St Patricks Day Cocktails Dead Rabbit New York Roman Empire 1940×1293

Three St. Patrick’s Day Cocktail Recipes from America’s Best Bar: New York’s Dead Rabbit

If you’re looking to drink something significantly more sophisticated than green beer (or a Shamrock Shake) to celebrate St. Patrick’s Day, consider the suggestions below from Jack McGarry, co-owner at New York’s Dead Rabbit Grocery and Grog—the best bar in North America. (It ranks second in the world after The Langham London’s Artesian.)

The Irish-born McGarry—who is astonishingly young at barely 25 years old—partnered with mentor Sean Muldoon two years ago to open the Dead Rabbit in the city’s Financial District. And the place has been a success ever since, winning several awards and cultivating a dedicated following. But that’s no surprise: The multi-level space is wonderfully reminiscent of old New York, there are 72 historically-accurate cocktails on offer, the Parlor on the third floor serves communal punch, and it’s open practically all day—unlike most bars in New York.

St-Patricks-Day-cocktails_Dead-Rabbit-New-York_Jack-McGarry-1940x1293

Here, McGarry talked to ForbesLife about how he started creating cocktails, his favorite mid-nineteenth century cocktail books, what he’s drinking right now, and more. Beyond that, he also shared three Dead Rabbit cocktail recipes for you to make at home—or to try out at the bar.

ForbesLife: How did you get into mixology?
Jack McGarry: I started working in the industry to make money. I kept asking my parents for cash when I was 14 or 15—and they had enough of it. They said, If you really want something go out and earn it. So I started as a barback at the local pub where my cousin was a general manager. I loved the hustle and bustle and I knew early on that it was something I could be great at. It started out simply: The bar manager told me that the previous barback was better. I wanted to make him eat his words. And from there, I focused on being better than the previous guy. Everything started from that conversation. Then I followed my cousin around the bars he ran. That’s how I first came across cocktails…in a spot called Cafe Vaudeville in Belfast. There was a cocktail thing going on and I was fascinated. The cocktail bartenders behaved like rockstars (on reflection, like arrogant bastards). I thought, That’s what I want to be.

Eventually, I was offered a barback position in a place called Tatu, where I came across Kieran Breen who was a former student of Sean Muldoon—my current business partner. He was doing things I’d never seen before. That was when I took a year off school to chill out and make sure I was making the correct career moves because I knew that would shape my life. I totally fell in love with cocktails that year. My mission was simple: I wanted to be the best and I knew I had to work with Sean at his Merchant Hotel program to realize my raison d’etre. During my first meeting with Sean at The Merchant, he showed me two pieces of ice. One was jagged and ravaged with impurities and the other was perfectly shaved and clear. He told me I could be one of two people in life: the best or not the best. I haven’t looked back since. And it’s not about awards anymore. Awards are the consequence of our work—not the reason for it. I believe in doing things you love a hundred percent and giving it everything you have—and with direction and purpose.

FL: To make Dead Rabbit happen, you tested thousands of recipes from mid-nineteenth century cocktail books—which ones would you recommend?
JM: My big three are William Terrington’s Cooling Cups & Dainty Drinks (1869, England); Louis Fouquet’s Bariana (1896, France); and William Schmidt’s The Flowing Bowl (1892, U.S.A). I wanted our story, which was all about showcasing the kingdom of mixed drinks spanning the 17th to 19th centuries to not be confined to an American perspective. I wanted to include what was happening in France and England—and these three books were crucial to that. It’s important for any aspiring bartender to ensure they understand the past before interpreting the future.

FL: What are your five favorite bars around the world?
JM: Kelly’s Cellars in Ireland is my local place in Belfast. It has the proper representation of gritty Belfast with real pints and real people. There’s New York’s Maison Premiere in Williamsburg, which has one of the most beautiful bar rooms in the world. They have a super disciplined drinks program that’s not for everyone—but I dig it. Sydney’s The Baxter Inn is a great bar where every detail was considered: the music, the temperature, the shape of the room, the décor, and its purpose. Of course, I love Taproom at The Dead Rabbit—with its totally down-to-earth staff, a room that gives you a hug upon entry, and the best Irish whiskey selection in the States. Easy peasy. And any bar showing the Manchester United games. (I’m Manchester United mad).

St-Patricks-Day-cocktails_Dead-Rabbit-New-York_Parlor-Room1-1940x1293

 

FL: What should first-time visitors of the Dead Rabbit order?
JM: The Irish coffee. I’m not egoistic but I can say with conviction that our Irish coffee is the best in the world.

FL: What’s your go-to drink?
JM: I’m in this white wine phase. I’m digging dry white Bordeaux and albariño.

FL: Favorite Irish whiskeys?
JM: I’m all about single pot still Irish whiskeys. And the best representation of the 19th-century style currently available is Powers John’s Lane, which is a 12- to 15-year-old whiskey matured in ex-Bourbon casks with a hint of sherry. My favorite Irish whiskey is the Jameson 15-Year 100 percent traditional pot still, which isn’t commercially available. But it’s bloody delicious.

FL: For us mere mortals who don’t know how to mix cocktails, what bottles, bitters, or equipment do we need to invest on?
JM: Start with your favorite drink and build your bar from there. The first cocktail I fell in love with was the mai tai. I bought the ingredients to make it for my home bar and went from there. Don’t go crazy. People get sucked into cocktails very quickly and buy everything all at once. Believe in the process and commit to weekly drinks or ingredients.

FL: Who’s your favorite bartender or mixologist? Who’s your industry best friend?
JM: To me, a bartender and a mixologist are totally different things. A bartender is fully focused on the room and hospitality. A mixologist is all about the drinks. My favorite bartender in the world is Joaquín Simó [of Pouring Ribbons, New York]. He embodies both the craft of the cocktail and hospitality. And my favorite mixologist is our very own Jillian Vose. She blows me away with the stuff she comes up with. Same thing goes with all the guys behind the bar at the Parlor: Greg Buda, Jesse Vida, and Long Thai. And my industry best friend is [Oxley Gin brand ambassador] Jamie Evans. He’s talented with unbelievable hospitality skills and a mean brain. But that’s not why he’s my best industry mate. He’s kind, humble, and one of the most generous people I’ve come across.

FL: The pictures of ‘Artesian versus Dead Rabbit’ look like a lot of fun, are you and Alex Kratena [from Artesian] friends?
JM: It was fun alright—with an even better hangover. We have a lot of respect for the Artesian boys. They work their asses off, have a great mentality, and constantly think of ways to better themselves.

FL: How did you pick Jillian Vose as the new head bartender? What characteristics do you look for when you train someone for this job?
JM: I wanted Jillian to come aboard because I felt The Dead Rabbit was getting pigeonholed for the historical approach of our creative process, and I was keen to move away from that. Jillian isn’t bound by historical accuracy. (My style is historical accuracy with contemporary touches.) Jillian is purely flavor driven and that’s the way I wanted the program to go. We don’t train her on cocktails because she’s got that. My big thing is dispersing responsibility and accountability across the team, which is bit different from other bars. I don’t believe in the “master builder” theory where one person controls all operations. That’s a weak foundation.

Without further ado…three cocktail recipes from The Dead Rabbit co-owner Jack McGarry and head bartender Jillian Vose…

 

St-Patricks-Day-cocktails_Dead-Rabbit-New-York_Roman-Empire-1940x1293

 
By Karla Alindahao Contributor
I write about travel and food. So I love forks in the road.
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If you’re looking to drink something significantly more sophisticated than green beer (or a Shamrock Shake) to celebrate St. Patrick’s Day, consider the suggestions below from Jack McGarry, co-owner at New York’s Dead Rabbit Grocery and Grog—the best bar in North America. (It ranks second in the world after The Langham London’s Artesian.)

The Irish-born McGarry—who is astonishingly young at barely 25 years old—partnered with mentor Sean Muldoon two years ago to open the Dead Rabbit in the city’s Financial District. And the place has been a success ever since, winning several awards and cultivating a dedicated following. But that’s no surprise: The multi-level space is wonderfully reminiscent of old New York, there are 72 historically-accurate cocktails on offer, the Parlor on the third floor serves communal punch, and it’s open practically all day—unlike most bars in New York.

St Patricks Day cocktails_Dead Rabbit New York_Jack McGarry
Jack McGarry, who’s not even 25 years old, is already at the helm of America’s best bar alongside co-owner and mentor Sean Muldoon.

Here, McGarry talked to ForbesLife about how he started creating cocktails, his favorite mid-nineteenth century cocktail books, what he’s drinking right now, and more. Beyond that, he also shared three Dead Rabbit cocktail recipes for you to make at home—or to try out at the bar.

ForbesLife: How did you get into mixology?
Jack McGarry: I started working in the industry to make money. I kept asking my parents for cash when I was 14 or 15—and they had enough of it. They said, If you really want something go out and earn it. So I started as a barback at the local pub where my cousin was a general manager. I loved the hustle and bustle and I knew early on that it was something I could be great at. It started out simply: The bar manager told me that the previous barback was better. I wanted to make him eat his words. And from there, I focused on being better than the previous guy. Everything started from that conversation. Then I followed my cousin around the bars he ran. That’s how I first came across cocktails…in a spot called Cafe Vaudeville in Belfast. There was a cocktail thing going on and I was fascinated. The cocktail bartenders behaved like rockstars (on reflection, like arrogant bastards). I thought, That’s what I want to be.

Eventually, I was offered a barback position in a place called Tatu, where I came across Kieran Breen who was a former student of Sean Muldoon—my current business partner. He was doing things I’d never seen before. That was when I took a year off school to chill out and make sure I was making the correct career moves because I knew that would shape my life. I totally fell in love with cocktails that year. My mission was simple: I wanted to be the best and I knew I had to work with Sean at his Merchant Hotel program to realize my raison d’etre. During my first meeting with Sean at The Merchant, he showed me two pieces of ice. One was jagged and ravaged with impurities and the other was perfectly shaved and clear. He told me I could be one of two people in life: the best or not the best. I haven’t looked back since. And it’s not about awards anymore. Awards are the consequence of our work—not the reason for it. I believe in doing things you love a hundred percent and giving it everything you have—and with direction and purpose.

FL: To make Dead Rabbit happen, you tested thousands of recipes from mid-nineteenth century cocktail books—which ones would you recommend?
JM: My big three are William Terrington’s Cooling Cups & Dainty Drinks (1869, England); Louis Fouquet’s Bariana (1896, France); and William Schmidt’s The Flowing Bowl (1892, U.S.A). I wanted our story, which was all about showcasing the kingdom of mixed drinks spanning the 17th to 19th centuries to not be confined to an American perspective. I wanted to include what was happening in France and England—and these three books were crucial to that. It’s important for any aspiring bartender to ensure they understand the past before interpreting the future.

FL: What are your five favorite bars around the world?
JM: Kelly’s Cellars in Ireland is my local place in Belfast. It has the proper representation of gritty Belfast with real pints and real people. There’s New York’s Maison Premiere in Williamsburg, which has one of the most beautiful bar rooms in the world. They have a super disciplined drinks program that’s not for everyone—but I dig it. Sydney’s The Baxter Inn is a great bar where every detail was considered: the music, the temperature, the shape of the room, the décor, and its purpose. Of course, I love Taproom at The Dead Rabbit—with its totally down-to-earth staff, a room that gives you a hug upon entry, and the best Irish whiskey selection in the States. Easy peasy. And any bar showing the Manchester United games. (I’m Manchester United mad).

St Patricks Day cocktails_Dead Rabbit New York_Parlor Room
The Parlor—on the Dead Rabbit’s top floor—serves communal cocktails and small plates. My favorite? The Cumberland sausage roll.

FL: What should first-time visitors of the Dead Rabbit order?
JM: The Irish coffee. I’m not egoistic but I can say with conviction that our Irish coffee is the best in the world.

FL: What’s your go-to drink?
JM: I’m in this white wine phase. I’m digging dry white Bordeaux and albariño.

FL: Favorite Irish whiskeys?
JM: I’m all about single pot still Irish whiskeys. And the best representation of the 19th-century style currently available is Powers John’s Lane, which is a 12- to 15-year-old whiskey matured in ex-Bourbon casks with a hint of sherry. My favorite Irish whiskey is the Jameson 15-Year 100 percent traditional pot still, which isn’t commercially available. But it’s bloody delicious.

FL: For us mere mortals who don’t know how to mix cocktails, what bottles, bitters, or equipment do we need to invest on?
JM: Start with your favorite drink and build your bar from there. The first cocktail I fell in love with was the mai tai. I bought the ingredients to make it for my home bar and went from there. Don’t go crazy. People get sucked into cocktails very quickly and buy everything all at once. Believe in the process and commit to weekly drinks or ingredients.

FL: Who’s your favorite bartender or mixologist? Who’s your industry best friend?
JM: To me, a bartender and a mixologist are totally different things. A bartender is fully focused on the room and hospitality. A mixologist is all about the drinks. My favorite bartender in the world is Joaquín Simó [of Pouring Ribbons, New York]. He embodies both the craft of the cocktail and hospitality. And my favorite mixologist is our very own Jillian Vose. She blows me away with the stuff she comes up with. Same thing goes with all the guys behind the bar at the Parlor: Greg Buda, Jesse Vida, and Long Thai. And my industry best friend is [Oxley Gin brand ambassador] Jamie Evans. He’s talented with unbelievable hospitality skills and a mean brain. But that’s not why he’s my best industry mate. He’s kind, humble, and one of the most generous people I’ve come across.

FL: The pictures of ‘Artesian versus Dead Rabbit’ look like a lot of fun, are you and Alex Kratena [from Artesian] friends?
JM: It was fun alright—with an even better hangover. We have a lot of respect for the Artesian boys. They work their asses off, have a great mentality, and constantly think of ways to better themselves.

FL: How did you pick Jillian Vose as the new head bartender? What characteristics do you look for when you train someone for this job?
JM: I wanted Jillian to come aboard because I felt The Dead Rabbit was getting pigeonholed for the historical approach of our creative process, and I was keen to move away from that. Jillian isn’t bound by historical accuracy. (My style is historical accuracy with contemporary touches.) Jillian is purely flavor driven and that’s the way I wanted the program to go. We don’t train her on cocktails because she’s got that. My big thing is dispersing responsibility and accountability across the team, which is bit different from other bars. I don’t believe in the “master builder” theory where one person controls all operations. That’s a weak foundation.

Without further ado…three cocktail recipes from The Dead Rabbit co-owner Jack McGarry and head bartender Jillian Vose…

ROMAN EMPIRE BY JACK MCGARRY

st-patricks-day-cocktails_dead-rabbit-new-york_roman-empire
The Roman Empire cocktail by Jack McGarry packs a punch and is incredibly delicious.

2 oz. Aylesbury vodka
½ oz. Aquavit
¾ oz. lemon juice
1 oz. dill seed syrup
½ oz. apple juice
¼ oz. crème de menthe3 dashes wasabi pea tincture

Method: Shaken
Glassware: Smash and ice nugget
Garnish: None

SPELL SPOKE BY JILLIAN VOSE

 
By Karla Alindahao Contributor
I write about travel and food. So I love forks in the road.
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Karla Alindahao
Karla Alindahao
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Karla Alindahao
Karla Alindahao
Contributor
If you’re looking to drink something significantly more sophisticated than green beer (or a Shamrock Shake) to celebrate St. Patrick’s Day, consider the suggestions below from Jack McGarry, co-owner at New York’s Dead Rabbit Grocery and Grog—the best bar in North America. (It ranks second in the world after The Langham London’s Artesian.)

The Irish-born McGarry—who is astonishingly young at barely 25 years old—partnered with mentor Sean Muldoon two years ago to open the Dead Rabbit in the city’s Financial District. And the place has been a success ever since, winning several awards and cultivating a dedicated following. But that’s no surprise: The multi-level space is wonderfully reminiscent of old New York, there are 72 historically-accurate cocktails on offer, the Parlor on the third floor serves communal punch, and it’s open practically all day—unlike most bars in New York.

St Patricks Day cocktails_Dead Rabbit New York_Jack McGarry
Jack McGarry, who’s not even 25 years old, is already at the helm of America’s best bar alongside co-owner and mentor Sean Muldoon.

Here, McGarry talked to ForbesLife about how he started creating cocktails, his favorite mid-nineteenth century cocktail books, what he’s drinking right now, and more. Beyond that, he also shared three Dead Rabbit cocktail recipes for you to make at home—or to try out at the bar.

ForbesLife: How did you get into mixology?
Jack McGarry: I started working in the industry to make money. I kept asking my parents for cash when I was 14 or 15—and they had enough of it. They said, If you really want something go out and earn it. So I started as a barback at the local pub where my cousin was a general manager. I loved the hustle and bustle and I knew early on that it was something I could be great at. It started out simply: The bar manager told me that the previous barback was better. I wanted to make him eat his words. And from there, I focused on being better than the previous guy. Everything started from that conversation. Then I followed my cousin around the bars he ran. That’s how I first came across cocktails…in a spot called Cafe Vaudeville in Belfast. There was a cocktail thing going on and I was fascinated. The cocktail bartenders behaved like rockstars (on reflection, like arrogant bastards). I thought, That’s what I want to be.

Eventually, I was offered a barback position in a place called Tatu, where I came across Kieran Breen who was a former student of Sean Muldoon—my current business partner. He was doing things I’d never seen before. That was when I took a year off school to chill out and make sure I was making the correct career moves because I knew that would shape my life. I totally fell in love with cocktails that year. My mission was simple: I wanted to be the best and I knew I had to work with Sean at his Merchant Hotel program to realize my raison d’etre. During my first meeting with Sean at The Merchant, he showed me two pieces of ice. One was jagged and ravaged with impurities and the other was perfectly shaved and clear. He told me I could be one of two people in life: the best or not the best. I haven’t looked back since. And it’s not about awards anymore. Awards are the consequence of our work—not the reason for it. I believe in doing things you love a hundred percent and giving it everything you have—and with direction and purpose.

FL: To make Dead Rabbit happen, you tested thousands of recipes from mid-nineteenth century cocktail books—which ones would you recommend?
JM: My big three are William Terrington’s Cooling Cups & Dainty Drinks (1869, England); Louis Fouquet’s Bariana (1896, France); and William Schmidt’s The Flowing Bowl (1892, U.S.A). I wanted our story, which was all about showcasing the kingdom of mixed drinks spanning the 17th to 19th centuries to not be confined to an American perspective. I wanted to include what was happening in France and England—and these three books were crucial to that. It’s important for any aspiring bartender to ensure they understand the past before interpreting the future.

FL: What are your five favorite bars around the world?
JM: Kelly’s Cellars in Ireland is my local place in Belfast. It has the proper representation of gritty Belfast with real pints and real people. There’s New York’s Maison Premiere in Williamsburg, which has one of the most beautiful bar rooms in the world. They have a super disciplined drinks program that’s not for everyone—but I dig it. Sydney’s The Baxter Inn is a great bar where every detail was considered: the music, the temperature, the shape of the room, the décor, and its purpose. Of course, I love Taproom at The Dead Rabbit—with its totally down-to-earth staff, a room that gives you a hug upon entry, and the best Irish whiskey selection in the States. Easy peasy. And any bar showing the Manchester United games. (I’m Manchester United mad).

St Patricks Day cocktails_Dead Rabbit New York_Parlor Room
The Parlor—on the Dead Rabbit’s top floor—serves communal cocktails and small plates. My favorite? The Cumberland sausage roll.

FL: What should first-time visitors of the Dead Rabbit order?
JM: The Irish coffee. I’m not egoistic but I can say with conviction that our Irish coffee is the best in the world.

FL: What’s your go-to drink?
JM: I’m in this white wine phase. I’m digging dry white Bordeaux and albariño.

FL: Favorite Irish whiskeys?
JM: I’m all about single pot still Irish whiskeys. And the best representation of the 19th-century style currently available is Powers John’s Lane, which is a 12- to 15-year-old whiskey matured in ex-Bourbon casks with a hint of sherry. My favorite Irish whiskey is the Jameson 15-Year 100 percent traditional pot still, which isn’t commercially available. But it’s bloody delicious.

FL: For us mere mortals who don’t know how to mix cocktails, what bottles, bitters, or equipment do we need to invest on?
JM: Start with your favorite drink and build your bar from there. The first cocktail I fell in love with was the mai tai. I bought the ingredients to make it for my home bar and went from there. Don’t go crazy. People get sucked into cocktails very quickly and buy everything all at once. Believe in the process and commit to weekly drinks or ingredients.

FL: Who’s your favorite bartender or mixologist? Who’s your industry best friend?
JM: To me, a bartender and a mixologist are totally different things. A bartender is fully focused on the room and hospitality. A mixologist is all about the drinks. My favorite bartender in the world is Joaquín Simó [of Pouring Ribbons, New York]. He embodies both the craft of the cocktail and hospitality. And my favorite mixologist is our very own Jillian Vose. She blows me away with the stuff she comes up with. Same thing goes with all the guys behind the bar at the Parlor: Greg Buda, Jesse Vida, and Long Thai. And my industry best friend is [Oxley Gin brand ambassador] Jamie Evans. He’s talented with unbelievable hospitality skills and a mean brain. But that’s not why he’s my best industry mate. He’s kind, humble, and one of the most generous people I’ve come across.

FL: The pictures of ‘Artesian versus Dead Rabbit’ look like a lot of fun, are you and Alex Kratena [from Artesian] friends?
JM: It was fun alright—with an even better hangover. We have a lot of respect for the Artesian boys. They work their asses off, have a great mentality, and constantly think of ways to better themselves.

FL: How did you pick Jillian Vose as the new head bartender? What characteristics do you look for when you train someone for this job?
JM: I wanted Jillian to come aboard because I felt The Dead Rabbit was getting pigeonholed for the historical approach of our creative process, and I was keen to move away from that. Jillian isn’t bound by historical accuracy. (My style is historical accuracy with contemporary touches.) Jillian is purely flavor driven and that’s the way I wanted the program to go. We don’t train her on cocktails because she’s got that. My big thing is dispersing responsibility and accountability across the team, which is bit different from other bars. I don’t believe in the “master builder” theory where one person controls all operations. That’s a weak foundation.

Without further ado…three cocktail recipes from The Dead Rabbit co-owner Jack McGarry and head bartender Jillian Vose…

ROMAN EMPIRE BY JACK MCGARRY

st-patricks-day-cocktails_dead-rabbit-new-york_roman-empire
The Roman Empire cocktail by Jack McGarry packs a punch and is incredibly delicious.

2 oz. Aylesbury vodka
½ oz. Aquavit
¾ oz. lemon juice
1 oz. dill seed syrup
½ oz. apple juice
¼ oz. crème de menthe3 dashes wasabi pea tincture

Method: Shaken
Glassware: Smash and ice nugget
Garnish: None

SPELL SPOKE BY JILLIAN VOSE

st-patricks-day-cocktails_dead-rabbit-new-york_spell-spoke
Jillian Vose’s Spell Spoke is not only refreshing—it’s sophisticated.

2 oz. hibiscus-infused Jameson Black Barrel
¾ oz. lime juice
¾ oz. cane syrup
¼ oz. ginger syrup
2 dashes Boston Bitters
2 kaffir lime leaves

Method: Shaken
Glassware: Bar glass / cracked ice
Garnish: Nutmeg

PSYCHO KILLER BY JILLIAN VOSE

st-patricks-day-cocktails_dead-rabbit-new-york_psycho-killer
Well, the name of this cocktail says it all, doesn’t it?

2 oz. Redbreast
¾ oz. cocoa nib-infused Campari
½ oz. White Cacao Marie Brizard
½ oz. Giffard Banane
2 dashes absinthe

Method: Stirred
Glassware: Nick and Nora