All of The Dead Rabbit's cocktail secrets are now revealed
The Dead Rabbit has won pretty much every major accolade of the bar world since opening in November 2012, including World’s Best New Cocktail Bar just five months later as well as Best International Bartender for co-founder Jack McGarry. The awards have continued to roll in, including back-to-back World’s Best Bar, and anyone who’s tried to get inside and see what all the well-deserved fuss is about knows to prepare for a wait every night of the week.
So how did they do it? How did two Guinness-loving guys from Northern Ireland build an immediately successful cocktail bar in Lower Manhattan? The answer to that and any other question you could possibly have is in the new book The Dead Rabbit Mixology & Mayhem, coming out Oct. 30.
Written by co-founders McGarry and Sean Muldoon, and beverage director Jillian Vose, the book collects 100 detailed recipes of their award-winning cocktails — get ready to learn a lot about infusions, syrups and a produce aisle’s worth of fruits and vegetables.