What To Drink at the World’s Best New Bar

Certainly thousands of new bars open around the world every year. Only one gets to be the best. And at this year’s Tales of the Cocktail Spirit Awards in New Orleans, the Dandelyan at the Mondrian London has indeed won Best New International Cocktail Bar 2015. Hardly surprisingly then, Dandelyan’s own Ryan ‘Mr Lyan’ Chetiyawardana also won Best International Bartender of the Year 2015.

“There are so many beautiful touches to the bar,” Chetiyawardana enthuses of the Tom Dixon designed hotspot. Indeed, a striking green marble bar is the centerpiece, and plush, generously spaced seating (some of it a wild pink) looks ethereally out over the Thames to a spectacular view of St. Paul’s Cathedral.

And the secret to the cocktails? “We cross pollinate ingredients,” explains Chetiyawardana, “to ensure we’re sourcing the best and using them to best effect.” The latest drinks menu is an homage to modern botany.

Mondrian London Exterior

The glamorous, riverside Mondrian and its Sea Containers restaurant have also drawn raves and celebs – Meghan Trainor, Noel Gallagher, Frank Ocean, Kate Moss, Jonathan Rhys Meyers, Jeremy Piven. And with the Tate Modern as its Southbank neighbor, it’s also been a go-to for culture vultures.

Here, the “Best International Bartender” reveals his top Dandelyan cocktail creations.



Shake over cubed ice and strain into a tiki mug. Top with crushed ice then garnish with nutmeg sugar, grapefruit slice and mint sprig:

30ml Mr Lyan Rum

30ml Plantation 5yo rum with sap distillate

3 dashes cedar tincture

6 mint leaves

40ml coconut and guava puree

20ml lime juice



Stir over ice and strain into a wax-lined glass:

50ml Waxed Martell VSOP

25ml Cocchi Americano

5ml Bee pollen liqueur

3 dashes oak bitters



Build over crushed ice:

3 dashes birch tincture

30ml Konik’s Tail Vodka

30ml Dandelyan liqueur

Top Perrier Jouet Champagne

Garnish with seasonal fruit



Stir over ice

60ml Concrete Cognac

2.5ml fermented peychaud bitters

5ml simple syrup

3 dashes Maison Fontaine absinthe

Strain into a chilled glass with 3 chocolate stones



60ml fresh pineapple juice

20ml fresh lemon juice

20ml pine cordial

Strain over ice. Garnish with half a passionfruit and cracked black pepper


Dandelyan 2 copy


Images courtesy of Mondrian London

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