Podcast appearances and mentions of jack mcgarry

#83. In this episode of The meez Podcast, Josh Sharkey sits down with Jack McGarry, Managing Partner of world-renowned, The Dead Rabbit, for a deep dive into leadership in the restaurant and bar industry. Jack shares insights on building and scaling a globally recognized brand, including how he's led The Dead Rabbit to become one of the most awarded pubs in the world, with honors like Tales of the Cocktail awards and World's 50 Best Bars titles. They also discuss the challenges of hiring in hospitality, what it takes to lead a successful team, and how to maintain authenticity while expanding into new cities.Beyond the operational side, Jack opens up about his passion for contemporary Irish culture and how he's reshaping the image of the Irish-American pub. From his expertise in cocktail development and Irish spirits to his commitment to philanthropy and mental health advocacy, Jack's story is one of passion, purpose, and leadership. And, of course, no conversation with Jack McGarry would be complete without discussing what makes the perfect cocktail.Tune in to hear how Jack's journey from Belfast to New York has made The Dead Rabbit a global institution, and what's next for this Irish pub as well as other brands as it expands across the U.S.Where to find Jack McGarry:InstagramLinkedInWhere to find The Dead Rabbit: WebsiteNYC InstagramAustin InstagramLinkedInWhere to find The Irish Exit: WebsiteInstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:18): What recently has been keeping Jack up at night(06:38): How Jack maintains quality when scaling to new locations(14:55): How Jack thinks about hiring(35:01): What Jack has learned about hiring for the future(40:12): What makes a great cocktail and what makes a great bartender?(1:01:06): The Irish Exit and Celebrating Irish Culture(1:05:53): What is clear ice?(1:13:17): Next steps for Jack

The Banter The Guys share their experiences with Irish bars, including The Friendly Sons of the Shillelagh in West Orange, NJ that Francis ran for a time….much to Mark's consternation! The Conversation The Restaurant Guys talk with Jack McGarry, co-founder of The Dead Rabbit in New York City. They discuss the journey of transforming the traditional Irish pub into a world-class cocktail destination through authenticity and hospitality. Tune it to hear what and where is next for Jack and The Dead Rabbit. The Inside Track The Guys have crossed paths with Jack while being hosted by him at The Dead Rabbit NYC, his visits to NJ and from industry events like Tales of the Cocktail. (You'll want to listen to the Sean Muldoon episode to hear a funny story about young Jack McGarry.) “We're here to really advance the story of contemporary Ireland.” “I'm honored to talk to you guys any time,” Jack McGarry on The Restaurant Guys Podcast 2024 Bio Jack McGarry is best-known as co-founder of New York's world-renowned bar The Dead Rabbit. He worked at the Bar at the  Merchant Hotel which was awarded World's Best Cocktail Bar in 2010 from Tales of the Cocktail. After moving to New York and opening The Dead Rabbit with Sean Muldoon, McGarry won International Bartender of the Year, the youngest person ever to win. Shortly after The Dead Rabbit won high praise such as Best Bar in North America for many years and Best Bar in the World 2015. He established The Irish Exit (a casual stop for travelers) in New York. McGarry opened The Dead Rabbit Austin in July 2024 and The Dead Rabbit DC is expected later in 2024. Info The Dead Rabbit https://thedeadrabbit.com/ The Irish Exit https://www.irishexit.com/ Our Sponsors: The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places: Stage Left Steak https://www.stageleft.com/ Catherine Lombardi https://www.catherinelombardi.com/Stage Left Wine Shop https://www.stageleftwineshop.com/

This is a Library Selection from 2012 The Banter The Guys note the changes in how folks choose to ring in the New Year. As they often do, they choose to celebrate with a BANG!  The Conversation The Restaurant Guys hear the story of Sean Muldoon from the bar at the Merchant Hotel in Belfast to the soon-to-be opened The Dead Rabbit in New York City. Sean shares his vision for bartending as a vocation and the innovative concept of The Dead Rabbit. Listen to his thoughts before the revolutionary project that raised the bar for the Irish pub experience and catch a fun story about a young Jack McGarry! The Inside Track Francis had the great pleasure of meeting Sean on his many trips to the Bar at the Merchant Hotel in Belfast. They find they share a similar vision with regards to mentoring staff and excellence. Sean: I just need believers, I can do the rest. I just need people who believe. Francis: You know, we absolutely speak the same language. -On The Restaurant Guys Podcast 2012   Bio Sean Muldoon was selected to direct a visionary bar in  The Merchant Hotel in Belfast. By 2009, the Merchant had earned three Tales of the Cocktail awards, and was named “World's Best Cocktail Bar” in 2010. Muldoon moved to New York in 2013 to open The Dead Rabbit, Irish pub meets high class cocktails, with business partner Jack McGarry.  Their New York City venture garnered numerous awards from Tales of the Cocktail and 50 Best.  He plans to open Hazel and Apple in Charleston, SC later in 2024. Info Hazel and Apple (in 2024) https://www.hazelandapple.com/ The Dead Rabbit https://thedeadrabbit.com/ The Bar at the Merchant Hotel https://www.themerchanthotel.com/bars-restaurants Sean Muldoon on Instagram @seanjamesmuldoon Our Sponsors: The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places: Stage Left Steak https://www.stageleft.com/ Catherine Lombardi https://www.catherinelombardi.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/

Host Damian Cole chats with Jack McGarry, the co-founder and managing director of The Dead Rabbit in New York City. From his humble beginnings in West Belfast to becoming the International Bartender of the Year, Jack shares his incredible journey and the philosophy behind creating one of the world's most celebrated cocktail bars. Discover the secrets behind The Dead Rabbit's unique blend of Irish pub culture and high-end cocktails, and learn about Jack's plans for the future.Highlights:Early Beginnings: Jack discusses his start in the cocktail world, working at the Hunting Lodge in West Belfast.Journey to the Merchant Hotel: The transition from local pubs to high-end cocktail bars, and the significance of working at the Merchant Hotel.Creating The Dead Rabbit: The inspiration behind The Dead Rabbit, combining Irish pub culture with world-class cocktails.Awards and Recognition: How The Dead Rabbit became an award-winning bar, including its designation as the world's best bar.Irish Whiskey Focus: Jack's commitment to promoting Irish whiskey and its current market state.Future Plans: Upcoming expansions of The Dead Rabbit, including new locations and innovative concepts like McGarry's.Advice for Aspiring Bartenders: Tips on making quality cocktails at home, the importance of fundamentals, and recommended cocktail books.Favorite Cocktail Stories: Jack shares iconic moments from his career, including making the world's most expensive Mai Tai.Quickfire Questions: Fun and insightful rapid-fire questions about Jack's preferences and pet peeves in the cocktail world.Key Takeaways:Commitment to Quality: Jack emphasizes the importance of using quality ingredients, precise measurements, and proper techniques to create exceptional cocktails.Understanding Tradition: He advocates for a strong foundation in traditional cocktail knowledge before innovating and creating new drinks.Irish Whiskey Advocacy: Jack's dedication to promoting and educating people about Irish whiskey is evident throughout the episode.Innovative Concepts: The Dead Rabbit's blend of Irish pub culture and high-end cocktails sets it apart, and upcoming projects promise to continue this trend.Resources Mentioned:The Dead Rabbit: WebsiteRecommended Books:"Spirits and Cocktails" by Dave Broom"Imbibe!" by David Wondrich"Punch" by David Wondrich"The PDT Cocktail Book" by Jim Meehan"The Bar Book" by Jeffrey MorgenthalerConnect with Jack McGarry:Instagram: @jackmcgarry1LinkedIn: Jack McGarryFollow The Cocktail Academy:InstagramTiktokSubscribe & Review: Enjoyed this episode? leave a review to help more people discover our cocktail journey! Hosted on Acast. See acast.com/privacy for more information.

Follow The Cocktail Academy on Social MediaInstagram:TikTok: Facebook:Check out our website: www.thecocktailacademy.com Episode Summary:In this episode, we delve into the inspiring journey of Sean Muldoon, a renowned figure in the cocktail industry. Starting as a humble bartender in Belfast, Sean's story is one of passion, resilience, and the relentless pursuit of excellence. He discusses his early days amidst the Troubles, his love for music, and his determination to become the best. Sean's path led him to London, New York and everywhere in between, he even started his own training company, and garnered multiple awards for his cocktail creations.Sean provides an inside look at the creation and success of the Merchant Hotel's award-winning cocktail bar in Belfast and the pivotal transition to The Dead Rabbit in New York. The conversation also touches on the opening of Hazel & Apple in Charleston, South Carolina, highlighting the challenges and triumphs along the way. Sean shares his future plans, including a return to Ireland and his admiration for the bar Boadas in Barcelona.Key Takeaways:Early Beginnings: Sean Muldoon began his cocktail journey in Belfast, driven by a passion to escape the Troubles and excel in bartending.Influences and Learning: Inspired by figures like Morgan Watson, Sean traveled to London to hone his craft, eventually starting his own training company and winning multiple awards.Merchant Hotel: Building the award-winning Merchant Hotel cocktail bar in Belfast was a significant milestone, earning international recognition.The Dead Rabbit: The transition to The Dead Rabbit marked a new chapter, with the bar achieving fame for its unique concept and talented team, including key partner Jack McGarry.Hazel & Apple: Opening Hazel & Apple in Charleston faced challenges, including scaling down the original concept and handling landlord issues, but remained a community-focused endeavor.Resilience and Future Plans: Sean's experiences have instilled resilience and determination, with future plans to return to Ireland and open a pub, and a strong admiration for Boadas in Barcelona.About the Host:Damian Cole is a hospitality industry veteran and the founder of The Cocktail Academy. Damian specializes in developing innovative drinks programs, providing top-notch training, and delivering captivating public speaking engagements. Known for his cocktail and spirit masterclasses, Damian shares his extensive knowledge and enthusiasm with audiences, making him a distinguished figure in the world of mixology. Hosted on Acast. See acast.com/privacy for more information.

Our first guest has accomplished a lot since he began working as a glass collector in his hometown of Belfast, Ireland. Jack McGarry began his career in Ireland and worked his way to a pub in London, eventually crossing the ocean to open the Dead Rabbit in New York. Since then, McGarry's desire to create Pubs that elevate the 'Irish pub experience' has found its place, along with numerous well-earned awards celebrating 'The Best Bar in the World.' How does he do it? By crafting an intriguing selection of menu items along with an experience that showcases Irish culture, history, and customs. However, the Dead Rabbit is not this entrepreneur's only accomplishment-but you'll have to tune in to find out more about Jack, what he's accomplished, and what to look forward to during the Dead Rabbit's "It's Paddy's Day NOT Patty's Day" events!This week is looking up, especially for anyone celebrating St. Patrick's at Dooney's Pub in Delran and Voorhees New Jersey! Dooney's Director of Operations, Ariane Bonnes, joined us to announce their annual Kegs and Eggs in Delran, along with their other popular menu items that are fan favorites each year. On top of that, visitors can look forward to live music at both locations, dancers, bagpipers, and green beer to amplify the fun! In addition to their weekend-long celebrations, you can keep the celebrations going with their month-long cocktail and menu specials. But don't take it from us--turn your dials to Food Farms and Chefs to hear more about what you can look forward to from Dooney's Pub! Our final guest is bringing the band back together again, and we couldn't be more excited to have him on! Ray Sheehan, who is an expert on all things Barbeque, shared his journey as a chef, author, contributing writer, and guest host for Baseball and BBQ Podcast. After what has happened since we last spoke with him, we further discussed the importance of mental health in the culinary industry and the ability to adjust and think on your feet. Which led to a huge announcement, that you'll hear first on our show! Ray joined us to announce some exciting news for the first time on our show! But we don't want to spoil the surprise, so tune in to hear from Chef Sheehan and what you can look forward to in the very near future!

Kristin and Molly speak with Danny Childs about his new beverage book, Slow Drinks; its origination, proposal stages and how the pandemic affected its creation. Danny shares his background in ethnobotany, how he altered his writing voice from academic to narrative and the process of making these recipes adaptable to non-local foraging readers. He talks about the book's photography, illustration and design process, the books that inspire him and the new business venture he is starting.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Danny Childs / Slow Drinks InstagramThe Farm and FishermanSlow Food InternationalEdible Magazine Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showSlow Drinks by Danny ChildsMeehan's Bartender Manual by Jim MeehanThe Dead Rabbit Drinks Manual by Jack McGarry, Ben Schaffer and Sean MuldoonThe PDT Cocktail Book by Jim Meehan and Chris GallDeath & Co by David Kaplan, Alex Day and Nick FauchaldBitters by Brad Thomas ParsonsAmaro by Brad Thomas ParsonsThe Art of Fermentation by Sandor KatzWildcrafted Fermentation by Pascal BaudarThe River Cottage Preserves HandbookJerry ThomasImbibe MagazineSalt Fat Acid Heat by Samin Nosrat

On this episode of Navigating New York, I got to visit the world renowned Dead Rabbit Pub in Lower Manhattan to chat with Managing Director and Co-founder, Jack McGarry. This episode is one of the most powerful interviews I have ever had the pleasure of hosting. I chat to Jack about his story; from being a glass collector in his local family pub in Belfast at age 15, to being awarded world's best bartender in his early 20's in New York, to where he is now – a dynamic, influential entrepreneur on a mission to redefine the Irish Hospitality experience and promote the ‘Ireland of today' on a global scale. Jack speaks with rigorous honesty about his journey – the good parts and the bad. He shares some valuable advice on what it takes to be successful in running and scaling a business (Jack was recently named in Crain's New York Business 2023 class of 40 Under 40)  as well as his own methods for constant self-development and evolvement.Jack is making a major contribution to Irish Culture in New York and his mission to challenge the stereotypes and synthetic representations of Ireland across America is one that is consistently building momentum and recognition. On top of being extremely inspiring, Jack is also one of the humblest people I have ever come across. It was a real pleasure to get to sit in the Dead Rabbit and chat with Belfast's own, Jack McGarry.  Kindly sponosred by Irish owned, Therapie Clinic. Check out their incredible Black Friday offers now:   us.therapieclinic.com 

Verkada is a new name to Pittsburgh's tech ecosystem but Jack McGarry is quickly trying to change that! Jack returned to Pittsburgh from Austin, Texas to build Verkada's presence in Pittsburgh as a top cloud-based developer of building security and operating systems technology. Jack steps up to the One Mic Stand to tell us how Verkada combines security equipment such as video cameras, access control systems and environmental sensors, with cloud based machine vision and artificial intelligence. Learn more at www.verkada.com.

Jack McGarry is the Founder/Owner/Managing partner at The Dead Rabbit in Manhattan. Jack got his start in a bar in Ireland at the age of 14. He has been a barman ever since. From '06-'09 he worked in the famed The Merchant in Belfast, where he grew the most as a bar professional. He and his team won several awards there, and he eventually realized he needed to take his skills to the states. He opened The Dead Rabbit in NYC in 2012 and he is currently opening/planning to open other locations in major cities across the US. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Comparison is the thief of joy." Today's sponsor: Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all. At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! CORE: Children of Restaurant Employees is a national non-profit and direct provider that is dedicated to serving food and beverage operations employees with children. CORE provides financial relief when the restaurant employee, their partner, or child faces a life-altering medical crisis, injury, death, or natural disaster. To learn more about how CORE helps, and how you and your company can get involved in their important mission, visit www.COREgives.org. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website Email: jack@thedeadrabbit.com Thanks for listening!

Jack McGarry has achieved the accolades most of us dream about. He's been awarded the best bartender in the world and his NY bar, The Dead Rabbit, was awarded the distinction of Best Bar in the World, a few years after that. But that's not the end of Jack's story. Since hitting the top, Jack has redefined excellence through the lens of bar ownership and has spent the last several years working to become the best owner he can be. Today, we discuss what that looks like in theory and how it manifests itself in practical application. For more information on The Dead Rabbit, visit https://thedeadrabbit.com/. ____________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other shows: Restaurant Marketing School Restaurant expert videos & webinars

It's hard to believe, but the iconic New York City pub The Dead Rabbit is celebrating its 10th anniversary this month. In that time, it's built a reputation as one of the world's best cocktail bars. We'll talk with co-founder and managing partner Jack McGarry about the first ten years and what the future holds for The Dead Rabbit - including expansion to Austin, New Orleans, and other cities. On Your Voice, listeners like you tell us what makes a pub great, and in our Behind the Label segment, we'll answer a question about the difference between a peaty whisky and a smoky one.

On today's episode of All in the Industry®, Shari Bayer is on-location  with Jack McGarry, the managing partner of The Dead Rabbit, the world's most awarded pub, located in lower Manhattan. Jack is internationally known for his extensive historically based beverage programs. Among his accolades, in July 2013, he was honored with the prestigious Tales of the Cocktail International Bartender of the Year award - its youngest ever recipient, and only the second in America. Firmly rooted in the ethos of 'tradition meets tomorrow', The Dead Rabbit has received extensive acclaim since its opening in 2013, with highlights including taking the #1 spot on the 2016 World's 50 Best Bars list. Today's show also features Shari's PR tip to read the room; Industry News Discussion on the new age of the non-alcoholic bottle shop; plus, Shari's Solo Dining experience at The Four Horsemen, an award-winning restaurant and wine bar in Williamsburg, Brooklyn, NYC. **We are proud to announce that our show, All in the Industry, has been nominated for 3 Taste Awards, including Viewer's Choice for Best Food or Drink Radio Broadcast, Viewer's Choice for Best Food or Drink Podcast, and Viewer's Choice for Best Single Topic Series. We are honored to be among the incredible nominees and part of Heritage Radio Network's 28 nominations across 9 categories. You can vote now for All in the Industry until February 17. We thank you in advance! TO VOTE: https://www.surveymonkey.com/r/ZJD97NFAll in the Industry is nominated for a viewer's choice TASTE AWARD. Cast your vote before February 17th.Photo Courtesy of Shari Bayer and Jack McGarry, The Dead Rabbit, NYC.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

The winter of 2013 was one of the worst times in modern history to open a bar in New York City. Manhattan was still reeling from Hurricane Sandy, especially the southern tip of the island, which had been battered by destructive high winds and corrosive flood waters. The Dead Rabbit was no exception—the establishment's ancient building sits just a couple of blocks away from New York Harbor and was damaged in the storm. But despite these less than ideal conditions, the bar opened in February of that year and grew into a massive success within the Big Apple's notoriously competitive market. On this episode of Fix Me a Drink, hosts David Wondrich and Noah Rothbaum are joined by Jack McGarry, the Dead Rabbit's managing director and co-founder, to discuss the bar's incredible first decade in business and how it has evolved along the way. The trio also talks about McGarry's plans to expand, opening Dead Rabbit bars in cities across the country. So pour yourself an Irish whiskey and listen to this new episode of Fix Me a Drink. Cheers! Fix Me a Drink is hosted by Flaviar's resident liquor experts Noah Rothbaum and David Wondrich. On each episode, the award-winning duo enjoys a delicious drink while uncovering lost liquor history, exploring modern cocktail culture and interviewing an incredible array of spirited guests. So fix yourself a drink and enjoy the show! Please drink responsibly. Podcast Editor Alex Skjong.

At 26, Jack McGarry thought he'd reached the zenith of his career.  Three years after he co-founded modern Irish pub The Dead Rabbit, the Lower Manhattan bar topped the list of the World's 50 Best Bars, an awards program akin to the Oscars for nightlife hospitality. McGarry had been maniacally focused on earning the title, and while it cemented him as an industry star, a sense of hollowness – exacerbated by heavy drinking – soon followed.  In the years since, however, he has abstained from alcohol and focused on The Dead Rabbit as a bar that would carry on the tradition of Irish pubs as a communal gathering space. He's also been a leading voice in highlighting mental health and education throughout the bar and restaurant industry. Those priorities will be incorporated into The Dead Rabbit's expansion, in which the company will open new locations throughout the U.S., beginning next year in Austin and New Orleans. The overarching goal is to champion authentic Irish pubs by incorporating modern art, music and other cultural elements into each bar.  In this episode, McGarry spoke about his journey as an entrepreneur, how the experience of chasing and receiving accolades made him reassess his values and how he's using his influence to spread awareness about health care and sobriety. He also discussed the ways in which he's aligning modernity and authenticity in the bar's ambience, weighed in on no- and low-alcohol spirits and cocktails and the reason that he's bullish on both, and shared why his meaning of “strategic partners” may noy be what you think. Show notes: 0:45: Jack McGarry, Co-Founder & Managing Director, The Dead Rabbit – Taste Radio editor Ray Latif met with McGarry at The Dead Rabbit in New York City, where the bar owner chatted about his distaste for tardiness and moving out of Manhattan before discussing the bar's expansion plans for 2023. He also explained how The Dead Rabbit is attempting to restore its original vision and essence, why it's important to root out the underlying issues of alcoholism, particularly within the hospitality industry and how he's using his platform to call out overindulgence and resulting problems at trade shows and conventions. Later, he discussed the evolution of non-alcoholic options at high-end bars and restaurants and why it's important to the future of hospitality, why authenticity is often misunderstood and why The Dead Rabbit has historically had low turnover among its employees. Brands in this episode: Guinness, Three Spirit, The Dead Rabbit,

Cocktail College takes a trip to Ireland this week as we're joined by Jack McGarry, owner of the Dead Rabbit. He's here to discuss a rare Irish whiskey classic cocktail, the Tipperary, and to dive into the history of the category in general. Tune in to learn more. Listen on to discover McGarry's Tipperary recipe — and don't forget to like, review, and subscribe! Jack McGarry's Tipperary Recipe Ingredients - 1 ½ ounces Irish whiskey - 1 ½ ounces sweet vermouth - ½ ounce green chartreuse - 2 dashes absinthe - 2 dashes Angostura bitters Directions 1. Add two dashes of Angostura bitters, two dashes of absinthe, green chartreuse, sweet vermouth, and Irish whiskey into a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Nick & Nora glass. 4. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Episode 108 features Biodynamic Luna 1.1 from Waterford Whisky. Bottled in 750ml at 50% ABV, or 100 proof. This retails for $119. Enjoy this episode with any of the Waterford Whisky offers you can get your hands on! The official website for Waterford Whisky: https://waterfordwhisky.com/ (https://waterfordwhisky.com/ ) Brief Historical Timeline: 2004 - Diageo build the Waterford distillery site as a beer brewery 2015 - Mark Reynier converts the closed brewery into a whisky distillery 2016 - The first distillation goes into casks 2020 - The first releases are made available from Waterford Key Cocktails: Drink this neat. Add one or two cubes of ice if you like, but treat it as you would any good Single Malt. References: My interview with Neil Conway, Head Brewer for Waterford Whisky. https://whiskymag.com/story/interview:-mark-reynier-the-man-who-brought-the-taste-of-terroir-to-whisky (Whiskey Magazine Interview with Mark Reynier) https://waterfordwhisky.com/wp-content/uploads/2021/06/WD_What_Is_Biodynamics_01.pdf (Biodynamics Manure Horns Downloadable PDF) https://waterfordwhisky.com/editorial/the-bio-bros-part-2-preparations/ (More detail on Manure Horns Prep and Biodynamic Principles) https://www.biodynamics.com/biodynamic-principles-and-practices (Biodynamics.com Principles and Practices) Book (pages 120-123): From Barley to Blarney - A Whiskey Lover's Guide to Ireland, presented by the Dead Rabbit, Sean Muldoon, Jack McGarry, Tim Herlihy, and Conor Kelly Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Since its 2013 debut, The Dead Rabbit in New York City has garnered numerous awards and accolades as being one of the world's best bars. For this episode, we talk with founding partner Jack McGarry about the bar's ambitious expansion plans starting with outposts in New Orleans and Austin, Texas, in 2023; how the Dead Rabbit's style is evolving as it approaches its 10th anniversary; and how McGarry is taking on solo leadership of the team.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

In season two of the "Finding Home" podcast series, Irish American Archives Society Executive Director Margaret Lynch interviews an array of Clevelanders with specialized knowledge and stories about the history of the Irish in Cleveland. This episode features an interview with Meg and Jack McGarry. Mike McGarry came to Cleveland from County Roscommon in the 1920s. After painting streetcars and doing painting and other maintenance work at Graphite Bronze, he decided to start his own painting business. Four sons helped him build a business that would work on such important community projects as the renovations of City Hall and Severance Hall. One of those sons, Jack McGarry, and his wife Meg share memories of building a family business.

Opened in 2013 by Northern Irishmen Sean Muldoon and Jack McGarry, New York City's The Dead Rabbit is surely one of the world's most awarded bars.I can't possibly list all the accolades they've picked up over the years, but they include multiple prizes for World's Best Bar at both the prestigious Spirited Awards and the World's 50 Best Bars.The Dead Rabbit is world famous for its Irish coffee. And this episode you'll hear Sean recount the messy incident that put them on the path to perfecting this somewhat neglected cocktail, further inspired by the legendary bartender Dale DeGroff.You may also like:Wine episodes on Drinks AdventuresAlso with us this episode is The Dead Rabbit beverage director Jillian Vose, who explains how the sous vide cooking technique enables the team to serve the Irish cocktail perfectly and consistently every time.And if like me you're based in Sydney, here's a tip. You can try an Irish coffee that's very similar to the Dead Rabbit's at a bar in the city. Jillian visited the Duke of Clarence a few years ago to show them how it's done, and they've since kept up the tradition.Sean, Jack and Jillian have now published the definitive story of the Irish coffee in a new book titled When Whiskey Met Its Match, which sets the record straight that the cocktail was invented by a Northern Irishman, Joe Sheridan.I hope you enjoy about this chat about one of my favourite cocktails. We also talk a bit about Irish whiskey, and the second Dead Rabbit book launching on February 22, called Paddy Drinks.It's a collection of cocktail recipes that Sean hopes will help fuel Irish whiskey's ascendancy in cocktail bars across the world.

How Jack McGarry - Owner of World's Best Bar and Bartender - Faced his demons and learned to embrace progress over perfection Pandemic challenges with a restaurant in NYI'll Never come in last again”Ice and Advice - The tale of two Ice Cubes - Pursuing perfection?A Downward Spiral to rock bottomJack Gets Clarity@20 Jack runs towards his demons@ 21 How Jack made the pivot by facing his demons - with some help from the Matrix@ 22 the take of the two wolves - which do you become?@ 24 Do the tough work @ 25 Jack Starts Running 70 - 80 Miles Per Week!!! ….Immediately out of the hospital@ 28 How running Keeps jack calm@ 29 Channeling your Anxiety@ 30 Jack chats with his future wife via Instagram@ 32 How Jack maintains his edge by avoiding excuses@ 33 channel Goggins and Callus the mind to move forward@ Jack Crushes self dev books - The Peter Principle, Start With Why, 7 habits of highly effective people.   @ 40 Jacks training cycle - 60 miles per week + cycling@ 43 Jacks diet - Focusing on quality and how you want to feel about it@ 45 Jack uses a whoop strap for measuring HRV and sleep@ 46 Tying rest to training effort@ 48 Progress not PerfectionJack's BarABOUT — The Dead Rabbit (deadrabbitnyc.com)Jacks InstagramJack McGarry (@jackmcgarry1) • Instagram photos and videos

I'm joined in this episode by Alex Langille by way of the U.K. who I met after he had listened to my conversation with Jack McGarry. It was a pleasure chatting with Alex who is currently re-embarking on a journey of obtaining his Master's in Clinical Psychology, reading, and running in the English countryside. This conversation was a first for No Proof as after extensive meditations, and the use of therapy; Alex has been able to integrate alcohol back into his lifestyle with intention. It is my goal to have conversations with individuals from every corner of the world of sobriety and to not speak in absolutes. I thank Alex for sharing his story, and for adding a new perspective to the journey that is No Proof. Books mentioned in this episode: 1) Susan Cain - Quiet - The Power of Introverts In A World That Can't Stop Talking. 2) Brene Brown - Daring Greatly 3) Jordan Peterson - 12 Rule for Life - An Anecdote to Chaos

In this episode, I'm joined by Jack McGarry from his bar the Dead Rabbit in New York City. As an avid runner himself, we chat about how running helped to develop discipline and a learning mind. Jack chats about his story of sobriety and recovery as we both look back on the clarity we've gained during our journey. Mentioned in this episode is Atomic Habits by James Clear and I Swear I'll Make It Up To You by Mishka Shubaly.

Jack McGarry, owner and founder of the 'The Dead Rabbit' in New York City. The Dead Rabbit was officially voted World's Best Bar in 2016, as well as winning Best Bar in North America 2013-2016. Jack takes us on his journey that took him from Belfast bartender to New York entrepreneur. Enjoy! If you enjoyed the episode feel free to give us a review on any podcast platform. Also, if you have any suggestions on topics you would like to hear us discuss head over to our Instagram page @MCPodcasting and drop us a comment! And if you REALLY enjoyed the episode, head over to our YouTube channel @MCEntertainmentTV, were we release new epiosdes, as well as give our honest reactions to music, comedy and our own movie reviews.

In Ep 35 I talk with Jack McGarry, Co-owner of The Dead Rabbit Grocery & Grog in lower Manhattan! Topics include coming up through the hospitality industry in Ireland, opening a truly authentic award winning Irish Pub in NYC, being the youngest to ever win International Bartender of the Year, how Covid has affected the business, and his hopes for the future. Enjoy!

Every week Irish Whiskey Magazine shares the latest news and developments from inside the Irish whiskey industry. We'll be speaking to the movers and shakers in the Irish whiskey landscape and get their insights into all that's happened and is emerging. Words on Whiskey is excited to welcome Sean Muldoon and Jack McGarry of the Dead Rabbit bar in New York. The two Belfast boys have spearheaded the resurgence of Irish whiskey in the US.________________________________________________________________________More information Our websiteWords on WhiskeyShare our podcast with friendsFacebook Twitter LinkedInYoutube LiveOur show goes out live every Wednesday at 7:30pm IST. If you want to join us then please subscribe to our Youtube channel.Show: Words on WhiskeyDate: August 12th 2020Episode: 11

Sean and Jack have been an inspiration to me for nearly a decade, from the years creating the bar at the Merchant Hotel to the award-winning Dead Rabbit; we also talk about their partnership, it's strengths and weaknesses and how they continue to power on through thick and thin. Great insight on how to create one of the best bars in the world. Share a dram with the hospitality industry’s top global talents: bartenders, venue owners, distillers and industry aficionados. Shawn Soole has lived, breathed, and imbibed hospitality for decades. Now, he delves into the advice, opinions, and provocative stories that are helping to define the creative, culturally-necessary space of ‘modern hospitality’—covering topics from front-of-house service, to back-end business operations, and every inch between. “Tales of the Cocktail” - Top 10 Best Broadcast or Podcast (2020). New episodes posted every Tuesday and Friday. Brought to you by www.soolehospitality.com FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSoole FOLLOW US ON YOUTUBE - https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA --- Send in a voice message: https://anchor.fm/post-shift/message

In this episode Aaron and Ciaran join co-owner of Dead Rabbit, Jack McGarry, to talk about what makes a great bar great.The trio agree that training and innovation are the most important aspects to ensure your team's progression and consistency. The guys also discuss how focusing on these aspects will ultimately optimise guest experience and employee's job satisfaction.

In this episode, we have Jack McGarry from the Dead Rabbit in NYC joining us. As far as bartending royalty goes, few are as famous or as accomplished as Jack. The winner of the 2013 International Bartender of the Year award, and the co-owner of the Dead Rabbit with Sean Muldoon; a venue that has won numerous international awards including the prestigious gongs for World’s Best Bar, World’s best Cocktail Bar, World’s Best Drinks Menu and many many more. But there’s more to Jack than being a great bartender. In addition to opening Dead Rabbit, and then Black Tail, Jack and Sean have also co-authored three books, and are currently planning both national and international expansion of their Dead Rabbit Brand, something we’ll be touching on in our conversation.

Only on the "CBS This Morning" podcast, "CBS This Morning Saturday" co-host Jeff Glor talks with Irish whiskey expert Jack McGarry about the growing demand for the spirit in the United States. McGarry, who co-owns The Dead Rabbit bar in New York City, explains the distillation process for Irish whiskey and what sets it apart from Scotch. He explains how Irish whiskey went from nearly going extinct to becoming one of the most popular spirits in U.S. McGarry discusses how he's able to be an expert in the field even though he doesn't drink alcohol anymore, his recommendations for what you should order at the bar and expanding the The Dead Rabbit beyond New York City. Plus, the growing trend of sustainable drinking and non-alcohol bars.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Only on the "CBS This Morning" podcast, "CBS This Morning Saturday" co-host Jeff Glor talks with Irish whiskey expert Jack McGarry about the growing demand for the spirit in the United States. McGarry, who co-owns The Dead Rabbit bar in New York City, explains the distillation process for Irish whiskey and what sets it apart from Scotch. He explains how Irish whiskey went from nearly going extinct to becoming one of the most popular spirits in U.S. McGarry discusses how he's able to be an expert in the field even though he doesn't drink alcohol anymore, his recommendations for what you should order at the bar and expanding the The Dead Rabbit beyond New York City. Plus, the growing trend of sustainable drinking and non-alcohol bars.

It's HALLOWEEN! Our Moderator Emily Pearson leads our Weekly Baste Segment with a fast paced game of word association and a lively discussion of all things Halloween, candy, the perfect Irish coffee, Guiness, The New York Irish Whiskey Fest and more! Our guests for The Weekly Grill are Jack McGarry and Sean Muldoon of The Dead Rabbit, NYC's most famous Irish Pub and one of the World's Best Bars. Learn more at DeadRabbitNYC.com and NYIrishWhiskeyFest.com!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.The Main Course O.G. is powered by Simplecast.

Jack McGarry is the youngest-ever International Bartender of the Year. Sean Muldoon is admired/feared throughout the bar world for his vision, drive and insane attention to detail.  In this episode, we hear how two lads from West Belfast went on to open the Best Bar In The World, publish multiple books about their industry and find time for future projects in the pipeline that range from comic books, to feature films.   // To see a 'treasure trove' of all things related to Jack and Sean (including a photo) please visit https://bestofbelfast.org/stories/the-dead-rabbit   Best Of Belfast is Northern Ireland's #1 Interview Podcast. We've shared 100+ hour-long conversations with incredible people from Northern Ireland.   To find out more, or join 'The Producers Club' please visit https://bestofbelfast.org/   Cheers!   — Matt   

Brea and Mallory talk about cookbooks and interview writer Sam Slaughter! Use the hashtag #ReadingGlassesPodcast to participate in online discussion! Email us at readingglassespodcast at gmail dot com! Reading Glasses Merch     Sponsor -  Lola mylola.com Use code GLASSES when you subscribe!   Links - Reading Glasses Facebook Group Reading Glasses Goodreads Group Amazon Wish List   Newsletter    Recipe Tracker App - Paprika    Sam Slaughter Sam's Twitter   Are You Afraid of the Dark Rum? by Sam Slaughter Books Mentioned -  Black Leopard, Red Wolf by Marlon James Movers and Shakers by Hope Ewing The New Farm Vegetarian Cookbook edited by Louise Hagler and Dorothy R. Bates Chloe's Kitchen by Chloe Coscarelli Isa Does It by Isa Chandra Moskowitz Death & Co: Modern Classic Cocktails by David Kaplan, Nick Fauchald, and Alex Day Smuggler's Cove by Martin Cate and Rebecca Cate Animal, Vegetable, Miracle by Barbara Kingsolver Kitchen Confidential by Anthony Bourdain  Sweetbitter by Stephanie Danler In Defense of Food by Michael Pollan The Omnivore's Dilemma by Michael Pollan Fast Food Nation by Eric Schlosser The Drunken Botanist by Amy Stewart The Ministry of Special Cases by Nathan Englander The Need by Helen Phillips Gather at the River edited by David Joy and Eric Rickstad By the Smoke and the Smell by Thad Vogler Deep Down Dark by Héctor Tobar The Bar Book by Jeffrey Morgenthaler Liquid Intelligence by Dave Arnold Drinking Like Ladies by Misty Kalkofen and Kirsten Amann The Dead Rabbit Mixology & Mayhem by Sean Muldoon, Jack McGarry, and Jillian Vose

Irish Whiskey's resurgence is only now beginning to make up for decades of obscurity over the last century, but with 23 active distilleries in Ireland now, things are looking brighter than ever. In fact, there are projections that Irish Whiskey sales in the U.S. could surpass Scotch Whisky sales in the coming years...if Brexit and other political issues don't get in the way. We'll discuss the business side of the comeback with Irish Whiskey Association chairman David Stapleton of Connacht Whiskey Company, and Tim Herlihy will join us to look at the boom in Irish Whiskey culture. The longtime Tullamore D.E.W brand ambassador is one of the authors of the new book "From Barley to Blarney: A Whiskey Lover's Guide to Ireland." He, Sean Muldoon, Jack McGarry, and Conor Kelly traveled throughout Ireland to search out great pubs, visit distilleries, and create a new resource for whiskey lovers visiting Ireland. In the news, Brexit is less than two weeks away, and there's still no solution to the question of the Irish border. We'll also have details on the U.S. arrival of Red Spot, a whiskey writer's switch to making whiskies, and look at how the college admissions bribery scandal could affect the future of one Kentucky distillery. 

This week we have a bonus St. Patrick’s Day episode! Jack McGarry, co-founder of famed NYC Irish bar The Dead Rabbit Grocery & Grog, and return guest Tim Herlihy, Brand Ambassador for Tullamore D.E.W. Irish Whiskey, joined me to discuss their upcoming book,'From Barley to Blarney - A Whiskey Lover’s Guide to Ireland’ This week's cocktail recipe is the legendary Dead Rabbit Irish Coffee recipe from the book:   Dead Rabbit Irish Coffee 1 oz Bushmills Original Irish Whiskey 1/2 oz Demerara Syrup 3 1/2 oz medium-dark roast, made in a French Press Thumb of prepared whipped cream Garnish: freshly grated nutmeg   In an Irish Coffee glass, build all ingredients, top with whipped cream and grated nutmeg   Links: From Barley to Blarney - A Whiskey Lover's Guide to Ireland The Dead Rabbit Grocery & Grog Tim Herlihy's Instagram Tim Herlihy's Twitter Tullamore Dew Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com

Sean Muldoon (@SeanJMuld) and Jack McGarry (@JackMcGarry) and Rebekkah Dooley (@RebekkahDooley ) of Dead Rabbit (DeadRabbitNYC) and Black Tail (BlackTailNYC) sit down with us this week to discuss what it means to them to operate an authentically Irish bar in lower Manhattan. We'll also learn how serious they are about Irish breakfast and of course their world famous Irish Coffee featuring Bushmills original Irish whiskey. And they'll both talk about how much they love to run to stay in shape. Tune in! #######10HRNYears #DrinkingOnTheRadio The Speakeasy is powered by Simplecast.

Two of the authors of "From Barley to Blarney: A Whiskey Lover's Guide to Ireland," Jack McGarry and Tim Herlihy join us to talk about their book and taste us through what they consider to be quintessential Irish whiskey.--What we drank:Tullamore Dew Single MaltTullamore Dew Caribbean FinishPowers John Lane 12Teeling's Irish Whiskey Single Grain--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg--"Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

From Dublin and Belfast to Chile and Mongolia, you can now find Irish pubs around the world. Just in time for St. Patrick’s Day, on this episode of Life Behind Bars we go on an international pub crawl of our all-time favorite Irish bars. Hosts Noah Rothbaum and David Wondrich are joined by Irish pub expert Tim Herlihy from the episode’s partner Tullamore D.E.W. (Herlihy even once barnstormed across America visiting Irish bars in all 50 states in just 30 days. He’s also working on an Irish whiskey and Irish pub book with bartenders Jack McGarry and Sean Muldoon from the award-winning New York bar the Dead Rabbit Bar.) The three discuss why Irish bars have spread to the far corners of the map and are so enduringly popular with drinkers. They, of course, also indulge in a dram or two of whiskey while they chat. Cheers! Life Behind Bars features Half Full’s editor Noah Rothbaum and its Senior Drinks Columnist David Wondrich as they discuss the greatest bartenders of all time and how they changed what the world drinks. Edited by Alex Skjong. See acast.com/privacy for privacy and opt-out information.

Five years ago, Irish expats Jack McGarry and Sean Muldoon bet their futures on opening an Irish pub in New York City's Financial District. Since then, The Dead Rabbit has become renowned as one of the world's best bars. Now, The Dead Rabbit shares its name with a new Irish Whiskey in a collaboration with Quintessential Brands, which is building the Dublin Liberties Distillery in the city's Newmarket Square. We'll talk about the bar and the whiskey with Sean Muldoon and Darryl McNally, Quintessential's master distiller and blender, on this week's WhiskyCast In-Depth. There's a lot to cover in the news, including local approval for Glenmorangie's expansion plans in Scotland, the return of whisky distilling to downtown Montreal, and how South Africa's severe water shortages are affecting the country's leading whisky distiller. We'll also answer some of your whisky questions and taste some new whiskies, too.

Today on The Speakeasy, hosts Damon Boelte and Sother Teague are joined in the studio by Jack McGarry, co-owner of Dead Rabbit, which just last week was named World's Best Bar! That's according to 400 experts over at trade publication Drinks International. McGarry tells all about how he started bartending at age 15, what it takes to succeed (hint: friendly bartenders), and why he's not resting on his laurels.

Meet Sean Muldoon & Jack McGarry, the team behind the Dead Rabbit NYC, on the season finale of In the Drink! The Dead Rabbit Grocery and Grog embodies the conviviality of Old New York and the Irish-American tradition. They are dedicated to advancing the art and practice of hospitality, as it was understood then and as it is understood now, for all residents of and visitors to this great metropolis. Tune in and hear their story, their mission and their thoughts on everything from recipes to cocktail history. This program was brought to you by Michter’s. “The main thing with all of our menus is that we like to tell a story. All the stories we tell we try to make accessible to the 21st century consumer.” [21:00] –Jack McGarry on In the Drink

Smooth Ambler Spirits' Vice President and Head Distiller, John Little, RETURNS to talk about his spirits and distilling.... (ahem) AGAIN. Thanks, John! Our special guest host is Jack McGarry of The Dead Rabbit Grocery and Grog in NYC. Find our guest and guest host online: http://www.smoothambler.com http://www.deadrabbitnyc.com Music: Juice - Bigger