A team of New York mixologists have journeyed across the pond to shake things up at the Big Easy in Canary Wharf.

Staff from renowned Big Apple bar, The Dead Rabbit Grocery and Grog , will go head to head with staff from the Crossrail Place restaurant and bar in a knockout cocktail clash.

They are already onto a winner with collaboration’s name- The Rumble in the Tumbler - which is running until Wednesday, July 13.

Big Easy has collaborated with New York bar Dead Rabbit for a special cocktail menu

Each shift a Yank and Brit bartender will be behind the bar trying to tickle the tastebuds of customers who will be able to choose between six of Dead Rabbit’s best cocktails, being served in London for the first time, and six all new Big Easy cocktails, created by head bartender and drink innovator Csabi Toth.

Big Easy co-founder Paul Corrett said the event was a “dream come true” and added: “We are delighted to bring something completely unique to the London cocktail scene.”

Who makes the best cocktail? The decision is yours.

Connoisseurs will be in heaven with the menu boasting offerings such as the Pub Thug Pub Thug (Bulleit Rye, Pierre Ferrand 1840 Cognac, Blandy’s 5yr Madeira, cinnamon syrup) versus the Spicy Grandpa (Ron Abuelo 7 yr, Falernum, Angostura Bitters, lime) and the Banker’s Punch (Banks 7, OVD Demerara Rum, Smith & Cross, Redbreast 12 yr, Taylor Fladgate Port, Angostura Bitters, raspberry cordial, Lime) versus the Whoop Whoop! (Calle 23 Blanco Tequila, San Cosme Mezcal, pomegranate-ginger syrup, peach bitters, lime).

We like the sound of the Dead Rabbit’s Oom Pah Pah (Lillet Rose, Fordaleza Blanco Tequila, Cider Brandy, Pamplemousse Rose, hopped grapefruit bitters, Boker’s bitters) which takes on Big Easy’s equally delicious sounding Go Go Girl (jasmine-infused Bombay Sapphire, Absinthe, Peychaude’s Bitters, Prosecco, lemon).

Big Easy has collaborated with New York bar Dead Rabbit for a special cocktail menu

The (un)lucky 13th cocktail on the menu will be the New york bars’ acclaimed signature drink the Irish Coffee (Powers Signature, demerara coffee, cream). All the cocktails cost £9.

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Named after an infamous 19th century street gang, The Dead Rabbit was set up by Belfast barmen Sean Muldoon and Jack McGarry’s and won the title of World’s Best Bar and World’s Best Cocktail Menu at the Tales of the Cocktail Spirited Awards 2015.

Dead Rabbit in New York

London currently boasts first and third position in the World’s 50 Best Bars list with Artesian in Marylebone, first, and Nightjar in Old Street third.

Dead Rabbit’s training manager and senior bartender Gregory Buda said: “It is a great opportunity for our bartenders to spend time in another of the world’s great cocktail cities; to explore the bar scene here and broaden their perspectives. Most importantly, it should be a lot of fun.”

The collaboration will run over Independence Day (Monday, July 4) when Big Easy will also be serving up a special menu to mark the American holiday - The Big Pig Gig which includes limitless platters of North Carolina chopped pork, pit smoked BarBQ chicken and St Louis pork ribs, served with slaw, pit smoked beans, cornbread muffin, fries and a schooner of ice cold Big Easy brew for £19.90.

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