The Wild Rabbit Cocktails

Celery Sour

Recipe

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.

INGREDIENTS

• 45ml Seedlip Garden 108
• 20ml lemon juice
• 15ml pineapple juice
• 25ml egg whites
• 2 dashes of Fee Brothers Celery Bitters
• Spear of celery

STEPS

1. Mix all ingredients together in a cocktail shaker and shake vigorously
2. Pour into a champagne coup glass
3. Garnish with a celery shaving across the glass

Introducing our new collection of Signature Cocktails

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. 

Chestnut Whisky Sour

Recipe

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.

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

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

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