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The Jade Rabbit
Submitted on: July 12, 2022
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 ozSzechuan Pepper Infused Tanqueray Gin
- 0.75 ozPierre Ferrand Dry Curacao
- 0.33 ozGiffard's Ginger Liqueur
- 4 dash(es)Dashfire Chinese Bitters
- 1 dash(es)Peychaud's Bitters
- 1 eaAbsinthe
Instructions
Garnish
Build
Glass
No Garnish
Stir & Strain
Nick & Nora
By Logan
Mixologist
5 Followers
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.
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