The Bunny Mother

Adapted from Playboy's Host & Bar Book (1971)

This retro highball was first served at The Playboy Club in San Francisco. Tart, and practically begging to be topped with a little prosecco, it drinks like a more complex, after-hours mimosa.


Serving: 1

  • 1 1/4 ounces vodka
  • 1 ounce orange juice
  • 1 ounce lemon juice
  • 1 teaspoon sugar
  • 1/4 ounce grenadine
  • 1/4 ounce Cointreau

Garnish: 1/2 slice orange and a maraschino cherry

  1. Combine all ingredients, except Cointreau, in a shaking tin with ice. Shake well until chilled.
  2. Strain into a pre-chilled Collins glass.
  3. Add coarsely cracked ice to fill glass 1/2 inch from the top.
  4. Add Cointreau to float on top, garnish with 1/2 an orange slice and a cherry.

Tagged: highball, playboy, vodka