New London bar champions Irish whiskeys with Dead Rabbit bartender


Dickie's Bar

Irish whiskeys and cocktails with Irish flavours will be on the menu at the new bar being opened in London with a bartender from New York City’s world-leading The Dead Rabbit.

Restaurateur and chef Richard Corrigan is set to open Dickie’s Bar at Corrigan’s in Mayfair, a new permanent late-night destination serving drinks using ingredients sourced from his garden and farm in Cavan, Ireland.

Due to open on June 21, it is a collaboration with Greg Buda, a bartender at The Dead Rabbit Grocery & Grog in Manhattan, and Richard Ryan, founder of Drinksology, an agency specialising in design for the drinks industry.

Like The Dead Rabbit, Dickie’s will showcase an extensive list of Irish whiskeys while the cocktails will be a collection of drinks inspired by the wilds of Richard’s 100-acre farm at Virginia Park Lodge.

Cocktails will include The Professional Stalker, featuring an earthy, dark and boozy mix of Powers John’s Lane 12 Year Old Irish whiskey, Pierre Ferrand 1840 Cognac, fig, allspice and Jerry Thomas Decanter Bitters.

Another drink will be the Stage Door Johnny, a tart, soft and smooth creation made with Jameson Black Barrel Irish whiskey, peach, bergamot, vanilla and lemon.

Dickie’s Bar will pay particular attention to home-infused sodas and tinctures, made from ingredients sourced at Virginia Park Lodge and infused in-house at Corrigan’s Mayfair, using them to create highball drinks.

The sodas will feature in cocktails such as the Irish Whiskey & Strawberry using Connemara Peated Irish whiskey, house-made strawberry soda, Ramazzoti Amaro and clove.

Another will be the Scotch & Coriander, made with Glenmorangie 10 Year Old whisky, Merlet Crème de Poire, coriander, Regan’s Orange Bitters No 6 and house soda. The sweet and juicy Gin & Blackberry is a mix of Plymouth Gin, house blackberry soda, black cardamom and smoked black pepper.

The menu itself will be designed by Drinksology as a storybook, telling the tale of Dickie’s Bar, the characters behind it and the journey of ingredients from farm to glass.

Richard said: “I am no bartender, however I have always been fascinated with the way some of the most legendary bars and bartenders are able to do what they do. I decided to work with Greg from The Dead Rabbit because he has a true talent, he is experimental with flavour but has a lot of respect and understanding for the ingredients he uses. It was a natural fit and progression for us.”

Greg, who is from Syracuse in New York state, has a deep understanding of ingredients through a PhD in plant molecular biology. He is director of education and training manager for both The Dead Rabbit and its sister bar BlackTail at Pier A in Manhattan.

He said: “It is extremely exciting to be working on a project with Richard Corrigan. He incorporates his Irish roots into his work in a really intriguing way, and at Dead Rabbit, Irish culture and hospitality runs through everything we do, so it makes for a really perfect partnership.

“We are well on our way to building a bar programme that will be on par with the incredible food that is coming out of their kitchen, and that hopefully will draw people’s attention on its own as well.”

Walking up to the newly renovated terrace in Upper Grosvenor Street, guests will arrive at Dickie’s Bar via a separate entrance. In keeping with the hunting lodge character synonymous with Corrigan’s Mayfair, the space will make use of blue and white marble, velvet, leather and dark wood panelling, creating a space that is both elegant and relaxed.

A marble top bar will run down the length of the space towards a laser-cut aged copper wall, behind which the restaurant is located. Eclectic photography and artwork from the likes of Angus Fairhurst and Jim Lambie will adorn the walls, with a focal antler sculpture behind the bar.

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