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The Dead Rabbit NYC, 30/32 water Street, New York, NY (2026)

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 wines, 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.

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.

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

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.

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.

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.

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.

09/08/2025

Have you tried the Matchbook Distilling Co. Jenny Lind Melon yet? You’re in for a treat. Made from an heirloom varietal that once ruled the East Coast, this thirst-quenching aperitif is bright and juicy, made by macerating the fruit’s flesh in Long Island Chardonnay, and fortifying it with a distillate of the rinds.

In our new Nightingale Spritz, it shines alongside Glendalough Rose Gin, with elderflower amaro for a slightly bitter and floral note, topped with Sparkling Rosé.

Light, refreshing, and crisp - get it now in The Taproom.

09/04/2025

Our Irish Wh***ey Genius grads don’t just study the spirit, they live it. Later this month, Cory, Viv, Nate, Jacob Depreact, Jacob Nolan and Olly are heading off on a whistle-stop adventure through Galway, Dublin, Belfast, and beyond, as a well-earned reward for their hard work.

They’ll be visiting the teams at Micil, J.J. Corry, Teeling, Echlinville, Boann, Guinness, and more, with stops at incredible bars like O'Loclainn's, O'Donoghues, BAR 1661, and The Sackville Lounge - and of course, there’ll be Irish Coffees on the Cliffs of Moher.

If you see us on our travels, say sláinte - and if you get invited to one of our events, RSVP tá. Ireland, we can't wait to see you.

09/02/2025

Say hello to September’s Wh***ey of the Moment: Powers John's Lane.

Chosen by Sami of The Irish Exit, this bold, spicy Irish wh***ey carries notes of vanilla, honey, and dried apricot - rich and warming as the darker nights draw in.

Find it all month long at The Dead Rabbit NY, TX, and The Irish Exit - whether you’re sipping it neat, or in our seasonal Wh***ey Sour with pomme verte, Earl Grey, lemon, allspice, a touch of Bourbon, and Angostura

08/28/2025

Belfast boxer Michael Conlan makes his long-awaited Dublin debut on September 5th at the 3Arena, squaring off against Leeds fighter Jack Bateson - and the stakes couldn’t be higher.

“I am truly honored to be fighting in Dublin for the first time in my professional career,” says Conlan. “I boxed countless times in the city as an amateur, and achieved so much of my success there, so to finally be here as a pro is genuinely exciting.”

After two unsuccessful world title challenges and a hard-fought return earlier this year, Conlan knows there’s no margin for error. Bateson, with 20 wins to his name and only one defeat, poses a serious test - and victory is the only path to keep Conlan’s title hopes alive.

Watch it unfold live, September 5th, at The Dead Rabbit NY, The Dead Rabbit TX, and The Irish Exit. Let’s get after it.

08/27/2025

Ever had a non-alc cocktail that just tastes like juice? Not on our watch.

Late Bloomer is layered and complex, earthy at its core, lifted with florality from our sunflower honey syrup. Everleaf Forest non-alcoholic aperitif brings bittersweet, honeyed warmth, shaken to a frothy finish that turns heads - yep, she’s a crowd pleaser.

Blueberry & Chamomile Everleaf Forest NA Spirit, Sunflower Honey, Red Grape, Lemon. Only in The Taproom.

08/17/2025

When we say we’ve had hundreds of requests for these, we’re being modest…

For the best part of a decade, our pints came in plain, unbranded tulip glasses. Then we brought Hephee into the fold, and our iconic (if we do say so ourselves) Split the G glassware - designed just for us - has been in hot demand ever since.

Finally… they’re available to purchase, exclusively at The Dead Rabbit NY and TX. Pick up a set of two for $25, beautifully packaged and ready for gifting… or for keeping all to yourself. We’re not here to judge.

08/14/2025

Los Angeles - put the kettle on. On August 21st and 22nd, our very own Shane and Hannah are popping up at The Liberties, Los Angeles, alongside Dublin legends BAR 1661 and San Francisco’s finest, Casements Bar.

We’ll be dishing up Doctor’s Orders from The Taproom, Lock and Key from The Parlor, and a special edition punch that you won’t want to miss. Catch us 5pm - late both nights, walk-ins encouraged.

08/04/2025

Say dia dhuit to our latest concept, Grá Mór, opening soon on Austin's 6th Street.

Great coffee, fresh juices, cocktails, breakfast, all-day eats, and grab-and-go goodness, all made with big love.

Want to know more? Join us at www.instagram.com/gra.mor.tx

07/06/2025

You’ve seen the drinks - now let’s talk about the menu.

We’re proud to work with brilliant makers all across Ireland. Our playlists are curated in Derry, our Wh***ey education is compiled in Galway, our furniture is made in Cork and Tipperary, the lighting in Monaghan, and our Parlor menus? Designed with care in Belfast.

Presented as a hardback book, it’s foil-blocked, richly illustrated, and built to last. Every detail matters: from the three-rabbit motif symbolising past, present, and future, to the hand-drawn cocktails that bring each drink’s story to life.

Cameron, Aidan, and the entire Parlor team worked closely with Kevin and Emma of Allies Studio to craft something engaging, accessible, and delicious - and if you want to take it with you, you can - speak to a member of our team to take our merch home with you. Preferably, not for free.

03/17/2025

Out of office and in the pub. You might think we’re winding down our Paddy’s celebrations by now but truthfully, we’re just getting started. Today marks the pinnacle of a nine-day celebration and the culmination of months of planning - Lá Fhéile Pádraig Sona Duit.

We’re open from 10am to 2am, with cocktail and food specials all day and two Seisiúns - 1pm to 5pm, and 6pm to 10pm. Each year gets bigger and better, a tribute to the talented brewers, distillers, artists, musicians, and storytellers of the Emerald Isle. So, thank you for celebrating with us - sure, it feels just like home.

The Dead Rabbit NYC