Voted No 1 at the World’s Best Bars 2016, New York’s celebrated Irish drinking tavern The Dead Rabbit rolled its wagons into Claridge’s Bar for an exclusive week-long pop-up. The multi award-winning 19th-century-style bar was authentically recreated, complete with ragtime piano playing and authentic New York-style service, bringing Manhattan to the heart of Mayfair.
Voted the World's Best Bar for two consecutive years, The Dead Rabbit and its team know more than a thing or two about creating incredible cocktails.
Over a week in late August, the pop-up at Claridge’s Bar specifically recreated the second floor ‘Parlor’, serving favourites from the food menu such as lobster devilled eggs and Irish lamb stew as well as several of its signature cocktails including Irish Coffee, Psycho Killer and The Magdalene with Champagne Laurent-Perrier.
Laurent-Perrier La Cuvée comes from the purest grape juice creating a champagne of great finesse and beautiful freshness thanks to a long ageing process in our cellars.
Its finesse comes from a predominance of Chardonnay blended with smaller amounts of Pinot Noir and Meunier. Altogether, La Cuvée is blended with juice from over 100 crus.
It has delicate aromas of citrus fruits, underpinned by hints of white flowers. Together with its steady stream of fine bubbles, this make it an ideal partner and versatile addition to a cocktail, whether a classic Kir Royale or The Dead Rabbit's Magdalene with its more exotic ingredients such as lemon, green apple, poppy seed and vanilla.
Green Apple Juice
A mix of Cherry Eau-de-vie, Vanilla, Poppy Seed
Martel Cordon Bleu Cognac
Laurent Perrier La Cuvée
Add the apple juice, lemon juice, cherry mix and cognac into a small cocktail tin.
Add ice and shake for several seconds to ensure ingredients are well mixed.
Take out a standard champagne flute.
Open the cocktail tin and add the final ingredient - Laurent-Perrier La Cuvée before pouring through a small sieve and into the flute to the top.
Serve and enjoy!