Fiddler's Favorite Recipes Episode 3: Ida Kavafian's Cosmo

March 28, 2020, 2:06 PM · Hard to believe the last time I saw Ida Kavafian was about three weeks ago at the Curtis Institute, for a memorial for my teacher Aaron Rosand... A lot has changed since then!

Ida Kavafian makes a Cosmo

When thinking of who to ask for Fiddler’s Favorites, I could not come up with a more perfect person than Ida. She's a beloved teacher to many -- a faculty member at the Curtis Institute (who also taught at The Juilliard School and Bard College Conservatory of Music); and she has performed everywhere: as a soloist, with her sister Ani Kavafian, and with jazz artists such as Chick Corea and Wynton Marsalis.

She's not only one of my "Favorite Fiddlers" in the entire world, but she's also simply a fabulous and fun person. Leave it to Ida and her furry friends to kick off a weekend with her special "Cosmo" recipe. CHEERS!


Ida doesn't use measurements, but here are the incredients with the approximate amounts:

  • 1/2 ounce Pom pomegranate cherry juice
  • 3/4 of an ounce Nellie and Joe's Key West Lime juice
  • 2 ounces Cointreau
  • 3 ounces Luksusowa Vodka

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March 28, 2020 at 11:13 PM · It's wonderful to see that Ida's enthusiasm, humor, and love for life have not diminished in the 37 years since I last saw her. She looks amazing! I've always wondered what was actually in a Cosmopolitan, so thanks for the tutorial!!

March 29, 2020 at 12:00 AM · Hello Miss Ida! I’m a Manhattan drinker myself - but one of my dearest friends is into Cosmos so thanks for the recipe and keep being your cute & adorable self! ?? AD

March 29, 2020 at 01:12 PM · Wow that's a serious cosmo. Drink that out of a beer stein, or what?*

For comparison purposes, the "standard" cosmo recipe is: 2 ounces vodka, 1 ounce cranberry juice cocktail, 3/4 ounce fresh lime juice, 3/4 ounce triple sec.

*Of course I realize her recipe was meant for sharing. Meant for. LOL

174 I love Manhattans too. I make mine with "Dad's Hat" Pennsylvania Rye Whisky and I use 50:50 sweet and dry vermouth. And a goodly shake of bitters of course. Stirred with ice (let it steep!) and strained.

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