This Alice in Wonderland-inspired nightlife destination in Vail Village offers a labyrinth of distinct spaces, each inviting you to lose yourself in a unique cocktail experience. Guests can indulge in artfully crafted libations at Moon Rabbit’s speakeasy-style bar, where skilled mixologists conjure up delightfully complex flavors. Or venture down the Rabbit Hole, where playful cocktails and live entertainment create an atmosphere of pure revelry. Whether you prefer the sophistication of The Library’s cozy lounge or the vibrant energy of the restaurant’s Mediterranean-influenced offerings, Chasing Rabbits promises a taste of the extraordinary.
Cheshire Szechuan
Photos courtesy of Chasing Rabbits.
2.5 oz Iwai 45 whisky
½ oz Szechuan peppercorn syrup
2 dashes umami bitters
1. Stir and strain ingredients over a pressed ice cube pressed onto a copper tray in the miso soup bowl.
2. Express orange peel over bowl and smoke cocktail by putting the lid on the bowl to capture smoke.
3. Garnish with trimmed orange peel.
SZECHUAN PEPPERCORN SYRUP
1 cup white sugar
1 cup water
20 g cracked Szechuan peppercorns
1. Dissolve sugar in hot water.
2. Add peppercorns and cook on medium heat for 15 minutes.
3. Strain and label.
Cosmonaut
2 oz Haku Vodka
¾ oz persimmon liqueur
¾ oz yuzu juice
½ oz Tsuru Ume Orange Sake
½ oz shiso syrup
1. Shake ingredients together and double strain into a coupe glass.
2. Garnish with berry vapor bubble.
SHISO SYRUP
1 cup white sugar
1 cup water
15 shiso leaves
1. Dissolve sugar in hot water and steep shiso leaves in low heat for 10 minutes.
2. Then immediately remove from heat and strain out leaves.
3. Label and store.
Three Sheets to the Wind
Serves Two
2 ½ oz Appleton Reserve Rum
1 ¼ oz Smith & Cross Jamaica Rum
1 ¼ oz Averna Amaro
1 ½ oz lime juice
1 ½ oz Orgeat
1. Shake over ice and strain into ship decanter.
2. Add smoke to the decanter.
3. Serve in two glasses with small ice cubes.
4. Garnish with grated nutmeg and dehydrated lime wheels.