Ryan Chetiyawardana is no ordinary mixologist: cocktail making to him is as much a science as it is an art. Responsible for some of the UK's best bars over the past decade, Ryan recently opened up White Lyan, a concept bar in Hoxton where every cocktail is made using non-perishable ingredients. That means no limes, no lemons, and no ice. How, you may ask? Refrigerators chill liquids to exact temperatures, while vinegars and cordials add more consistent tartness than traditional fruits. White Lyan's liquors and its water, meanwhile, often don't come out of taps or branded bottles but are crafted on site.
You're probably thinking all of this sounds delicious, if impossible to recreate at home. But even if you're not whipping up your own bathtub gin, you can still make a great holiday cocktail à la White Lyan. In the spirit of all things festive, I met Ryan last week to learn the secrets behind three of his top wintry drinks that will have you saying goodbye to mulled wine. Peace on earth, good will to men, and happy cocktail making!
WHITE LYAN
153-155 Hoxton St,
London,
N1 6PJ
MAP
Photos by Jodie Herbage
"Churchill Royale"
This cocktail was inspired by Winston Churchill's storied love affair with sparkling wine (pints of Champagne anyone?) and his notable efforts at championing all things British. Our homage uses White Lyan's gin (homemade in England), a rhubarb cordial (a British staple), hot water, and English sparkling wine. It has a lovely herbal play, but also a fruitiness and a brioche finish.
At home:
Mix gin and rhubarb in a flute, add hot water, then top with sparkling wine and finish with a grapefruit twist.
Recipe:
25ml London dry gin (Beefeater works great)
15ml rhubarb cordial
50ml hot water
50ml English sparkling wine (we recommend Nyetimber)
"Cusk"
A twist on the traditional Scandinavian "Karsk"––a hot drink involving coffee and aquavit––the Cusk is the perfect cocktail to nuzzle up with after coming in from the cold. In Scandinavia, making a Karsk starts with placing a penny in a cup before filling it with black coffee. You stop when the copper coin disappears, and then fill with aquavit until you can see it once again. White Lyan's Cusk is a little more sophisticated: we take a ginger distillate and mix with diluted aquavit that we've passed through an instant boiler. We then sweeten it a touch with a brown butter and cream syrup.
At home:
Put a good glug of aquavit in a cup with a coin of peeled ginger. Add a teaspoon of brown sugar and top with boiling water. Stir until all has dissolved then add a small pad of salted butter.
Recipe:
30ml aquavit
1 coin-sized piece of fresh ginger
1 heaped teaspoon brown sugar
Boiling water
A small pad of salted butter
"Marshall's Law"
A drink that perfectly suits the moment when you need something a little sweet, a little bitter, a little boozy, and wholly
You're probably thinking all of this sounds delicious, if impossible to recreate at home. But even if you're not whipping up your own bathtub gin, you can still make a great holiday cocktail à la White Lyan. In the spirit of all things festive, I met Ryan last week to learn the secrets behind three of his top wintry drinks that will have you saying goodbye to mulled wine. Peace on earth, good will to men, and happy cocktail making!
WHITE LYAN
153-155 Hoxton St,
London,
N1 6PJ
MAP
Photos by Jodie Herbage
"Churchill Royale"
This cocktail was inspired by Winston Churchill's storied love affair with sparkling wine (pints of Champagne anyone?) and his notable efforts at championing all things British. Our homage uses White Lyan's gin (homemade in England), a rhubarb cordial (a British staple), hot water, and English sparkling wine. It has a lovely herbal play, but also a fruitiness and a brioche finish.
At home:
Mix gin and rhubarb in a flute, add hot water, then top with sparkling wine and finish with a grapefruit twist.
Recipe:
25ml London dry gin (Beefeater works great)
15ml rhubarb cordial
50ml hot water
50ml English sparkling wine (we recommend Nyetimber)
"Cusk"
A twist on the traditional Scandinavian "Karsk"––a hot drink involving coffee and aquavit––the Cusk is the perfect cocktail to nuzzle up with after coming in from the cold. In Scandinavia, making a Karsk starts with placing a penny in a cup before filling it with black coffee. You stop when the copper coin disappears, and then fill with aquavit until you can see it once again. White Lyan's Cusk is a little more sophisticated: we take a ginger distillate and mix with diluted aquavit that we've passed through an instant boiler. We then sweeten it a touch with a brown butter and cream syrup.
At home:
Put a good glug of aquavit in a cup with a coin of peeled ginger. Add a teaspoon of brown sugar and top with boiling water. Stir until all has dissolved then add a small pad of salted butter.
Recipe:
30ml aquavit
1 coin-sized piece of fresh ginger
1 heaped teaspoon brown sugar
Boiling water
A small pad of salted butter
"Marshall's Law"
A drink that perfectly suits the moment when you need something a little sweet, a little bitter, a little boozy, and wholly