1930s Bunny's Hug Cocktail - Gin Whiskey Absinthe - Cocktails After Dark
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- Опубликовано: 13 сен 2024
- 1930s Bunny's Hug Cocktail - Gin Whiskey Absinthe
Step back in time and experience the flavors of the 1930s Prohibition era with this classic cocktail recipe. Featuring the perfect blend of gin, scotch whisky, and absinthe, this cocktail is sure to transport you to the era of speakeasies and illicit imbibing. Found in the renowned Cocktails book by Jimmy late of Cyro's in London, this vintage recipe is a must-try for all cocktail enthusiasts. Get ready to mix up a delicious drink straight from the pages of history with this video tutorial on the classic Prohibition era cocktail on Cocktails After Dark!
Bunny's Hug Cocktail
1 part Gin
1 part Scotch Whisky
1 part Absinthe
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For anyone wondering, a bunny hug is a hoodie!
Thanks, Newfoundlander here, I was wondering what he meant.
I went to Urban Dictionary thinking it'd be something dirty lol
@@daltonidaho haha, that was my first guess too 😅
Never heard of a bunny hug and I’m Canadian…
Edit: “You’re probably from Saskatchewan” ah, that’s why…
Central Kentucky here, A few years back, I had business in Canada; Feb and I just tilled the garden here but there was 12" (30cm) of snow. When I walked into the reception area, a lady said I needed a Bunny Hug. Ok, just go with it country boy.
Factory tour at Dillon's!
That's a great idea!
I dont drink alcohol much anymore, health reasons, so I enjoy this because you are so expressive about the flavors and i can certainly tell when you really like something. This does look very interesting to try.
my last batch of Dillon’s #7 was batch 55. unfortunately mine never lasts long enough to compare batch lol. great video Glenn!
I was gifted a bottle of Bombay from someone who didn't like it. I too didn't like it and ended up using it to clean a piece of (recreational) "art glass" ... (if ya know, ya know). It worked great for that. ;-)
I live on a small island in the PNW and we used to have a local distiller who made their own Gin but they left the island a few years ago. It was one of the best gins I've ever had and I really can't find anything quite like it.
I also like that we're seeing a lot of local distillers creating excellent Vodka; I think largely because of the popularity of Titos. My favorite right now is Timberline from Oregon.
If you want to try an Oregon artisan maker gin, I like Vivacity Native Gin. Vivacity also has a London dry-style they call Banker's Gin. My old favorite was Crater Lake Gin from Bendistillery, but they've got two varieties now, which I haven't tried. The Prohibition Gin is more botanical, and sounds more like the original that I enjoyed. For a Tom Collins, I use Ransom Old Tom Gin from Sheridan, OR.
Another local gin to you is Willibald, it is produced in Ayr. They age it in oak barrel and the botanicals they use give more warm and smooth compared to the "Christmas treeness" of a London dry gin. I miss it since moving back to the US.
What about making it with sloe gin?
That sounds like a good idea in my head.
Fascinating tasting of the different batches. Thank you!
You should try Barr Hill Gin from Vermont it is made with juniper and honey. Great stuff!
I tried this with a local gin: Belle of Dayton, St. George's Absinthe, and Monkey Shoulder scotch. Quite delightful!
Would love an episode of a Dillon's tour. Ian of Forgotten Weapons did a tour of the Kyro (one of my favorites gins) distillery in Finland and it was very interesting!
Glen couldn't wait for Dry January to end...
Wow....lots of absinthe. Dillon's is awesome. I picked some up while in the area...nice folks. Another interesting drink. Thanks so much...Be Safe-Be well
Yes to supporting your local businesses!
Wonder what a "wet" gin would do? Like the pear base one.
Yes, we'd love to see Dillon's!
I love absinthe and I love scotch -- never thought of mixing them together! I'll have to give this a shot
I was never a fan of gin but I find it tempting to try some different ones to try, now whiskey you are talking my friend😊
Juniper bushes smell of cat pee or pine-o-clean. Had a Scottish one that had so much herbage that you couldn’t taste the key things..
Another funny name cocktail 😂
Glen! Would love it if you're able to do a Pimms Cup at some point! I love your videos!
Definitely need a trip to Dillions - could even be some content for your channel :)
Sometimes I wonder what time of day these cocktailvideos are filmed hahaha. The name of these one is great!
In a funny mood, so: with greetings from the far north of Germany: 2 deadly drinks: (don't rtry this at home!)
#1: "Wüstlingswasser" =lecher's water: equal parts of red wine, Coca-Cola and rum.
#2: "Hikcy-Hicky": Equal parts of Jägermeister and Pernod.
Both sound crazy. You might like the taste. You'll hate, what it does to you!
(Back from the wild days.)
If you make it to Dillon's, record it. We'd love to see it too.
I tried this with Monkey Shoulder, Beefeater, and Lucid. It was like a liquid Good & Plenty, very anise forward.
I turned it into a Bunny Hug, I used Saskatchewan made Western Dry Gin, Absinthe and "Skatch" (a rye whiskey) all from Lucky Bastards Distillery.
Anis and liquorish is two completely different things and different flavours 😉
Lots / most people would disagree with your assessment that they taste different - both of them (Anise and Licorice) contain large amounts of the same flavouring compound (anethole). Yes they are subtly different when tasted back to back - but in a blind taste test most people would be able to tell you which is which.
@@GlenAndFriendsCooking as a Dane where in Denmark liquorice is a large part of our traditional sweets tradition, we very much distinguish between the two. I think why many maybe cannot distinguish them is because many liquorice preparations around the world often contain anise also. In Denmark pure strong liquorice is loved by most Danes. Just a nerdy view from a liquorice aficionado 🇩🇰😀
Love the videos ♥️
I don't know how you's remain vertical after that much alcohol. I'd be clutching the counter!
If you haven't tried botanist gin, I think it's lovely
01:30 - Visions of two hours of stirring.
Juniper berries taste just like gin so I'd imagine that it is the other spices/infusions which really differentiate the various gin brands. My recollection is that Sapphire has a lot of other flavors.
Bombay Sapphire is a local Hampshire (UK) gin for me. It has become a homogenised in flavour, I think. I prefer my nearest small distillery gin which is made in a defensive fort in the city of Portsmouth, called Fort Gin. Each batch is slightly different. I love that about it.
Harry Craddock included this in his Savoy Cocktail Book with the note "This Cocktail should immediately be poured down the sink before it is too late." I should also notice he didn't specify what whisky to use, but I assume he also meant scotch since he didn't spell whisky with an E.
If there is something that I've learned after collecting 100s of cocktail books from the 1800s to WW2... No-one really cared whether 'Whiskey' was spelled whisky or whiskey. Not even the makers if the labels in their advertising is anything to go by.
Hey Glen, please do the Brazil cocktail on page 24
experiment: Not about this cocktail. Choose 1 of your favs........ stir it with ice for 1 min vs. 3min vs. shaken. Basically a ice water variance. Also What water are you using? Just interested.
So glad you don't waste a single malt on a cocktail, especially one with so much absinthe.
If you substituted a really sherried blend like Naked Grouse, it might take some bite off the licorice.
Thank God, January is over
Lol 🍸
Next time I'm in TO, I'll get me some Dillons. Bombay Gin is only bought around Christmastime for the Martini glass. Cheers...
I only have ouzo on hand. How do you think it would work in something like this?
Where do you get all your old cook books?
Wasn't aware of a Dillon's absinthe ....how does it compare to other more popular options?
I've compared it to a few others, and it stands up.
Had a random thought and I'm not sure if you have ever covered or discussed this or of it is even a viable thing to try. Can you toast thr oats before you use them in something like oatmeal cookies and if so would that add anything? Love what you do Glenn
This drink should just be called The Alcoholic. My God that sounds way too strong. Can't imagine having more than 1
Love Bombay Sapphire, lost me at absinthe, YUCK.
Bombay Sapphire as a gin has a very harsh and almost chemical taste. I can't stand it anymore, compared to a lot of the more flavourful and less harsh gins. Plymouth Gin for example is stronger ABV, but still a more rounded flavour.