Named after one of Lower Manhattan’s most infamous 19^th Century Irish gangs, The Dead Rabbit brings a contemporary twist to this chequered history and has become one of the world’s most renowned drinking destinations. Set in a landmarked building dating back to 1828, The Dead Rabbit’s New York City home is nothing if not atmospheric; designed by Irish duo Sean Muldoon and Jack McGarry, the bar features unique touches such as live ragtime piano music. Recreating their second-floor cocktail den ‘The Parlour’ in the Claridge’s Bar, a number of their signature cocktails will be available to sample for one week only in Mayfair. For those of you who can’t get your hands on a coveted reservation, you can try your mixology skills on two of The Dead Rabbit’s most iconic cocktails: The Psycho Killer and Irish Coffee.

From the Jillian Vose, Volume 3 Dead Rabbit, 2015, Summer Stirred series, the name ‘Psycho Killer’ is a term taken from the boxing ring.

2 Dashes Absinthe
0.75 ounces of Coconib Campari
0.5 ounces of Creme de Cacao
0.5 ounces of Giffard Banane
2 ounces of Redbreast 12 year

Method: Stirred

Glassware: Nick and Nora

 

From the Volume 3, 2015, Winter Stirred series.

1.5 ounces of your Whiskey of choice
4 ounces of Irish coffee mix
To create a batch of the Irish coffee mix, combine 48 ounces of good quality filter coffee plus 10 ounces of rich Demerara Sugar Syrup (2 parts sugar, 1 part water) in the sous vide.
Whipped cream

Method: Built

Glassware: Absinthe glass
Garnish: Nutmeg