Two innocent guys with just a headful of dreams and stardust in their eyes. That’s who we elbowed past as we hauled out of JFK, looked around and said, "OKay, New York. You’ll do."
You see, we’d already come a long way.
one of us was
cocktail virtuoso, walking drinks encyclopedia and soon to be International Bartender of the Year.
the other was
ICE-OBSESSIVE, DETAIL-OBSESSIVE, and ALREADY THE CREATIVE FORCE BEHIND A WORLD’S BEST COCKTAIL BAR (THE MERCHANT, BACK IN BELFAST).
Two top dogs in search of a rabbit. Then we found one.
OF COURSE, IT DIDN’T HAPPEN OVERNIGHT. IN ALL, IT TOOK US SIX YEARS TO BREATHE LIFE INTO THE PHENOMENON THAT IS THE DEAD RABBIT. SIX YEARS OF PLANNING AND DREAMING. OF FAILING, THEN FAILING BETTER. FINALLY WE GOT EXACTLY WHAT WE WANTED: THREE FLOORS OF WELCOME, WITH SERIOUS COCKTAILS.
AN IRISH BAR THAT REDEFINED HOSPITALITY. THE COMPLETE EXPERIENCE.
Just your honest, everyday extraordinary
This informal ground-floor pub is our take on the great Irish tradition: no-nonsense, no airs and graces. Just your honest, everyday extraordinary.
Craft beer. Bottled punches. Whiskeys – and whiskies – galore. Our world-famous Irish coffee and the best Guinness in new York. That's right, we said it.
Is there more? Course there is. Fantastic food every day. On Sundays, we’ve our legendary prime rib roast – plus the live and very lively Irish seisiún from 6-10pm. Oh, and a DJ three nights a week.
Now, what’ll you have?
Respect, then revolution
Behold the cocktail cathedral – a testament to the golden age of all things mixed. Well, that was our starting point any way. Of course, we respect a good sling, julep and horse’s neck as much as anyone. Truly we stand on the cocktail shakers of giants.
But we also thought: Let’s dial it up a notch or nine.
So our drinks menu encompasses a mighty array of spirits, liqueurs, bitters and culinary influences. And something else:
Follow the tale of Dead Rabbit founder John Morrissey’s timetraveling escapades in 1970s New York City, with drinks created around each chapter. The menu starts off light and subtle and drinks get progressively stronger as the story continues. So, start with a sherry cobbler and end with a smokin' hot applejack toddy.
All, of course, artfully prepared by bartenders who have truly mastered their craft.
Speaking of masters, we also have the great Terry Waldo playing ragtime piano on Wednesdays. And, shuck it, there’s even oyster happy hour between 5-7pm every night.