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Rabbit Aarinicini with Squash Mayonnaise

Chef Gabriel Rucker / Le Pigeon - Portland, OR
Pairs with: Blood Orange DRY Soda

One whole rabbit
1 cup Cognac
2 yellow onions
3 cloves garlic
1 cup dried apples
1 cinnamon stick
1 nutmeg
1 qt. chicken stock
1 cup white wine
Salt and pepper


- Preheat oven to 200 degrees.
- Place all ingredients in a baking dish and cover. Cook over night.
- The next morning, remove dish from the oven and strain sauce. Pick rabbit meat, careful to remove all bones.
- Remove dried apples and dice.

Squash Puree
1/2 butternut squash
1 tbsp. brown sugar
2 tbsp. Cognac
2 tbsp. butter
4 eggs
1tbsp. cider vinegar

- Preheat oven to 350 degrees.
- Place squash, with sage, brown sugar, butter, and cognac in a roasting pan.
- Roast until softened. Puree all the ingredients in a blender.

3 egg yolks
2 cups canola oil
1 tbsp. mustard powder
1 tbsp. cider vinegar
1 cup squash puree
Grated nutmeg

- Combine eggs, vinegar and mustard powder in a bowl.
- Slowly whisk in the oil to emulsify.
- Fold in squash and season with salt and a touch of grated nutmeg.

1 cup aborio rice
1 cup white wine
1/2 yellow onion
3 cloves garlic
Picked rabbit from above
Diced dried apples from above
Braising liquid from above
1 cup sheep's milk cheese

- Sweat onions in butter. Add rice and coat.
- Add wine and cook down, adding cooking liquid slowly until rice is slightly overcooked.
- Remove from heat. Add cheese, shredded rabbit and diced apples. Season to taste and cool.
- Roll rice into one-inch balls and coat with breadcrumbs.
- Fry in oil until golden. Dip in mayo, and enjoy.

A special thanks to Chef Gabriel Rucker and, Le Pigeon in Portland, OR, for their addition to DRY’s recipe collection. To find out more about them, visit www.lepigeon.com.