Drinks Cocktails Silly Rabbit Be the first to rate & review! For this herbal spiced juice cocktail, San Diego bartender Lindsay Nader collaborated with Dave Fernie, then manager of the Parisian-style club Pour Vous in L.A. Fernie named the drink Lapin Fou, which means "silly rabbit" in French. This recipe originally appeared in the Food & Wine 2016 Cocktails book. By Lindsay Nader Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © David Malosh Yield: 1 drink Cook Mode (Keep screen awake) Ingredients Spicy Ginger Syrup 2 ounces fresh ginger juice (from two 3-inch pieces) 1/4 cup sugar Rich Simple Syrup 1 cup Demerara sugar 1/2 cup water Silly Rabbit 1 1/2 ounce pear brandy, preferably Clear Creek 3/4 ounce fresh carrot juice 3/4 ounce fresh lemon juice 1/4 ounce yellow Chartreuse (honeyed herbal liqueur) Ice 1 pear fan, for garnish Directions In a small saucepan, warm the sugar and water over low heat and stir until a thick syrup forms. Remove from the heat, let cool and refrigerate in an airtight container for up to 1 month. In a small saucepan, warm the sugar and water over low heat and stir until a thick syrup forms. Remove from the heat, let cool and refrigerate in an airtight container for up to 1 month. In a small saucepan, warm the sugar and water over low heat and stir until a thick syrup forms. Remove from the heat, let cool and refrigerate in an airtight container for up to 1 month. Make the Spicy Ginger Syrup In a jar, combine the ginger juice with sugar. Cover and shake until the sugar dissolves. Refrigerate for up to 2 weeks. Make the Rich Simple Syrup In a small saucepan, warm the sugar and water over low heat and stir until a thick syrup forms. Remove from the heat, let cool, and refrigerate in an airtight container for up to 1 month. Make the cocktail In a cocktail shaker, combine the pear brandy, carrot juice, lemon juice, Chartreuse, 1/4 ounce Spicy Ginger Syrup, and 1/4 ounce Rich Simple Syrup (reserve the remaining syrups for another use). Fill the shaker with ice and shake well. Strain into a large chilled coupe and garnish with the pear fan. Rate It Print