A Southern-born cocktail that anyone can appreciate.
If you've never been to Dead Rabbit Grocery and Grog in NYC, you've either never been to New York City or you don't have tastebuds. Dead Rabbit is one of the most prominent bars in mixology, winning award after award including World's Best Cocktail Menu.
Finally the bar has released a book with a premier collection of its own cocktail recipes. The Dead Rabbit Drinks Manual contains recipes for Gangs of New York era-inspired drinks like fizzes, cobblers, punches, and toddies. In addition to step-by-step recipes and great photos, the book also details the bar owners' rags-to-riches stories that began in Ireland and ended with them becoming some of the world's best bartenders.
Mixing your spirits with ice, fruit, or other non-solids in a glass? The julep strainer is what you'll need to extract the good stuff, as opposed to the Hawthorne style, which is reserved mostly for drinks prepared in a Boston shaker. The oval holes in this strainer produce a smooth pour, and the grooves allow it to fit perfectly against any standard-sized mixing or pint glass. The design blends a vintage look with modern ergonomics – no frills, just a pro-grade bar tool ready for anything you're mixing up.
Why do you need crushed ice at home? Because what's a Moscow Mule, Mint Julep, or Swizzle without some fractured frozen water? This tray easily makes eight ounces of ice that's quickly crushed into the ideal consistency for your favorite drink. Squeeze the tray's sides and use the lid to funnel the ice into your glass, then add your chosen spirit.