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The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World Hardcover – 13 Oct 2015
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"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."
"For anyone interested in cocktail culture, it's a fascinating read."
"Tells the story of how the bar came to be, and the drinks that make this place so special."
"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
From the Publisher
Weeper’s Joy from The Dead Rabbit Drinks Manual
Inspiration: William Schmidt, The Flowing Bowl, 1892
Points from the start for one of the most evocative monikers of any mixed drink. The Weeper's Joy is an incredibly dry, herbal beverage balanced with the marvelous Orchard Street Celery Shrub—part refreshing vinegar shrub, part ode to Dr. Brown's Cel-Ray soda.
You will laugh, you will cry, and you will have another.
Add all the ingredients, except the garnish, to a mixing glass. Fill with ice and stir until chilled. Strain the mixture into a cocktail glass. Twist the orange peel over the glass to express the oils, then discard the peel.
- 2 ounces dry vermouth
- ¾ ounce Kümmel
- ¼ ounce Bénédictine
- ¼ ounce Pernod Absinthe
- 3 dashes orange bitters
- 3 dashes Bittermens Orchard Street Celery Shrub
- Orange peel, for garnish
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Top international reviews
cheers Jack and Sean
If you already have a good collection of cocktail books and are looking for something unique and refreshing, this is a must-have! Sean and Jack have brought their experience from Belfast to deliver incredibly well-balanced and complex cocktails while keeping the base spirit at the centre of it all.
If you’ve read David Wondrich’s historical books, you can recognize some of his influences in the cocktails in this book, as they pay homage to the imbibe culture of the past.
Some of the recipes also have summer and winter variations which I enjoyed comparing.
As an added bonus, they have also included some beautiful photographs of their drinks. These are some of the best I’ve seen from any cocktail book.
The only downside with this book is if you are living in an area (ie: Quebec or Ontario) where ingredients are difficult to source, and the liquor selection is minimal compared to what you can get at the private retail shops in The United States. I ended up doing a lot of legwork to track down some of the ingredients listed, but the end result made it so worthwhile.
I would love to visit the Dead Rabbit bar in New York one day, but until then I’m more than happy to be able to recreate the incredible drinks from their cocktail book!