New York watering hole The Dead Rabbit has opened its extended, second-floor Parlor bar at the same time as unveiling the first instalment in its latest series of cocktail menus.
The Dead Rabbit’s owners signed a 17-year lease for the building adjacent to the original bar last year, which almost doubles the bar’s space to 5,000 square feet.
The Parlor extension is located on the second floor of the new building, and is accessible through a doorway in the original Parlor. The extension alone can accommodate 25 guests with eight seats at its single-station bar.
Combined, The Parlor now contains three bar stations and has space to accommodate up to 75 guests.
To coincide with its opening, The Dead Rabbit launched its new menu last night (12 March), called Darkland. The list contains 30 new cocktails and sees The Rabbit character from the bar’s past menus travel to a dystopian universe.
“Our new menu is a complete departure from the traditional graphic novel-style, frame-by-frame storytelling that drove our prior series,” said Sean Muldoon and Jack McGarry, co-founders and managing partners of The Dead Rabbit.
“The new series will begin to explain The Rabbit’s backstory, his longevity and imperviousness to pain. We have many exciting twists and turns planned and no punches will be pulled. Stay tuned.”
The new menu, designed by UK design agency I Love Dust and written by Conor Kelly, reveals a new aesthetic and narrative. With its black background and neon palette, it has been inspired by a “hallucinatory parallel world” where The Rabbit now finds himself hunted as prey.
Each cocktail was created by The Dead Rabbit’s beverage director, Jillian Vose, together with The Parlor’s bartending team.
Vose said: “Our new cocktails embody The Dead Rabbit’s signature style that is clean, complex and balanced and avoids incorporating even a single ingredient that is unnecessary.
“Moreover, they mark the bar’s first use of Japanese shochu, Haitian clairin, Patagonian apple & pear brandy, as well as ingredients like sesame leaf and ube, a purple yam.”
Cocktails on the new menu include On Off Switch, made with Japanese whisky, barley shochu, Jamaican overproof rum, orange liqueur, guava, yuzu, lime, ginger and habanero shrub; and Wiggle Room, which combines blanco Tequila, English gin, dry vermouth, sesame leaf, vanilla, celery, lemon and egg white.
To find out more about the drinks on Dead Rabbit’s Darkland menu, click through our gallery.