Bearnaise sauce is salty, creamy and rich like sour cream and the apple cider in the cocktail is tart and sweet,” Tannenbaum says.
Potato Latke & Caviar ($100 and up, depending on the caviar you choose), paired with Cucumber Black Pepper Vodka ($15 per glass, $70 per carafe), served during dinner only at Sadelle’s (463 W. Broadway).
The luxe latkes at this Eastern European bistro and bakery are piled high with a mountain of caviar, sour cream and chives.
“Vodka and caviar pair so well together because they are both delicate and subtle,” says Waugh, who recommends the frozen cucumber and black pepper infused vodka to wash down the decadent dish.
“Neither one overpowers the other and the alcohol in the vodka only intensifies the subtle flavors of the caviar,” he adds.
Sweet Potato Latkes ($12), paired with The Shamash cocktail ($11) at Jacob’s Pickles (509 Amsterdam Ave).
First it’s sour, then it’s sweet.
The orange bitters and blueberries in this vodka cocktail — named for the Shamash candle used to light the menorah — balance out the fried sweet potato pancakes that are served with a Cajun and scallion creme fraiche
“The sweetness brings out the savory Cajun and scallion creme friache,” says Jacob’s Pickles owner Jacob Hadjigeorgis of the dish garnished with salmon roe (fish eggs) that compliments the creme friache.
Quinoa Latkes ($19), paired with the Chanukah Tini ($18) at The Prime Grill (550 Madison Ave).
At this Midtown restaurant , Chef David Kolotkin subs out spuds in his latkes for protein-packed quinoa. The plain grain pancakes can be spiced up with the Chanukah Tini, a ginger and apple vodka cocktail.
“It’s one, two, three,” says Kolotkin of eliminating the arduous task of peeling and grating potatoes, allowing him to focus on mixing up cocktails for party guests.
“The quinoa base is a fluffy and nutty vessel that pairs great with the bitter sweet ginger and apple flavors in the cocktail,” he adds, dubbing it a “healthier” alternative that won’t leave you feeling so much “Jewish guilt.”
