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…
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.
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…
Traditionally a mulled wine made with madeira, the Dead Rabbit's version is spiced with clove, allspice, mace and sarsaparilla.
Traditionally a spiced drink made with porter, New York's Dead Rabbit updates the classic just slightly with the addition of Irish whiskey for a spiritous, not-so-sweet riff on the Whiskey…
One part Whiskey Toddy, one part Hot Buttered Rum, the Hot Buttered Blackstrap combines the two classic wintertime cocktails conveniently in one glass.
Every bar sports marginal bottles that elude even the most seasoned drink-makers. That is, until someone dusts them off and uses them in a new way. In "Bringing It Back…
An Old-Fashioned a la The Dead Rabbit, adapted from The Dead Rabbit Drinks Manual by Sean Muldoon, Jack McGarry and Ben Schaffer.
Welcome to The PUNCHbowl, a weekly installment where we share our favorite longreads on all things drinks and nightlife. This week, we reconsidered how we talk about wine, went for a ride-along…
Derided for years as a cheap bar shot, Irish whiskey is undergoing a craft boom. Hope Ewing on how a new crop of distillers are reviving a centuries-old industry.
