From 15-22 August the team will reinvent the Mayfair hotel's bar as a 19th century Irish drinking tavern with pub-style stools, and nightly ragtime music.
The Dead Rabbit’s beverage director Jillian Vose will create cocktails including the Irish Coffee and the Pyscho Killer, made with Irish whisky and cocao nib-infused Campari.
There will also be whiskies from the bar’s private collection, which is reported to be the largest in the USA, while food will include lobster devilled eggs, Cumberland sausage rolls and an Irish lamb shepherd’s pie.
The Dead Rabbit is the brainchild of Irishmen Sean Muldoon and Jack McGarry and is named after a notorious Irish street gang that controlled much of Lower Manhattan during the mid-19th century.
“We are sure [The Dead Rabbit] will create their own distinct level of excitement and New York edginess not often seen here in Mayfair,” says Denis Broci, director of bars at Claridge’s.