The Dandelyan Bar’s new menu steps away from the colour flower garnishes its known for and heads into the ‘darker’ plant world for its new menu. The cocktails have a simpler lok, but the flavours are, if anything, more adventurous than ever – with fermented ingredients like pineapple and fish sauce – and even a touch of glitter.
Here’s a peek at the new cocktail menu…
Forever an innovator, Ryan Chetiyawardana explores new flavours with fermented ingredients like banana and fish sauce, and using house-made dry banana and tomato wines. It’s not surprising to see lots of banana on Mr Lyan’s menu (Ryan is a big believer in the banana as the next big thing – and who can disagree with this guy?!).
On the bar’s new menu:
Arsenic Waltz (Lust)
A striking green colour – possibly a nod to a bottle of the poison it takes its name from.
Tapatio Blanco, sour pear, long pepper and cucumber honey
Jail Bucks (Currency otherwise known as $£¥€)
Another bold colour , with a shimmer of glitter.
Yaguara Cachaca, black pepper, Manzanilla, pink garum and tonic
And no self respecting cocktail menu is without a zero alcohol serve theses days, there’s the Million Dollar Smile (see top pic), with Seedlip Spice, roasted sweet potato, off-cut cordial and grass and the Silk Road Gimlet, with salt-baked pomegranate, mulberry leaf, white tea and cardamom. Being Teetotal is certainly no bore anymore.
For more cocktail news and inspiration follow LondonsCocktails on Instagram