A must see if you’re in NYC.
You may remember the good news that we brought you a few weeks ago about Belfast men Jack McGarry and Sean Muldoon. The two lads are the co-owners of the world’s best bar, The Dead Rabbit, in the Financial District of NYC.
We also brought you an interview with Jack, the youngest ever recipient of the International Bartender of the Year award, and for two years in a row, they’ve reigned supreme as the best bar in the world.
On a recent visit to New York, I felt that it was my duty to see what makes this bar so special. You know, for research purposes.
Here are a few things that I learned during my visit to The Dead Rabbit.
1) Getting there
There really is no city quite like New York because there’s adventure and pubs to be found on every corner.
This being said, the Financial District isn’t exactly known for having lots and lots of bars; leave that to the East Village, Bleecker Street and the Meatpacking District.
The nearest subway stop to The Dead Rabbit is less than five minutes away on Whitehall Street, as shown below, but there’s a much more scenic route to take.
I thoroughly recommend taking the South Ferry shuttle boat from any of its pick-up points and getting off at the Staten Island Ferry, Whitehall Terminal. This is about a five-minute walk to the bar also.
Not only is the ferry really fast, but you also get some breathtaking views of New York, as seen by these snaps that I took, plus you also have all the fun from being on a boat.
2) Reserving a place
A common mistake that people make when visiting the bar is that they only stay in the downstairs section. The real attraction of The Dead Rabbit is the cocktail bar that’s upstairs though.
You might have to wait for 5-10 minutes for a table in the cocktail bar to be free, depending on how busy it is obviously.
You’ll have to make a reservation or chat to the very nice staff that work there, but trust me, it’s worth the wait because those cocktails are incredible.
3) A swanky waiting system
Rather than just being told that your place is ready upstairs, the bar has a very cool electronic system in place. After making a reservation to visit the cocktail bar, you’re given an electronic device that looks like a hockey puck.
When they’re ready to see you upstairs, this device instantly vibrates in your pocket, alerting you that your table is ready.
It looks sort of like this.
4) While you’re waiting…
Have a drink in the downstairs bar.
When I was there, the place was absolutely wedged with people and the bar’s selection of beers, spirits and ales is something special.
My eye was instantly drawn to the fact that they scatter sawdust on the floor, no doubt it’s a handy touch if you’re cleaning up, but on the drinking front, I recommend any of the local Brooklyn Brewery IPAs.
Each to their own.
5) The cocktail menu
I’ll happily admit that I’m not the world’s biggest cocktail drinker, but the menu in this place is absolutely exquisite because there are over 64 different cocktails to choose from and they all pack a punch.
I went to the bar with my mate who’s more familiar with working in the bar industry. He told me that the average cocktail will require about 4-5 touches (steps involved when making a drink) by a bartender, but most of the cocktails in The Dead Rabbit require 8-9 stages.
The menu design and layout is incredible also; it’s broken down into seasons with each page telling a story, but the big thing is the variety of drinks available.
Inspired by 17th, 18th and 19th-century recipes, there’s something here for everyone, but it’s a mecca for whiskey lovers like me.
Here’s an example of what you might see.
6) What did I have?
60% of alcohol looks like this…
…and this is what went into it.
7) The decor
You go to a bar to drink, but the ambience, atmosphere and decor all add up to your overall experience.
The Dead Rabbit revels in its Irish roots as seen by the various photos on the wall that range from Charles Stewart Parnell to Keith Wood. It’s also not uncommon to see a trad band playing, a nice touch if you fancy a little slice of home.
Having a gander around the upstairs bar is like taking an enjoyable walk through Irish history and culture.
And yes, amidst all their well deserved awards and trophies, there are teacups!
8) The bartenders
It was a pleasure to see them work.
Jesse was the man responsible for keeping my glass full, and the craft involved in making these drinks was something that I’ve never seen before.
I’ve never seen a table that was so full of spices, mixers, fruits and countless other ingredients.
Cheers!
Pictures via The Dead Rabbit
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