Corrigan to open bar with Dead Rabbit mixologist

Irish chef Richard Corrigan is to open a cocktail bar at his eponymous Mayfair restaurant in collaboration with mixologist Gregory Buda from The Dead Rabbit.

Gregory Buda of The Dead Rabbit and chef Richard Corrigan

Dickie’s Bar will be a standalone venue serving seasonal cocktails made with ingredients from Corrigan’s private farm in Ulster designed to pair with the bar food on offer.

Named after an infamous 19th century street gang, The Dead Rabbit recently scooped the top spot in the World’s 50 Best Bars list.

Run by Belfast barmen Sean Muldoon and Jack McGarry’s, the venue serves sophisticated cocktails in a traditional Irish tavern in lower Manhattan.

Playing on Corrigan’s Dublin roots and Dead Rabbit’s New York location, the drinks at Dickie’s will be inspired by Ireland, America and the UK, with Irish whiskey, English gin and Scotch given top billing.

Among the cocktails on offer will be one blending Macallan 12 year old, Ambre vermouth, Pedro Ximénez Sherry, dark chocolate and coffee; and another featuring Jameson Black Barrel whiskey, peach, bergamot, vanilla and lemon.

Interiors feature lashings of polished wood, leather banquettes, a blue and white marble bar, and charcoal and silver wallpaper.

Corrigan is hoping that the bar will revive Mayfair as a late-night hotspot. “Mayfair is very corporate – I’d like to see a younger base coming through the door.

“London is getting to be an incredibly difficult place to hang out. I would like to emphasise that young people can come and experience Mayfair and don’t have to be rich,” he told the Evening Standard.

Dickie’s is due to open next month at Corrigan’s Mayfair, 28 Upper Grosvenor Street.