Slope Bunny Recipe
Gin, cranberry and ginger syrups, fresh lime, ginger beer, rosemary, cranberries
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Ingredients
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Cocktail
Garnish & Finish
Optional (make-ahead syrups)
Method
Cocktail
Build and shake
Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz gin, 0.75 oz fresh lime juice, 0.5 oz cranberry syrup and 0.25 oz ginger syrup. Secure the lid and shake vigorously for 12–15 seconds until well chilled.
Strain and top
Fill a highball or Collins glass with fresh ice (about 3/4 cup). Double-strain the shaken mixture over the ice to remove small ice chips and any pulp. Top with approximately 3 oz ginger beer, pouring gently to preserve carbonation. Give the drink one gentle stir (1–2 rotations) to marry the ginger beer with the cocktail base.
Garnish & Finish
Bruise the rosemary: clap the rosemary sprig once between your palms to release oils, then insert it into the drink so it rests against the glass. Thread 4–6 fresh cranberries onto a cocktail pick (or float a few loose) and set across the glass rim or let them sit atop the ice. Add a lime wheel on the rim. Optionally, express the lime peel over the drink for added aroma.
Optional (make-ahead syrups)
Cranberry syrup
Combine 1 cup cranberries, 0.75 cup sugar and 0.5 cup water in a small saucepan. Bring to a simmer over medium heat, cook until cranberries burst and sugar dissolves (6–8 minutes). Mash gently, then strain through a fine mesh sieve, pressing solids to extract liquid. Cool and store in refrigerator up to 2 weeks.
Ginger syrup
Combine 0.5 cup sliced fresh ginger, 0.5 cup sugar and 0.5 cup water in a small saucepan. Simmer gently for 10–12 minutes to infuse. Remove from heat, cool to room temperature, strain out ginger and bottle the syrup. Store refrigerated up to 2 weeks.