Award-winning London bar Dandelyan has launched the Cellar Menu, a list of “technical and intricate” cocktails made using “fine spirits”, available exclusively on request.

Dandelyan has launched the Cellar Menu, a list of “technical and intricate” cocktails

The bar, which recently scooped the accolade of World’s Best Cocktail Bar at the 11th annual Tales of the Cocktail festival, has curated a collection of “extra special cocktails” that can only be created on a small scale due to the time-consuming methodology required.

The drinks build on Dandelyan’s main focus of ‘Modern Botany’, and utilise historic brands in a contemporary style. Cocktails include Bluegrass Fizz, made from Woodford Reserve Rye Whiskey, lemon and bluegrass soda; and Silva Fria, comprising Facundo neo Rum, crystal pineapple, polished rice and soda.

Click through the following pages for a glimpse of Dandelyan’s exclusive Cellar Menu. 

Patron Agave Sherry

Ingredients: Patron 100% Agave Tequila, fermented agave
Description: Savoury, light and refreshing
Price: £19
A fermented agave base fortified with Patron Tequila and rested to develop complexity and to dry out the drink. Served in a wine glass designed to channel the aroma.

Soy-Aged Whisky Sour

Ingredients: Craigellachie 13, lemon juice, soy-aged egg white
Description: Zesty umami bomb
Price: £25
Exploring the maturation and transformation of flavours, and the production of soy, miso and worm- tub Scotch Whisky, this whisky sour moves between richness, fruitiness and spice to mirror the range of flavours in the iconic Craigellachie Single Malt.

VX ‘Gibson’ Martini

Ingredients: Grey Goose VX, pickled grapes
Description: Uplifting and boozy
Price: £29
Looking at the heritage of Grey Goose and Cognac, and the addition of some of the prestigious brandy to the blend, this Martini also explores the ancient method of preservation that is so tied to the serve. To replace the vermouth, lemon, onion or olive, this Martini is served with a sweet pickled grape, preserved with white wine vinegar, citrus peel, wormwood, vanilla and black pepper.

Jack & Mickey Old Fashioned

Ingredients: Jack Daniel’s Rye, ash-potato syrup, burnt bitters
Description: Rich, earthy sipper
Price: £26
Fire is so crucial to the production of Jack Daniel’s but also the need for firing in the production of ceramics. This old fashioned also references ‘Mickeys’ – potatoes buried in the embers of a fire to blacken and char the outside, but create a sweet centre. Linking to the wood-burning fire in Sea Containers restaurant, we use ash-potatoes to create a rich syrup, before pairing with some burnt bitters and serving in a raku fired cup.

Silver Fria

Ingredients: Facundo Neo Rum, crystal pineapple, polished rice, soda
Description: Tropical and fizzy
Price: £23
Polishing is a technique pioneered by Facundo Bacardi and exemplified in the prestigious Neo Rum. Highly polished rice is used to create the precious sake and a delicate platform for the best sushi. Here it is also paired with crystal pineapple syrup and served light in a flute with a delicate spritz to showcase this polished spirit.

Bluegrass Fizz

Ingredients: Woodford Reserve Rye Whiskey, lemon, bluegrass soda
Description: Long and zippy
Price: £22
Woodford finds its home in the heart of Kentucky, which, long before bourbon, was a savannah of grasslands and oak. The blue flowered Poa Grass was how the region, and subsequent music genre, came to find its name. Using grass to balance against the spice of this Rye Whiskey, we create a light fizz that manages to showcase the best of the region.