Dead Rabbit
Jillian Vose | Beverage Director, The Dead Rabbit
Having gotten her start in hospitality at age 17, working as a bartender at Arizona's Four Peaks Brewery, Jillian Vose has put in time at some of New York's most notable…
The Resurgence of the Lion’s Tail
How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.
- story: Kara Newman
- photo: Daniel Krieger
Mastering the Irish Coffee with Jillian Vose
In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, The Dead Rabbit's Jillian Vose tackles the Irish Coffee, with help from Dale DeGroff.
- story: Kara Newman
- photos: Eric Medsker
When Did Cocktail Menu Debuts Become News?
At some of today’s most highly regarded bars, a new menu is no longer just a list of drinks.
- story: Robert Simonson
- photo: Lizzie Munro
How Well Do You Actually Know the Bishop?
Here, get to know the family of ecclesiastic cocktails—among them, the Bishop, the Pope and the Cardinal—in six historic and modern drink recipes.
- story: Chloe Frechette
- photo: Daniel Krieger
Daily News: Denver to Allow Marijuana in Bars, Death & Co’s Menu Redesign
Your daily dose of news and happenings from around the drink-o-sphere: - Denver is set to become the first U.S. city to allow marijuana use in restaurants and bars. -…
- story: Chloe Frechette
Daily News: Video Game for Rosé Lovers, Alcoholic Rice Porridge
Your daily dose of news and happenings from around the drink-o-sphere: - The team behind New York's Dead Rabbit Grocery and Grog are opening BlackTail, a cocktail bar inspired by…
- story: Chloe Frechette
Five Historic Hot Drinks Revamped for Today
Thoughtful hot cocktails, as popular as the Cosmopolitan in past eras, have since fallen by the wayside. At New York's The Dead Rabbit, though, Jack McGarry and Sean Muldoon have…
- story: Punch Staff
- photos: Lizzie Munro
The Dead Rabbit Irish Coffee
An iconic take on the classic hot drink from New York's The Dead Rabbit.
Excellent Negus
This lengthened bishop cocktail from The Dead Rabbit gets its kick from sherry and cognac sweetened with vanilla syrup and balanced with lemon and nutmeg.
