Bunny Burrow: A Tropical Mango and Carrot Mocktail

“Bunny Burrow” is a tropical, fruit-forward juice mocktail built for speed and repeatability. Mango gives sweetness and body, sour carrot brings a crisp acidity with a light earthy note, orange lifts the finish, and an orgeat–ginger blend adds nuttiness, warmth, and length. A small, controlled saline dose makes flavours clearer without making the drink taste salty. Mint–pandan foam finishes the drink with a fresh green aroma and a clean visual signature.

Why it’s called “Bunny Burrow”

The name is a playful nod to the drink’s carrot identity and its look: carrot sits at the core of the recipe, it’s served in a flute whose silhouette subtly echoes a carrot shape, and the orange liquid with a green foam cap mirrors a carrot with its leafy top. In other words, it draws guests into the “burrow” before the first sip, through colour, shape, and flavour.

Equipment

• Juicer or blender

• Fine strainer + cheesecloth/superbag (recommended)

• Digital scale (mandatory for acids, stabilisers, xanthan)

• Measuring jug/jigger, funnel

• Sanitised bottles + labels

• Fridge/chiller space

• iSi siphon + N₂O chargers (for foam)

• Optional: pH strips/meter, refractometer (Brix)

The recipe (locked for consistency)

Standardised for a ~165 ml liquid pour into a pre-chilled flute, then topped with foam.

Per serve

• 60 ml mango juice

• 60 ml sour carrot juice

• 30 ml orange juice (fine strained)

• 15 ml orgeat–ginger syrup blend (25% orgeat / 75% ginger syrup)

• 20% saline: 0.2 ml (locked)

• Top with mint–pandan foam (a neat cap)

How to prepare all the ingredients

Although Bunny Burrow uses six simple preps, each one is quick to produce, and the payoff is major: service becomes faster, more consistent, and profitable thanks to low-cost ingredients and smart batching.

Prep 1: Mango juice (fresh)

Tools

Juicer or blender, fine strainer + cheesecloth/superbag, sanitised bottle + label.

Ingredients

• Ripe mangoes (as needed)

• Optional: ascorbic acid (E300) 0.5–1.0 g per litre of finished juice

Method

1. Peel ripe mangoes. Juice, or blend gently and strain.

2. Fine strain for cleaner texture and better stability in batches.

3. Bottle, label, chill immediately.

4. Optional: add ascorbic acid immediately after extraction and stir until dissolved.

Shelf-life

Best same day. Acceptable up to 24 hours under strict cold chain and hygiene.

Prep 2: Orange juice (fresh, fine strained)

Tools

Juicer, fine strainer, sanitised bottle + label.

Ingredients

• Oranges (as needed)

• Optional: ascorbic acid (E300) 0.5–1.0 g per litre of finished juice

Method

1. Juice oranges.

2. Fine strain (mandatory) to reduce separation and keep texture clean.

3. Bottle, label, chill immediately.

4. Optional: add ascorbic acid immediately after juicing and stir until dissolved.

Shelf-life

Best same day. Acceptable up to 24 hours under strict cold chain.

Prep 3: Sour carrot juice (acidified + stabilised)

Tools

Juicer, fine strainer/superbag, digital scale, mixing vessel, sanitised bottle + label.

Ingredients (locked formula by weight of carrot juice)

• Citric acid: 1.5%

• Malic acid: 0.5%

• Gum arabic (E414): 3.0% (official spec)

Example (200 g carrot juice)

• 3 g citric acid

• 1 g malic acid

• 6 g gum arabic

Method

1. Juice peeled carrots.

2. Fine strain the juice.

3. Weigh the juice and calculate additions.

4. Add acids + gum arabic. Stir until fully dissolved.

5. Rest 30 minutes (to let everything fully dissolve).

6. Stir briefly again if needed, then bottle, label, chill.

Shelf-life

Best within 24 hours. Acceptable up to 48 hours only with strict cold chain and hygiene.

Prep 4: Homemade ginger syrup (service spec)

Tools

Blender, fine strainer/superbag, digital scale, sanitised bottle + label.

Ingredients (by weight)

• Fresh ginger, washed and sliced (skin on is fine): 300 g

• Hot water (70–80°C): 300 g

• White sugar: 300 g

• Fine salt (optional): 0.5 g

• Citric acid (optional): 0.8–1.0 g per finished litre (scale accordingly)

Method

1. Blend ginger with hot water for 30–45 seconds until fully broken down.

2. Fine strain through cheesecloth/superbag. Press firmly.

3. Weigh the filtered ginger liquid. Add equal weight sugar (1:1 by weight) and stir until dissolved.

4. Optional: add salt and citric acid. Stir again.

5. Bottle, label, chill.

Shelf-life

7 days refrigerated (best aroma in first 72 hours).

Prep 5: Orgeat–ginger syrup blend

Tools

Digital scale or measuring jug, mixing vessel, sanitised bottle + label.

Ingredients

• 25% orgeat syrup (example: Giffard)

• 75% homemade ginger syrup (Prep 4)

Method

1. Combine 25:75.

2. Stir until fully integrated.

3. Bottle, label, chill.

Shelf-life

Up to 7 days refrigerated (limited by ginger syrup freshness and hygiene). Best within 72 hours.

Prep 6: Mint–pandan foam

Tools

Blender, fine strainer, digital scale, iSi siphon + N₂O chargers, fridge/chiller.

Ingredients

• 300 ml cold water

• 30 g fresh mint

• 60 ml pandan syrup

• 20% saline: 0.5 ml (range 0.3–0.6 ml)

• Xanthan gum (E415): 0.60% of total weight

• Optional: green food colouring (use sparingly)

Method

1. Blend everything except xanthan.

2. Fine strain.

3. Weigh the liquid. Add xanthan at 0.60%.

4. Blend about 2 minutes to fully disperse.

5. Rest 30 minutes (helps texture and reduces bubbles).

6. Charge with N₂O.

7. Rest 1 hour chilled.

8. Shake well before service.

Shelf-life

Aim to use within 3 days for best texture.

Quality control (fast checks)

• pH target (liquid): approx. 3.2–3.6 (style-dependent)

• Brix check: mango varies significantly, measure and standardise when possible

• Saline: keep solution strength and dosing consistent

• Straining: fine strain mango and orange to minimise separation and keep the foam presentation sharp

Storage & shelf-life (realistic guideline)

This is a fresh-juice, pre-batched drink. Even with acidification and stabilisers, aroma fades, especially orange.

• Target use: same day

• Liquid batch: best within 24 hours; may remain acceptable up to 48 hours only with strict cold chain and hygiene (less vibrant over time)

• Foam: best same day; aim to use within 24 hoursAlways discard if there are off-notes, visible fermentation, or compromised hygiene.

Troubleshooting

• Tastes flat or too sweet: increase saline slightly within the 0.8–1.2 ml/L batch range, or reduce syrup blend marginally

• Too sharp: increase syrup blend slightly or confirm mango ripeness/Brix

• Foam too stiff: reduce xanthan slightly in small increments

• Foam collapses quickly: confirm fine straining and correct xanthan weighing

Want a mocktail like this for your venue?

Bunny Burrow is one example of how The Double Strainer builds service-ready mocktails: adult flavour, repeatable prep, and documentation a team can follow on real shifts. If you want a full zero-proof menu system for your bar, restaurant, or hotel (specs, prep guidance, and consistency notes), explore Cocktail and Mocktail Menu Engineering

Written by: Riccardo Grechi | Head Mixologist & Bar Consultant

For more articles about signature mocktails, visit the Mocktails page.

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