Ginger Rabbit

Main Spirit Whiskey - Bourbon
Difficulty Medium
Technique Stirred

Spicy, sweet and a touch floral, The Ginger Rabbit offers heady aromatics, with a Ginger, a Bourbon base and infusions of black tea and star anise. Rounded off with Creme Yvette, this drink is packed with flavour and a perfect way to end the day.

“As Vanessa continued to play with tea-in-cocktail combinations, she found her ideas were multiplying faster than a rabbit on heat. But it wasn’t until she whipped up a nice little Bourbon number, that she noticed the tea was bringing out the background notes, and that really started to spice things up.”


  • 2 oz. 60ml Basil Hayden’s Bourbon
  • 0.5 oz. 15ml Creme Yvette
  • 1 slice 1 slice Ginger
  • 1 strip 1 strip Lemon peel
  • 0.5 oz. 15ml Simple Syrup (star anise and black tea-infused)
  • 1 dash 1 dash Angostura Bitters
Display: oz. ml.




Add the syrup and ginger to a mixing glass. Twist the lemon peel over the glass to express the oils. Drop the peel into the glass and muddle with the syrup and ginger. Add the bourbon, Creme Yvette and bitters with ice and stir until well-chilled. Strain into a rocks glass filled with fresh ice.


Lemon peel

Star Anise & Black Tea-infused Simple Syrup: add 1 black tea bag to 12 ounces of warm simple syrup and let infuse for 12 minutes. Discard the tea bag and add 6 star anise pods, lightly crushed. Let stand for 24 hours, then strain out the solids. If refrigerated in an airtight container, the syrup will last for up to 1 month.

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