COCKTAILS

HARE RAISING COCKTAILS

GRAEME HAMILTON

COCKTAILS YOU’D BE HOPPING MAD NOT TO TRY

IF YOU LOVE ALL THINGS FRUITY AND FABULOUS, TRY THESE DELICIOUS SIGNATURE COCKTAILS FROM EXPERT MIXOLOGIST GRAEME HAMILTON, BAR MANAGER AT THE RABBIT BAR AND RESTAURANT, BURROWED IN THE HEART OF TEMPLEPATRICK.

THESE DELICIOUSLY HARE-RAISING COCKTAILS ARE THE PERFECT RECIPE TO TANTALISE THE TASTE BUDS AND OFFER THE PERFECT ACCOMPANIMENT TO THE ULTIMATE NIGHT IN WITH FRIENDS.

ABOUT THE RABBIT BAR & RESTAURANT

Nestled in the heart of the picturesque village of Templepatrick, Co Antrim, The Rabbit Bar and Restaurant exudes sass, with a chic interior, bespoke lighting and eclectic décor for an unforgettable dining experience. Taking centre stage is The

JESSICA RABBIT

Lovely and sweet but a little bit sassy, this irresistible cocktail is a certified crowd pleaser. Infused with a range of sweet and citrus fruits along with a fresh taste of prosecco and a little kick of pink gin - this is The Rabbit’s signature cocktail, and it’s easy to see why...

Ingredients (Serves 1)

- 35ml Pink Gin - 35ml Prosecco -50ml Lemonade -25ml Lemon Juice -2 Raspberries and 2 Strawberries (for muddling) - 1 Raspberry and - 1 Strawberry (for garnish) - Sprig of Mint (for garnish)

Method

1. Release the freshness!

Muddle two strawberries and two raspberries in the glass part of a Boston Shaker using Rabbit’s show-stopping bar, adorned with glistening bronze, where expert mixologists shake up the finest libations. With a menu inspired by the American Deep South, featuring seasonal, local produce and the finest cuts of meat, The Rabbit the circular part of the bar spoon. 2. Time to chill… Add ice to your goblet and set to one side. 3. Mix it up! Add lemon juice and pink gin to the muddled fruit. 4. Fill the glass with ice and place the tin shaker on top to seal. Then shake, shake, shake (for at least 10 seconds, or five bunny dips!) 5. Pop it like a pro – hold the shaker with the larger part at the bottom and clap your hands together hitting it where the tins start to part. It should pop open. Then remove the smaller half. 6. Empty any water collected at the bottom of your glass. Take your fine strainer and strain the mixture into the goblet. 7.Add a couple more ice cubes and top up with Prosecco 8. For the finishing touch – skewer one raspberry and

one strawberry, place in your is the perfect den for couples, friends and families to escape, with a menu designed for sharing.

For more information on The Rabbit please visit www. rabbithotel.com.

For those looking for the ultimate taste of sophistication, the Velveteen Rabbit might be more of a hop in the right direction. This cocktail is subtle and savoury with a fresh, citrus twist. The mix of smooth merlot, dry gin and energising lemon juices will certainly leave you feeling like a happy bunny after the first sip!

Ingredients (Serves 1)

- 35ml Bombay Sapphire Gin - 40ml Merlot - 15ml Lemon Juice - 15ml Egg White - Dehydrated Lemon (for garnish)

Method

1. Chill time… fill up a Rosetti Old Fashioned glass with some ice and leave to one side. 2. Add 35ml Bombay Sapphire, 15ml Lemon Juice and 25ml Egg White to the shaker and shake, shake, shake senora! 3. Add some ice to the mixture and shake it up again for 10 more seconds. 4. Grab your chilled Rosetti glass, remove the ice and refill with crushed ice. 5. Strain the cocktail mixture and pour into the glass 6. Float some merlot on top. 7.Almost there… garnish with dehydrated lemon wheel and finish off with two 5.5” sip straws. An explosion of flavour, the Tropical Hare will have you thinking you have just hopped off a plane in the sunny Bahamas. Light, fresh and fruity this cocktail has infused together the sweet taste of fresh pineapple, the tantalising, orange flavour of Blue Curaco and the invigorating kick of Bacardi - delicious!

Ingredients (Serves 1)

- 35ml Bacardi Carta Blanca - 15ml Blue Curaco - 80m Pineapple Juice - Pineapple chunks and leaves (for garnish)

Method

1. Chill the glass – fill your Rosetti Hi Ball glass with ice and leave to the side. 2. Time to shake things up – add 35ml Bacardi Carta Blanca and 15ml Blue Curaco to your Boston Shaker and mix. 3. Feeling fruity? Add the 80ml pineapple juice! 4. Add some ice to the mixture and shake together for 10 seconds. 5.Take your chilled glass and refill with fresh ice. 6. Use a hawthorne strainer and strain the cocktail into the glass, the pineapple juice will give it a lovely frothy head. 7. Finish off by garnishing with pineapple chunks and

VELVETEEN RABBIT

leaves.

LIFE!