6 cocktails worth cancelling your festive plans for

Summer has officially entered the group chat and so has our brand new Cocktail of the Month, the Rogue Smuggler. It’s bold. It’s fresh. It’s got just enough bite to keep things interesting. Basically, it’s your summer in a glass.

Whether you're poolside, lakeside or just soaking up the sun on our terrace, this cocktail was made for golden hour sipping!

What’s Inside?

A globe-trotting mix of ingredients that hits all the right notes:

• 35ml Copeland Smugglers Rum
• 15ml Regal Rogue Red Vermouth
• 10ml Yuzu Saké 
• 40ml Cranberry juice
• 10ml Sugar syrup
• Topped with London Essence Peach & Jasmine Soda
• Orange peel and a sprig of thyme to garnish

How it’s made:

• Add all the ingredients to your shaker - hold the soda
• Shake with ice, like your first playlist of summer depends on it
• Strain into a chilled tall glass
• Top with that dreamy Peach & Jasmine fizz
• Garnish with orange peel and thyme — then snap a pic

It’s refreshing, a little mysterious and totally crushable. The Rogue Smuggler is the drink you never knew you needed — think spicy rum, floral bubbles, citrusy tang and the perfect splash of summer.

Available throughout June at Hunter's Bar.

BBQ Tips to Elevate Your Grill Game This Summer!

Our Executive Chef Alan Doyle shares his fool-proof BBQ tips to help you serve up chargrilled perfection – from mastering the heat to bringing out bold, smoky flavours! 

1. Check the Weather – and Be Ready for Rain

The weather is unpredictable. Have a gazebo or large umbrella handy to keep the BBQ going even in a drizzle. A sheltered BBQ spot also helps maintain temperature control.

2. Use Lumpwood Charcoal for Better Flavour

Opt for natural lumpwood charcoal instead of briquettes – it lights quicker, burns hotter and adds a smokier taste. Avoid quick-lighting charcoal with chemicals that can affect flavour.

3. Preheat Your BBQ Properly

Give your BBQ 15–20 minutes to get to the right temperature before cooking. This helps prevent sticking and ensures meat is seared, locking in juices and flavour.

4. Cook to temperature, NOT Time

Time will differ depending on the grill you’re using or how thick your meat is, so invest in a good probe to make sure it’s just right.

5. Cook with Two Heat Zones

Set up a direct heat zone for searing and an indirect zone for slower cooking. Perfect for cooking sausages, ribs, or bone-in chicken without burning the outside before the inside is done.

Grilled S'mores Parcels (Serves 4)

This recipe puts a smoky twist on a British classic. Think banoffee pie meets gooey s'mores cooked to perfection on the BBQ and wrapped in foil for extra flavour (and minimal clean-up). 

Ingredients

• 2 ripe bananas, sliced 
• 8 digestive biscuits, crushed roughly 
• 4 heaped tsp dulce de leche (or Carnation caramel) 
  
• 1 small bar of milk chocolate (or chocolate buttons)
• A handful of mini marshmallows 
• An optional splash of rum or toffee liqueur
• Foil for wrapping 
  
  
  

Method

1. Prep the foil

Tear four large squares of heavy duty foil (or double layer regular for foil). Lightly grease with a bit of butter or oil.

2. Assemble the parcels 

In the centre of each foil square, layer:

• Crushed biscuits 

• Banana slices 

• A teaspoon of ducle de leche 

• A few pieces of chocolate 

• Mini marshmallows 

• (Optional) A drizzle of liqueur
  
  

3. Wrap tightly 

Fold the foil into a secure parcel, sealing the edges so nothing leaks out. 

4. Grill

Place the parcels on the BBQ over a medium heat for 8-10 minutes, with the lid down if possible. The chocolate and marshmallows should melt, and the bananas will soften and caramelise. 

5.  Serve carefully 

Open the foil (be careful of steam) and optionally top with whipped cream or a scoop of vanilla ice cream.

It's a little bit messy and totally delicious!

This is not your average dessert. Our Passionfruit & Coconut Panna Cotta is smooth, creamy and bursting with tropical vibes. Think silky coconut layers topped with a zingy passionfruit jelly — refreshing, light and totally drool-worthy.

It’s the kind of dessert that feels fancy but is super simple to make. Perfect for BBQs, dinner parties or just when you want something a little extra.

Trust us, you’ll want to make this on repeat all summer.

Passionfruit & Coconut Panna Cotta - Serves 7

Ingredients 

• 500g of coconut purée
• 250ml of coconut milk
• 100g of caster sugar
• 3 gelatine leaves, soaked in cold water

Method

• In a saucepan, combine the coconut purée, coconut milk and sugar. Gently bring the mixture to a boil over medium heat, stirring occasionally, until the sugar has fully dissolved.
• Remove the pan from the heat and allow the mixture to cool slightly. Once cooled a little, stir in the soaked gelatine until fully incorporated.
• Carefully pour the mixture into your chosen serving glasses or moulds.
• Transfer to the refrigerator and chill until set and firm.

Passionfruit Jelly

Ingredients 

• 500ml passionfruit puree
• 4.5 gelatine leaves 
• 900g caster sugar

Method 

• Soak the gelatine leaves in cold water until soft.
• In a small saucepan, gently heat the passionfruit purée and sugar, stirring until the sugar has fully dissolved.
• Remove from the heat and stir in the softened gelatine until completely melted and incorporated.
• Allow the mixture to cool to room temperature. Important: Do not pour the jelly while it’s still warm, as this can melt the top layer of the panna cotta and cause it to blend rather than form a clean layer.
• Once cooled, carefully spoon a thin layer (about 2 tablespoons) over each set panna cotta. Return to the fridge and chill until the jelly layer is firm.

Whether you’re feeling adventurous in the kitchen or just want to skip straight to the good part, the Passionfruit & Coconut Panna Cotta is a must this summer. Try making it yourself or swing by and let us serve it up chilled, creamy and ready to impress.

As the days grow longer and the promise of spring lingers in the air, we’re brightening up your glass with a tropical twist on a Brazilian classic. Introducing our Mango Caipirinha – The Rabbit Hotel’s cocktail of the month for April.

Bursting with zesty lime, sweet mango, and the bold kick of Cachaça, this vibrant cocktail is the perfect sip to welcome warmer days. Whether you're joining us at the bar or mixing it up at home, here’s how to bring a taste of sunshine to your glass.

Ingredients:

• 50ml Cachaça
• 4 lime wedges (muddled)
• 1 demerara sugar cube
• 35ml mango purée
• 10ml mango syrup

Method:

• Place one cube of demerara sugar into a Boston shaker.
• Pour 50ml of Cachaça over the sugar cube.
• Gently muddle the sugar until dissolved.
• Add four fresh lime wedges and muddle again to release their juice.
• Add the mango purée and mango syrup.
• Fill the shaker with ice and shake vigorously until well chilled.
• Pour (or “dump”) the contents into a whiskey glass.
• Garnish with a slice of fresh mango.

Whether you're lounging lakeside or setting the mood for an evening in, this Mango Caipirinha is sure to add a splash of sunshine to your April. Pop by The Rabbit to try it from the hands of our expert bartenders - or give it a go at home and bring a little of The Rabbit magic to your own cocktail hour.

Cheers!