The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World

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The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World
The first cocktail collection from two of the most critically acclaimed and award-winning bartenders in the world

Dead Rabbit Grocery and Grog in Lower Manhattan has dominated the bar industry, receiving award after award including Best American Cocktail Bar, World’s Best Cocktail Menu, and World’s Best Drink Selection. Now, the critically acclaimed bar has its first cocktail book, The Dead Rabbit Drinks Manual, which, along with its inventive recipes, also details founders Sean Muldoon and Jack McGarry’s inspiring rags-to-riches story that began in Ireland and has brought them to the top of the cocktail world. Like the bar’s décor, Dead Rabbit’s award-winning drinks are a nod to the “Gangs of New York” era. They range from fizzes to cobblers to toddies, each with its own historical inspiration. There are also recipes for communal punches as well as an entire chapter on absinthe. Along with the recipes and their photos, this stylish and handsome book includes photographs from the bar itself so readers are able to take a peek into the classic world of Dead Rabbit.

The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World

Sean Muldoon, Jack McGarry, Ben Schaffer
Houghton Mifflin Harcourt (October 13, 2015)

Hardcover: 288 pages
Publisher: Houghton Mifflin Harcourt (October 13, 2015)
Language: English
"Long before they had a place to hang a sign, Sean Muldoon and Jack McGarry, barmen from Belfast, Northern Ireland, had the name for their bar in Lower Manhattan: the Dead Rabbit. And in their new book, the story of these two men, who have become admired cocktail-makers, makes a good read. So do the recipes and their lively explanations."
--The New York Times

"If you like your cocktails classic and with a side of old timey New York City swagger, this is the cocktail book for you."
--Epicurious

"For anyone interested in cocktail culture, it's a fascinating read."
--Tasting Table

"Tells the story of how the bar came to be, and the drinks that make this place so special."
--The Kitchn

“Enduring change, or legacy for that matter, is only possible when the existing order in its entirety is taken into consideration before adaptations are made. And here we have it. In concept and execution, The Dead Rabbit Drinks Manual, which chronicles the stewardship of Sean Muldoon and creativity of Jack McGarry, is a peerless, over-the-shoulder case study in how history is used to make history; with twists and turns in the modern plot nimbly portrayed by Ben Schaffer that recall the turbulent times of the bar’s brazen namesake.” —Jim Meehan, author of The PDT Cocktail Book

“Sean and Jack have created a ‘hundred year bar’ they call The Dead Rabbit Grocery and Grog; their quest to be the best has gifted New York with these rooms of endless delight. Once before in the last century two partners, Jack and Charlie, made a similar kind of magic at 21 West 52nd Street, still open and just a half-dozen years shy of a hundred years. Pick up The Dead Rabbit Drinks Manual and find out what makes a ‘hundred year bar.’ ” —Dale DeGroff, author of The Craft of the Cocktail

“If ever a cocktail book was a grimoire of occult potionology, it’s this one. Sean Muldoon’s fierce determination to excel and Jack McGarry’s intensely focused artistry of the bar shine through in every recipe here, be it for one of The Rabbit’s characteristic virtuoso riffs on the classics or for one of its sublime originals.” —David Wondrich, author of Imbibe and Punch
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