It’s about to be a battle of the cocktails between New York’s The Dead Rabbit and London’s Big Easy. The competitive collaboration will pin the two city staples against each other through a menu of six offerings from each side. Mixologists from both venues will work side by side in what what is sure to be the most innovative cocktail show-off you’ve ever seen.
The Dead Rabbit will be brining some of their signature hits like the Oom Pah Pah with Lillet Rosé, Fordaleza Blanco Tequila, cider brandy, Pamplemousse Rose, hopped grapefruit bitters and Boker’s bitters; and the Pub Thug with Bulleit rye, Pierre Ferrand 1840 Cognac, Blandy’s 5yr Madeira and cinnamon syrup.
Mixing the New York and London cocktail scenes is bound to create something spectacular. Big Easy chose The Dead Rabbit as their top-notch competitors for the esteemed reputation as one of the best cocktail bars in New York City. Which is probably the hardest city on this planet to garner that kind of reputation. The Dead Rabbit gained even further recognition after being awarded the World’s Best Bar and World’s Best Cocktail Menu titles at the Tales of the Cocktail Spirited Awards in New Orleans in 2015.
“Collaborating with one of the world’s best cocktail bars is a dream come true for us, and we are delighted to bring something completely unique to the London cocktail scene,” Big Easy co-founder Paul Corrett told The Drinks Business.
The pop-up will take place at Big Easy Covent Garden from 27 June until 13 July.
