Claridge’s and The Dead Rabbit

Hopping over the pond and taking up residence in one of London’s most iconic hotels, The Dead Rabbit, voted No. 1 on the World’s Best Bars 2016, is bringing its distinctive New York City style to Claridge’s. Opening from the 15th to 22nd August 2017 and set to be one of the most highly-sought after events of the Summer, reservations to this week-long residency are still strictly under wraps.

Named after one of Lower Manhattan’s most infamous 19th Century Irish gangs, The Dead Rabbit brings a contemporary twist to this chequered history and has become one of the world’s most renowned drinking destinations. Set in a landmarked building dating back to 1828, The Dead Rabbit’s New York City home is nothing if not atmospheric; designed by Irish duo Sean Muldoon and Jack McGarry, the bar features unique touches such as live ragtime piano music. Recreating their second-floor cocktail den ‘The Parlour’ in the Claridge’s Bar, a number of their signature cocktails will be available to sample for one week only in Mayfair. For those of you who can’t get your hands on a coveted reservation, you can try your mixology skills on two of The Dead Rabbit’s most iconic cocktails: The Psycho Killer and Irish Coffee.

From the Jillian Vose, Volume 3 Dead Rabbit, 2015, Summer Stirred series, the name ‘Psycho Killer’ is a term taken from the boxing ring.

2 Dashes Absinthe
0.75 ounces of Coconib Campari
0.5 ounces of Creme de Cacao
0.5 ounces of Giffard Banane
2 ounces of Redbreast 12 year

Method: Stirred

Glassware: Nick and Nora


From the Volume 3, 2015, Winter Stirred series.

1.5 ounces of your Whiskey of choice
4 ounces of Irish coffee mix
To create a batch of the Irish coffee mix, combine 48 ounces of good quality filter coffee plus 10 ounces of rich Demerara Sugar Syrup (2 parts sugar, 1 part water) in the sous vide.
Whipped cream

Method: Built

Glassware: Absinthe glass
Garnish: Nutmeg

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