Passover cocktails and mocktails with a twist

Passover is my favorite holiday. 

While some people see it as long, ritual-heavy, and carb-restrictive, I see renewal. I see spring pushing its way in after winter. I see a table filled with family, stories, and the warmth of family. To me, Passover feels alive. 

Maybe it’s because it arrives just as the light changes, the air softens, and the days stretch a little longer. The holiday itself is about liberation, about stepping forward, about leaving something heavy behind. That theme feels especially powerful in the spring, when everything outside mirrors that same quiet rebirth.  

But what I love most about Passover is how personal it can be. Yes, there are rituals, structure, and very specific rules. But within that framework, there is so much room to make it your own. Our family, for example, uses the Haggadah titled 30 Minute Seder. We lean into tradition and then we add our own layers. We share reflections that feel relevant to this moment in our lives. We add commentary. We sometimes improvise. We move things around. It’s rooted, but it’s not rigid. It teems with current events and inspires ways to help. 

That same spirit shows up in the food and drink on our table. The four cups of wine are one of the central rituals of the evening. Traditionally, they represent different expressions of redemption and freedom. They are meant to be intentional, meaningful pauses in the meal, moments to reflect and remember. 

To me, if it’s a cocktail that contains wine, it counts in my book. Passover doesn’t have to mean four identical pours of the same bottle. It can be creative, seasonal, and exciting. As long as it honors the symbolism and stays kosher for Passover, I’m in.  

Here are my Passover-inspired cocktail and mocktail recipes for 2026. L’chaim! 

Red Sea Spritz  

2 cups red wine (kosher for Passover) 

¼ cup pomegranate juice 

3 tablespoons lime juice 

1 cup sparkling wine (kosher for Passover) 

Pomegranate seeds and lime peel to garnish 

Yield: one pitcher 

1. Add ice to a large pitcher. Pour in the red wine, pomegranate juice, and lime juice. Stir to 

combine. 

2. Top with sparkling wine and pomegranate seeds. Serve in wine glasses. 

Non-Alcoholic Red Sea Spritz 

2 cups grape juice 

¼ cup pomegranate juice 

3 tablespoons lime juice 

1 cup sparkling water 

Pomegranate seeds and lime peel to garnish 

Yield: one pitcher 

1. Add ice to a large pitcher. Pour in the grape juice, pomegranate juice, and lime juice. Stir to 

combine. 

2. Top with sparkling water and pomegranate seeds. Serve in wine glasses. 

Maror Martini 

2 oz gin or vodka (kosher for Passover) 

½ oz fresh lemon juice 

½ oz honey syrup (see below) 

2-3 thin cucumber slices 

¼ teaspoon grated fresh horseradish 

Yield: one martini 

Honey syrup: Mix equal parts honey and warm water until fully dissolved. Cool before using. 

Note: Place your martini glasses in the freezer for 5 minutes while you make the drinks. 

1. In a cocktail shaker, add the cucumber, grated horseradish, and honey syrup. Muddle just 

enough to release the cucumber juices. 

2. Add gin or vodka to the shaker along with the lemon juice. Shake vigorously for 30 seconds. 

3. Using the strainer in your cocktail shaker, pour the drink into the chilled martini glass. Garnish with a fresh cucumber wedge and lemon peel. 

Marissa Wojcik is the founder of the Jewish baking blog North Shore to South Bay (northshoretosouthbay.com), in which she shares her modern and updated versions of beloved Jewish classics. She is also the author of Modern Jewish Breads, available on Amazon.