L'Chayyim

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Q.

We are a Jewish couple with an international friend base. This year, everyone is doing foods from their culture. I thought that it might be fun to devise a manishevitz cocktail (mulled mani., mani belilini) but nothing is working. Our foodie friend contends that manishevitz is good for cleaning drains but nothing else. What have you got up your sleeve to prove him wrong? Rachel, Philadelphia

A.

Much as I hesitate to correct you on something to do with your culture, the wine is called Manischewitz. The indispensable mixologist and Times columnist Jonny Miles wrote about it last spring, when he found it used in the Drunken Pharaoh, a bourbon and Manischewitz cocktail served here in Manhattan. (Me, I’d just serve a lot of slivovitz after the meal. It’s Philadelphia. You need a release.)