Drunken Rabbit
Tropical fruit dragged over a campfire. Big, smoky, dangerously easy.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| mezcal | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| Ancho Reyes | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
| pineapple juice | 1 ½ oz45 ml¾ oz20 ml1 ⅛ oz35 ml1 ⅞ oz55 ml2 ¼ oz65 ml |
| guava juice | 1 ½ oz45 ml¾ oz20 ml1 ⅛ oz35 ml1 ⅞ oz55 ml2 ¼ oz65 ml |
| Cinnamon Syrup | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
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Preparations
Remove the skin and core from a fresh pineapple, reserving both for the Spiced Pineapple Water. Chop the pineapple flesh, place it in a blender, and puree until smooth. Strain through a chinois.
Place the reserved pineapple skin and core, cinnamon sticks, a chipotle chile pepper, allspice berries, whole cloves, cacao nibs, and 6 quarts water in a saucepan and warm over low heat. Cook until the water is very fragrant. Strain before using or storing in the refrigerator.
Bring a cup of water to the boil with two cinnamon sticks in it. Stir in two cups of sugar until it has dissolved, take the pan off the heat, cover it, and leave it at room temperature overnight. Strain it through cheesecloth before you bottle it.
Method
- Add everything to a blender, add 2 oz. crushed ice, and puree until smooth.
- Pour into the pineapple shell. Garnish with the pineapple leaves, orange slices, fresh mint, Tajín, and cocktail umbrella.
Mixology by Whiphttps://mixologybywhip.com/recipes/drunken-rabbit
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