Playful & experimental drinks exploring Modern Botany. Worlds Best Cocktail Bar - Tales 2017. #2 Worlds Best Bars 2017. 🦁✌🏼🍸
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If you usually go for a G&T, try our 'Mmm Hop' - a gin highball that has all the characteristic brightness, with the herbal notes of the gin and a bittersweet profile. Instead of quinine, we use a combination of hops and hibiscus (which also gives the killer colour ) that lifts the botanicals from @fordsgin into a drink that gives enough time to unfold all its flavours as you catch up with friends and the view!
Who's down for some Halloween cocktail lovin'? As some of you guys are aware the transatlantic nature of Sea Containers House and Mondrian itself, is something we've had fun with before (think July 4th), and this year for Halloween we draw upon this transatlantic ethos again. We're flying over some of the crew from @limantourmx from Friday 27 October to Tuesday 31 October to collaborate on a menu with a heap of stuff based on mummification, zombification and preservation, and of course with their Mexican twist thrown in
Blue! The 'Oyster Lunch' is a perfect early evening (or late lunch!) starter. The blue is not just pretty though! Our edible paint is not only a delicious addition - slowly changing the flavour of the drink, and adding a subtle sweetness as you sip it - but it's the flavour of blue! Which for those of you who missed out on freeze-pops is obviously raspberry flavour. It also references the linseed and flax flower of the oil paints in the eponymous painting - which was the first picture to celebrate the joy de vivre of champagne's fizz. Mixed with some of our own Mr Lyan's Cream Gin, and a tincture we make by dissolving oyster shells from Sea Co in acid . Bright and delicious!
Not long now until we have our friends from @limantourmx over from Mexico City to join us behind the bar for one hell of a collaboration. Think death-defying cocktails focused on preservation and mummification with an added Mexican spice. 27 October - 31 October come down and try an cocktail if you dare
Sweet treats with a distinctly Dandelyan bent! And of course, a healthy dash of kitsch. Battenbergs spiked with verbena and blackcurrants, blancmange in a 'silver bullet' vein of caraway and citrus - with lavender and rose folded through. Everything served on portmeirion plates for a nod to their botanical origins (and Mama Chet's dining plates)
Happy 3rd birthday to us and all @mondrianldn! Thank you to everyone that has supported! And like with @mrlyan's first book #GoodThingsToDrink on our 1st birthday, it's fitting that today is also the launch of his 2nd book #GoodTogether. Thanks to everyone who makes Dandelyan and Mondrian what it is - from the team, to our suppliers, the world of food & drink and to you guys. Biggest Lyan Love!
Some people are advocates of single straining drinks - but they're just heathens. Shaking a drink is a perfect technique for whipping in lots of air, as well as homogenising the mix and ensuring the right temperature and texture. The dilution is, of course, crucial, so straining off all the particulates allows us to serve you the drink at the right snapshot. 'Double straining' removes all the little bits, so you're left with a silky texture and with the temperature and dilution spot on
As the cold weather starts to creep in, a nice, rich old fashioned is ideal. Our 'Oak Island Old Fashioned' is even more perfect as it helps transport you to a tropical setting. With a combination of fruitiness, spice and tropical aromas from the rums, it is a great drink to unwind towards the end of the evening
This guy might look red and angry, but this Tiki mug holds something cooling and very delicious! Using big flavours, a combination of rums, fruits, citrus and the cooling notes of mint and tree resin, it's a perfect way to transport yourself to the idea of warmer climes (whilst the wind lashes against the windows)!
Certainly not just a pretty face. But what a pretty face! James has been with us a while and as head honcho of all things Dandelyan, he's integral to keeping everything oiled and primed. He's got an amazingly diverse set of talents, and fittingly you'll see him across every part of the bar. What's not always seen is his ability to keep everything going in the background as well (and his brilliantly dry sense of humour!) ♂️
Certain drinks have a satisfying drinking journey - the contours of a pint of Guinness, the head of a flat white - and our Forty Coin Fizz too! Each layer changes as the drink progresses even though it's one uniform drink - how it warms, the volume in each level and the way your palate becomes accustomed to the flavours. Like a modern pousse cafe!
We often explore the surface of the drink as a canvas (see our ATP post before), or as something to be a carrier for an aroma. But we've had fun with our 'Beaune Wine' with adorning the outside of the drink. Being careful not to cover the stem (else sticky yellow hands! ), but using it to give an aroma, to give a visual change (the opacity in some spots, along with the glow coming through in others) as well as giving a great bitterness to lead into the drink : @maxflair1
Will's got himself some great guns ! But some drinks do better when 'over' shaken. In a nod to Tiki serves, milkshake joints and diners we use spindle mixers to really whip some air in . Controlling the dilution, we're able to highly aerate the drink which - in the case of the Mmm Hop here - tempers the acidity and allows the herbal notes to really shine
Look at this smiley mug! Alex has been with the Lyan family for quite some time now (ask to have a look at his wrist) and it's with great pleasure that we could bring him back in to the fold as the latest head bartender at Dandelyan. Driven and passionate, he's been a brilliant leader - helping coordinate the many moving parts of the bar. He also has a keen eye for flavour and even created his own gin (see @portersgin for details). The head bartender role is a task not only in ensuring Dandelyan keeps firing on all cylinders, but also nurturing the other members of the team so we can continue to evolve so please give mad props to our boy when you see him!
Keeping it ! Straight up sours give a beautiful canvas for garnishes - from the fern of our old Dandelyan Sour, to the edible dianthus and viola on the O'Keeffe-inspired 'Jimson Blossom', we've loved the white bed to lay something pretty, aromatic and delicious. This edible emoji was the next step! Scented with citrus, it's a playful and edible adornment to our frankly 10/10 'All Tomorrow's Parties'
Whisky Sours are a pretty universal favourite, but our Soy-Aged version from the Cellar Menu takes it up a notch. Using the rich, waxy and fruity notes of Craigellachie, it references the traditions of transformation. Exploiting eggs' porosity, we cure the eggs in a rich soy sauce. Not only does this add an umami spice, it adds a salinity that helps balance out the sharpness of the citrus. Like our Koji Hardshake, it's a drink that draws you back, finishing on the floral fruitiness of this iconic single malt
It's crucial drinks hit the pass at the same point - this means they can be checked, and bought to you in unison; nothing worse than waiting on an item before you can toast your friends. Even better at the bar though when you can have Jack and Ronan deliver them in tandem! @backjanks @whiskey4breakfast
We love us some pineapples! They may not be local, but damn are they tasty! An amazing example of Nature's finest (the taxonomical name comes from the word for "excellent fruit"). The first fruit hunters were alluded to them for their amazing aroma, as much for their dangerous appearance and crazily enzymatic activity (flesh eating fruit!). From that point on, they've been a symbol of luxury and good hospitality. Vivenne Westwood described the height of luxury growing up as Sherry and pineapple so we nod to her in this 'The Westwood'. We also get 4 uses outta them previous pineapples! Be a shame to waste something so precious when we've had to ship it across the world! (: @klecktails)
The koji hardshake has been one of our favourite serves, and a drink that was one of the first ever Dandelyan creations. The perfect garnish to it is the torched truffle marshmallow. The aroma constantly wafts around the bar as the cocktail is a bit of a guest fave, and people seem to send folk down for it! Just the right balance of bitter, sweet and funk to lead into the drink perfectly : @alexander.west
Cocktails and bites (and chips ) are the perfect way to catch up with friends. There's lots of details into our drinks (like this, the Arsenic Waltz - exploring our vanity and connection to dangerous spices), but regardless, they're hella tasty, our team are awesome and we play a kick ass soundtrack so you can just enjoy the food & drinks with your pals. The view ain't too shabby either : @klecktails
Cake or death? Actually far less dramatic - we do cake AND cocktails! We figured there's enough great regular afternoon teas about london, so we spiked ours with some delicious booze. All with a playful nod to some 70s kitsch, they manage to be hella tasty as well as pretty. : @natashacheti
Everyone needs some pink in their feed! The leather booths in the 'upper deck' of the bar are just what's called for! Over the years they've weathered into an even softer feel (Italian leather ) whilst retaining their amazing colour. And @tomdixonstudio got the lighting just perfect (as with everywhere else in the bar) to make sure they really stand out. : @dinneranddecor
Bitters are the seasoning to your drink. Bridging flavours and tying the elements together. However, we'll often use them in conjunction with a homemade tincture which is more of a flavour accent. Sometimes these have a textural agent - such as our oyster shell for a mineral edge - other times they pack a depth and punch such as our passiflora tincture.
Edible Paints are something we've added to our cocktails from the beginning of White Lyan, and it's been great to see their popularity spread. But this isn't just a pretty blue swipe! It references the linseed of the original 'Oyster Lunch' painting, and adds a light raspberry (for all you freeze pop fans, of course blue had to be raspberry flavour!) note to the cocktail as you drink through it - intensifying over the journey of the drink.
Afternoon Tea is nothing without a sweet treat. Even with our boozy version - Wyld Tea - we wanted something special to round it all out. The 70s theme of course runs strong through them too, so we have a rose blancmange with caraway snap, earl grey chocolate fondant, pine and lemon meringue baked alaska, and a custard tart. With just the right cocktail, they become a decadent finish, without being too heavily sweet. : @dinneranddecor