The Dead Rabbit Cocktail Bar in New York City is famous for its’ concept, bartenders and its incredible cocktails. The Dead Rabbit has published a book of some of their favorite recipes that give great inspiration and templates to work off of. The Weeper’s Joy is one of the cocktails out of that book and it was one of the first that I made. It is a complex and herbal with some unusual flavors coming through, but at the same time it is very light and refreshing.
I did make a few adjustments from the original recipe to better suit my tastes and my available ingredients.
The Dead Rabbit creates extremely unique cocktails often built with very specific ingredients and the Weeper’s Joy is no exception. The original recipe requires 3 dashes of celery shrub which I do not have or want to make tight now. 3 dashes of shrub is not going to totally change the flavor profile of your drink, it is more there to add some tartness and compliment the other flavors that are going on. If you have any kind of shrub at home by all means use it, but if you don’t make the drink anyway. I have tried it with and without shrub and it is delicious either way.
When I first tried the drink I thought it was a bit too strong on the licorice flavor from the absinthe so I wanted to tone it down a tad. It also seemed that the complexity of the Benedictine and Kummel were being lost a little so I scaled back the vermouth to let them come through a bit more.
As for specifics, I used Dolin Dry Vermouth, St George Absinthe and some of the pineapple shrub that I made a few weeks ago (shrubs keep for months and often get better with time).
This cocktail is certainly not for everybody. It has some more obscure ingredients and a unique herbal flavor, but for those who dig that kind of thing it is a real treat.
- 1 3/4 Oz Dry Vermouth
- 3/4 Oz Kummel
- 1/3 Oz Benedictine
- Flat 1/4 Oz Absinthe
- 3 Dashes Orange Bitters
- 3 Dashes Shrub - (optional)
- Orange Peel
- Add all of the liquid ingredients to you mixing glass.
- Add ice and stir until desired chill and dilution is reached.
- Strain into a chilled cocktail glass.
- Express oils from orange peel over the drink and either discard or drop it in for garnish.
THESE POSTS MAY BE USEFUL: Benedictine