Book Review: The Dead Rabbit Drinks Manual
The Dead Rabbit is a New York bar operated by Belfast natives Sean Muldoon and Jack McGarry. Known for its beer and whiskey selection, this rustic place is also a cocktail mecca — and now it’s got a book to prove it.
Just flipping through The Dead Rabbit Drinks Manual gives you an inkling of how much work you’re going to have to put into these cocktails. Chamomile tincture. Clementine juice. Tangerine sherbet. Roi Rene Cherry Liqueur. Nettle tea-infused Jameson Black Barrel Whiskey.
Yes, you will be spending some time creating a shopping list, infusing Everclear, and doing a lot of steeping.
The Dead Rabbit Drinks Manual is not a book for the faint of heart but is clearly designed for those looking to elevate their home barcraft, create something special, or simply replicate the drink they had the other night at this establishment. You’ve got a dried tansy on hand, right?
All kidding aside, this is a thoughtful and well-crafted book of “secret recipes and barroom tales” — and what it lacks in practicality it makes up for in artistry and depth. It’s a book I’ll happily keep on the shelf and return to time and time again — even if I never actually prepare anything in its pages.
B+ / $16 / [BUY IT NOW FROM AMAZON]
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