The Dead Rabbit bar in New York, awarded World's Best Bar in 2016, is to take over Claridge's bar for one week, 15-22 August.
The boundary-pushing, mid-19th century-style Irish drinking tavern, brainchild of Irishmen Sean Muldoon and Jack McGarry, will transform the Mayfair bar. The bar's snuggery will become the ‘taproom', offering Guinness and a selection of whiskey sourced from the Rabbit's private collection. The main Claridge's bar area will become ‘the parlor', with pub-style banquettes, bar stools and fabric walls mirroring the Dead Rabbit interiors.
Cocktail creation will be led by the Rabbit's beverage director Jillian Vose, including Rabbit signatures such as Irish Coffee and Psycho Killer. The food menu will offer Rabbit favourites such as lobster devilled eggs, Cumberland sausage rolls and Irish lamb shepherd's pie.
Atmospheric elements of the Dead Rabbit will also feature, from nightly ragtime piano playing to the comic book cocktail menu.
McGarry said: "We used to work at the Merchant hotel in Belfast, so hotel life is in our blood. 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."
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