Opened during the summer, Dickie’s Bar is a late-night drinking destination, adjoined to Corrigan’s Mayfair. A collaborative project between Richard Corrigan, Gregory Buda (from The Dead Rabbit, New York) and Richard Ryan (Founder of Drinksology), Dickie’s Bar bar has a culinary approach to cocktail creation, with ingredients taking centre stage. Here, the cocktail list uses the best of the season’s harvest, most of which is sourced from Richard Corrigan’s garden and farm, Virginia Park Lodge in Cavan, Ireland.
Alongside a large selection of Irish whiskies, many of the drinks available at Dickie’s pay attention to home-infused sodas and tinctures, made from ingredients also sourced from Virginia Park Lodge, infused at Corrigan’s Mayfair and mixed with various spirits. The bar’s ‘Walled Garden’, for instance, features a simple bay leaf tincture combined with Suze, lemon juice, carrot juice, cumin and coriander syrup, Bol’s genever and Brennevin Aquavit.
Ingredients
3 dashes bay leaf tincture
10ml Suze
25ml lemon juice
15ml carrot juice
20ml cumin & coriander syrup
20ml Bol’s Genever
30ml Brennevin Aquavit
Method
Shake ingredients together and pour into a Daquiri glass.
Garnish with a bay leaf.
Further information on Dickie’s Bar can be found here.
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Ingredients
- 3 dashes Bay leaf tincture
- 10 ml Suze
- 25 ml Lemon juice
- 15 ml Carrot juice
- 20 ml Cumin & coriander syrup
- 20 ml Bol’s Genever
- 30 ml Brennevin Aquavit
Instructions
- Shake ingredients together and pour into a Daquiri glass.
- Garnish with a bay leaf.
