Meet the Matzotini. 🍸 Matzo ball soup, but make it a martini. Matzo ball-washed vodka, savory consommé, dill vermouth and, obviously, a matzo ball. And yes, it was actually SO good. MATZO BALL-WASHED VODKA • 1 cup vodka • ½ cup reserved matzo ball cooking liquid Cool the cooking liquid completely, combine with vodka and refrigerate overnight. Strain through a coffee filter or a fine-mesh strainer lined with an unscented paper towel. Don’t squeeze. SAVORY CONSOMMÉ • 2 cups Manischewitz chicken broth • 1 carrot, chopped • 1 celery stalk, chopped • Fresh dill • Black peppercorns Gently simmer 20–30 minutes. Strain and refrigerate overnight. Skim off the hardened fat, then strain again for a cleaner finish. THE MATZOTINI • 2 oz matzo ball-washed vodka • ½–¾ oz savory consommé • Spritz of dill vermouth • Celery salt, optional Stir with plenty of ice and strain into a chilled martini glass. Stir, don’t shake: it gives you controlled dilution while keeping the cocktail silky and clea...