Bringing mischief, mayhem and memorable cocktails across the pond, New York’s Dead Rabbit is taking over Claridge’s Bar this month.
For one week only, the mid-19th century style Irish drinking tavern and brainchild of Irishmen Sean Muldoon and Jack McGarry, will take over Claridge’s Bar and see one of Mayfair’s classic haunts completely reinvented.
The bar’s snuggery is set to become the narrow ground-floor Taproom offering the ‘finest Guinness outside of Ireland’ and a selection of whiskey sourced from the Rabbit’s private collection – the largest in the US. The main Claridge’s Bar area will be become ‘The Parlor’.
We’ve been told Claridge’s Bar will be unrecognisable, complete with Dead Rabbit’s spirits shelf behind the bar, led by beverage director Jillian Vose.
If you head down on 15-22 August, you can taste a number of the Dead Rabbit’s signature cocktails, including its Irish Coffee and the contemporary classic Psycho Killer. It won’t just be the drinks making the journey, as the food menu of lobster devilled eggs, Cumberland sausage rolls and The Irish Lamb Shepherd’s Pie will all be served.
Even the nightly ragtime piano playing will fill Claridge’s historic walls and the iconic comic book menu will grace tables. On the Sunday, get set for a roast lunch and live band.
‘We used to work at The Merchant hotel in Belfast, so hotel life is in our blood,’ McGarry said. ‘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.’
For more info on the goings on, visit: claridges.co.uk