The Dead Rabbit is a cocktail bar in New York.
It’s where people go when they really want to let their hare down.
After all, it’s regarded as one of the best bars in the world (World Best Bars list, Best Bar at Tales of the Cocktail, etc.) – so it’s no surprise that Richard Corrigan has bussed in one of their head mixologists, Gregory Buda, to run his new Mayfair drinkery, Dickie’s Bar.
The Space itself is set within Corrigan’s Mayfair restaurant (but it has it’s own entrance off to the side). Shielding the restaurant behind a huge copper feature wall, the decor takes on an upmarket gentlemen’s club feel, with blue and white marble, leather banquettes and an antler feature behind the plush bar. And it’s from behind that plush bar that you’ll receive,
The drinks menu is decorated with typical eclectic British cartoons and humour, and, much like at the Rabbit, the drinks will take an Irish/American lilt, using ingredients from Corrigan’s own farm, which means you’ll find botanical concoctions like the Champion of the Fairy Ring a fierce-sounding blend of tequila, Aperol and overproof rum mixed with yellow bell peppers and bird’s eye chilli; The Professional Stalker, made up of 12 year Irish whiskey, cognac, bitters, fig and allspice; and rotating specials like the Ice Pit, which whips together rum, apricot eau-de-vie, sherry, banana and absinthe.
Of course, being attached to an award-winning restaurant has its benefits too, with those benefits coming in the shape of 38-day aged bone-in sirloins, a trio of suckling pig, sea trout with razor clams, pistachio soufflés, and the like.
NOTE: Dickie’s Bar is open Mon-Wed (12pm-12am), Thurs-Fri (12pm-1am), Sat (6pm-1am). You can find out more at their website right HERE.
Corrigan’s | 28 Upper Grosvenor St, W1K 7EH
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