Livener

Livener from the Dead Rabbit

Since they are the life of the party, I’m toasting these devilish Dabbits, and the makers of such an epic puzzle creation, with a fantastic libation sure to liven up any celebration. From the genius team behind one of the best bars in the world (and winner of that title more than once), The Dead Rabbit Grocery and Grog, comes this splendidly elevated daisy style cocktail. The original “Livener” cocktail can be found on page 34 of “Recipes of American and Other Iced Drinks” by Charlie Paul, 1902, where it instructs, “fill tumbler with chipped ice; put in two or three drops of Angostura bitters, two or three drops of lemon juice; add a teaspoonful of raspberry syrup, a liqueur-glassful of brandy, half a glassful of champagne; then stir well with large spoon and strain off into a pony tumbler; put a piece of lemon on top.”

Guaranteed to liven up your day

It’s no accident that the cocktail pairing for the Dabbits comes from the Dead Rabbit – if the bar wasn’t named for the notorious Irish American street gang from 1830’s Manhattan, they might have chosen a different mascot. Sean Muldoon and Jack McGarry, the brilliant business and barmen behind the Dead Rabbit’s success, chose to elevate their modern take on the Livener cocktail with the use of strawberry cordial and rose liqueur, and finish it with Bittermen’s wonderful “Burlesque” Bitters which brings notes of hibiscus, sour berries and pepper. As they say in their cocktail book, “If you are not livened by this drink, you probably have already given up on life. Try another sip just to be sure.” It’s a perfect cocktail to toast the Invasion of Dabbits, which is also sure to enliven you. Cheers!

You’ll want to make a Dabbit of these

Livener from The Dead Rabbit Drinks Manual, inspired by Charlie Paul (1902)

1 oz strawberry cordial

1 ½ oz cognac (Remy Martin VSOP)

¼ oz rose liqueur (Combier)

¼ oz absinthe (Pernod)

¾ oz lemon

2 dashes Bittermens Burlesque Bitters

1 ½ oz brut Champagne

Shake all ingredients (except Champagne) together with ice and strain into a chilled flute. Top with the Champagne and garnish with a lemon peel Dabbit.