New York City’s well-known old-timey haunt, The Dead Rabbit Grocery and Grog’s Sean Muldoon and Jack McGarry made an impromptu visit to Charleston last night to share their delicious custom cocktails and we were lucky enough to get a seat at the table. The bar partnered with Prohibition’s chef Stephen Thompson for an amazing four-course dinner and cocktail pairing that invoked a wide variety of flavors.

The first course was a spicy rabbit stew of red potatoes, carrots, onion and local braised lamb rib. The broth was garnished with shaved duck yolk that was aged in Prohibition’s kitchen for a month adding a complexity to the dish that set the tone for the entire dinner. Dead Rabbit’s “National Anthem” cocktail was paired with the stew and featured Green Spot Irish whiskey, fresh carrot juice, lemon juice, dill syrup and fresh nutmeg. This made for a fantastic combination because the savoriness from the carrot juice complimented the carrot slices in the stew.

For round two, fish and chips was served topped with a creamy parsley/merlot sauce accented with dill flakes and paired with Dead Rabbit’s “Doppelänger” cocktail. The drink featured Power’s John’s Lane Irish whiskey, yellow chartreuse, dry vermouth, and two dashes of celery bitters — just enough bitter to bring out fresh flavor provided by the parsley sauce. Next, perfectly pink bacon wrapped beef Wellington with a side of mushrooms resting in Irish gravy was in order. Prohibition’s “Cashel” cocktail, named after the town in Ireland, included tea-infused Jameson Irish Whiskey, fig, and celery bitters.

Lastly, we were treated to a butter crust bread pudding, topped with 100 percent maple syrup, housemade Jameson Whiskey ice cream and candied pecans.The southern classic was complimented by the Dead Rabbit’s “Head of Steam” cocktail featuring Redbreast 12 yr Irish Whiskey, Sherry and spice bitters. The last cocktail reminded us of a Manhattan which balanced the sweetness of the pudding and brought the meal to a lovely conclusion. The gentlemen of Dead Rabbit gave us a sample of what they offer at their six floor bar in New York City and Prohibition reminded us why it’s one of the best restaurants in Charleston.