Do the Bunny Hug (or maybe don’t)

Do you like a bunnyhug mit me, vot?

It is not unusual to see The Savoy Cocktail Book on a shelf behind the bar in a craft cocktail establishment. Many of these cocktails aren’t made in bars anymore (and one wonders how often they were made at the Savoy.) Some of them, like Bunny Hug Cocktail, have humorous notes following them:

Bunny Hug recipe

The exact same recipe is listed later in the book with a different name and note:

Earthquake recipe

How could I resist?

Right away I could tell this wouldn’t be well balanced. The combination of gin and whiskey in a cocktail raises an eyebrow and absinthe is as dominant an ingredient as Fernet Branca.  But still, I had to try it.

Bunny Hug (or Earthquake) Cocktail
3/4 oz gin (Beefeater)
3/4 oz whiskey (Evan Williams Single Barrel)
3/4 oz absinthe (Kübler)
Shake all ingredients with ice and strain into a chilled cocktail glass.

Bunny Hug

It’s not terrible, though it is very dry.

The gin and whiskey pretty much disappear in the absinthe. I figured the whiskey would get lost at a mere 86.6-proof to the absinthe’s 106-proof. If I was to make this again, I’d use a cask strength whiskey.  I might also try it with Scotch since the Savoy is in England and the recipe doesn’t specify.

As for the gin, I would try something either Navy strength or perhaps an Old Tom to counter the dryness of the absinthe. Or maybe try genever, though probably not with Scotch.

While I probably won’t try it again, it was an interesting experiment. For science!

Rattan Cocktail & Last Gasp

I can’t overemphasize my love for Cocchi Americano. Regardless of appropriateness, it’s one the first ingredients I reach for when I’m creating new cocktails and variations. Here, I’ve tinkered with two of the most iconic cocktails, the Manhattan and Martini/Martinez. I’ve got them all Cocchi-ed up and also fancied or improved (I can never remember which is which) with some pastis.

The whiskey variation is almost a cross between a Manhattan and a Sazerac. Actually, the most similar thing I could find at CocktailDB was the Satan Cocktail. Garble those three names together enough and you kind of get the…

Rattan Cocktail
2oz rye (Bulleit)
1oz Cocchi Americano
dash Angostura bitters
dash Peychaud’s bitters
absinthe or pastis (Legendre Herbsaint)
Stir rye, Cocchi and bitters with ice, strain into a chilled, absinthe/pastis rinsed cocktail glass and garnish with lemon peel.

Switching the rye for gin, the Angostura for orange bitters and the lemon peel for orange peel gets you the…

Last Gasp
2oz London dry gin (Beefeater)
1oz Cocchi Americano
dash Regan’s #6 orange bitters
dash Peychaud’s bitters
absinthe or pastis (Legendre Herbsaint)
Stir gin, Cocchi and bitters with ice, strain into a chilled, absinthe/pastis rinsed cocktail glass and garnish with orange peel.

To find out why this one is so named, inhale sharply through your mouth after swallowing a sip.