The Dead Rabbit Grocery and Grog Drinks Manual - Wine & Spirits Magazine

The Dead Rabbit Grocery and Grog Drinks Manual

photo of cocktail by Brent Herrig Photography

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.

The Dead Rabbit Grocery and Grog Drinks Manual

Author: Sean Muldoon, Jack McGarry and Ben Schaffer

Publisher: Houghton Miffin Harcourt

Price: $27

Whiskey Fix A La Stuart


  • ¾ oz Pineapple Cordial
  • 3 dash Chamomile Tincture
  • ½ oz fresh lemon juice
  • ¾ oz Aalborg Aquavit
  • ¾ oz Barbadillo Fino Sherry
  • oz Great King Street Blended Scotch
  • Fresh nutmeg, grated, for garnish


  • Add all the ingredients, except the garnish, to a shaker. Fill with ice and shake.
  • Strain into a punch glass with one chunk of cracked ice. Garnish with freshly grated nutmeg.

Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.

This story appears in the print issue of February 2016.
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