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Basil Hayden’s® Ginger Rabbit

Originally Posted: January 28, 2011


Southampton - You might think that New Year's parties were so last month. Not so! It's time once again to break out your cocktail shaker and bourbon for another New Year's celebration that is just around
the corner. According to the traditional Chinese calendar, February 3, 2011 marks the start of a new year - The Year of The Rabbit. So why not put an extra spring in your step with a new Basil Hayden's® cocktail created by top mixologist, Damian Windsor?

Basil Hayden's® Ginger Rabbit

Inspired by traditional Chinese flavors including ginger, star anise and black tea, Basil Hayden's Ginger Rabbit is sure to send your taste buds on a wild ride. Combining smoky tea and fruity Crème Yvette with Basil Hayden's smooth, spicy and citrus flavors creates a unique cocktail that will help you toast the Chinese New Year in style! The Year of the Rabbit brings good luck to all,
so invite your friends over to celebrate the new year with our newest cocktail.

Ginger Rabbit.

Ginger Rabbit Recipe:

 • 2 parts Basil Hayden's® Bourbon
 • 1/2 part Creme Yvette® Liqueur
 • 1/2 part Star Anise and Black Tea Infused Simple Syrup* (recipe included below)
 • Lemon Peel
 • 1 Slice of Fresh Ginger
 • 1 Dash of Angostura® Bitters

Procedure:
Add the star anise and black tea infused simple syrup and ginger to a mixing glass.

Express oils from the lemon peel and add to the mixing glass.

Muddle these ingredients by pressing them in the mixing glass to release the juice from the ginger.

Add Basil Hayden, Cremme Yvette, Angostura Bitters and ice to the glass and stir until all ingredients are diluted.

Strain over fresh ice and serve in a rocks glass.

Star Anise And Black Tea Infused Simple Syrup Ingredients:
 • 1 China Black Tea Bag
 • 6 star anise pods
 • Simple Syrup

Preparation:

Add 1 China Black tea bag to 12 oz. of warm simple syrup and infuse for 12 minutes.

Discard tea bag.

Add six loosely crushed pods of star anise to the syrup and rest for 24 hours.

Strain and bottle for use.




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Guest (Charles Nelson) from charlietime7777@gmail.com says::
Wow, I really like the idea of mixing Chinese cultures with modern cocktail concoctions. It seems like it would make for a smooth, yet potent wine or spirit. Keep up the good work!
Mar 19, 2014 3:45 pm

 

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