Jillian Vose is head bartender at The Dead Rabbit Grocery & Grog in historic Lower Manhattan, New York City. Named after a street gang of the era, The Dead Rabbit is the culmination of Belfast barmen Sean Muldoon and Jack McGarry’s lifelong dream. It won “World’s Best Bar” at 2015 Tales of the Cocktail, the industry’s highest accolade. Vose was instrumental in creating the bar’s third drinks menu together with McGarry, which won “World’s Best Cocktail Menu” the same year. It brings to life the story of 19th century minister-turned-social activist Lewis M. Pease in 64 new and original cocktails.
Previously, Vose was bar manager at Death & Co, where she was responsible for running the bar program, including menu development and maintaining a strong staff and a well-oiled bar. At the same time, she served as a Whiskey Ambassador for Campari America, co-managing its Women & Whiskies program. She also won the 2013 Rising Stars award from Star Chefs. Vose joined Death & Co after a stint at Maison Premiere, which she helped open, as well as Clover Club, both in Brooklyn.
At the age of 24, Vose received her Level One Court of Master Sommeliers Certificate in Boston and after a few weekend visits to New York, she knew it was where she needed to be. She subsequently took the BAR 5-Day Course. Acceptance was granted and the networking and education received from the course are still paying off to this day.
Vose grew up in a small beach town in Cape Cod, Massachusetts. Her initiation into the world of hospitality and spirits began while working in the fine dining establishments of Elements & Jade bar at the Sanctuary Resort in Paradise Valley, Ariz. There she was introduced to fine wine, food and craft cocktails. Vose’s interest in elevated libations, technique and cuisine developed while studying Hospitality Administration at Northern Arizona University and working at Four Peaks Brewing Co. in Tempe, Ariz.
“Cherry Heering the highlight in Singapore Sling”
Garnish: Pineapple, orange & cherry flag
Method: Shake all ingredients (except soda) with ice and strain into ice-filled glass. Top with soda.
• 1½ oz Beefeater Gin
• ½ oz. Cherry Heering
• ½ oz. Cointreau
• ½ oz. Bénédictine D.O.M.
• ½ oz. Kirsch
• ¾ oz. Pineapple juice
• ½ oz. Lime juice
• 3 dash Oronoco Bitters
• ½ oz. Soda
Cape Cod, Massachusetts
New York City