After celebrating many Passovers without a good cocktail, Distillery No. 209 founder Leslie Rudd, decided to take matters into his own hands.

Rudd called on master distiller Arne Hillesland and winemaker Jonathan Hajdu to craft a Kosher-for-Passover version of No. 209 gin. A Passover-certified sugarcane-based spirit was selected as a substitute for the grain-based spirit used in the flagship No. 209 gin, but some key botanicals (such as cardamom) proved a challenge. After many test distillations, California bay leaf was selected from Rudd Farms on Mt. Veeder in Napa Valley as a substitute. In addition to bay leaf, Hillesland uses bergamot orange peel, lemon peel, juniper berries, coriander and cassia bark to craft the unique gin.

The Orthodox Union oversees the entire distillation process of No. 209's Kosher-for-Passover gin, to ensure that no forbidden grains enter the product, from distillation to bottling.

Afikoconut (pictured above)

1.5 oz No. 209 Kosher-for-Passover Gin or Vodka
¾ oz coconut cream
½ oz simple syrup
½ oz orange juice
¼ oz lemon juice
5-6 fresh raspberries
2 whole strawberries

1. Muddle strawberries and then add other ingredients.

2. Shake and strain over ice.

3. Garnish with fresh raspberries and enjoy.

Kiddush Sour

1.5 oz. No. 209 Kosher-for-Passover Gin or Vodka
1 oz lemon juice
¾ oz Amaretto
½ oz egg white
¼ oz simple syrup

1. Combine all the ingredients and dry shake.

2. Shake with ice and strain into martini glass.

3. Garnish with some toasted coconut and enjoy!