A collection of Irish whiskey recipes from the acclaimed Dead Rabbit Grocery & Grog in New York City
The folks behind the world-renowned, award-winning Irish pub, Dead Rabbit Grocery & Grog, know a thing or two about whiskey, and about making great whiskey cocktails. To start, you need to understand the flavors of Irish whiskey, which means starting at the very beginning—at the distillery. With an illustrated guide of the stages of production and the differences between Irish whiskey, Scotch, the Americans (rye, bourbon), Canadian, and Japanese whiskey, become an expert on the life of the liquor before getting into the Dead Rabbit's ever-creative, innovative cocktail recipes, including stirred drinks, citrusy drinks, syrups, and tinctures and infusions. With a foreword by the authority on cocktails, David Wondrich, Paddy Drinks is as serious about its whiskey as it is a celebration.
About the Author
JILLIAN VOSE is the beverage director at The Dead Rabbit Grocery & Grog in Lower Manhattan. She was named one of the 10 Best American Bartenders 2017 in the Spirited Awards at Tales of The Cocktail.
SEAN MULDOON is the cofounder and managing partner of the Dead Rabbit Grocery and Grog in New York City, and formerly the bar manager of the Merchant Hotel in Belfast. The Merchant was declared “World’s Best Cocktail Bar” in 2010 at Tales of the Cocktail, and the Dead Rabbit won three awards at Tales of the Cocktail 2013, including “World’s Best New Cocktail Bar.” In 2014, the Dead Rabbit won two further awards at the event, including “Best American Cocktail Bar.” The Dead Rabbit is the expression of Sean’s lifelong dream to combine sophisticated cocktail service with the rich tradition of the Anglo-Hibernian pub.
In his role as bar manager at both the Dead Rabbit and the Merchant Hotel, JACK McGARRY became internationally known for his extensive historically-based beverage programs. For each project, Jack thoroughly tested thousands of recipes from scores of cocktail books from the mid-nineteenth century, which sometimes involved making 50 to 70 versions of a single drink before one was deemed the best. In July 2013, Jack was honored with the prestigious Tales of the Cocktail "International Bartender of the Year" award, making him the youngest-ever recipient and only the second in America.