Science Your Way to a Texturally Complex Cocktail
In "Drink Science," the White Lyan team explains how ingredients like aquafaba and soy lecithin can add textural complexity to cocktails.
- story: Maja Jaworska
- photos: Lizzie Munro
iSi Sherry
This quick infusion of fino sherry turns the wine into a ready-to-drink cocktail—just add ice.
Iranian Lime Rickey “Fizz”
Here Team Lyan build a base of dried Persian lime, lime cordial, white wine and two spirits, and then re-ferment these items to make grape-less sparkling wine.
Zoë Van Der Grinten’s “Guilty Pleasures” Rosé
Team Lyan's grape-less wine was designed as a cross between the light elegance of Provence rosé and the hearty juiciness of South American pink wines.
Rickey Royale
Here London's Team Lyan build on a classic rickey formula and kick it up with the addition of a housemade Persian lime "fizz."
Jungle Lyan
Team Lyan's riff on the Jungle Bird calls for the addition of an ounce of kefir to a base of rum, lime and guava.
Super Lyan G&T
Team Lyan's recipe for the beloved G&T recreates its flavors without the addition of tonic water or quinine.
