Over the past couple weeks I’ve been entranced by the Dead Rabbit cocktail book and all the stories inside. It’s the perfect mix of well-researched historical cocktails, delightfully wacky ingredients, and real stories from the two Belfast boys who opened the bar here in NYC. When I was looking at reviews of the book before I bought it, one of the biggest complaints was that the cocktails take too long to make and the ingredients are obscure. That’s definitely true, but I’ve found that a bit of creative improvisation goes a long way. You might not get the exact taste that you’d get if you ordered a drink at the Dead Rabbit, but it’s still a really interesting drink and unlike other flavor combinations you’ve tried before. I look at the recipes in the book more like guidelines than laws- because it’s rare that you’re going to have bay leaf tincture on hand when you discover it in a recipe you want to try. (Ie: If you don’t have raspberry cordial on hand, you can test a raspberry cordial instead.) And TEACUPS. ☕️
? Whiskey Daisy a la Fouque ?
?.5oz raspberry cordial (I used Chambord)
?2 dashes orange bitters
?.75oz orange juice
?.5oz “Rhubarb Tea” liqueur from Art In The Age
?1oz lemon juice
?.5oz Rabarbaro Zucca (I used a mild amaro instead)
?Top with soda water and fresh nutmeg
Combine all ingredients except for soda water and fresh nutmeg. Shake, strain, and serve in a tea cup filled with cracked ice. Top with grated nutmeg and soda water!