Despite its Financial District locale, The Dead Rabbit is far more than an everyman's saloon for getting drunk after the stock market closes. History is honored here, with meticulously researched and extremely delicious punches, fizzes, smashes, crustas, toddies, flips, nogs and Pernod Absinthe concoctions. Craft beer is also treated with reverence. Founder Sean Muldoon gained international fame as a barman at Belfast's Merchant Hotel (declared "World's Best Cocktail Bar" in 2010 by Tales of the Cocktail) before he struck out for these shores. He teamed up with the people behind Swift Hibernian Lounge and Jack McGarry (ex–Milk & Honey in London) to transform a 19th-century townhouse into a lovely and welcoming taproom. The upstairs parlor is great for parties, offering a menu of small plates and communal punches. Food is not just an afterthought. Irish-British-Continental fare is well-prepared, including Scotch eggs, ploughman's lunch, steak and stout pie, an artisanal cheese plate and lollipop lamb chops. Visit deadrabbitnyc.com for ongoing happy hour and oyster specials and live Irish music. The third floor can be reserved for gatherings of up to 60.