Award winning cocktail exploring Modern Botany - from @mrlyan and team, based within @mondrianldn. World’s Best Bar (!) Tales 2017 #dandelyan
Our fluff and fold royale has become a very sought after start to our Wyld Tea. A nod to pineapple and cheese sticks, and lemon meringue pie - but done in a serious - and delicious manner. A pistachio torched meringue tops a crisp combination of dry chocolate, lemon, basil and prosecco. Whistle clean and aromatic, it's the ideal thing to set your palate up for our 70s jaunt through afternoon tea (done boozy)
Afternoon drinking is a wonderful chance to catch up with friends and family (and in daylight!). With the weekend coming up, we provide our unique botanical – and 70s inspired! – take on afternoon tea. It's obviously spiked with cocktails, but carefully so to reflect the setting of mid-afternoon. Delicious sweets, savouries, tea and cocktails
You'll hopefully have noticed our brand new shiny menu "The Modern Life of Plants". It's the second book in the life of the bar, and we're excited to apply the same ideas to our boozy take on Afternoon Tea. The same kitsch play (and crockery) but with a new chapter coming soon!
Of course we're very proud of our menu drinks, but you can always order off menu and we'll often suggest a Classic cocktail if you're unsure what to have, or are keen to explore your palate. Please state if you have any preference, or if you'd like us to put our own interpretation forward, or apply a Dandelyan twist on it. See @marcia_159 here for making a twist on a Spritz (and for those wondering; it was stirred so it doesn't need a double strain)
Each drink requires constant tinkering until it balances out all the elements that go into it (and there's loadsa them!). This also involves getting feedback from the whole team so everyone is happy with the profile and the story. Everyone has a different palate and we want to make sure the drinks have a wide appeal (like the bar in general!) so having a group critique them means its not just one person's tastes being put forward
Head bartender @alexjslawrence not only works across the development of a new menu, he maps out ensuring all the moving parts are in place. Of course this involves balance of the drinks, but it also looks into practicalities and working procedures of the bar – and training. At each stage of testing, we make sure everyone is up to speed with each of the changes
We all know how important good company is – but you might not know it's crucial for your overall health. A fact shared with plants too. Grab a "Goose & Gander", settle into our soft pink booths with some pals, and we can tell you all about it
The shape and weight of a glass can change the 'journey' to the drink enormously. It's something we've always explored, but the Air Raid demonstrates it wonderfully. The dropped shape give this gimlet-esque drink a very different weight and holds the earthy, creamy flavours on the palate longer allowing the botanical notes to really shine
A contender for Ryan’s – and the team's – favourite on the new menu. A nod to kitsch, overlooked ingredients, changing fashions and sheer deliciousness, it's our (latest) take on a Cosmo. Be sure to try it!
Alfonso and Stevie you will have met in the bar. They bring a huge warmth and charm to the bar that fills the bar. Put yourself in their hands and let them look after your evening – it's what Team Dandelyan is great for!
Dan's a hugger. In the absence of erstwhile Lyan fam Aidan Bowie and his famous hugs (and dreamy lashes), we have heartthrobs Dan and Cam (and Jess, obvs). And despite the depth of the bar, sometimes a wee hug as you pass is needed – especially in the final menu presentation sessions
One of our newer recruits (and maintaining our crop of Scots, adopted Scots or Aussies) is @cameron_attfield. He came with lots of mutual friends, but he slotted in to the team at the end of last year so effortlessly, many figured he'd been working across the company from before. He's hilarious, and has a total weapon shake. Come say hello!