Bartender Feature: Michael McIlroy

Michael McIlroy is a highly acclaimed bartender and mixologist based in New York City. He is known for his innovative approach to cocktail making and his dedication to using high-quality, locally-sourced ingredients in his drinks.

McIlroy's signature cocktail is the "Dead Rabbit Irish Coffee," which he created while working at the Dead Rabbit Grocery and Grog bar in New York. The drink is a modern twist on the classic Irish Coffee, incorporating homemade coffee syrup and a blend of Irish and American whiskies for a rich and complex flavor.

Here is the recipe for McIlroy's "Dead Rabbit Irish Coffee" cocktail:

Ingredients:

• 60 ml Jameson Black Barrel Irish Whiskey
• 60 ml hot coffee
• 22.5 ml coffee syrup
• 30 ml heavy cream
• Nutmeg, for garnish

Instructions:

1. Combine the James Black Barrel Irish Whiskey, hot coffee, and coffee syrup in a glass.
2. Float the heavy cream on top of the drink.
3. Garnish with a sprinkle of nutmeg.

The "Dead Rabbit Irish Coffee" has become a popular drink in the cocktail world, and has been featured on menus at bars and restaurants around the globe.

In addition to his work as a bartender, McIlroy has also been involved in a number of other projects in the cocktail industry. He has authored several books on the topic of cocktail making, and has been a consultant for bars and restaurants around the world. He has also been a frequent speaker at industry events and has been a judge for several cocktail competitions.

If you're interested in learning more about Michael McIlroy and his work, you can check out his website, deadrabbitnyc.com, where he shares information about his bar and upcoming events. You can also follow him on social media, including Instagram (@deadrabbitnyc), where he shares updates on his latest projects and cocktail creations.

Overall, Michael McIlroy is a highly talented and innovative mixologist who has made a significant impact on the cocktail industry. His signature cocktail, the "Dead Rabbit Irish Coffee," is a testament to his creative approach to mixology, and his work as a consultant and educator has helped to elevate the craft of cocktail making.