Rabbit Sour Recipe

Make rabbit shrub (optional, can substitute with preserved rabbit vinegar)

Combine rabbit trimmings or herbs with apple cider vinegar in a nonreactive jar. Seal and steep in the refrigerator for 24–48 hours, tasting occasionally until a pronounced savory, slightly acidic note develops. Strain out solids through a fine mesh and reserve the infused vinegar. In a small saucepan, dissolve sugar in water over low heat to make simple syrup. Cool slightly then mix with the infused vinegar to taste; typically 1 part vinegar to 1 part syrup yields a balanced shrub. Chill before using. Yield: about 1 cup.

If using prepared preserved rabbit vinegar, skip this step and measure 1/2 tablespoon for the cocktail.

Dry shake

In a cocktail shaker, add the rabbit shrub or preserved rabbit vinegar (1/2 tbs), fresh lemon juice (0.75 oz), fresh orange juice (0.25 oz), simple syrup (0.5 oz), rye whiskey (2 oz), and the egg white (1 each). Without ice, seal the shaker and shake vigorously for 15–20 seconds. This 'dry shake' emulsifies the egg white and creates a frothy texture.

Wet shake

Add a large handful of ice (about 1 cup) to the shaker. Shake again vigorously for 12–15 seconds until the exterior of the shaker feels very cold and the mixture is well chilled and frothy.

Strain and finish

Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any solids. Add 2 dashes of Angostura bitters on top of the foam. Using a toothpick or small skewer, gently drag the bitters to create a simple pattern if desired.

Garnish and serve

Garnish with a small piece of candied rabbit (if available) or a thin candied citrus slice and a sprig of microherbs. Serve immediately.