The Dead Rabbit comes to London for Big Easy residencies

Big easy canary wharf

Cocktails from New York City’s acclaimed bar The Dead Rabbit will be served by its bartenders in London in a collaboration with restaurant and bar group Big Easy.

The residency will run from June 16 to July 13 at Big Easy Bar.B.Q & Crabshack in Canary Wharf while The Dead Rabbit’s cocktails will also be on a special menu at Big Easy in Covent Garden.

During the residency in Canary Wharf, The Dead Rabbit’s bartenders will join the Big Easy team to present a list of 13 drinks for a special Rumble in the Tumbler menu. This puts six Dead Rabbit drinks, first served at the Manhattan bar, up against six new Big Easy cocktails, created by head bartender Csabi Toth.

Each shift will see a member of The Dead Rabbit team and a member of the Big Easy team behind the bar, working in tandem, in their respective uniforms.

The rounds will include:

  • The Dead Rabbit’s Pub Thug (Bulleit Rye whiskey, Pierre Ferrand 1840 Cognac, Blandy’s 5 Year Old Madeira, cinnamon syrup) versus Big Easy’s Spicy Grandpa (Ron Abuelo 7 Year Old, falernum, Angostura Bitters, lime).
  • The Dead Rabbit’s Banker’s Punch (Banks 7, OVD Demerara Rum, Smith & Cross, Redbreast 12 Year Old, Taylor Fladgate Port, Angostura Bitters, raspberry cordial, lime) versus Big Easy’s Whoop Whoop! (Calle 23 Blanco tequila, San Cosme mezcal, pomegranate and ginger syrup, peach bitters, lime).
  • The Dead Rabbit’s Oom Pah Pah (Lillet Rose, Fortaleza Blanco tequila, cider brandy, pamplemousse rose liqueur, hopped grapefruit bitters, Boker’s Bitters) versus Big Easy’s Go Go Girl (jasmine-infused Bombay Sapphire gin, absinthe, Peychaud’s Bitters, prosecco, lemon).

Guests will also be able to sample The Dead Rabbit’s acclaimed signature drink the Irish Coffee, made with Powers Signature whiskey, demerara coffee and cream.

The Dead Rabbit Grocery & Grog was opened by Belfast bartenders Sean Muldoon and Jack McGarry with a neighbourhood taproom serving craft beer, bottled punch and Irish whiskey on the ground floor and a refined first-floor cocktail parlour offering 30 original cocktails. It ranks second in the list of the World’s 50 Best Bars and won the title of world’s best bar and world’s best cocktail menu at the Tales of the Cocktail Spirited Awards last year.

Big Easy co-founder Paul Corrett said: “This is an extremely exciting partnership for Big Easy. Passion, quality and innovation are at the heart of Big Easy, as with The Dead Rabbit, and it became apparent after a meeting that together we could create something very special and new to London.

“Collaborating with one of the world’s best cocktail bars, and joining our teams, is a dream come true for us, and we are delighted to bring something completely unique to the London cocktail scene. This is just the start: watch this space for more exciting collaborations.”

Gregory Buda, The Dead Rabbit’s training manager and senior bartender, added: “The Dead Rabbit is very excited to have been invited over by the Big Easy to collaborate on this event. It should be mutually beneficial and I’m sure that everyone will take something valuable away from it.

“It is a great opportunity for our bartenders to spend time in another of the world’s great cocktail cities, to explore the bar scene here and broaden their perspectives. Most importantly, it should be a lot of fun!”

Updated June 19, 2016, with correction to dates.

Picture by Dean Osborne Photography.

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