Bala Cynwyd man creates Passover cocktails inspired by the plagues, featuring ingredients like blood and locusts.
In a charming evolution of holiday tradition, David Kedson, a long-time resident of Bala Cynwyd and author of the newly released cookbook “The Ten Plagues of Cocktails,” has transformed his perception of Passover from one of reluctance to enthusiastic embrace. The eight-day Jewish holiday, often coinciding with his birthday, has historically presented a culinary challenge for Kedson. With Passover restrictions barring the consumption of leavened products, he was deprived of birthday cake, a sore point for anyone celebrating a spring birthday.
Kedson’s hesitations waned when he and his wife took on the role of holiday hosts, leading him to invent a creative cocktail menu that reflects the holiday’s themes. The cocktails draw inspiration from the Ten Plagues, as detailed in the Old Testament. These plagues, intended as divine punishments in Egypt, now serve as the foundation for Kedson’s imaginative recipes, turning the somber themes into a lively and engaging cocktail experience.
His book features a diverse collection of 21 recipes, including classics and originals such as the Grasshopper cocktail, symbolizing locusts, and the innovative Covid Ninetini for the plague of pestilence. Each drink tells a story, rooted in lore while providing instructions on crafting exceptional cocktails. Notably, Kedson offers options for each plague, accommodating various tastes and preferences.
Over the years, his understanding of appropriate thematic cocktail creation has adapted. Initially hesitant to create a drink associated with the slaying of the firstborn, Kedson ended up concocting the Deadly Montego Slay, a clever play on an existing cocktail recipe. While he does not recommend serving full-sized cocktails to guests, he thoughtfully portions the drinks into small servings, enabling guests to sample the full menu without overwhelming indulgence.
For those observing strict dietary laws during Passover, Kedson includes a “Kosher Warning Scale” in his book, helping readers navigate permitted beverages and providing modifications where necessary. His pragmatic approach acknowledges the complexities of maintaining traditional observances while indulging in more modern, celebratory practices.
Kedson’s innovative Passover cocktail program not only enhances holiday gatherings but also spearheads a contemporary dialogue around traditional practices. As guests enjoy these unique beverages, Kedson emphasizes the importance of keeping collaboration intact in the kitchen to ensure that all aspects of holiday preparation harmonize seamlessly.
“The Ten Plagues of Cocktails” is available for purchase at various local bookstores and online platforms, promising to enhance the holiday experience. As Kedson demonstrates, with creativity and a touch of humor, even the most challenging of traditions can be reshaped into delightful celebrations. For those seeking to elevate their own Passover gatherings, his approach offers both inspiration and a fresh perspective on enduring customs.
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