Ginger Rabbit, The Clever Cocktail That Marries Bourbon And Tea Flavors
The Ginger Rabbit is a cocktail reminiscent of a boozy, floral iced chai tea latte. It gets its flavor from ginger, tea syrup, Angostura bitters, lemon peel, and Crème Yvette.
Crème Yvette is a French liqueur made from blackberry, raspberry, strawberry, and blackcurrant. It adds notes of floral violets and a deep burgundy hue to the Ginger Rabbit.
Creme Yvette's fruity-floral profile balances out the harshness of the bourbon and adds an element of complexity, but anise- and tea-flavored simple syrup is the real star.
You can make syrup by steeping black tea in plain simple syrup, then add in 6 pieces of star anise and let the syrup infuse for at least 24 hours before straining and using.
To make a Ginger Rabbit, muddle the lemon peel, fresh ginger, and tea syrup at the bottom of a mixing glass, then add all the other ingredients, stir with ice, and strain.
Damian Windsor, creator of the Ginger Rabbit, recommends using Basil Hayden's Kentucky Straight Bourbon Whiskey for its rye-heavy flavor and lighter 80-proof ABV.