The Dead Rabbit Grocery and Grog Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World by Sean Muldoon and Jack McGarry and Ben Schaffer

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Notes about Recipes in this book

  • Raspberry cordial

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Captain Radcliffe's punch p. 65; Banker's punch p. 94; Maiden's blush p. 102; and Whiskey daisy à la Fouquet p. 134.

  • Lemon sherbet

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Philadelphia Fish House punch p. 69; Spider p. 84; Billy Dawson's punch p. 87; Straits sling p. 125; Red cup p. 160; Cider no. 4 p. 165; Claret à la Fouquet p. 166; Whiskey smash à la Terrington p. 178; Pineapple and rosemary smash p. 179; Gin smash à la Byron p. 180; Hot whiskey toddy p. 186; Hot buttered blackstrap p. 188; New York raiser p. 225; Porter sangaree p. 270; Italian lemonade p.276; and Brunswick cooler p. 278.

  • Eucalyptus tincture

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Punch à la Taylor p.74; Pistache fizz p. 106; Delicious sour p. 126; Criterion à la Fouquet p. 175; and Cafe royal p. 210.

  • Mace tincture

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Grandeur punch p. 76; Spider p. 84; Mamie Taylor p. 116; Hot whiskey toddy p. 186; Porter sangaree p. 270; and Velvet gaff p. 275.

  • Chamomile tincture

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Pisco punch p. 79; Whiskey fix à la Stuart p. 136; and Pineapple à la Thomas p. 177.

  • Eau de thé syrup

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Pisco punch p. 79; Julep à la Thomas p. 172; Champagne à la Fouquet p. 182; and Eau de thé cocktail p. 238.

  • Green tea-infused Tanqueray London dry gin

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Spider p. 84; and Pistache fizz p. 106.

  • Strawberry cordial

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Grassot p. 88; Apple blossom p.104; Peach blow fizz p. 112; and Livener p. 144.

  • Pistachio syrup

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Green swizzle p. 91; Pistache fizz p. 106; Delicious sour p. 126; and Gin daisy à la Paul p. 143.

  • Lime sherbet

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Morning reviver p. 108; Tween deck p. 154; and Criterion à la Fouquet p. 175.

  • Hibiscus-infused Tanqueray London dry gin

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Peach blow fizz p. 112; and Florodora p. 120.

  • Ginger syrup

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Mamie Taylor p. 116; Florodora p. 120; Archbishop p. 218; Lamb's wool p. 229; and Brunswick cooler p. 279.

  • Allspice tincture

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Lalla Rookh p. 122; Tween deck p. 154; General Harrison p. 204; and Ale flip p. 208.

  • Vanilla syrup

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Lalla Rookh p. 122; Ice cream soda p. 196; Porterberry p. 202; Baltimore eggnog p.209; and Excellent Negus p.231.

  • Pineapple cordial

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Whiskey fix à la Stuart p. 136; and Pineapple à la Thomas p. 177.

  • Cucumber juice

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Evening daisy p. 146; Red cup p. 160; and Cider no. 4 p.165.

  • Spiced sugar syrup

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: General Harrison p. 204; and Ale flip p. 208.

  • Gum syrup

    • TrishaCP on July 28, 2018

      Recipes that use this ingredient: Angelus p. 241; and Gladstone p. 247.

  • Irish coffee

    • TrishaCP on January 01, 2020

      Yes, this was great. We used a spicy Demerara syrup and it added a festive touch for the holidays.

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  • ISBN 10 0544373391
  • ISBN 13 9780544373396
  • Published Oct 13 2015
  • Format eBook
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin
  • Imprint Houghton Mifflin

Publishers Text

Dead Rabbit Grocery & 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 founder Sean Muldoon and bar manager 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 decor, 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. Sean Muldoon and Jack McGarry were formerly bar managers at The Merchant Hotel in Belfast.

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