A New Way to Think About Drink Sustainability
With its latest menu, The Modern Life of Plants, Dandelyan seeks to better understand the bar world’s most called-upon ingredients.
- story: Jane Ryan
- photos: Lateef Okunnu
How to Science Your Way to Better Spirit Infusions
London’s Team Lyan on how to improve your at-home infusions using an iSi, an immersion circulator and… a microwave.
- story: Team Lyan
- photo: Lizzie Munro
Ryan Chetiyawardana | Owner, Dandelyan and Cub
It isn’t an exaggeration to say Ryan Chetiyawardana is one of the most innovative bartenders working today. The influence of his London bar, White Lyan, has resonated across the industry,…
- story: Lizzie Munro
- photo: Lizzie Munro
Daily News: The Virtues of Aperitivo Time, The History of Ojen
Your daily dose of news and happenings from around the drink-o-sphere: - The latest drinks menu at Dandelyan in London explores the fine line between medicine and poison. - The Atlantic traces…
- story: Chloe Frechette
Mexican Firing Squad 2.0
In their postmodern take on this Margarita adjacent classic, the crew behind Dandelyan and Cub call on fake lime juice and clarified tomato grenadine for a savory riff on the…
- story: Frances Yackel
