Teacup of punch to get started inside the “snug, low-ceiling, 1850s fantasy” that is the upstairs parlor area of the Dead Rabbit, where I had some seriously stunning cocktails, such as the Morning Reviver (Irish whiskey, absinthe, lime sherbet, pine needle and wormwood tincture) and Cider No. 4 (“F. Meyer Poire Williams Eau de Vie, lemon sherbet, fresh lemon juice, quince jelly, cucumber extract, Christian Drouin Cidre Poire”). I am a sucker for anything with quince jelly or pine needles in it. I also sampled some other concoctions (I was with a group of four and had a sip of several drinks, most of which can be seen here in this slideshow). And then I left happy (to have this place in the Financial District, where every drink was “both stellar and boundary-pushing”). Read more about how the owners decided to locate on Water Street over at the Broadsheet Daily.
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