The Dead Rabbit is considered one of the best Irish pubs in the world, and the popular haunt has just introduced a stunning menu of 22 cocktails, all made using fine Irish spirits.
The new Tradition, Meet Tomorrow menu is available in The Parlor at The Dead Rabbit and showcases an impressive 15 Irish products. Nine of the products are from Independently owned Irish companies and for some, this is their very first menu placement in the United States.
Aidan Bowie, The Dead Rabbit’s beverage director, told IrishStar.com: “Inspired by the Ireland of today, we've set out to champion the modern Irish maker. From the stools hand-turned in Co Antrim, music from the island's best-emerging artists, and the menu in your hands, The Parlor is a celebration of the very best that contemporary Ireland has to offer, right here in New York City.
"Ian, the bar director for Dead Rabbit NYC worked extremely closely with multiple Spirits makers and distributors in Ireland so that we can really highlight some of the exciting Irish drinks producers in the country. We feature 15 Irish products on our new menu, with nine of these being from independently owned Irish companies.
"At Dead Rabbit, we really wanted to highlight what is going on in Ireland today, moving away from any stereotypes of the past. We feel that this menu gives our guests a great reflection on some of the incredible creativity the country has to offer."
Director of Irish Whiskey at The Dead Rabbit, and Global Brand and Hospitality Consultant Mark McLaughlin added: "The commitment of the entire team at The Dead Rabbit to creating a platform for modern Irish Spirits producers to be championed is on display in this menu.
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"I couldn't be prouder to be part of this team."
Among the distilleries whose products are featured in the exciting new cocktail menu at the Dead Rabbit are Belfast Distillery, The Shed Distillery of PJ Rigney in Co Leitrim, and Glendalough Distillery in Co Wicklow.
The cocktails introduced to visitors at The Dead Rabbit this past week feature concoctions that use Irish products in unique and creative ways. The Elderflower Champagne, for example, is comprised of McConnell's Sherry Cask Whiskey, from Belfast, Elderflower & Cherry Blossom Kambucha, and Poacher's Wild Tonic.
There is also the Seanchaí which is made up of Suyo Italia Pisco, Killowen Pangur Irish Poitín, potato, cedar wood, and bubbles.
Another one of the interesting cocktails on the brand-new menu is the Overboard which is made using Boatyard Irish Gin, Ki No Tea Gin, La Medida Mezcal, apricot, guajillo, ginger, pineapple, and makrut lime.
The bar also worked with their long-term creative partner Crown Creative to help bring the menu to life.
Founder and Director Ryan Crown told IrishStar.com: "We are delighted to continue our creative partnership with The Dead Rabbit. We began the conversation to relaunch the Parlor over six months ago and worked closely with Jack, Ian, Mario and the extended team on how we could elevate every touch point of the guest's experience in the Parlor.
"We’re delighted to see our hard work come to life with new custom menus (designed, illustrated, printed and made all in Ireland), new custom furniture including stools and chairs designed by Crown Creative for the Dead Rabbit (all made in Ireland) and a series of new artwork and photography from modern Irish artists., matched alongside a stunning cocktail program which celebrates Ireland today."
In addition to the brand-new cocktails, The Dead Rabbit has introduced some ambient outdoor seating just in time for summer drinking. There is a new wrap-around table, bench, and some greenery.
Awards are in no short supply, the venue has won a number of accolades at the Tales of the Cocktail Spirited Awards, including World's Best Cocktail Bar, World’s Best Cocktail Menu, World's Best Drink Selection, Best American Cocktail Bar, and International Bartender of the Year.
Most recently, The Dead Rabbit was listed among the 50 best bars in North America.
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