Found: Carrot Gold at Due & Proper

Photo by Anthony Mair

Photo by Anthony Mair

“I come for my due and proper.”

In Martin Scorsese’s 2002 historical drama Gangs of New York, corrupt cop “Happy Jack” Mulraney isn’t shy about asking for his customary bribe. That quote inspired the name of Due & Proper, the newest bar at the District at Green Valley Ranch. It comes from the same team that brought us Commonwealth, Park on Fremont, BLVD Cocktail Company and the District’s other new spot, Whist Stove and Spirits. (Due & Proper creators Ryan Doherty and Justin Weniger own WENDOH Media, which publishes Vegas Seven).

Wirtz beverage development specialist Andrew Pollard also turned to the film for the name of his Irish whiskey cocktail, naming the Dead Rabbit ($8) for one of 19th-century New York’s infamous Irish-American Five Points gangs. Built on the foundation of a classic whiskey sour—whiskey, fresh lemon, sugar, egg white—the drink then takes a turn down the rabbit hole with a healthy dose of … carrot juice.

While this might seem equal measures precious and intimidating—not unlike A Clockwork Orange’s dystopian thugs sipping milk laced with drugs—the vibrantly hued cocktail packs a far more pleasing and complex punch thanks to Teeling Irish whiskey, Ancho Reyes chile liqueur, fresh lemon, Clément spiced sirop de canne and freshly grated cinnamon.

Maybe this is what Happy Jack was really after?

Dead Rabbit
As served at Due & Proper in the District at Green Valley Ranch, $8

In a mixing glass, combine 1½ ounces Teeling Irish whiskey, ¾ ounce Ancho Reyes chile liqueur. 1 ounce fresh lemon juice, 1 ounce Clément sirop de canne, 1½ ounces Odwalla carrot juice and a dash of egg white. Add ice, cover, shake vigorously and strain over fresh ice into a Collins glass. Garnish with a micro carrot and dusting of freshly grated cinnamon.



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