The first recipe in the book is based on a punch from 1668-so get out the porcelain teacups! There are no gin and tonics here, no “takes” on a Manhattan, and certainly no shrubs. What makes the book unique-other than everything-is that every recipe is inspired by historic cocktails from some of the very first records of such beautiful concoctions. That said, the book does expertly delineate the difference in glasses, down to the porcelain teacup. Out this week, The Dead Rabbit Drinks Manual is not for rum-and-coke slurpers, Jameson-and-ginger guzzlers, but for drink lovers who refer to booze as spirits, who carry around tinctures in their bags (just in case), and respect the difference in the coupe glass versus a rocks. If that doesn’t make founders Sean Muldoon and Jack McGarry qualified to write a cookbook, we don’t know what does. The Dead Rabbit Grocery and Grog, a “pretensionless spot for a pie and a pint,” is now officially the best bar in the country, with the best cocktail menu in the country, as declared at this year’s Tales of the Cocktail.
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