New York’s The Dead Rabbit has won more than their fair share of awards since opening back in 2013 — and with a new menu, we thought we’d take a look.
The Dead Rabbit was named the world’s best new cocktail bar and recognised for the best cocktail list at the Tales of the Cocktail Spirited Awards the year they opened, and best American cocktail bar last year at the same event. They’ve also scored a spot on the Worlds 50 Best Bars list each year since they opened — so it’s fair to say they know what they’re doing there.
Roman Empire
60ml Ayelsbury Vodka
15ml aquavit
22.5ml lemon juice
30ml dill seed syrup
15ml apple juice
7.5ml creme de menthe
3 dashes of wasabi pea tinctureADVERTISEMENTShake and strain into a coupe.
Adapted from a recipe by Jack McGarry
They’ve just released their third menu in two years, and the way they do their menus, that’s no small task. Their first list featured 60 pages of painstaking researched drinks; their second told the story of old New York gang Dead Rabbits’ leader’s life story in graphic novel form; now comes the third edition with 64 new and original cocktails.
The menu features the firsthand story of a Protestant minister in New York in the 1950’s. The drinks were designed by The Dead Rabbit’s new head bartender, Jillian Vose, and was overseen by owner (and former winner of International Bartender of the Year) Jack McGarry.
The menu also features a reimagined travel guide essay by David Wondrich, offering a guide to 15 New York bars from that era.
You can pick up your own copy of the menu via their website.
Rag & Bone
30ml Basil Hayden Bourbon
30ml Tariquet Bas-Armagnac
22.5ml macadamia nut syrup
22.5ml lemon juice
15ml grapefruit juice
1 dash Bitter Truth Aromatic Bitters
1 muddled strawberryShake and strain into a chilled coupe.
Adapted from a recipe by Jillian Vose.