The Dead Rabbit Reveals Redesigned Parlor

Located in the Financial District of Lower Manhattan, The Dead Rabbit was co-founded in 2013 by Jack McGarry, the bar’s sole Managing Partner. After successfully opening the “World’s Best Bar” in his native land of Belfast, Ireland, Jack set out to bring traditional Irish culture to the United States. Over its 10 years in New York, The Dead Rabbit has further evolved to reflect its ethos of “Tradition Meets Tomorrow,” and its last transformation is the relaunch of The Parlor.

The second-floor Parlor–a concept that will only ever be located at 30 Water Street–has come to be known for its high-concept cocktails, weaving together creativity and a celebration for diverse spirits, especially highlighting Irish distillers.

Now, the space will relaunch with a similar intent, but with completely updated interiors after a ceremonious “wake” for the old concept. The wake will take place from May 16-20, and The Parlor will officially reopen on May 24.

The Wake - May 16-20

Ahead of the relaunch of The Parlor, The Dead Rabbit is opting to pay homage, and bid farewell, to the red and black accents of the past with a “wake.” At the tail end of the wake, Managing Partner, Jack McGarry, will work behind the bar, donning the soon-to-be-archived red shirt, in celebration of the old and welcoming in the new.

jack mcgarry the dead rabbit
Jack McGarry

Guests visiting between May 16 and May 20, from 5pm - 1am can enjoy a menu featuring cocktails spanning from the opening to now, including highlights like the Whiskey Smash a La McGarry with Fresh Mint Leaves, Lemon Sherbet, Lemon Juice, and Rittenhouse Rye; Thunderbolt with Angostura Bitters, Chocolate Bitters, Pimento Dram, Cottontail Biz, Giffard Creme de Banane, and Powers John's Lane; and Trillby with Orange, Absinthe, Parfait Amour Biz, Punt e Mes, Martini Rossi Rosso, and Bowmore 12. On May 19 and 20, McGarry will be behind the bar for the festivities.

The Parlor Relaunch

Following the wake, The Parlor will officially reopen on May 25, with the classic and elegant green and gold touches for which The Dead Rabbit has become known. Within The Parlor itself, guests can expect the same level of superior service, exceptional cocktail offerings, and impressive menu. New cocktails include Seanchaí with Suyo Italia Pisco, Killowen Pangur Poitín, Potato, Cedar Wood, Bubbles; Blink Twice with Method & Madness Rye & Malt Irish Whiskey, Grapefruit, Raspberry, Chocolate Rye, Birch, Shiso; and Thin Red Line with Empirical Symphony 6, Tamarillo, Green Plum, Lime Leaf, Prosecco.

In a five-story, 19th-century townhouse, The Dead Rabbit has created three stories of service with three different experiences embedded into each floor: The Taproom, The Parlor, and the Occasional Room. Prior to the relaunch, The Parlor was the only floor to contain elements of the old Dead Rabbit: red and black interiors, “Dead Rabbit gang” motifs, and a nod to the gamechangers that come before them. Originally, The Parlor was Lower Manhattan’s best kept secret. Now, it’s known throughout the world as the best place for seasonal and innovative cocktails with house-made ingredients.

Since opening, The Dead Rabbit has won eight Tales of The Cocktail Spirited Awards, taken the top spot on the World’s 50 Best Bars, named on the 2023 North America’s 50 Best Bars list, and McGarry has been named Best International Bartender, still the youngest ever recipient.

The Dead Rabbit also continues to expand collaborations with Irish makers–most recently with traditional Irish Whiskey Bonder J.J. Corry. The teams have just announced The Cask Series, a limited edition Single Malt Irish Whiskey as part of The Dead Rabbit’s “Spirits of Ireland,” brand. The Cask Series is finished in Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez casks. Only 250 bottles will be available, sold exclusively at The Dead Rabbit’s New York bar and direct-to-consumer nationwide online here.

Both inside and outside of the four-walls of The Dead Rabbit, Jack McGarry is also a strong supporter of philanthropy centered around Irish arts and education in the U.S. and in Ireland, as well as mental health, and specifically within the hospitality industry. For the entire month of May, to celebrate Mental Health Awareness Month, $1 from every Irish Coffee sold will benefit mental health grants for the restaurant industry through the Restaurant Workers’ Community Foundation.


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