Eat Drink Sleep
¼ cup superfine sugar
¼ cup celery juice
¼ cup water
1. Make celery cordial: Combine ingredients. Heat until
sugar is dissolved, then cool.
½ ounce celery cordial
1 ounce Pernod absinthe
½ ounce Marie Brizard parfait
amour
3 dashes Bittermens Orchard
Street celery shrub
3 ounces Piper-Heidsieck
Cuvée Brut champagne
2. Combine first four ingredi-
ents in a mixing glass. Add ice,
then stir. Top with champagne.
Strain into a sling glass.
3. Release the oils of a lemon
peel over the drink. Garnish
with a lemon peel.
DR I N K I N N E W YOR K C I T Y
Automobile
"At Dead Rabbit, which is named after
a legendary Irish gang that existed
in Lower Manhattan in the 1850s,
we celebrate ingredients that were
prevalent at the time. One of those
is absinthe. This drink is a riff on
Hemingway's Death in the Afternoon,
and the recipe you see here is our
reincarnation of the one that appears
in Daly's Bartenders' Encyclopedia,
written in 1903. Parfait amour is basically a more complex orange curaçao.
The sweetness of that and the celery
cordial combine with the anise flavor
of the absinthe, and it's all balanced
out by champagne. Even though I'm
partial to Irish whiskey, it's one of my
favorite drinks on the menu."
STYLING BY ROBIN FINLAY
WHO Jack McGarry, head bartender WHERE
Dead Rabbit WEB deadrabbitnyc.com
PHOTOGRAPHY BY ADAM VOORHES
MAY 2014 SPIRIT
35
http://www.deadrabbitnyc.com
Table of Contents for the Digital Edition of Spirit Magazine - May 2014