Microwave Your Manhattan
Ryan Chetiyawardana has an unorthodox method for upgrading stirred classics.
- story: Laurel Miller
- illustration: Ellie Skrzat
This Is Not a Banana
Today’s most innovative bartenders are on a mission to uncover the spectrum of flavors hidden within the ingredients we think we know.
- story: Christopher Ross
- photo: Nick Hensley-Wagner
Can a Cocktail Be as Collectible as a Fine Wine?
With his new Time Capsules concept, Ryan Chetiyawardana is charging as much as $130,000 for bespoke bottled cocktails designed to age like wine.
- story: Christopher Ross
- photo: Addie Chinn
Curdled Colada
The blended classic reimagined as clear, tall and bubbly.
- story: Frances Yackel
- photo:
Partner Content
Moby Dick Sazerac
Ryan Chetiyawardana's Sazerac makes use of ambergris: the organic byproduct of a sperm whale’s digestive system.
- story: Frances Yackel
- photo: Eric Medsker
These Are the Cocktails of the Future
Five of the world's most progressive bartenders imagine what the cocktail will look like a decade from now.
- story: Chloe Frechette
- photos: Lizzie Munro
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,…
- photo: Lizzie Munro
Meet the New Martini
Subtle upgrades are making the world’s most nuanced drink worth seeking out all over again. Kara Newman unravels the postmodern Martini.
- story: Kara Newman
- photo: Lizzie Munro
London’s White Lyan Is Making “Wine” Without a Grapevine in Sight
Pushing their studies in fermentation a step further, London's award-winning bar, White Lyan, has created a line of remarkably convincing "wines" through a combination of unorthodox ingredients and techniques. Tyler…
- story: Tyler Wetherall
- photos: Niall Webster
