Winter at The Dead Rabbit

There's no better place to warm up on a cold winter eve than the upstairs Parlor at The Dead Rabbit. While the downstairs "Grocery & Grog" may be packed to the gills with Wall Street suits after work, the Parlor vibe is relaxed and cozy. The cocktail book is extensive and all of the drinks listed inside are certified historically accurate by head bartender Jack McGarry. See below for three drink recipes, or just pop in for the professionally mixed version on your next snowy night out in New York City.







Alymeth- Served à la Bishop, from William Schmidt, "The Flowing Bowl," 1892

-Burgundy Wine
-60mg caster sugar
-Oleo-saccharum of 2 oranges
-2oz fresh orange juice
-.5oz fresh lemon juice
Prepare separately, pulverized in a pestle & mortar:
-3 bay-leaf
-1tsp coriander
-4 cardamom pods
-1tsp of anise
-1 tsp of mace
Add to the Madeira citrus mixture and bring to boil. Served hot and garnished with freshly grated nutmeg & orange oils

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Porter Sangaree- Diverse & Invalid, from Jerry Thomas, "The Bar Tender's Guide," 1862

Into a mixing glass add:
-6oz American Founders Porter
-.75oz Lemon Sherbet
-3 dashes Mace Tincture
-3 dashes Dead Rabbit Orinoco bitters
Add ice and stir until ice-cold. Strain into a punch goblet with one chunk of ice and finish with freshly grated nutmeg and lemon oils.

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Mulled Egg-wine, from William Terrington, "Cooling Cups & Dainty Drinks," 1869

To a posset pot add;
–250mls Barbadillo ‘Obispo Gascon’ Palo Cortado Sherry
–2 eggs
–90mg caster sugar
–3 dashes of Dead Rabbit Orinoco bitters
Emulsify ingredients with blender
Prepare separately:
-1 1/3 cup of water
Pulverized in a pestle and mortar add to the water:
-2 cardamom pods
-4 cloves
-2 allspice berries
-2 star anise
-2 mace blades
-½ cinnamon quill
Allow to simmer until liquid has been reduced to one cup of water
Whilst blending the sherry egg mixture slowly add the hot spiced water. Serve lukewarm.