New York’s Dead Rabbit ready for takeover at Claridge’s Bar

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Some of the most popular cocktails from The Dead Rabbit Grocery & Grog in New York City will be available in London when the bar takes over part of Claridge’s this month.

The list will include the Manhattan bar’s luxurious Irish Coffee as well as the Psycho Killer (pictured) – an Irish whiskey cocktail with white cacao and banana liqueur balanced by cocoa nibs and Campari.

Click here to see the 12-strong cocktail menu for the pop-up.

The Dead Rabbit team, led by Sean Muldoon and Jack McGarry, will be taking over the main Claridge’s Bar area and transforming it into The Parlor – their second-floor pub-style bar – from August 15 to 22.

Claridge’s Bar’s snuggery will also replicate Dead Rabbit’s narrow ground-floor Taproom with Guinness and a selection of whiskeys sourced from the New York bar’s private collection – the largest in the US.

The back bar at Claridge’s will be changed, adding The Dead Rabbit’s distinctive collection of spirits to support the special menu, led by The Dead Rabbit’s beverage director Jillian Vose.

The food menu will also reflect the best from The Dead Rabbit, including lobster devilled eggs, Cumberland sausage rolls and The Irish lamb shepherd’s pie.

Along with nightly ragtime piano playing, the bar will have a live band on the Sunday along with a roast lunch.

Jack said: “We used to work at The Merchant hotel in Belfast, so hotel life is in our blood. We are both looking forward to taking up residence in London and bringing some of the Dead Rabbit craic to such a prestigious address as Claridge’s.”

Denis Broci, director of bars at Claridge’s, added: “We are honoured to be welcoming Sean and Jack and the Dead Rabbit team. We are sure they will create their own distinct level of excitement and New York edginess not often seen here in Mayfair.”

The Dead Rabbit pop-up will be open from midday to 1am Monday to Saturday and more midday to midnight on the Sunday. Each sitting is for 90 minutes but people are welcome to turn up without a reservation although they are likely to have to wait a while in the Taproom area.

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