Pink Rabbit

1 oz Gin, Bombay
1 oz Bianco Vermouth, Yzaguirre Blanc
1 oz Rooibos tea (long steep (10-12 minutes))
12 t Lemon juice
1 twst Orange peel (expressed and discarded)
Stir briefly (don't overdilute); express & discord orange peel; serve in wine glass
From other users
  • The astringency from the rooibos is really nice although I couldn't really get mine red enough. — ☆☆☆
Similar cocktails
  • The Onset — Genever, Bianco Vermouth, Gran Classico, Grapefruit peel
  • Too Much Too Little Too Late — Gin, Aromatized wine, Apricot liqueur, Orange bitters, Gran Classico
  • Eastern Promises — Gin, Aromatized wine, Framboise, Orange liqueur, Orange bitters, Orange peel
  • The Claridge — Gin, Dry vermouth, Triple sec, Apricot liqueur
  • Minnehaha Cocktail — Gin, Sweet vermouth, Dry vermouth, Pastis, Orange juice
  • Inca — Sweet vermouth, Dry vermouth, Sherry, Gin, Orange bitters, Orgeat, Orange peel
  • Ellen's Folly — Gin, Bianco Vermouth, Cynar, Grapefruit bitters, Meyer lemon juice, Honey syrup, Grapefruit peel
  • Caprice — Dry vermouth, Gin, Bénédictine, Orange bitters, Orange peel
  • Turf Cocktail — Gin, Dry vermouth, Absinthe, Orange bitters, Maraschino Liqueur
  • Ford Cocktail — Old Tom Gin, Dry vermouth, Orange bitters, Bénédictine, Orange peel

1 Comment