The Wild Rabbit Cocktails

Smoky Old Fashioned

Recipe

INGREDIENTS

• 5 ml maple syrup
• A dash of orange bitter
• A dash of black walnut bitter
• 10 ml peaty whisky
• 20 ml Cotswold whisky

STEPS

1. Pour the maple syrup and the bitter into an old fashion glass
2. Add a few ice cubes and stir until bitter
3. Add the maple syrup and dilute with ice
4. Add and stir the peaty whisky until chilled
5. Add some ice and the Cotswold whisky and stir until chilled
6. Garnish with orange peel

Be my Valentine

Recipe

The perfect tipple to toast your Valentine

INGREDIENTS

• 25ml Chase grapefruit gin
• 20ml sweet vermouth
• 15ml aperol

STEPS

1. Pour all of the ingredients into a mixing glass over ice
2. Stir lightly together
3. Strain into a martini glass
4. Garnish with grapefruit zest

Chestnut Whisky Sour

Recipe

Ideal as an aperitif, our whisky sour is given an autumnal 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.

INGREDIENTS

• 50ml whisky – not a peaty one – single malt or blended
• 25ml lemon juice
• 10ml simple sugar syrup
• Teaspoon chestnut cream
• Ice cubes

STEPS

1. Mix all ingredients together in a cocktail shaker and shake vigorously
2. Pour over ice
3. Serve in a classic tumbler

The Wild Rabbit Bloody Mary

Recipe

A classic and delicious recipe, made with a generous amount of sherry, perfect for a lazy Sunday morning.

INGREDIENTS

• 35ml artisan vodka
• 15ml dry sherry
• 120ml tomato juice
• 5ml lemon juice
• 4 tps spice blend

FOR THE SPICE BLEND

• 550g shallots, finely chopped
• 300g honey
• 65g tobacco sauce
• 120g Worcester sauce
• 3g salt
• 3g pepper
• 40g freshly grated horseradish

STEPS

1. Mix the spice blend together ahead of time and keep refrigerated
2. Mix all ingredients together in a mixing glass, including the spice blend, with ice and stir gently
3. Strain into a goblet glass
4. Garnish with a thin spike of celery placed into the glass

Warmed Ginger

Recipe

A warming drink to be enjoyed by the fire after a long wintery walk. We use honey from the hives on the Daylesford estate.

INGREDIENTS

• 40ml tequila
• 125 ml ginger beer
• 5ml honey
• 2 dashes Fee Barrel aged bitters
• 1 candied ginger

STEPS

1. Pour the tequila, honey and bitters into a champagne coup glass
2. Warm the ginger beer gently and briefly, but do not boil, pour into the glass stirring all ingredients lightly together
3. Garnish with candied ginger

Salted Caramel White Russian

Recipe

An indulgent after dinner drink to enjoy by the fire.

INGREDIENTS

• 50ml Salted caramel vodka
• 35ml Irish cream (instead of baileys)
• 35ml Amaretto
• 50ml Cream

STEPS

1. Pour in a tumbler
2. Finish with an additional dribble of salted caramel

Rocket & pine nut Mai Tai

Recipe

One of our more flamboyant cocktails, we use peppery rocket leaves grown in our market garden for an extra kick.

INGREDIENTS

• 25ml white rum
• 25ml navy straight dark rum
• 10ml Falernum
• 20ml lime juice
• 10ml sugar
• 30ml pine nut orgeat syrup
• a handful of rocket leaves to taste

STEPS

1. Pour all of the ingredients into the smaller barrel of a cocktail shaker, leaving the rocket leaves to one side
2. Place the rocket leaves into the larger barrel of the cocktail shaker and add ice
3. Pour the contents of the small barrel over the rocket leaves and shake well
4. Fill your glass with crushed ice, a high ball glass works well here
5. Strain your cocktail into the glass
6. Garnish with a slice of lime and rocket leaves