The Dead Rabbit

Written By Daniel Zajic

THE DEAD RABBIT

  • 1 oz. / 30 ml. mezcal

  • ¾ oz. / 22.5 ml. tequila blanco

  • ¼ oz. / 7.5 ml. Cynar

  • 1 oz. / 30 ml. fresh lime juice

  • ¾ oz. / 22.5 ml. raspberry syrup

  • 1 fresh egg white or other foamer

METHOD
add all ingredients to shaker tin / shake without ice (“dry shake”) / add ice / shake until chilled / strain into a coupe / no garnish

ABOUT
This cocktail was created by Mario Vidal at Arbella (Chicago, IL) in 2023 as part of their seasonal Halloween menu. In their house version, Vidal used a raspberry syrup made with raspberry tea bags that made the cocktail dark for the season. This one is a banger! Cheers y’all!

Daniel Zajic
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