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The Grind to a Halt Cocktail with The Dead Rabbit


Grind to a Halt with ginger and lime!

Tilit's Bartender Bag promo continues, with the next cocktail recipe on the list coming from bartender Greg Buda of The Dead Rabbit! Self-recognized as "The World's Best Bar" and "The Cocktail Cathedral," the Dead Rabbit features an iconic taproom and parlor located near Broad Street. 

While at the Dead Rabbit, we got a full breakdown and taste test of one of The Dead Rabbit's most popular drinks called "Grind to a Halt." See below how Greg mixed one up for Tilit and gave us some inspiration behind the cocktail. 

The Dead Rabbit

1.5 oz Jura 10 yr scotch
0.5 oz Pierre Ferrand 1840 cognac
0.25 oz ginger syrup
0.5 oz blackberry syrup
0.75 oz lime juice
0.5 tsp St. Elizabeth Allspice Dram
1 dash Bittermens Xocolatl Mole bitters


Whip, shake and pour into an ice-filled highball. Top with soda water.


Why did you choose to make this specific cocktail? Any special reason behind it?
"It was one of the cocktails that I contributed to this current menu, and it makes for a zippy, easy-drinking scotch buck."
The Dead Rabbit

The Dead Rabbit

The Dead Rabbit

The Dead Rabbit

Many Thanks to Greg Buda and The Dead Rabbit! Try out this recipe for yourself, or head over to the Dead Rabbit to see the other cocktails that are waiting for you. And don't forget to let your favorite bartender know about the Bartender Bag-available online now!

Pre-order the bag here.
The Dead Rabbit

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