Mixology Happy Hour with the Dead Rabbit
Learn how to make cocktails at home with the Dead Rabbit! All proceeds support staff while the bar remains closed in response to Covid-19.
Please note: All proceeds from this event will go to support the staff of the Dead Rabbit while the bar remains closed in response to Covid-19.
Tired of your usual glass of Cabernet or IPA and ready for a challenge? Join LMHQ for a Mixology Happy Hour featuring the Dead Rabbit! Ian Alexander, Head Bartender at the award-winning modern Irish bar in Lower Manhattan, will demonstrate how to mix three cocktails (two classic; one Dead Rabbit special) that can be made from basic bar staples in the comfort of your own home. Learn how best to stock a home bar, recipes for infusions and other elements to elevate your cocktail game and get answers to your burning amatuer mixologist questions.
For additional donations to the Dead Rabbit, please visit their GoFundMe page.
The Dead Rabbit is a tri-level mid-19th century style Irish/New York drinking saloon located at 30 Water Street in Lower Manhattan. The Dead Rabbit won “World’s Best Bar” and “World’s Best Cocktail Menu” Spirited Awards at 2015 Tales of the Cocktail, representing the highest industry accolades, and World’s Best Bar at World’s 50 Best Bars 2016. This follows wins of “Best American Cocktail Bar” and “World’s Best Drinks Selection” in 2014, as well as “World’s Best Cocktail Menu” and “International Bartender of the Year” in 2013.
Ian Alexander is the Head Bartender at the Dead Rabbit in New York City, having joined the team in June of 2017, and works to apply his acute understanding of service standards to both the bar and the floor. He is passionate about cocktails and about creating a world class experience of Irish hospitality for every guest that walks into the bar.
Ian began his career in cocktail bartending while attending Rutgers University in New Jersey, where he tended bar at Due Mari, a Chef Michael White restaurant, quickly working his way up to the Head Bartender position there. He became interested in spirits and cocktails and refined his knowledge under acclaimed Sommelier and Beverage Director, Hristo Zisovski.
Learn how to make cocktails at home with the Dead Rabbit! All proceeds support staff while the bar remains closed in response to Covid-19.
Please note: All proceeds from this event will go to support the staff of the Dead Rabbit while the bar remains closed in response to Covid-19.
Tired of your usual glass of Cabernet or IPA and ready for a challenge? Join LMHQ for a Mixology Happy Hour featuring the Dead Rabbit! Ian Alexander, Head Bartender at the award-winning modern Irish bar in Lower Manhattan, will demonstrate how to mix three cocktails (two classic; one Dead Rabbit special) that can be made from basic bar staples in the comfort of your own home. Learn how best to stock a home bar, recipes for infusions and other elements to elevate your cocktail game and get answers to your burning amatuer mixologist questions.
For additional donations to the Dead Rabbit, please visit their GoFundMe page.
The Dead Rabbit is a tri-level mid-19th century style Irish/New York drinking saloon located at 30 Water Street in Lower Manhattan. The Dead Rabbit won “World’s Best Bar” and “World’s Best Cocktail Menu” Spirited Awards at 2015 Tales of the Cocktail, representing the highest industry accolades, and World’s Best Bar at World’s 50 Best Bars 2016. This follows wins of “Best American Cocktail Bar” and “World’s Best Drinks Selection” in 2014, as well as “World’s Best Cocktail Menu” and “International Bartender of the Year” in 2013.
Ian Alexander is the Head Bartender at the Dead Rabbit in New York City, having joined the team in June of 2017, and works to apply his acute understanding of service standards to both the bar and the floor. He is passionate about cocktails and about creating a world class experience of Irish hospitality for every guest that walks into the bar.
Ian began his career in cocktail bartending while attending Rutgers University in New Jersey, where he tended bar at Due Mari, a Chef Michael White restaurant, quickly working his way up to the Head Bartender position there. He became interested in spirits and cocktails and refined his knowledge under acclaimed Sommelier and Beverage Director, Hristo Zisovski.