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Style sips

15 October 2022
Category:
3

Created by Joshua Irving for the covetable cocktail menu at Christchurch’s Hali Bar & Bistro, this smoky, spicy, citrusy number is the perfect way to get spring racing season started. Photo Jerome Warburton

Hali’s Rabbit’s Foot

The Rabbit’s Foot is a cocktail creation born out of a desire to marry smoke, earth and spice. Mezcal and tawny port are infused with the rich flavour of beetroot in this deep purple-coloured concoction.

Joshua says it’s named after the lucky charm but warns, “Depend on the rabbit’s foot if you will, but remember it didn’t work for the rabbit”.

Ingredients

• 35ml Del Maguey Chichicapa mezcal
• 25ml Niepoort 10 Years Old tawny port
• 20ml lime juice
• 10ml lemon juice
• 30ml beetroot & sumac cordial
• 2 dashes aromatic bitters

Method

  1. Shake and strain into a large coupette over a hand carved ice cube.
  2. Garnish with a pinch of sumac.
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