The Dead Rabbit

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The Dead Rabbit NY and Austin. Tradition, Meet Tomorrow. The World’s Most Awarded Pub.
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Time’s running out to join us on the dark side.Our Samhain takeover is entering its final weeks, and if you haven’t yet ...
10/23/2026

Time’s running out to join us on the dark side.

Our Samhain takeover is entering its final weeks, and if you haven’t yet seen The Dead Rabbit dressed up for Halloween, now’s your chance.

We’ve swapped pumpkins, spiders, and witches’ hats for corn stalks, wheat sheaves, carved turnips, and characters from Irish folklore, paying tribute to the ancient Irish festival that gave rise to many of the Halloween customs we know today.

And we’re not quite done yet.

On October 31st, we’re throwing our annual costume party, with a DJ from 10pm - 2am and a $100 bar tab up for grabs for our best-dressed guest, crowned at midnight, and there’s no such thing as too much effort.

Our Samhain decorations will remain in place through November 1st, before the spirits retreat to the Otherworld for another year. Come see us before they disappear.

10/22/2026

Cúpla Pints is back for Episode Fourteen, and this time we’re handing the taps over to Belfast musician Joshua Burnside, who’s got some rather controversial opinions about pouring Guinness…

Yep, Joshua’s a firm believer in the one-part pour, especially when there’s a flight to catch or a busy bar to contend with. But will his unconventional approach impress our resident pint-pouring judge, Gráinne?

Between bickering, we chat about his love of New York, writing songs since primary school, and his favorite bar back home, The Sunflower. We even get our first live musical performance, although his pints could’ve done with a little more attention than his guitar...

Despite a distinct lack of dome and a few questionable pouring techniques, Joshua walks away with a very respectable 8.7/10.

The one-part pour, though? We’re still not convinced.

The Mean Fiddler was created over 10 years ago by our very own Jack McGarry, a reimagined Manhattan that brings together...
10/21/2026

The Mean Fiddler was created over 10 years ago by our very own Jack McGarry, a reimagined Manhattan that brings together Irish wh***ey and Scotch wh**ky.

Green Spot and Compass Box Glasgow Blend Scotch might seem like an unlikely duo, but they work beautifully together, with fresh green apple notes balanced by a lightly peated, honeyed backbone. Add Green Chartreuse, Cocchi Torino, and a touch of cinnamon, and you’ve got everything you love about this 19th-century classic, with a distinctly Dead Rabbit twist.

Green Spot Pot Still Irish Wh***ey, Compass Box Glasgow Blend Scotch, Cocchi Torino, Green Chartreuse, Cinnamon.

Available exclusively in The Parlor.

10/19/2026

Christy loves New York City - the cocktails, the coffee, the sights and the sounds - and she knows exactly where to eat and drink around town.

Here, she reveals where to find her favorite Martini (it’s made with cherry blossom and sake), the Brazilian café serving some of the best pastries in the Seaport, her go-to spots for a glass of w**e, and where she’s spending date night.

And if you fancy doing something other than eating and drinking? She’s got a few recommendations for taking in the city, including a quiet little spot overlooking the East River where she goes to think, and a rather distracting walk along the West Side Highway… she’s not watching the men running, promise.

Check our pinned comments for Christy’s full list, and stay tuned for more.

We're heading to Belfast next week, and while Jack’s Culinary Salon dinner is fully booked, there’s a few spots left for...
10/17/2026

We're heading to Belfast next week, and while Jack’s Culinary Salon dinner is fully booked, there’s a few spots left for the hospitality event at Academy Restaurant on October 21st.

What can a Belfast-born entrepreneur teach us about building a globally recognised hospitality brand? Join us to find out.

Delivered in partnership with Ulster University, The Dead Rabbit, and Academy Restaurant, the evening will bring together professionals from across the food, drink, and hospitality sectors to explore the practical realities of building a brand, creating exceptional guest experiences, using storytelling to connect with customers, and innovating in an increasingly competitive industry.

Book your spot now https://www.academyrestaurant.co.uk/events/2026/october/industry-event-the-dead-rabbit

10/16/2026

Sure, we haven’t even put the turnips out yet, but our minds are on one thing and one thing only - Jingle Jangle.

For the uninitiated, our festive pop-up is now in its fourth year, and has previously seen The Dead Rabbit NY transformed into a winter wonderland, complete with seasonal cocktails and snacks, nostalgic, over-the-top decorations, and a magical Christmas soundtrack.

But things are a little different this year, because we’re taking the show on the road, and Jack’s delighted about it. Promise.

Jingle Jangle launches November 16th at The Dead Rabbit NY, The Dead Rabbit TX, and The Irish Exit NY, followed by San Patricios on November 17th and The Irish Exit ATL on November 24th.

Yep, for the first time ever, we’re bringing a little Jingle Jangle magic to New York City, New Jersey, Austin, and Atlanta.

Five venues, four cities, and a metric sh*t tonne of tinsel. Christmas is coming.

There’s two weeks left of our Samhain pop-up, and while we’re mostly sticking to Irish tradition, we’ll be making one ex...
10/15/2026

There’s two weeks left of our Samhain pop-up, and while we’re mostly sticking to Irish tradition, we’ll be making one exception for a good ol’ American costume party on October 31st.

We’ll have a DJ from 10pm - 2am, and as we do every year, we’ll be crowning our best-dressed guest at midnight, with a $100 bar tab up for grabs. Yep, you read that right.

No rules, no guidelines, no stipulations - just come dressed to impress.

Scroll through for a little inspiration from last year, and start planning your outfit.

Bookings available, walk-ins welcome.

10/14/2026

The Dead Rabbit family now includes The Dead Rabbit NY, The Dead Rabbit TX, The Irish Exit NY, The Irish Exit ATL, San Patricios, Grá Mor, and The Life of Reilly.

Yep, seven venues, seven teams, and seven very different uniforms.

From the iconic green T-shirts here on Water Street to the jerseys at 8 Erie Street, and the baby of the family, The Life of Reilly, with its pinstripe shirts and pints, each team has its own look.

But which one wears it best? And remember - you can buy your San Patricios GAA shirt from the link below...

https://shop.sanpatriciosnj.com/products/san-patricios-gaa-jersey

The great Tayto shortage of 2026 is upon us, and we apologize for any inconvenience caused.We'd like to reassure our gue...
10/14/2026

The great Tayto shortage of 2026 is upon us, and we apologize for any inconvenience caused.

We'd like to reassure our guests that the situation is being dealt with, and appropriate measures will be taken.

Normal service will be resumed shortly, and we thank you for your patience at this time.

You’re likely familiar with The Taproom and The Parlor, but did you know we actually have five spaces?Back in 2013, we t...
10/13/2026

You’re likely familiar with The Taproom and The Parlor, but did you know we actually have five spaces?

Back in 2013, we took over a 19th-century, five-story townhouse on Water Street, opening a ground-floor grocery and grog, a first-floor cocktail bar, and an upstairs space for events and private gatherings. Then, in 2018, we took over No. 32 next door and doubled in size.

Today, The Taproom is a celebration of that greatest Irish institution, the pub. Next, you’ll find The Taproom Extension, similar in spirit, with cozy snugs, space for live music, and plenty of tables for groups.

Head upstairs and you’ll reach The Parlor, offering a more elevated cocktail experience, complete with table service, a menu of 22 cocktails, and seasonal specials.

In 2023, we added The Green Room, an adjoining bar dedicated to Irish arts and culture, with prints, photographs, and paintings lining the walls.

And finally, there’s The Occasional Room. With us since day one, this private event space brings together the very best of The Dead Rabbit under one roof, with room for up to 60 guests.

Thirteen years, five spaces - and who knows what’s next in store…

We’ve got hundreds, if not thousands, of photos on our walls. But did you know you could be one of them?Our Split the G ...
10/11/2026

We’ve got hundreds, if not thousands, of photos on our walls. But did you know you could be one of them?

Our Split the G Wall of Fame is growing by the day, and there’s only one way to earn your spot - and the clue’s in the name.

Every Monday - Friday from 3pm - 6pm, perfectly Split the G and your Guinness is on the house. We’ll even snap a Polaroid and add you to the wall for posterity.

Better yet, our Shuck & Stout Hour runs at the same time, with $2 oysters by the half dozen, $8 Guinness, and cocktail specials.

A word of warning - we’re looking for perfection, and we’re not afraid to get the rulers out.

So, think you’re a pro? Prove it.

10/10/2026

Jura Nocturnal was created by Jake and Cory, a juicy, deep, nutty, and fruity take on a Manhattan, inspired by Eastern France - home to fairytale villages, some of the world’s finest w**es, and hearty dishes made for colder days. Not to mention a few exceptional brandies.

We start with our house-made Cherry Bark Aperitif, paired with Macvin du Jura, a French mistelle made by blending unfermented grape juice with a local brandy of the same varietal, layered with the dried-fruit and nutty notes of sherry-cask Irish wh***ey.

“It’s real nice,” says Jake.

McConnell’s Sherry Cask Irish Wh***ey, Cherry Bark Aperitif, Cardinal Mendoza Rare Cask Brandy, Macvin Rouge du Jura, Angostura.

New for Fall and available exclusively in The Taproom, Even Flow is Jacob Depraect’s crisp Mai Tai riff, featuring pinea...
10/08/2026

New for Fall and available exclusively in The Taproom, Even Flow is Jacob Depraect’s crisp Mai Tai riff, featuring pineapple, cinnamon, and a rice & oat horchata as the star of the show.

Dos Maderas 5+3 Aged Rum and Avuá Amburana Cachaça bring rich, grassy notes, while lime keeps things bright and punchy.

Easy drinking while the weather’s still warm, and once the darker nights creep in? Close your eyes and pretend you’re on a tropical beach - Playa del Water Street.

Dos Maderas Rum, pineapple, rice & oat horchata, baking spices, lemon.

Originally from Derry City, Keith Harkin is part of The Dead Rabbit musical family, having performed with us in both NY ...
10/07/2026

Originally from Derry City, Keith Harkin is part of The Dead Rabbit musical family, having performed with us in both NY and TX. And we’re not the only ones.

He’s also played for President Obama at The White House, Sir Richard Branson on Necker Island, Mohamed Ali at Celebrity Fight Night, and he sang the National Anthem at The Garden for The Boston Celtics. He released his first solo debut album in 2012, which climbed to Number One on the Billboard charts in Canada and the US.

Catch him live on November 1st from 4pm in The Taproom Extension - bookings and walk-ins welcome.

https://www.thedeadrabbit.com/keith-harkin

We’re all dressed up for Samhain - and there’s not a witch’s hat, spider, or pumpkin in sight.Nope, we’re doing Hallowee...
10/06/2026

We’re all dressed up for Samhain - and there’s not a witch’s hat, spider, or pumpkin in sight.

Nope, we’re doing Halloween the Irish way, honoring the ancient traditions that helped give rise to the spooky season we know and love today.

First, you’ll spot corn stalks and wheat sheaves, representing the end of the harvest, the arrival of winter, and the cycle of life, death, and rebirth.

Hidden among them is the Cailleach, the divine hag associated with winter. According to tradition, when the final crops were cut, her spirit was left without a home. Farmers would weave the last stalks into a corn dolly, keeping it safely by the hearth through winter before returning it to the soil in spring.

And then there’s Stingy Jack. Nope, not McGarry.

Legend has it that Jack tricked the Devil, only to find himself welcome in neither heaven nor hell when he died. Sent out into the darkness with a single burning coal, he placed it inside a hollowed-out turnip to light his way - and the rest is history.

So, no scary cat ears required. We’ve got plenty to keep the spirits away - here ‘til November 1st.

10/05/2026

Credit where credit’s due.

What makes a great pint? It starts long before it reaches the bar - and we’re taking our cues from one of Ireland’s greatest pubs, The Gravediggers in Glasnevin.

As Jack explains, a perfect pint of plain comes down to how the b**r is stored, the freshness of the keg, the gas mix, clean lines, and, of course, the pour itself. But one thing matters more than you might think - the glass.

A few years back, the legendary Ciaran Kavanagh showed us his double-wash system. Guinness glasses are washed separately, first with chemicals, then again without, before being left to air dry. No cloths, no recontamination, no residue.

Then it’s over to the bartender. We pour two pints from every line each day and constantly spot-check the quality.

Because these days, everyone’s a Guinness reviewer - and you all deserve the best. No cutting corners, no “it’ll do” - we’re striving for greatness, every single time.

Cleanliness is next to godliness. When it comes to Guinness, we’ve talked you through our controversial three-part pour,...
10/02/2026

Cleanliness is next to godliness. When it comes to Guinness, we’ve talked you through our controversial three-part pour, our divisive Split the G Wall of Fame, and what defines the perfect Schtick.

Next, we’re talking glassware. Like everything we do, we’ve researched the perfect pint to the nth degree. And we’ve heard all the theories. “It’s all about the ambience of the place… the time of day… what you’ve just eaten… the length of the lines from keg to tap… how the kegs are stored…” And so on.

But there’s something else - the glass. Specifically, how it’s washed and dried.

Our diligent system follows a precise sequence - washing glasses with and without detergent, using both hot and cold water, and an air-drying and rotation system.

Confused? Jack’ll be talking you through the whole process in an upcoming video. And hopefully, this one won’t cause any arguments.

Although, given our track record, we wouldn’t bet on it….

09/30/2026

For The Gilded Lady, we’re bringing a little bit of Japan to Water Street - via San Diego.

Inspired by Kaitlyn’s monthly trips to Mitsuwa Japanese marketplace with her mom, this wh***ey sour takes its cues from Japanese kissaten and Royal Milk Tea, layering buttered biscuit-infused Teeling Single Grain Irish Wh***ey with clotted cream Shortcross Poitín, sweet tea syrup, ube, lemon, egg white and Lady Grey.

The ube gives it a super vivid color, while the tea, cream and biscuit bring cozy, nostalgic notes that are perfect for Fall - right down to the little Walker’s biscuit served on the side.

If you like milk tea, you’ll love this drink.

We’ve got three new seasonal cocktails live in The Parlor, here until Jingle Jangle takes over the whole building in jus...
09/29/2026

We’ve got three new seasonal cocktails live in The Parlor, here until Jingle Jangle takes over the whole building in just a few weeks.

Tomato, Tomato brings together Grey Goose, Acid Spirits Celery and Horseradish, tomato water, melon and Bloody Mary foam, while Money in the Banana Stand combines Ron Zacapa 23, Myers’s Jamaican Dark Rum, Banana Amaro, Yellow Chartreuse, butter bread cream and egg.

And then there’s our ever-changing frozen cocktail, with a new one landing each week.

Stop in Tuesday - Saturday, 5pm - 1am, or Sunday, 4pm - midnight, and catch them while you can.

Halloween might be just one day, but at The Dead Rabbit New York and Austin, Samhain spans four whole weeks.From October...
09/28/2026

Halloween might be just one day, but at The Dead Rabbit New York and Austin, Samhain spans four whole weeks.

From October 5th ‘til November 1st, things get a little eerie on both sides of the country as we look back to the ancient Irish festival that gave rise to many spooky-season traditions we know today.

Corn stalks, corn dolls and carved turnips will take over the bars, while Púca, Stingy Jack and the Cailleach emerge from Irish folklore as the barrier between the physical and spirit worlds grows thin.

We’ll have a costume party at both bars on October 31st, and everyone’s invited - the stranger the outfit, the better.

Come over to the dark side.

Address

30/32 Water Street
New York, NY
10004

Opening Hours

Monday 11am - 2am
Tuesday 11am - 2am
Wednesday 11am - 2am
Thursday 11am - 2am
Friday 11am - 3am
Saturday 11am - 3am
Sunday 11am - 2am

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