The award-winning mixologist Mr Lyan, from Mondrian Hotel’s Dandelyan bar, has modified 7 classic cocktails by adding exotic twists. Constructed using rare spirits and ingredients he's picked up along his many adventures around the world.
As we get deeper into drinking culture and continue to create an increasingly complete range of drinking and pouring vessels. Throughout the week we'll be showing different vessels form our Tank and Plum families.
Dandelyan will be serving the cocktails each day so you can go down and try one of the 7 classic serves.
Finishing London Cocktail Week 2016 with our last classic serve – the Moscow mule with vintage vodka.
Build in the Tom Dixon Moscow Mule mug over cubes ice: 50ml Vintage Elite Vodka, 20ml fresh lime juice, 2 dashes angostura bitters, 5ml ginger syrup, stir, cap with more ice, then top ginger beer. Garnish with sliced lime and a mint sprig.
Saturday’s classic serve – an amped up espresso martini with old benedictine.
Holding the drink at the ideal temperature and dilution, the martini glass forces you to slowly sip and savour the depth of flavour to this twist on the late Dick Bradsell's classic. A lighter, fruity take on the coffee element, with a depth of herbal spice from the vintage liqueur.
Make it yourself
Add to a shaker: 40ml Cold Brewed Square Mile Coffee, 20ml Ketel One Vodka, 20ml Vintage Dom Benedictine - fill with cubed ice and shake or throw to aerate. Strain into chilled Tom Dixon PLUM martini glass.
A rich sipping serve that evolves as it warms up - rather than diluted - as it's served without ice. The weight of the glass matches the richness of the cocktail, but the vintage cognac brings a floral lightness and herbal edge to stop it being too heavy.
The Sazerac, a classic serve, is an easy cocktail to make – add 50ml vintage Cognac l'heraud, 2 dashes peychaud, 1 dash angostura bitters, 3 dashes absinthe, 7ml sugar syrup. Stir over ice then strain into into whisky glass.
If that sounds too much like hard work, head to the Dandelyan bar at the Mondrian hotel where they’ll be serving it exclusively on Friday.
Thursday’s cocktail is an simple yet elegant classic serve. Kir is served in the TANK champagne flute.
Channeling the aromas of toasted brioche from the champagne and the nutty spice of the vintage liqueur, the flute also holds the bubbles from the Champagne giving in incredible lift to this simple classic.
To make simply coat the TANK champagne flute in 5ml vintage cassis, then slowly top with chilled champagne.
Dandelyan is not open to the public today so luckily this cocktail is easy to make at home.
Day 3 of London Cocktail week, here is our third classic serve: Flip. An autumnal, rich serve that uses the foot of the TANK Low-ball glass to stop it warming too quickly, and the wider brim to hit the middle of the palate. The aged rum and the dry chocolate give an amazing length to the drink, whilst the egg gives it a luxurious body.
1 egg, 2 dash orange bitters, 30ml governor rum, 20ml Argos triple sec. orange twist discard
Make it yourself
Here’s Mr Lyan’s instructions on how to recreate this cocktail in your own Tom Dixon Low-Ball glasses.
Add to a shaker: 1 whole organic egg, 2 dashes orange bitters, 30ml governor vintage rum, 20ml Stock Vintage Creme de Cacao.
Shake without ice, then shake with cubed ice and strain into the heavy and generously proportioned Tom Dixon TANK low-ball glass. Garnish with a discarded orange zest, and a twist of freshly milled coffee.
Tuesday's cocktail is a twist on a silver fizz, that keeps the light freshness through the shape of the TANK High-ball glass. Easy to drink, but complex enough to develop as you sip through it.
Here’s Mr Lyan’s instructions on how to recreate this cocktail in your own Tom Dixon High-Ball glasses.
Add to a shaker: 35ml vintage Eristoff vodka, 15ml Campari cordial, 20ml fresh lemon juice, 3 dashes of peychaud bitters, 25ml fresh egg white and a dash of sugar syrup. Shake all without ice, then shake with cubed ice. Double strain over ice, then crown with chilled soda water and garnish with a grapefruit twist and a raspberry.
Using vintage gin and vintage cacao, served in a TANK Beer glass.
First up, Monday’s cocktail is a Southside. Served in the tall and tapered TANK beer glass. Perfect for sipping and savouring in the sun with the notes of the gin and the liqueur opening out slowly with the brightness of the citrus and mint. Mr Lyan used 35ml of Greenall's vintage gin, 15ml cacao, 20ml lime and 8 mint leaves. Churned over crushed ice.Dressed with a mint sprig and a pinch of choc soil.
The Southside is exclusively available today in Dandelyan.
London Cocktail Week 2016
We're a part of London Cocktail Week 2016; the biggest, most vibrant celebration of our capital’s fantastic cocktail scene. From 3 - 9 October 2016 we're working with Mr Lyan at Dandelyan to serve our 7 classic cocktails.
Mr Lyan (Ryan Chetiyawardana), that most studious of bartending gentlemen, has created arguably some of the most inventive cocktail menus in the world. In addition to founding two world-class cocktail bars, White Lyan and Dandelyan, he’s also the author of “Good Things to Drink with Mr Lyan and Friends” and started a line of bottled Mr Lyan cocktails and his own Lyan Lager. In 2015, he was awarded World’s Best Bartender at the Tales of the Cocktail Spirited Awards.
Dandelyan transports guests to a place where they can lose themselves in exotic flavours, magnetic conversation and unexpected combinations. More than a bar, Dandelyan is a journey of discovery where new tastes and unexpected combinations can be experienced and enjoyed in an interior designed by Tom Dixon.
In the two years since it opened, Dandelyan has won Tales of the Cocktail's Spirited Awards for Best New International Cocktail Bar, 2015, World's Best Cocktail Menu (2016) at Tales of the Cocktail Spirited Awards and Best Bar Team in London, Time Out Bar Awards (2016).
Stay tuned for tomorrow’s classic serve. #LCW16
Visit Dandelyan, at the Mondrian Hotel, 20 Upper Ground, London SE1 9PD.