In 2016, Dead Rabbit in Manhattan was hailed as the best bar in the world.

What sets apart this bar, located at the southern tip of Manhattan and named after a notorious Irish-American gang from the 19th century, as the world’s finest?

It turns out, crafting the perfect bar takes more than just expertly mixed drinks, the right tunes, and an inviting atmosphere.

The journey to success was anything but easy for the founders, Sean Muldoon and Jack McGarry. From their Belfast base, they spent sleepless nights fine-tuning their concept, struggling with every detail.

Recently, they earned the prestigious top spot on the 2016 list of The World’s 50 Best Bars.

“What drove us forward was our vision to modernize the Irish bar for the 21st century,” McGarry explains. “One of our ambitions was to have the world’s top bar recognized as an Irish establishment.”

He humbly adds, “This is our interpretation of the world’s best bar. After all, beauty is subjective.”

The Dead Rabbit Grocery and Grog (30 Water Street, New York; +1 646 422 7906) is a fusion of New York's cocktail culture and the charm of an Irish pub, honoring the history of lower Manhattan long before it became the Financial District, and well before Wall Street was overtaken by traders.

This is the realization of Muldoon and McGarry’s vision to elevate the Irish pub to a whole new level.

McGarry refers to Dead Rabbit as a “multi-layered experience,” and he’s absolutely right.

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For the serious drinker

The three-story venue includes a taproom on the ground floor with a cozy Irish pub atmosphere and an extensive whiskey selection, a cocktail parlor on the second floor, and a private events space on the top level.

The cocktails, much like the staff, are no-nonsense – but always served with a smile.

A rotating, impressive array of cocktails is paired with a graphic story of the Dead Rabbit gang, led by John Morrissey. It’s a boozy history lesson that both tourists and locals seem to love.

Awards are casually displayed on the shelves behind the bartenders, who shake and stir to the rhythm of classic rock tunes.

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Bar embraces

People may come for the accolades, drawn in by the buzz, but they stay for the fun.

Other celebrated bars might be known for their extravagant garnishes or focus on Tiki cocktails, while some pride themselves on high-volume service. But what truly sets Dead Rabbit apart?

Bar manager Jillian Vose, who joined the Dead Rabbit team about a year after its opening, was in London for the recent World’s Best awards, where she visited several other bars that made the list.

“I think the key difference is that it’s not just one thing,” she says. “Dead Rabbit feels like a bar that wraps you in comfort; it’s cozy, and you instantly feel at ease.”

“The music is perfect, the lighting is spot-on, the staff are welcoming. You’re not left waiting for your drink… all these elements combine to create a truly special bar.”

Adding to the magic is undoubtedly the location, which complements the bar’s theme perfectly, along with its graphic novel-inspired menu.

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Sense of place

This raises the question: Would Dead Rabbit be the same if it were located somewhere else?

Probably not.

“I believe the magic happens because of its location,” Vose explains. “The setting and the history behind it, combined with the era the bar represents, make it what it is. It couldn’t exist the same way anywhere else.”

It took six years to open, and nearly four years since, but in that time, Dead Rabbit has collected numerous accolades, including at Tales of the Cocktail, where they won World’s Best Cocktail Menu, Best American Cocktail Bar, and International Bartender of the Year (awarded to McGarry).

The World’s Best award is another gem in their collection, albeit a particularly shiny one.

“For us, it really feels like a sense of accomplishment – but don’t think for a second we’re done,” McGarry says. “We aim to improve every day. We’re relentlessly working to make things better; always focused on maintenance and fine-tuning.”

“It’s definitely a job well done… but the way we see it, reaching this point is really just the start of the next chapter.”

Under pressure

McGarry points out that the bar’s expectations grow with each recognition. “Getting here wasn’t easy, but let me tell you, winning an award is nothing compared to maintaining them,” he says.

Vose agrees. “It’s honestly more terrifying!” she admits about life after being named the best in the world.

“We finally won the award we’d been chasing for so long, but now the stakes are higher: more people are watching, more expectations, and everyone is coming for you.”

Still, Vose sees the bright side of winning: “That’s the beauty of awards; they challenge you to keep improving.”

McGarry feels the weight of the pressure to succeed, but he’s not sitting back on past successes.

“People come in expecting the world’s best, so even something as small as dust or gum under a seat can’t go unnoticed... there’s so much to stay on top of.”

“You’re always viewing things through the lens of ‘If I were a guest at the world’s best bar, what would I expect?’”

“When you’re constantly questioning yourself, always tweaking and refining, I’m not sure we’ll ever reach a point where we feel completely satisfied.”

“It means a great deal, but we’re not letting it go to our heads,” he says with a chuckle.