Dead Rabbit spreads cheer with festive pop-ups
New York Irish bar The Dead Rabbit has reprised its Jingle Jangle holiday pop-up for the 2025 festive period, with a drinks menu that highlights seasonal ingredients.
The annual Jingle Jangle pop-up features nostalgic decor, a playlist of Irish Christmas classics, and a carefully curated cocktail menu celebrating the season.
In addition, holiday-inspired dishes, including turkey pot pie, shepherd’s pie, and Brussels sprout and sweet potato salad, will also be served up throughout the residency, which this year will run until 1 January 2026.
The 2025 cocktail menu has been crafted by The Dead Rabbit’s beverage director Aidan Bowie, and offers a mix of new and returning favourites, all inspired by holiday nostalgia and highlighting seasonal ingredients.
Highlights include Five Golden Rings, which brings together Teeling Small Batch Irish whiskey, Bacardi Ocho, espresso, banana and dark chocolate, and the Patrón Silver Tequila-based Deck the Halls, which also features plum, cinnamon, lemon, honey and bitters.
Elsewhere on the menu is the Naughty List, which sees Slane Irish whiskey, Dewar’s 12-year-old Scotch, chocolate, oats, and salted caramel cream blended together and served hot.
Finally, playing to the flavours of Christmas treats, the Gingerbread Man! combines Buffalo Trace Bourbon and Teeling Small Batch Irish whiskey with gingerbread spices and Lyle’s golden syrup, and Cookie Jar features Lost Irish whiskey, Planteray coconut rum, vanilla, chai, and lemon.
Additional festive concepts
In addition to the Jingle Jangle pop-up, The Dead Rabbit’s other concepts are hosting holiday pop-ups of their own, with The Irish Exit at Moynihan Train Hall hosting The Polar Express, and San Patricios in Jersey City debuting its Los Posadas pop-up from Tuesday 25 November.
The Polar Express at The Irish Exit, which is described as a ‘winter wonderland’, will run until 11 January 2026, and celebrates ‘all the finest bits of the season’, with twinkling lights, stiff drinks, cold pints, and ‘lashings’ of Irish whiskey.
Meanwhile, celebrating its first festive season since opening, San Patricios’ Los Posadas pop-up will run until 7 January, and is named after the traditional nine-day festival that reenacts the biblical journey of Mary and Joseph searching for a place to stay in Bethlehem.
It will see San Patricios entirely decked out in holiday decor, with food and beverage specials offered for guests to enjoy throughout the holiday season.
In a nod to its cross-cultural roots, San Patricios’ pop-up will blend the warmth of an Irish pub with the vibrancy of a Mexican cantina, and offer festive cocktails such as the Sleigh Queen, made with Ketel One vodka, Mr Black coffee liqueur, espresso, banana, ancho chilli, and Demerara, and the Piñata de Navidad, a serve crafted with El Silencio mezcal, Jameson Black Barrel Irish whiskey, tangerine, guava, hibiscus, clove, and lemon.
Meanwhile, The Que Pasa, Calabaza?! will bring together red wine, Ron Zacapa 23 rum, pumpkin, cinnamon, nutmeg, orange and lemon.
Food specials will include dishes like the turkey dinner street taco, made with mulled-spice mole rojo, cranberry sauce, and shaved Brussels sprouts, as well as the shrimp cocktail, featuring chipotle-spiced Marie Rose sauce, and lemon.
The Guinness mole con pollo will be made with red tomato rice and warm tortillas, while the Sunday roast will feature chilli-rubbed ribeye steak, Mexican street corn, green rice, black beans, creamed cauliflower, Yorkshire pudding, and chipotle quemado gravy.
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