There is a bar near Battery Park in lower Manhattan
that is a cross between the kind of saloon with sawdust on the floor and a spot
where you can order a cocktail with bitters and not get the stink eye. Inside is a patchwork of black and white photos
hanging from the ceiling and some sort of ceramic rabbit wearing a shamrock bib
and Mardi Gras beads sitting amid the booze bottles. The place is called The Dead Rabbit.
All of this should help set the stage.
If you are going to name your place after a deceased
furry mammal, you are probably not a sentimentalist in the traditional
sense. What they are sentimental about,
however, is cocktails. The co-founder, Jack McGarry, tested scores of recipes
from the mid-nineteenth century to create his historically-rooted bar with an Old
New York meets Irish-American feel.
Brett and I stumbled in on a Saturday at approximately
11 am, found the two best bar stools in the joint, and did not leave for the
next three hours. We drank a number of
cocktails that day. If asked to recall them, I probably would not get much
further than a sweeping implication of gin and beer, forced into a number of wonderfully
barbaric midafternoon combinations.
But right before we were about to settle up, our
bartender —who had a Southern drawl and was not particularly attentive that
day—set down an Irish coffee. Which I
suspect was meant as a peace offering for spotty service.
We were drunk on booze and charm by this point. But she did not know that. One sip and
another was promptly ordered. The drink
became legendary thereafter. And thanks to The
New York Times, we were able to uncover its secrets.
As is the case with Irish coffees, a fresh pot is
brewed and whiskey is righteously employed.
The cocktail is delicately sweetened with a demerara simple syrup that plays
to the barrel-aged vanilla notes of the liquor. Perhaps the piece here,
however, that truly sets the cocktail apart is that the heavy cream is left
unsweetened and whipped only until “ropy.” It looks like a cumulus cloud,
spreading to fill the glass and floating delicately on top, graced with nutmeg
in its final moments.
The whole thing ends in a pretty harmonious,
self-congratulatory clink of glasses. Brett and I have become sort of crazy for
them. Also as unlikely sentimentalists in the traditional sense, we have fondly named them Dead Rabbits.
It is at once a classic and romantic cocktail. Not too sweet, to be sure. And with the guts that any drink from a good
Irish bar would have.
It is only a slight coincidence that this information
comes to you a few days prior to St. Patrick’s Day. In the event that a superlative Irish coffee
is needed this weekend, you’ll know how to drink the rabbit dead.
The Dead Rabbit
Adapted from The New York Times, courtesy of Jack McGarry from The Dead Rabbit Grocery and
Grog
Ingredients:
1 tbsp Demerara syrup (see below)
about 3 to 4 tbsp whipped cream (see below)
3 tbsp (1½ ounces) Irish whiskey (Jameson works in a
pinch)
4 ounces hot fresh coffee
dash of freshly ground nutmeg
demerara syrup
1 cup Demerara sugar
½ cup of water
whipped cream
1 cup heavy cream
Instructions:
for the Demerara syrup
In a medium saucepan, combine the sugar and water over
low heat. Stir occasionally until the sugar dissolves; set aside.
for the cocktail
Brew a pot of coffee. Meanwhile, warm a coffee mug
with hot water (slightly below boiling works well).
In a medium bowl, whip the cream until it achieves a
ropy consistency; it should be firm but still loose. Place in the refrigerator until needed.
Pour out the water from the warmed glass. Add the syrup and whiskey. Pour in the coffee; stir to combine. Gently spoon the whipped cream on top. It
should float if properly whipped. The
amount used will vary slightly depending on the size of your glass, but you’ll
want it about ¾ inch thick and covering the liquid.
Grate nutmeg over the top.
Makes 1 cocktail
Notes:
-It’s easier to make some of the components in
bulk. The whipped cream makes enough for
3 to 4 cocktails. You’ll have extra
syrup beyond that, too. (Store the syrup in the fridge.)
-It just so happens The Dead Rabbit has won a number
of awards, including Best Bar in North America last year. They do not mess around.
