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…
- photo: Eric Medsker
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
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
Lawn Sleeves
Traditionally a mulled wine made with madeira, the Dead Rabbit's version is spiced with clove, allspice, mace and sarsaparilla.
- story: Matt Stieb
- photo: Lizzie Munro
Lamb’s Wool
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…
- story: Matt Stieb
- photo: Lizzie Munro
Hot Buttered Blackstrap
One part Whiskey Toddy, one part Hot Buttered Rum, the Hot Buttered Blackstrap combines the two classic wintertime cocktails conveniently in one glass.
- story: Matt Stieb
- photo: Lizzie Munro
The Dead Rabbit’s Whiskey Cocktail
An Old-Fashioned a la The Dead Rabbit, adapted from The Dead Rabbit Drinks Manual by Sean Muldoon, Jack McGarry and Ben Schaffer.
- story: Liz Lucking
- photo: Brent Herrig Photography
This Week’s Best Drinks Reads
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…
- story: Punch Staff
The Irish Hello: Irish Whiskey Reintroduces Itself to the World
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.
- story: Hope Ewing
- photo: Alan06
The Dead Rabbit’s Irish Coffee Takes Its Cream Seriously
At your average bar, the Irish Coffee's components generally aren't contemplated, they are merely assembled. The coffee? Probably burnt and definitely stale, left neglected on a hot plate and poured…
- story: Talia Baiocchi
