The Jade Rabbit

Name: The Jade Rabbit
Ingredients: 1.5 oz Szechuan Pepper Infused Tanqueray Gin; 0.75 oz Pierre Ferrand Dry Curacao; 0.33 oz Giffard's Ginger Liqueur; 4 dash(es) Dashfire Chinese Bitters; 1 dash(es) Peychaud's Bitters; 1 ea Absinthe

By Logan

Submitted on: July 12, 2022

Spirit Forward

Advanced Palate

The inspiration for this cocktail came from an orange ginger stir fry I had for lunch one day The Rabbit is a common theme in eastern mythology. In China, the legend goes that the Jade Emperor disguised himself as a poor, old man and begged for food from the monkey, otter, jackal and rabbit. The monkey gathered fruit while the otter gathered fish. The Jackal stole a lizard and a pot of milk curds. The rabbit knew he couldn't give grass to the old man so he sacrificed himself to be eaten. S...

Ingredients

1.5 oz
Szechuan Pepper Infused Tanqueray Gin

0.75 oz
Pierre Ferrand Dry Curacao

0.33 oz
Giffard's Ginger Liqueur

4 dash(es)
Dashfire Chinese Bitters

1 dash(es)
Peychaud's Bitters

1 ea
Absinthe

Instructions

Garnish

No Garnish

Build

Stir & Strain

Glass

Nick & Nora

By Logan

Mixologist

A home enthusiast with a passion for all things tiki! Rum is my favourite poison, but I also love Whiskey, Brandy and just about every other spirit. I'm fairly new to cocktail making but I quickly fell in love with it and enjoy the pursuit of finding my new favourite libation. Cheers! ...

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Stir everything except the absinthe with ice and strain into a chilled Nick & Nora glass. A couple sprays of absinthe on top with an atomizer. Enjoy! *I did 5 tbsp of Szechuan peppercorns in 375ml of gin for 35 minutes, then strain

Editor's Note

Szechuan pepper-infused gin provides a tingling 'mala' spice, layered with dry orange, sharp ginger, and a complex bitter backbone. Anise on the nose from an absinthe spray finishes this intricate sipper.