Fourth Year Seminar is designed to engage current Fourth year students in meaningful conversations about how to incorporate Judaism into their post-grad lives. Staff and students discuss topics such as where to find a Jewish community, battling loneliness after college, maintaining self care practices, finding love, establishing values, how to negotiate in careers, and much more. 

This year's Fourth Year Seminar kicked off with a Jewish Mixology Course using Jewish culture-inspired recipes by Jeffrey Yoskowitz of The Gefilteria. They were such a hit, we thought you'd like to give them a try!

Seeded Rye Cocktail:
1 oz whiskey 
1 oz caraway syrup

• 1/3 cup caraway seeds
• 1 1/4 cups boiling water
• 1 cup sugar

1.5 oz soda water
1 squeeze of lemon juice
lemon twist for garnish

Instructions:
(For the syrup)
In a non-stick pan, toast the caraway seeds over medium heat, stirring often, until brown and fragrant, but not burnt. In a small pan or bowl, stir together the boiling water and the sugar until the sugar dissolves. Pour in the toasted caraway seeds. Stir and let steep until cool. Using a fine mesh strainer, strain out the seeds, reserving the syrup. Store in fridge.

Place all ingredients except the lemon twist in a rocks glass. Add 1 ice cube and stir, garnishing with lemon twist. 

Celery Collins Cocktail 
4-6 cucumbers
2 oz gin
1 oz celery syrup

• 1/2 cup boiling water
• 1 cup sugar
• 1 1/2 tbsp celery seeds

1.5 oz lime juice 
5 oz seltzer 

Instructions:
(For the syrup)
Stir together boiling water and the sugar until sugar dissolves. Remove from the heat. Add the seeds, stir, cover, and let steep until cool. Strain the syrup through a fine mesh strainer, Pour into a jar and store in the fridge. 

In a cocktail shaker, muddle the cucumber slices, reserving one for garnish. Fill the shaker with ice and pour in the gin, syrup, and lime juice. Shake vigorously until cold. Pour into a glass with ice and top with seltzer, garnish with cucumber.