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Dead Rabbit Volume 3 > Volume 3 Menu > Flashcards

Volume 3 Menu Flashcards

0
Q

Death Knell

A 
1 Dash Orinoco Bitters
0.25 oz Cynar
0.5 oz Oloroso Sherry
0.75 oz Lime Juice
1 oz Togarashi Syrup
2 oz Nikka Grain Japanese Whisky

Method:Shaken
Glassware:Punch Glass
Garnish:Nutmeg
Origin:Jillian Vose, Dead Rabbit, volume 3, 2015

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1
Q

Two Term (sour)

A 
6 Muddled Green Grapes
1 Dash Orange Bitters
0.75 oz Lemon Juice
0.75 oz Apple-Tarragon Syrup
0.5 oz Dolin Blanc
1 oz Beefeater Gin
1 oz Encanto Moscatel Pisco

Method: Shaken
Glassware:Punch Glass / ice nugget
Garnish: Lemon Wheel
Origin:Jillian Vose, Dead Rabbit, Summer 2014 + Volume 3, 2015, Spring Shaken

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2
Q

Pocket Watch

A

4 dashes Dale pimento bitters

  1. 75 oz lemon juice
  2. 75 oz pear juice
  3. 75 oz demerara
  4. 5 oz calvados
  5. 5 oz auchentoshan american oak

Method:Shaken
Glassware:Punch Glass / ice nugget
Garnish: Nutmeg
Origin:Greg Buda, Dead Rabbit, Volume 3, 2015, Fall Shaken

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3
Q

Little Water

A 
2 Dash Absinthe
0.25 oz Green Chartreuse
0.5 oz Pear Eau-de-vie
1 oz Dolin Blanc
1 oz Pennyroyal-infused Hayman’s Old Tom Gin
1 oz Tanqueray Gin

Method: Stirred
Glassware: Nick & Nora
Garnish: Lemon oils
Origin:Jillian Vose, Dead Rabbit, 2015, Volume 3, Winter Stirred
Inspiration:I’ve always loved the combination of Pear and mint, as I’ve made some pretty successful drinks with the duo before. But, this time I wanted to make a Martini style drink. Splitting the bases between Old Tom and London Dry made for a richer and lower proof martini while using blanc vermouth instead of Dry gave the drink body.

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4
Q

Black Rose

A

1 Dash Aromatic Bitters
1 Teaspoon Cane Syrup
0.25 oz Walnut/Averna Biz (2 Parts averna: 1 Part Nux Alpina Walnut Liqueur)
0.5 oz Pierre Ferrand Dry Curacao
1.5 oz Queen of Earl infused Tullamore Dew “Phoenix”

Method:Stirred
Glassware: Old Fashioned Glass, big rock
Garnish: Orange oils
Origin:Jillian Vose, The Dead Rabbit, Winter 2014
Inspiration:Seasonally inspired old fashioned variation.

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5
Q

Irish Cream

A

1.5 oz Powers Signature
4 oz Irish coffee mix
whipped cream

Method: Built
Glassware:Absinthe glass
Garnish:Nutmeg
Origin/History:Volume 3, 2015, Winter Stirred

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6
Q

Broadway Junction

A

1 Dash Creole Bitters

  1. 5 oz Cocoa nib-infused Campari
  2. 5 oz Tempus Fugit Creme de Noyeaux
  3. 5 oz Jameson Black Barrel

Method: Stirred
Glassware: Old Fashioned Glass
Garnish: Grapefruit oils
Origin: Jillian Vose, Dead Rabbit Volume 3, 2015—Winter Stirred

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7
Q

Brother Joseph (bitter)

A

1 dash Orange Bitters

  1. 25 Suze
  2. 25 oz Verjus
  3. 25 Luxardo Maraschino
  4. 5 Dolin Blanc
  5. 5 American Fruits Apple Liqueur
  6. 5 oz Powers Gold Label

Method: Stirred
Glassware: Nick & Nora
Garnish: Orange oils
Origin:Jesse Vida, Dead Rabbit, 2015, Volume 3, Summer Stirred

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8
Q

White Rabbit

A 
3 dashes Tarragon tincture
0.5 oz Amere Nouvelle
0.5 oz lemon juice
0.5 oz parsnip juice
0.75 oz orange sherbet
1 oz Pale Cream Sherry
1.5 oz Tanqueray

Method:Shaken
Glassware: Smash Glass / Ice Nugget
Garnish: nutmeg
Origin:Gregory Buda, Dead Rabbit NYC, Volume 3, Summer Shaken, 2015

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9
Q

Falling Angel

A

0.25 oz Velvet Falernum
0.5 oz Combier Pamplemousse Rosé
0.75 oz Dolin Dry Vermouth
0.5 oz Caña Brava Panama Rum
1 oz St. George Rum Agricole

Method: Stirred
Glassware: Old Fashioined Glass / Big Rock
Garnish: Grapefruit Twist-discard
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Summer Stirred

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10
Q

New Amsterdam

A 
1 Dash Bittertruth Aromatic Bitters
1 Dash Orange Bitters
1 Teaspoon Vanilla Syrup
1 oz Cocchi Vermouth di Torino
2 oz Bols Genever

Method: Stirred
Glassware: Nick & Nora
Garnish: Orange Twist
Origin:Jillian Vose, Dead Rabbit, Summer 2014

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11
Q

Moby Dick

A 
2 dashes DR orinoco
2 dashes elderberry tincture
0.75 oz lemon juice
1 oz fig cordial
0.5 oz pale cream sherry
1 oz Remy Martin 1738 cognac
1 oz Power's John's Lane

Method:Shaken
Glassware:Mustache Cup
Garnish:Top with Vanilla Soda, Nutmeg
Origin:Greg Buda, Dead Rabbit, Volume 3, 2015, Winter Shaken

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12
Q

Heretic

A

0.5 oz St. Germain
0.5 oz Sapins
0.5 oz Muscat
0.25 oz Don Amado Mezcal
2 oz Bombay Dry Gin

Method:Stirred
Glassware:Nick & Nora
Garnish:Lemon Oils
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Spring Stirred

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13
Q

Drawing Board

A 
1 Expressed Lemon Peel in Mixing Glass
2 Dash Jerry Thomas Decanter Bitters
0.5 oz Benedictine
0.5 oz Drambuie
1.5 oz Cutty Sark Prohibition

Laphroaig Rinse

Method: Stirred
Glassware: Old Fashioned Glass, Large Ice, Laphroaig Rinse with Atomizer
Garnish: None
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Summer Stirred

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14
Q

Vigilante

A

2 Dash Orange Bitters

  1. 25 oz Vanilla Syrup
  2. 75 oz Pisco Porton
  3. 75 oz Domain D’Espérance Blanche Armagnac
  4. 75 oz Mezcal Vago Espadin
  5. 75 oz Apricot Eau-de-Vie

Method:Stirred
Glassware:Nick & Nora
Garnish:Grapefruit Oil
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Summer Stirred

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15
Q

Raggle Taggle Gypsy

A

Raggle Taggle Gypsy (Punch)

2 Dash Bokers Bitters
0.75 oz Lemon
0.5 oz Nectarine juice
0.75 oz Sumac Cane Syrup
0.75 oz Bacardi Heritage
1 oz Pisco Porton

Method:Shaken
Glassware:Punch Glass
Garnish:Nutmeg
Origin:Greg Buda Volume 3 2015

sumac syrup: 1 tsp sumac powder to 3 oz of a 2:1 cane syrup mixed as the syrup is being made and steeped for 30 min.

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16
Q

Sanhedrin

A

Sanhedrin

10 Mint Leaves
2 Dash Mace Tincture
0.75 oz Lime juice
0.5 oz Pineapple juice
0.75 oz Macadamia Nut syrup
0.25 oz Apricot Eau-de-vie
1.5 oz Mt. Gay Eclipse

Method: Shaken
Glassware: Bar Glass
Garnish: Mint Sprig
Origin:Jillian Vose, Dead Rabbit, 2015, Volume 3, Summer Shaken

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17
Q

Rag and Bone

A 
1 Muddled Strawberry
1 Dash Bitter Truth Aromatic Bitters
0.75 oz Lemon Juice
0.5 oz Grapefruit Juice
0.75 oz Macadamia Nut Syrup
1 oz Basil Hayden Bourbon
1 oz Tariquet Classique Bas-Armagnac

Method:Shaken
Glassware:punch glass / ice nugget
Garnish:None
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Summer Shaken

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18
Q

Hell Fire

A 
2 Dashes Hopped Grapefruit Bitters
1 Teaspoon Demerara Syrup
0.5 oz Aperol
1 oz Chipotle infused Martini & Rossi Sweet Vermouth
1.5 oz Templeton Rye Whiskey

Method:Stirred
Glassware:Nick & Nora
Garnish:Orange Oils
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Fall Stirred

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19
Q

Bloodlust

A

1 Teaspoon Vanilla syrup

  1. 5 oz Fernet Branca
  2. 5 oz Giffard Ginger
  3. 75 oz Creme de Framboise
  4. 5 oz Zacapa 23 rum

Method:Stirred
Glassware:Nick & Nora
Garnish:Orange Oils
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Winter Stirred

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20
Q

Irish Paladrin

A

2 Dashes Absinthe

  1. 75 oz Nardini Amaro
  2. 25 oz Royal Combier
  3. 5 oz Rhum Orange
  4. 5 oz Bushmill’s Black Bush

Method:Stirred
Glassware:Old Fashioned Glass, Large Ice Cube
Garnish:Orange Oils
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Fall Stirred

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21
Q

Faro Point

A 
1 Dash DR Orinoco Bitters
1 Dash Bittermen's Molé Bitters
0.75 oz Lemon Juice
0.5 oz Banana Simple Syrup
0.25 oz Orgeat
0.5 ozPineau des Charentes
1 oz Teeling Small Batch Irish Whiskey
1 oz Plantation 5 Year Barbados Rum

Method:Shaken
Glassware:Smash glass / ice nugget
Garnish: Nutmeg
Origin: Jillian Vose, Dead Rabbit, 2015, Volume 3, Fall Shaken

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22
Q

Stronghold

A

2 dash orinoco bitters

  1. 75 oz Lemon juice
  2. 5 oz Asian pear juice
  3. 5 oz pistachio
  4. 5 oz creme de cacao
  5. 75 oz Powers Signature
  6. 75 oz Connemara

Method:Shaken
Glassware:Punch Glass, Ice nugget
Garnish:Nutmeg
Origin:Jesse Vida, The Dead Rabbit, Fall 2014

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23
Q

Westerngate

A 
2 dashes Dale DeGroff Pimento Bitters
0.75 oz Lemon Juice
0.75 oz Tangerine Juice
0.5 oz Beet Syrup
0.75 oz Cranberry Liqueur
0.75 oz Antica Vermouth
1.5 oz Powers Signature

Method;Shaken
Glassware:Punch Glass & Ice Nugget
Garnish:Nutmeg
Origin:Jack McGarry, The Dead Rabbit, Fall 2014

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24
Q

Spellspoke

A 
2 kaffir lime leaves
2 dashes Boston Bitters
0.75 oz lime juice
0.75 oz cane syrup
0.25 oz ginger syrup
2 oz Hibiscus-infused Jameson Black Barrel

Method:Shaken
Glassware:Bar glass/ cracked ice
Garnish:Nutmeg
Origin/History: Jillian Vose, The Dead Rabbit, Fall 2014

25
Q

Pub Thug

A

0.5 tsp Cinnamon Bark Cordial
0.5 oz Meletti Amaro
0.75 oz Blandy’s Malmsey Madeira
0.75 oz Bulleit Rye
1 oz Pierre Ferrand 1840 Cognac

Method:Stirred
Glassware:Nick & Nora
Garnish:Lemon Oils
Origin:Greg Buda, Dead Rabbit NYC, 2014

26
Q

Tax Collector

A 
5 dashes DD Pimento bitters
1 oz Fig cordial
3 oz tea (black tea, chicory, black cardamom, mace)
1 oz oloroso sherry
3 oz Malmsey Madeira
2 oz Dewars 12

mix and heat up in Sous Vie
serve in mug with nutmeg

27
Q

Mean Fiddler

A 
1 Dash Aromatic Bitters
0.5 Tsp Cinnamon Syrup
0.5 oz Campari
0.75 oz Green Chartreuse
0.75 oz Cocchi Torino
0.5 oz Bowmore 12
1 oz Green Spot Irish Whiskey

Method:Stirred
Glassware:Nick & Nora
Garnish:Flamed Orange Twist
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Fall Stirred

28
Q

Bandit’s Roost

A 
2 dashes green peppercorn tincture
3 dashes bay leaf tincture
1 tsp cane syrup
0.25 oz amere nouvelle
0.5 oz yellow chartreuse
2 oz grilled pineapple infused bols barrel-aged

Method: Stirred
Glassware:Old Fashioned, Large Ice Cub
Garnish:Lemon Oils
Origin:Greg Buda, Dead Rabbit, Volume 3, 2015, Winter Stirred

29
Q

Lighthouse Keeper

A 
2 dashes Angostura Bitters
1 oz Biz (2 falernum, 2 citron sauvage, 1 pamplemousse)
0.5 Tsp St. Elizabeth Allspice Dram
1 oz Appleton Reserve Jamaican Rum
1 oz Teelings Small Batch Irish Whiskey

Method:Stirred
Glassware: Old Fashioned,Big rock
Garnish:Grapefruit oils
Origin:Greg Buda, Dead Rabbit, 2015, Volume 3, Winter Stirred

30
Q

Lady Gopher

A 
2 dashes Boston Bitters
2 dashes Peychaud's bitters
0.25 oz Dolin Genepy
0.5 oz Creme de Poire
0.75 oz Cocchi Americano
0.75 oz Le Morton Calvados
0.75 oz Knappogue Castle 12yo Single Malt

Method:Stirred
Glassware: Nick & Nora
Garnish:Lemon Oils
Origin:Jack McGarry, Dead Rabbit NYC, 2014
31
Q

Hunger Strike

A 
3 Dashes Boston Bittahs
1 Tsp Bend Biz (2 cane syrup: 1 giffard vanille)
0.25 oz Clear Creek eau-de-vie de Pomme
1 oz Dolin Blanc
1 oz Brugal Extra Dry
1 oz Saffron-infused Banks 5

Method: Stirred
Glassware:Nick & Nora
Garnish:Lemon Oils
Origin:Greg Buda, Dead Rabbit, Volume 3, 2015, Spring Stirred

32
Q

Jack of Diamonds

A 
3 Dashes Peychaud’s Bitters
0.5 Teaspoon Cane Syrup
0.25 oz Verjus
0.25 oz Ginger Picon
0.25 oz Creme de Noyeau
1 oz Oloroso Sherry
1 oz Remy Marin 1738 Cognac

Method: Stirred
Glassware: Nick & Nora
Garnish: Lime Twist
Origin:Jack McGarry, Dead Rabbit, Volume 3, 2015

33
Q

Bare Face Liar

A 
2 Dash Jerry Thomas Decanter Bitters
0.75 oz Lemon
0.25 oz Beet Syrup
0.5 oz Raspberry Syrup
0.5 oz Dubbonet Rouge
2 oz Jameson Black Barrel Irish Whiskey

Method: Shaken
Glassware: Sour Glass
Garnish: Toasted Fennel Salt Half Rim
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Summer Shaken

34
Q

Insurrection

A 
2-3 dashes chipotle tincture
2-3 dashes Tiki Bitters
0.5 oz Aveze Gentiane
0.75 oz lemon juice
0.75 oz mango juice
0.75 oz tamarind syrup
1 oz Bacardi 8yo
1 oz Old Forester Bourbon

Method:Shaken
Glassware:Punch Glass
Garnish:Nutmeg
Origin:Jack McGarry, Dead Rabbit, 2015, Fall Shaken

35
Q

Mockingbird

A

1 Dash Aromatic Bitters

  1. 75 oz Lemon
  2. 75 oz Vanilla
  3. 75 oz Macadamia Nut Syrup
  4. 5 oz Manzanilla Sherry
  5. 5 oz Avua Amburana Cachaca
  6. 5 oz Boomsma Jonge Genever

Method: Shaken
Glassware: Smash
Garnish: Nutmeg
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Winter Shaken
Inspiration:I only recently tried the Boomsma Oude Genever, but as soon as I did I knew it would work well with a split base of the aged Cachaca. Being that both spirits aren’t aged extremely long, I felt a sour style drink was best. The Vanilla, Macadamia and Manzanilla sherry all work together to give a creamy mouth feel and offset the spirits and citrus. This drink tastes like cake…in a good way.

36
Q

Debonair

A

2 Dashes Absinthe

  1. 75 oz Lime Juice
  2. 75 oz Vanilla Syrup
  3. 25 Pastille Menthe
  4. 75 oz American Fruits Black Currant Cordial
  5. 5 oz Citadelle Gin

Method:Shaken
Glassware:Punch Glass / ice nugget
Garnish:None
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Spring Shaken
Inspiration:I really like the contrast between Absinthe and Black Currant. To make things more interesting the menthe played well with the absinthe, as it did in the “Shades of Green”. Gin was a no brainer here, especially with the many botanicals used to make Citadelle’s elegant Gin.

37
Q

Viceroy

A 
pinch salt
2 Drops TerraSpice Sassafras Tincture
2 Dash Angostura Bitters
0.75 oz Lemon Juice
1 oz Vanilla Syrup
0.5 oz Medium Dry Sack Sherry
0.75 oz Redbreast 12
0.75 oz Siembra Azul Reposado Tequila

Soda Top

Method:Short shake with KD
Glassware: Bar glass / cracked ice
Garnish: Soda Top, Nutmeg
Origin: Jillian Vose, Volume 3, Dead Rabbit, 2015, Fall Shaken
Inspiration:I never really worked with Sassparilla before, so after getting a sample of extract from Terra Spice, I took this ingredient and created a cocktail that tasted like an adult cream soda. Vanilla and the beautifully rich Siembra Azul Reposado and Sherry finished Redbreast did the trick.

38
Q

Scarlet Lady

A 
1 Dash Tiki Bitters
0.25 oz Montenegro Amaro
0.5 oz Cane Syrup
0.75 oz Framboise eau de vie
0.75 oz Bushmills Black Bush
top with Champagne

Method: Built, light stir
Glassware: Julep Glass, cracked ice
Garnish: Champagne, Mint, Berries, Nutmeg, Powdered Sugar
Origin: Jillian Vose, Volume 3 2015, Summer Stirred
Inspiration:Champagne Cobbler

39
Q

Fortune Teller

A

2 Dash Absinthe

  1. 5 oz Braulio Amaro
  2. 75 oz Clear Creek Cranberry Liqueur
  3. 75 oz House Sweet Vermouth
  4. 5 oz Power’s Signature

Method:Stirred
Glassware:Nick & Nora
Garnish:Orange Oils
Origin:Jillian Vose, Dead Rabbit, 2015, Volume 3,
Inspiration:Being that this drink is for fall, nothing screams fall more than cranberry, and Clear Creek makes a phenomenal liqueur. To cut through the liqueur the bitter Braulio Amaro and Absinthe fit the bill. The drink was still a bit one dimensional so I lengthened it with our house sweet vermouth.

40
Q

Praying Mantis (hot)

A

2 Dashes Orinoco Bitters
0.5 Teaspoon Acid Phosphate
0.75 oz Mulled PX & Creole Shrub Syrup
2 oz Teeling’s Small batch Irish Whiskey

Method: Built, Add Hot Water
Glassware:Sour Glass
Garnish: Nutmeg
Origin:Jillian Vose, Dead Rabbit, 2015, Volume 3, Winter Stirred
Inspiration:I made a mulled Grand Marnier syrup a few years ago and I haven’t been

Mulled with Orange Peels (10), Cloves (10 whole) , Cinnamon Bark (1 oz) , Cane Sugar )10 oz, PX (15 oz), 2 Bay leaves

41
Q

Looking Glass

A

0.25 oz aveze
0.25 oz apry
0.5 oz dolin blanc
0.75oz manzanilla sherry
0.5 oz Green Spot
1 oz Don Amado mezcal

Method: Stirred
Glassware:Nick & Nora
Garnish: Grapefruit oils
Origin:Gregory Buda, Dead Rabbit, Volume 3, 2015, Spring Stirred

42
Q

Ramshackle

A

3 Muddled Blackberries

  1. 75 oz Lemon Juice
  2. 25 oz Macadamia Syrup
  3. 5 oz Orange Sherbet
  4. 5 oz Santa Teresa Rhum Orange
  5. 5 oz House Maraschino
  6. 5 oz Remy Martin 1738 Cognac

Method: Shaken
Glassware: Punch Glass / ice nugget
Garnish: Orange Oils
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015
Inspiration:Sidecar Variation for summer. Rum based curaçao gives funk, blackberries color and sharpness, maraschino gives nutty and dries out the drink.

43
Q

Hit and Run

A 
10 Muddled Blueberries
0.75 oz Lemon Juice
0.25 oz Cinnamon
0.5 oz Orgeat
0.25 oz Pimento Dram
0.5 oz Late Vintage Port
2 oz Sheep Dip Blended Scotch Whiskey

Method: Shaken
Glassware: Punch glass / Ice Nuggy
Garnish: None
Origin: Jillian Vose, Dead Rabbit Volume 3, 2015, Summer Shaken
Inspiration:Sheep like to eat blueberries——haha, just kidding. This drink started as a simple scotch sour with blueberries, cinnamon and pimento dram gave spice and port gives a brighter fruit to add to the blueberry. I thought Scotch was a great choice for this bright and slightly sweet cocktail as a lot of people don’t associate Scotch with fruity cocktails.

Notes: Need to clarify orgeat and less sweet…or serve on crushed ice and keep 0.75 orgeat

44
Q

Magdalene

A

1 Teaspoon House Kirsch

  1. 5 oz Lemon Juice
  2. 75 oz Granny Smith Apple Juice
  3. 25 oz Vanilla Syrup
  4. 5 oz Poppy Seed Syrup
  5. 5 oz Louis Royer Force 53 Cognac

Method: Shaken
Glassware: Champagne Flute
Garnish: Champagne Top
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Spring Shaken
Inspiration:I wanted to make a french 75 variation that had a bit more balls. Louis Royer is definitely capable of that. Apple and Lemon are no brainer.

45
Q

Sneak Thief

A 
2 Dash Absinthe
2 Dash Mole Bitters
1 Teaspoon Cane Syrup
0.25 oz Apry
0.75 oz Cocchi Torino
0.5 oz Arbol Chili-infused Old Forester Bourbon
1.5 oz Amontillado Sherry

Method;Stirred
Glassware:Nick & Nora
Garnish:Orange Oil
Origin:Jillian Vose, The Dead Rabbit, Fall 2014

46
Q

Cannon Ballot

A 
1 Dash Tiki Bitters
2 Dashes Absinthe
0.5 oz Lemon
.25oz Cane Syrup
0.5 oz Cinnamon Bark Syrup
0.5 oz Pineau des Charentes
1 oz Lairds Applejack
1 oz Jameson Black Barrel
Vanilla Soda Top

Method:Shaken
Glassware: Mustache Cup & Ice Nugget
Garnish:Nutmeg
Origin:Long Thai, Dead Rabbit NYC, 2015, Volume 3, Fall Shaken

47
Q

Tiny Riot

A

2 dashes regans 6 orange bitters

  1. 25 oz earl grey tea syrup (2:1 cane)
  2. 25 oz Byrrh
  3. 5 oz Cardamaro
  4. 25 oz yellow spot

Method:Stirred, topped with Champagne
Glassware:Flute
Garnish:Lemon Oils
Origin:Greg Buda, Dead Rabbit, Volume 3, 2015, Spring Stirred

48
Q

Psycho Killer

A 
2 Dashes Absinthe
0.75 oz Cocoanib infused Campari
0.5 oz White Cacao Marie Brizard
0.5 oz Giffard Banane
2 oz Redbreast

Method: Stirred
Glassware: Nick & Nora
Garnish: None
Origin: Jillian Vose, Volume 3 Dead Rabbit, 2015, Summer Stirred

49
Q

Bulletproof

A

2 Dashes Orinoco Bitters

  1. 75 oz Lemon Juice
  2. 5 oz Cane Syrup
  3. 5 oz Cointreau
  4. 5 oz Black Dirt Bonded Applejack

Method: Shaken
Glassware: Sour Glass
Garnish: Orange Oils
Origin: Jillian Vose, Dead Rabbit, 2015, Volume 3, Fall Shaken
Inspiration:I created this drink for the Manhattan Cocktail Classic last year. It’s a sidecar with a really fragrant and beautiful bonded apple brandy made in Warwick New York. Using cane instead of simple syrup gives a great mouthfeel and complexity and adding bitters gives depth.

50
Q

Doppelgänger

A

2 Dash Celery Bitters

  1. 25 oz Yellow Chartreuse
  2. 75 oz Dry Vermouth
  3. 5 oz Linie Aquavit
  4. 5 oz Power’s John’s Lane

Method:Stirred
Glassware:Nick & Nora
Garnish:Lemon Oils
Origin:Jillian Vose, Dead Rabbit, 2015, Volume 3, Summer/Spring Stirred
Inspiration:I wanted to show the versatility of Irish whiskey, so I aimed to make a savory and dry Manhattan style drink. This drink is a bit of a weird one, but for someone who likes gin martini’s this is a great way to introduce them to Irish Whiskey.

51
Q

Roman Empire

A

0.75 oz lemon juice
0.5 oz apple juice
0.75 oz dill seed syrup
0.25 oz creme de menthe
0.5 oz Aquavit
2 oz Absolut Elyx Vodka

Method:Shaken
Glassware:Punch Glass / Ice Nugget
Garnish:None
Origin:Jack McGarry, Dead Rabbit, Volume 3, 2015, Summer Shaken

52
Q

Precision Pilot

A 
2 Dash Peychaud's Bitters
0.75 oz Campari
0.5 oz Combier Pamplemousse Rosé
1 oz Lillet Rosé
1 oz Tullamore Dew Phoenix

Method: Stirred
Glassware: Rocks glass, big rock
Garnish: Grapefruit oils
Origin:Jillian Vose, Dead Rabbit, Summer 2014
Inspiration:Negroni Variation. Ever since Lillet Rosé came on the market the trio of the bright and bitter campari and sweet grapefruit liqueur have been great friends. I chose Tullamore Dew Phoenix as the base because of it’s higher proof to stand up to the floral notes.

53
Q

Cargo Thief

A 
4 dash orinoco bitters
4 dash absinthe
0.5 oz Pierre Ferrand Dry Curacao
1.5 oz House Sweet Vermouth
1.5 oz Bulleit Rye

Method:Stirred
Glassware:Nick & Nora
Garnish:Orange Oils
Origin:Jack McGarry/Jillian Vose Summer 2014, Volume 3—Winter Stirred

54
Q

Gold Digger

A 
2 Dashes Dale DeGroff Pimento Bitters
1 Teaspoon Cinnamon Bark Syrup
0.25 oz Pierre Ferrand Dry Curacao
0.75 oz Alvear Pale Cream Sherry
0.75 oz Cocchi Americano
1.5 oz Toasted Sesame infused Powers Gold Label

Method: Stirred
Glassware: Nick & Nora
Garnish: Lemon oils
Origin:Jillian Vose, Dead Rabbit, Summer 2014

55
Q

National Anthem

A

2 Dash Dill Tincture

  1. 5 oz Lemon Juice
  2. 75 oz Carrot Juice
  3. 75 oz Fennel Syrup
  4. 75 oz Linie Aquavit
  5. 75 oz Old Forester bourbon

Method:Shaken
Glassware:Bar Glass, cracked Ice
Garnish:Nutmeg
Origin:Jack McGarry/Jillian Vose, Dead Rabbit, Volume 3, 2015, Spring Shaken

56
Q

Wanderlust

A 
1 Whole Egg
1 dash Aromatic Bitters
0.5 oz Orgeat
0.25 oz Cacao
0.5 oz Merlet Piore Liqueur
0.5 oz Heavy Cream
0.5 oz Pear Eau-de-Vie
1.5 oz Power’s Gold Label

Method:Shaken
Glassware:Absinthe Glass
Garnish:Nutmeg
Origin:Jesse Vida, Dead Rabbit, Volume 3, 2015, Winter Shaken

SIMILAR CLASSICS:FLIP
SIMILAR PREVIOUS MENU DRINKS:INDEPENDENCE DAY, STEAMBOAT, MARE ISLAND

57
Q

The Preacher

A 
2 dashes absinthe
0.25 oz amaro cio ciaro
0.25 oz cacao
0.5 oz dry vermouth
0.5 oz Carpano antica
0.75 oz siembre azul reposado
1 oz powers Johns lane

Method:Stirred
Glassware:Nick & Nora
Garnish:Orange Twist
Origin:Jesse Vida, Dead Rabbit, Volume 3

SIMILAR CLASSICS:LA ROSITA, PERFECT MANHATTAN, BROOKLYN, GREENPOINT (MODERN CLASSIC, SAM ROSS), REDHOOK (MODERN CLASSIC, VINCENZO ERRICO, M&H), CAROLL GARDENS (MODERN CLASSIC, JOAQUIN SIMO)
PREVIOUS SIMILAR MENU DRINKS:COLD BLOOD, YANKEE SULLIVAN, MISFIRE, REVOLVER

58
Q

Master Juba

A 
whole egg
barspoon apple butter
3 dashes DD Pimento Bitters
3 dashes mace tincture
0.25 oz demerara
0.5 oz cinnamon cordial
0.75 oz half & half
1 oz DR cask ale
1 oz Power’s John’s Lane Irish Whiskey
1 ozLaird's Applejack

Method: Double Shaken & Strain
Glassware: Nog Glass &Ice Nugget
Garnish:Nutmeg
Origin: Gregory Buda, Dead Rabbit, Volume 3, 2015, Winter Shaken

SIMILAR CLASSICS:FLIP, BEER FLIP
PREVIOUS SIMILAR MENU DRINKS:GENERAL HARRISON, BALTIMORE EGGNOG, RENOUNCEMENT

59
Q

John the Baptist

A 
2 Dashes Absinthe
1 tsp coco lopez
0.25 tsp Matcha Green Tea powder
0.5 oz pineapple Juice
0.5 oz Pistachio Syrup
0.5 oz Creme de Cacao
0.25 oz half and half
0.5 oz Apricot Eau de Vie
1 oz Green Spot

Method:Shaken
Glassware:Tiki Mug / pebble ice
Garnish: Nutmeg
Origin:Long Thai, Dead Rabbit, Volume 3, 2015, Winter Shaken

SIMILAR CLASSIC:PINA COLADA, MAI TAI

Matcha Green Tea Coco Lopez—1 Tablespoon Green Tea Powder:1 Can—put in blender

Dead Rabbit Volume 3 (1 decks)

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