The Dead Rabbit

NYC and Austin. Tradition Meet Tomorrow. Celebrating the pubs of the Emerald Isle & the modern Irish maker. Welcome Home. Sibling to @theirishexitpub

[The Dead Rabbit @deadrabbitpub]

Wild Vine is inspired by a watermelon & passionfruit drink served at a smoothie and juice shop near Cory. He’d never had that flavor combo before, and decided to translate it into a cocktail.

And no, it’s not quite as healthy as the original. But life’s about balance, isn’t it?

[The Dead Rabbit @deadrabbitpub]

PSA - Irish Coffees aren’t just for winter.

Served from our grown-up slushy machine, our frozen version combines Teeling Small Batch Irish Whiskey, Mr Black Coffee Liqueur, Five Farms Irish Cream, cold brew coffee, cane sugar, and cream.

[The Dead Rabbit @deadrabbitpub]

Developed in partnership with acclaimed Irish chef Mark Moriarty, our Chicken Fillet Rolls make for the perfect bite-sized bar snack - and they just so happen to pair perfectly with a pint.

[The Dead Rabbit @deadrabbitpub]

Ready for festival season? Then we’ve got the playlist for you. Summer starts... Now.

https://t.co/oH780WLolB

[The Dead Rabbit @deadrabbitpub]

Yep, the Psycho Killer’s returned.

Back by popular demand, this Parlor cult classic is bitter, complex, and dangerously drinkable.

Jake’s drinking it all day and all night long - though not when he’s working, obviously....

[The Dead Rabbit @deadrabbitpub]

Heart of Gold - a juicy Mango Martini showcasing the king of fruits in all its glory.

Drumshanbo Gunpowder Gin, aquavit, mango, dill, dry vermouth, and white pepper - only available in The Taproom.

[The Dead Rabbit @deadrabbitpub]

There’s no shortage of opinions in New York City - especially when it comes to bagels, coffee, dive bars, and where to spend the morning after a big night out.

Want to know where our bartenders are eating, drinking, and avoiding? Here you go...

[The Dead Rabbit @deadrabbitpub]

The Making of a Menu - Part Three.

18 new cocktails launching on one day is no small thing. It takes months of teamwork - and then around 48 hours of organized chaos...

[The Dead Rabbit @deadrabbitpub]

Vittorio Angelone’s Off the Cuff series is a completely improvised stand-up show built around audience submissions, with a few jokes thrown in for good measure.

He joined us earlier this week, and he'll be back in Ireland soon. Do yourself a favor, and be sure to book a spot.

[The Dead Rabbit @deadrabbitpub]

If you’ve been in to our Austin location lately - and we hope you have - you might’ve noticed a few new touches around the place.

Next time you’re in, have a wander - or ask Brittany for the official tour. There sure is a lot to look at.

[The Dead Rabbit @deadrabbitpub]

Our new Parlor menu launches today - 60 pages, 20 drinks, dozens of Irish ingredients, and the work of 31 team members.

Want to be amongst the first to try our new drinks? Stop in from 5pm tonight, with bookings available and walk-ins welcome.

[The Dead Rabbit @deadrabbitpub]

Being an Irish pub group in America, we celebrate Mother’s Day twice a year - but truthfully, the sentiment stretches far beyond any date on the calendar. Because it’s never just about a single Sunday or an annual bunch of flowers, it’s about the women who shaped us.

[The Dead Rabbit @deadrabbitpub]

Time flies when you’re having fun, and suffice to say, the past month has been a whirlwind in the best possible way.

Find out more at: https://t.co/GaM1XkIk8n

[The Dead Rabbit @deadrabbitpub]

Cúpla Pints, Episode 11 - and it’s our first time with a duo, as Dan and Pierce of Gurriers compete for a place on our leaderboard. Oh, and would the Northern Tayto man batter the other fella? Let us know in the comments…

[The Dead Rabbit @deadrabbitpub]

Meet Pierce White, our local partner at The Irish Exit Atlanta - and yep, he’s adding a Spice Bag to the menu. Hallelujah.

Find out more at: https://t.co/3XfhdJnNPb

[The Dead Rabbit @deadrabbitpub]

Step behind the curtain and into the lush life.

As a Musical Theatre major turned Operations Director, Laura Torres knows a thing or two about entertainment and hospitality. At The Life of Reilly, we bring those two worlds together...

https://t.co/GaM1XkIk8n

[The Dead Rabbit @deadrabbitpub]

Believe it or not, there’s a bit of peace and quiet to be found at The Dead Rabbit - in the early afternoon, if you tuck yourself into the right corner.

Or you could just order one. Introducing Peach & Quiet - our take on a Vodka Gimlet, available now in The Taproom.

[The Dead Rabbit @deadrabbitpub]

Created by Shane, Green Monster is our take on a White Negroni, made super refreshing with the addition of melon amaro.

All the bitterness you’d expect from the classic, with added brightness. Suyo Italia Pisco, Pommeau de Normandie, Cocchi Americano, melon amaro, lemongrass.

[The Dead Rabbit @deadrabbitpub]

Cúpla Pints, Episode Ten - and Cian Godfrey tries his hand at both pouring pints and drinking them…

Now to the important part - are these the best pints we’ve seen so far? A solid 10/10 for the pour, and a respectable 7/10 for the drink.

[The Dead Rabbit @deadrabbitpub]

The Making of a Menu - Part Two.

We’re lucky to have a huge team here at The Dead Rabbit - there’s the bartender, sure, but also prep, designers, photographers, copywriters, and more. And on a project this big, it’s all hands on deck...