Dickie’s Bar to shake things up at Corrigan’s Mayfair

Richard Corrigan’s “opulent” fine dining HQ, Corrigan’s Mayfair, will add to its appeal with a new standalone bar launching in late June. Dickie’s Bar is a collaboration between the Irish chef, Gregory Buda from The Dead Rabbit, New York voted the World’’s Best Bar (World’’s 50 Best, 2016) and Richard Ryan, founder of Drinksology.

The late night destination, located in Corrigan’s, has its own separate entrance via the restaurant’s revamped terrace. Dickie’s will serve drinks using the best of the season’s harvest, largely sourced from Richard Corrigan’s garden and farm, Virginia Park Lodge in Co. Cavan, Ireland. The menu has a culinary approach to cocktail creation, creating a unique list of concoctions and home infused sodas and tinctures.

On the menu: The Professional Stalker (Power’s John’s Lane 12 yr Irish Whisky, Pierre Ferrand 1840 Cognac, Fig, Allspice and Jerry Thomas Decanter Bitters), and Stage Door Johnny (Jameson Black Barrel Irish Whiskey, Peach, Bergamot, Vanilla and Lemon).

Home infused sodas and tinctures will be made from ingredients sourced at Virginia Park Lodge, infused in-house at Corrigan’’s Mayfair and mixed with certain spirits, creating high-ball cocktails. Guests will be able sip concoctions such as: Irish Whisky & Strawberry (Connemara Peated Irish Whiskey, House Strawberry Soda, Ramazzoti Amaro and Clove); the Scotch & Coriander (Glenmorangie 10 yr Scotch, Merlet Creme de Poire, Merlet Creme de Poire, Coriander, Ragan’s No. 6 Orange Bitters and House Soda); and Gin & Blackberry (Plymouth Gin, House Blackberry Soda, Black Cardamom and Smoked Black Pepper).

In keeping with the hunting lodge character synonymous with Corrigan’s Mayfair, Dickie’s makes use of blue and white marble, velvet, leather and dark wood paneling. The marble top bar runs down the length of the space towards a feature laser cut aged copper wall, behind which the restaurant is located.


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