What penance does the Archbishop of Dublin prescribe for a supplicant who makes a drink called “Irish Maid,” using Irish whiskey, but incorporating an English cucumber?? Asking for a friend. 

Okay, don’t answer that.

Anyone who has a drop of Irish blood in them—or who lives within 100 miles of anyone who does, which is just about all of us—knows what saint’s day is coming up in less than two weeks. Coincidentally with that, or more likely not, one of my nephews (Tom!) asked me if I had an opinion on Dead Rabbit Irish Whiskey. As of that moment, I’d only heard of it (good things), but had never tried it. So off I went to find a bottle locally, which I did. 

It is a superb Irish whiskey, whether sipped or mixed, and it’s an interesting cultural reference to the heady pre-Civil War history of New York City. The company’s website explains that Dead Rabbit whiskey “aims to capture all the edge and attitude of the legendary Irish emigrant Dead Rabbit NYC Gang and the award-winning Irish bar of the same name, located in downtown Manhattan, New York City. It is a five-year old blend featuring Irish malt and grain whiskey, finished in virgin American oak for 5 years and crafted by Master Distiller, Darryl McNally, in collaboration with Jack McGarry and Sean Muldoon, the founders of the award-winning New York bar, The Dead Rabbit Grocery & Grog, which has topped the list of the World’s 50 Best Bars numerous times.” 

The site also describes the whiskey as “super premium,” which it is in quality—but I’d argue that the price is very reasonable. I paid $36 for this 750 ml bottle at Lisa’s Liquor Barn (in Webster, NY), and you’ll find plenty of other Irish whiskies well above that price. After five years in new American oak, Dead Rabbit brims with vanilla and caramel, and it hits the palate as remarkably smooth considering it’s 88 proof/44% alcohol by volume. So why not try a bottle? Might be fun to cue up Gangs of New York and enjoy a little Dead Rabbit Irish Whiskey while you watch. 

Meanwhile, here’s an amazing cocktail that the Dead Rabbit really brings to life. It’s boozy and as charming as its namesake—intoxicating with a flirtatious balance of tart with sweet. And it’s green! I’m pretty sure St. Patrick enjoyed an Irish Maid now and then; you’ll find a mention of it in the chapter of his memoir entitled “Fifty Ways a Cucumber Is Better Than a Snake.” …

IRISH MAID
2-4 inches of cucumber, cut into ¼ inch slices
2 oz Irish whiskey
½ oz St. Germain elderflower liqueur
¾ oz Freshly squeezed lemon juice
¾ oz Simple syrup

Muddle cucumber slices in shaker. Add liquids and shake with ice until well chilled. Fine-strain into chilled rocks glass over fresh ice. Garnish with another slice or two of cucumber.