If you were going to open a new bar then you’d want to get the best of the best on board – it’s not the time for half measures. You’d want to get someone like Gregory Buda from The Dead Rabbit, New York (voted the World’s Best Bar in the World’s 50 Best 2016) or someone like Richard Ryan founder of Drinksology. If you’re Richard Corrigan then you’d get both and you’d call your bar Dickie’s Bar and open it at your restaurant Corrigan’s Mayfair.
Set to open at the end of this month, the bar will be a late-night drinking haunt, with a unique list of cocktails, home-infused sodas and tinctures made from the best seasonal ingredients harvested from Richard Corrigan’s garden and farm, Virginia Park Lodge, in Cavan, Ireland.
The menu itself will be designed by Drinkology as a storybook, telling the tale of the characters and the journey behind Dickie’s Bar, whilst drinks include the likes of: Gin & Blackberry, a mix of Plymouth Gin, house blackberry soda, black cardamom and smoked black pepper and the Scotch & Coriander made from Glenmorangie 10yr Scotch, Merlet Crème de Poire, coriander, Ragan’s No.6 orange bitters and house soda. You’ll also find an extensive list of Irish whiskey cocktails including The Professional Stalker, an earthy, dark, boozy mix using Power’s John’s Lane 12yr Irish Whisky, Pierre Ferrand 1840 Cognac, fig, allspice and Jerry Thomas Decanter bitters.
Given that it is its own bar, it’ll have its own separate entrance to Corrgian’s Mayfair but it will be in-keeping with the hunting lodge character synonymous with the restaurant. Making use of blue and white marble, velvet, leather, dark wood panelling, eclectic photography and artwork it’ll be an elegant, relaxed bar topped off with an antler sculpture.
Dickie’s Bar: it’s what happens when three greats come together.
Dickie’s Bar: Opens 21st June, 28 Upper Grosvenor Street, Mayfair, W1K 7EH, www.corrigansmayfair.co.uk
Want free instant access to
EXCLUSIVE parties, the latest
venues openings and much more?
...and join 83,000 other Londonders
Written by: Emily Gray