The Kedischewitz Tonic

Not since the days of Tuner has anyone loved hooch as much as I do. But despite my taste for tequila, relish for rum and savor for scotch, I find that on Purim the only libation capable of slaking my thirst is wine. But the wine comes with limitations. The amount required to bring me to my desired level of inebriation is greater than that of some other spirits. As a result, I often end up spending an arm and a leg to insure that I have enough to drink. This year’s Purim is a pregame celebration on Friday night, carrying into Shabbat and then launching into full-blown festivities Saturday night and Sunday.

I had a similar situation to this one as a poor college student. On my meager budget I was able to purchase enough wine for the Purim Seudah but due to circumstances beyond my control, I found myself with more guests then I had anticipated and so I made a quick run to our local liquor store where destiny led me to purchase the making of a wine-based punch that I have since made every year for Purim. I dare lay claim to it being the greatest party drink of all time. It’s my own Kedischewitz Tonic.

Kedischewitz Tonic is an amalgam of the cheapest wines I could buy that also posses a relatively high alcohol content. The result is an easily drinkable punch that packs a heck of a kick. As I gear up to make it once again for my Purim Seudah this year, I am sharing the recipe with you. Please keep in mind that I have refined the recipe a bit since my Yeshiva University days.
• 2 large bottles Manischewitz cream peach wine
• 2 bottles Kedem Pink Champagne
• 6 ounces brandy (brand doesn't matter.)
• 1 bottle of ginger ale
• 2 containers of your favorite sorbet (I like to use mango and passion fruit flavor)
• 1 water balloon filled with Orange juice and placed in the freezer until solid then removed from said balloon and used to keep the punch cold.
To construct this amazing drink simply add all ingredients together and give it a few minutes for the sorbet to dissolve. The result is a fruity, fizzy, fabulous beverage that serves between 25 to 30 people depending on how heavily they drink and it promises that those 30 people will definitely be feeling it.
You are probably thinking that I have taken the Thunderbird of kosher alcohols and dressed it up for the evening. You are correct, but we live in a food culture where chefs are constantly trying to find ways to take ingredients that are usually overlooked and transform them into something that the general public finds palatable. Kedischewitz is my contribution to this particular food movement. So this Purim as you get your Ad delo yadah on, please consider augmenting your personal consumption with this storied beverage.

Purim Sameach!