Great news, cocktail lovers: Highly acclaimed New York City bar The Dead Rabbit Grocery & Grog — the best bar in the world according to the World’s 50 Best Bars 2016 list — is coming to Hong Kong for a three-day pop-up next month. Rather than travelling more than 12,500 kilometres to taste some of the finest alcoholic concoctions on the planet, local tipplers will be able to enjoy The Dead Rabbit’s drinks programme in Central, at the Blue Bar inside Four Seasons Hotel Hong Kong, from 24–26 May.
Located in New York’s Financial District, The Dead Rabbit is named after a notorious Irish-American street gang from the 1850s. The three-storey bar is the passion project of two mixologists from Belfast, Sean Muldoon and Jack McGarry, who moved to the U.S. after establishing award-winning spot The Merchant in their hometown. Opened near the end of 2012, The Dead Rabbit is not your average Irish pub. In a few short years, it went on to win the title of World’s Best Cocktail Menu in 2015, the same year that Tales of the Cocktail named it the World’s Best Bar. The following year, it won the same title from The World’s 50 Best Bars.
The pop-up will feature none other than Jillian Vose, The Dead Rabbit’s bar manager and beverage director. In addition to being named Rising Star Bartender by Starchefs.com in 2013, Jillian was also instrumental in assisting Muldoon and McGarry with the creation of The Dead Rabbit’s third cocktail menu, the one that went on to win multiple awards.
The winning philosophy at The Dead Rabbit is a combination of expertly made cocktails, delicious food, and genuine Irish hospitality, all of which will be on display at the Blue Bar pop-up. Cocktails served will include the Big Wheel (navy-strength American gin, dry vermouth, Manzanilla sherry, pear, cinnamon, makrut lime), Fun Lovin’ Criminal (tequila blanco, rośe vermouth, apple brandy, grapefruit, hops), True Blue (Irish whiskey, apple brandy, Guinness, PX sherry, white miso, ginger, lemon, Peychaud’s bitters), and the Dead Rabbit (a top-secret recipe, of course).
Meanwhile, Four Seasons executive chef Andrea Accordi will be tasked with recreating some of The Dead Rabbit’s most popular dishes, such as Scotch eggs, truffle fries, short rib sliders, and a rib-sticking Irish stew.
Having visited The Dead Rabbit on several occasions for nights of incredible cocktails and joyous revelry, this is one pop-up event we are very eagerly anticipating.
For enquiries, email Blue Bar at firstname.lastname@example.org or call +852 3196 8830.
The Dead Rabbit at Blue Bar, Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong, +852 3196 8830