Manischewitz-vodka Breeze: A Passover Cocktail

My family has a tradition of pre-Seder cocktails (which I realize is crazy given the amount of wine consumed at the Seder), and this is what I always make. The syrup is also good for glazing chicken.
  1. Pour 2 cups of Concord Grape Manischewitz into a small saucepan and place on the stove over medium-high heat.
  2. Bring the wine to a light boil, then reduce the heat to medium and let simmer until it reduces to a thick syrup. This should take 12-15 minutes. Scrape the syrup into a small bowl, and let cool for 5 minutes before using.
    Manischewitz is basically sugary grape juice, so the resulting syrup comes together much faster than if you were reducing a dryer wine (or really, any wine other than Manischewitz). Note: this makes enough syrup for several cocktails.
  3. To make the cocktail, pour 2 ounces of vodka into a cocktail shaker over ice.
    If you are keeping Passover, make sure you use potato vodka, since many other vodkas are made when corn, wheat, or rye. Here are some options//vodka.underthelabel.com/d/d/Potato (sorry @Flurn, I couldn't find Anatevka vodka either).
  4. Add 2 teaspoons of the Manischewitz syrup and the juice of half a navel or blood orange.
  5. Shake well with the ice until very cold.
  6. Pour into a glass and garnish with a slice of navel or blood orange.