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“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.”
Who Jack McGarry, head bartender
Where Dead Rabbit
¼ cup superfine sugar
¼ cup celery juice
¼ cup water
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
1. Make celery cordial: Combine ingredients. Heat until sugar is dissolved, then cool.
2. Combine first four ingredients 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.
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