Dandelyan unveils third cocktail menu
Dandelyan at Mondrian London has introduced its third cocktail menu, inspired by the “interplay between botany and civilisation”.
London’s Dandelyan bar has launched its third cocktail menu, inspired by the “interplay between botany and civilization”Investigating the “human side of botany”, the latest list, developed by bar founder Ryan “Mr Lyan” Chetiyawardana and his team, is split into four sections: Hunter, Gatherer, Shaman, and Explorer. The four were selected as “disciplines” through which botany has shaped history”.
The menu incorporates ingredients such as pandan, plant haemoglobin and zedoary root, which was historically used as an antidote to cobra venom.
Plants in their multiple parts, including mimosa, zedoary and parsley, feature throughout the list. Shells and skins in various forms are also utilised, such as coco husk, pistachio-shell, orgeat and mummified citrus.
New Dandelyan names include: Pinnacle Point Fix (from the Hunter section), with Olmeco Blanco Tequila, nixtamalized blue corn, sloe, ginger bitters, sour pineapple and soda; Love & Money (Gatherer), with Fennel Ketel One Vodka, parsley root wine, lemon, grape and carrot powder; 13th Century Boy (Shaman), with Martin Miller’s Gin, palm and pine cordial, mummified citrus; and Diamond Daisy (Explorer) with Bacardi Carta Blanca, Riesling, pandan, cavolo nero and lime.
As with previous menus, non-alcoholic drinks are offered alongside, and in the same detail as, alcoholic serves. The “booze-less” section on the third menu also takes inspiration from the human influence on modern botany, but the cocktails are developed to offer complexity without the use of alcohol.
Non-alcoholic serves include The Bradsell, created with cold brew Square Mile coffee, malt syrup, chai spices; and Apple Sours-Less, including apple, Dandelyan capillaire, rye and acid.
Dandelyan, named Best New International Cocktail Bar 2015 by TOTC, opened its doors in October 2014. Since then, Chetiyawardana and the team have served up two menus: the first was a seasonal “field guide” developed around cereal, vegetal, mineral and floral profiles; the second focused on pine, birch and oak flavours.
Some popular serves from the previous lists will remain on the menu, including Concrete Sazerac and Peach in a Pine Cone.
