Weekday Happy Hour: The Jack Rabbit

by Bob Sassone (Subscribe to Bob Sassone's posts)
Posted Jan 24th 2007 5:01PM
Filed under: Whisky, Recipes, Cocktails, Happy Hour

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This recipe says it's great for a "Cocktails with the Cleavers" party, though I don't remember the Cleavers drinking anything stronger than coffee (unless they were getting all tipsy when the boys went to bed). But I get their point, it's for a retro party, and it sounds strong.

It's the Jack Rabbit, and it's made with bourbon, sugar, and lemons. Lots and lots of lemons.

The Jack Rabbit

1 750 ml bottle of bourbon
1 cup of superfine sugar
12 lemons

Dissolve sugar in bourbon in a large glass pitcher. Cut lemons and squeeze juice into mix. Toss rinds in and put in fridge overnight. The next day put 1 1/2 to 2 oz of the mix into a shaker and shake. Strain into highball glass over ice, with lemon peel.

I'm not a big bourbon drinker, but what exactly does the sugar do to this drink that makes it more than just straight bourbon with lemon?

Tags: booze, highballs, jim beam, JimBeam, lemons, old-fashioned party, retro cocktails, superfine sugar

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1-24-2007 @ 5:59PM

Hawk said...

What does the sugar do? Make it into a big effing whiskey sour instead of cough-inducing bourbon with lemon.

It's also really similar to the lemon + honey + whiskey cold remedy of my youth.

1-24-2007 @ 6:17PM

Foodie Bride said...

Wow. That *is* a lot of lemons.

1-24-2007 @ 6:57PM

kellie said...

i love lemons, i will try this!! but what is with all sugar? geez!!

1-26-2007 @ 5:21PM

LeisureGuy said...

I recall a William Faulkner short story in which the villain was exposed when he tried to make a drink by dissolving sugar in the whiskey instead of the water.

1-27-2007 @ 4:19PM

MJ said...

Great one! Love Jim and Jack........That is a huge amount of lemons! Preserving them or what? Hey, your going to need the sugar with all the lemon. I will call it my special lemonade..........LOL

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