A crisp, seasonal cocktail celebrating one of our favourite ingredients, the Celery Sour is a delicious aperitif. For an alcoholic twist you can replace the Seedlip with gin.
The Wild Rabbit is renowned for mixing indulgent cocktails, from the classic Bloody Mary to Seasonal Bellinis with homemade hedgerow shrubs, they have a loyal following.
We meet Tom Jolly, Operations Manager at The Wild Rabbit. New to the team and at the helm of our new collection of Signature Cocktails, Tom shares some inspiration behind the new menu.
What drew you to The Wild Rabbit?
The pub is magical, from the fires and interiors to the amazing food. However, the biggest draw for me was the produce, with Daylesford farm down the road.
What did you do before?
I was Director of Food and Beverage at the Sheraton Grand Edinburgh. Prior to that I was Beverage Manager at Gleneagles.
How would you describe our Signature Cocktail menu?
The Wild Rabbit cocktails are elegant and simple, the ingredients do the talking.
What are the qualities of a Wild Rabbit cocktail?
Our cocktail menu is a celebration of all the ingredients we have access to on our doorstep; from our own white spirits, liqueurs and wines, to dairy, honey and vegetables from the farm and even the hot sauce in our new Bloody Mary! The locality of sourcing our ingredients is unique to The Wild Rabbit.
What inspired our Signature Cocktail menu and what was involved in its development?
As silly as it may seem, the biggest inspiration for the new cocktail menu is the Daylesford milk. In 16 years, I have never worked anywhere that produces its own milk. Being able to reflect that provenance in a cocktail menu, is a unique and exciting opportunity.
What is your top tip for a home bartender?
You can never have enough ice! Be it making Gin and Tonics or Martinis at home; the one thing you always need is lots of ice.
What is your favourite ingredient?
There are very few cocktail ingredients with a flavour that hits the ‘middle pallet’, because of this, when a cocktail is missing a little bit of depth, a touch of crème de cacao blanc will normally do the trick.
Ideal as an aperitif, our whisky sour is given a festive twist by the addition of chestnut cream, which can be found at many specialist grocers. We use a single malt whiskey for a cleaner taste.
An indulgent after dinner drink to enjoy by the fire.
A classic and delicious recipe, made with a generous amount of sherry, perfect for a lazy Sunday morning.
A warming drink to be enjoyed by the fire after a long wintery walk. We use honey from the hives on the Daylesford estate.