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
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
- 1½ 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.
This story appears in the print issue of February 2016.
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