The Dead Rabbit Grocery and Grog Drinks Manual

Sean Muldoon and Jack McGarry, who grew up in Belfast, have racked up numerous accolades for The Dead Rabbit Grocery and Grog, a tri-level space they opened on a historic block in New York’s financial district in 2013. Now, they’ve revealed some of the secrets behind their success, from the communal punch they dole out in teacups as a greeting for guests at the bar, to the colorful tinctures, syrups and infusions they concoct as flavoring for their drinks. Consummate barmen and history buffs, the duo dug deep into cocktail lore seeking inspiration for their recipes, with a particular nod to the neighborhood, where Jerry Thomas—often regarded as the “father of American mixology”—once stirred drinks at the Exchange Saloon.

by Sean Muldoon, Jack McGarry and Ben Schaffer (Houghton Miffin Harcourt, $27)

Reviewed in W&S February 2016.

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text excerpted from THE DEAD RABBIT DRINKS MANUAL, (c) 2015 by The Best Bar in the World, LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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